Indian Pudding

Directions

1. 1
   Scald one quart of milk in double boiler.
2. 2
   To the hot milk, gradually add the cornmeal.
3. 3
   Cook for 15 minutes; stir constantly. Add molasses, salt, ginger and well beaten eggs.
4. 4
   Pour into buttered baking dish.
5. 5
   Put in cold milk just before putting into oven.
6. 6
   Stir only slightly.
7. 7
   Place dish in pan of hot water and bake 2 hours in moderate oven.
8. 8
   Stir occasionally.
9. 9
   This pudding should whey and will not do so if baked too fast.
10. 10
    Serve hot or cold or topped with whipped cream or ice cream.