Instructions: Chop suet very fine and mix with Indian meal. Put cinnamon in the milk; scald in a farina boiler. Strain while mixture is hot and gradually stir in Indian meal and suet. Add molasses, cover mixture, and let stand overnight.

In the morning, beat the eggs until light; stir them into the pudding; then turn into a greased mold or well - floured pudding bag, leaving plenty of room for it to swell. If mixture is in a mold, cover it; if in a bag, secure it well at the tying place lest the water get in. Put covered mixture into a pot of boiling water and boil continuously for five hours.

Replenish the water as it evaporates with boiling water. When ready to serve, remove the pudding carefully from the mold or bag, and serve immediately with wine sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.