Baked Indian Pudding

2 quarts milk

1 c yellow cornmeal

1 c molasses

1 tsp salt

Directions:

Put one quart of the milk into an earthen pudding pot, and the other quart of the milk into an agate dish, on the stove, to scald.

Stir the meal into the hot milk slowly, one handful at a time, until it thickens.

Remove from the stove and add molasses, pouring the mixture into the cold milk.

Bake SIX HOURS in a slow oven, serve warm with cream.

If properly cooked, it will be red and full of whey.

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