INDIAN PUDDING. As corn meal is the chief ingredient in the pudding given in the accompanying recipe, it is called Indian pudding, corn meal being a product of Indian corn. For persons who like food containing corn meal, this pudding will prove satisfactory. It has the advantage over other puddings in that it is inexpensive.

• 1/3 c. corn meal
• 5 c. milk
• 1/2 c. molasses
• 1/2 tsp. salt
• 1 tsp. cinnamon

Mix the corn meal with some of the milk, scald the remainder in a double boiler, and add the moistened corn meal to it. Pour in the molasses, salt, and cinnamon, cook for 15 or 20 minutes in a double boiler, and then pour into a buttered baking dish. Bake in a very slow oven for about 2 hours. Serve with cream or custard sauce.

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