Recipe For City Of Cortland Hasty Pudding

                                                  YANKEE DOODLE

                                          Father and I went down to camp,
                                          Along with Captain Goodin',
                                          And there we saw the men and boys,
                                          As thick as hasty puddin'.

      Hasty pudding was an early American and British porridge of grains cooked in water or milk. Wheat flour, corn, barley or oats were essential ingredients. It was heated or left to stand for baking or frying, and it was usually eaten with maple syrup, molasses or salted meat.

                                Recipe for City of Cortland Hasty Pudding

1. Two quarts ground corn.
2. One pint water or milk.
3. One teaspoon each, essence of Quail, Ferguson, Michales, Bennett, Bird, Dye, Silliman and Ferrer.
4. One heaping tablespoon essence of Tobin.
5. Add half-pint mixture of squeezed Wood, Walsh and Benedict. (This measure should be omitted if concerned about a recent FDA safety warning.)
6. Mix to thick consistency. Add more water or milk as needed.
7. Heat or set aside to thicken.
8. Pray before eating. (You may omit step 8 if step 5 was omitted.)