Comment: No, don’t start mixing a batch of curry powder. The word “Indian” in this case means Indian meal, or as it is known today, cornmeal. Why the exceedingly useful word “maize” for the premier grain of the New World did not become universal in the land of its birth is unknown. The word “corn” to a European could refer to any grain, be it wheat, barley or whatever, so was useless in describing the meal made from the grains of any particular plant. What we now call corn in America was created over millenia by crossbreeding Mexican grass plants, in what has been described as the most impressive feat of genetic engineering ever accomplished. Perhaps Native Americans deserve to have their name attached to their plant after all. Oh, and “sweet” milk is simply milk that is fresh and not soured. It does not imply the addition of sugar or other sweetener.

1 qt. (4 cups) cornmeal
1/2 tsp. salt
2 tbs butter OR 4 tbs. finely chopped suet
2 eggs, beaten
Milk
Molasses (optional topping)

Sift a quart of fine Indian meal, mix with it a salt-spoonful of salt, a spoonful of butter, or two of finely chopped suet, two well beaten eggs and enough sweet milk to make it into good bread dough. Work it well with your hands, make it into dumplings the size of a large biscuit, flour them well, drop them into a pot of boiling water, and boil them briskly until done. Be very careful in serving them, lest you break them. Eat them warm with molasses. Indian dumplings are sometimes eaten with corned pork or bacon. In such cases they should be boiled with the meat with which they are served.

From The Kentucky Housewife by Mrs. Lettice Bryan Cincinnati OH 1839