These puddings, if made thin, may be poured over stewed prunes or other cooked fruits, and are a good and economical substitute for the cream or soft custard usually used for that purpose.
A very old recipe for a baked corn pudding has recently been given to the author.
Indian Meal Custard
1 pt. sweet milk, when hot add slowly
½ cup cornmeal
Pinch salt
½ teaspoon each cinnamon and ginger
Sugar to taste
1 tablespoon molasses
Boil 5 minutes, and add