and stir them gradually into the milk and molasses, in turn with
the suet and indian meal. Add the spice and lemon-peel and stir
all very hard together. Take care not to put too much indian meal,
or the pudding will be heavy and solid.

Dip the cloth in boiling water. Shake it out, and flour it
slightly. Pour the mixture into it, and tie it up, leaving room
for the pudding to swell.

Boil it three hours. Serve it up hot, and eat it with sauce made
of drawn butter, wine and nutmeg.

When cold, it is good cut in slices and fried.


BATTER PUDDING.

Six eggs.
Eight table-spoonfuls of sifted flour.
One quart of milk.
A salt-spoonful of salt.

Stir the flour, gradually, into the milk, carefully dissolving all
the lumps. Beat the eggs very light, and add them by degrees to
the milk and flour. Put in the salt, and stir the whole well
together.

Take a very thick pudding-cloth. Dip it in boiling water, and
flour it. Pour into it the mixture and tie it up, leaving room for
it to swell. Boil it hard, one hour, and keep it in the pot, till