Indian Pudding
3 qts. water
41⁄2 qts. milk (scalding hot)
1 qt. cornmeal
2 tablespoons salt
1⁄4 cup ginger
11⁄2 qts. molasses
Mix the dry ingredients with one pint of the water, add them to the boiling water and molasses, add the milk. Let all come to a boil and put it into a cooker for ten hours or more. Put it into baking dishes and brown it, or serve it without browning, either plain or with cream.
Serves forty or fifty persons.