Ingredients:
1 quart milk
7 tablespoons sifted Indian meal
1 teaspoon salt
1 tea-cupful molasses
1 tablespoon ginger or sifted cinnamon

Preparation:

1. BAKED INDIAN PUDDING: Scald a quart of milk (skimmed milk will do) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon.
2. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed.

1. BOILED INDIAN PUDDING: Indian pudding should be boiled four or five hours. Sifted Indian meal and warm milk should be stirred together pretty stiff. A little salt, and two or three great spoonfuls of molasses, added; a spoonful of ginger, if you like that spice.
2. Boil it in a tight covered pan, or a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room; for Indian pudding swells very much.
3. The milk with which you mix it should be merely warm; if it be scalding, the pudding will break to pieces.
4. Some people chop sweet suet fine, and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk.