Indian Pudding
2 cups water
1 cup molasses
1 teaspoon salt
2 teaspoons ginger
2⁄3 cup corn-meal
3 cups milk
Boil the water, molasses, salt, ginger, and meal together for ten minutes in a pail or pudding pan. Add the scalding milk. Bring it to a boil and set the pan in a cooker-pail of boiling water. Put it into a cooker for twelve hours. When done, brown in a hot oven. Serve with plain or whipped cream.
If fresh ground or coarse Southern corn-meal is used it may first be sifted with a coarse sieve to remove the largest particles, which will not grow soft with this amount of cooking. Granulated corn-meal will not require sifting.
Serves eight or ten persons.