A Nice Boiled Pudding

Make up a pint of flour at sun rise, exactly as you do for bread; see that it rises well--have a large pot of water boiling; and half an hour before the puddings are to go to table, make the dough in balls, the size of a goose egg; throw them in the water, and boil them quickly, keeping the pot covered: they must be torn asunder, as cutting will make them heavy; eat them with powdered sugar, butter, and grated nutmeg.