221 Hasty Pudding
Wet Indian meal with cold water sufficient to make a thin batter, turn part of it into a pot of boiling water; when it has boiled fifteen or twenty minutes stir in the remainder, salt it to your taste, and stir in Indian meal by the handful as long as you can stir the pudding stick round in it easily. When the stick can be made to stand upright in it for a minute, it is thick enough. It should boil slowly, and be stirred often; if you wish to fry it, it will be necessary to boil it, from two to three hours, if not it will boil sufficiently in an hour. If a little flour is stirred in just before it is taken up, it will fry better. Turn it into a deep dish, and if it is to be fried, let it stand till cold, then cut it into thin slices, flour and fry them in lard, till very brown.