The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

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.