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

• 3 qts. water
• 4¹⁄₂ qts. milk (scalding hot)
• 1 qt. cornmeal
• 2 tablespoons salt
• ¹⁄₄ cup ginger
• 1¹⁄₂ qts. molasses

Mix the dry ingredients with one pint of the water, add them to the boiling water and molasses, add the milk. Let all come to a boil and put it into a cooker for ten hours or more. Put it into baking dishes and brown it, or serve it without browning, either plain or with cream.

Serves forty or fifty persons.