Sift corn meal slowly into the scalded milk, stirring constantly. Cook in double boiler 30 minutes, stirring occasionally. Add salt, ginger, and molasses. Put into greased baking dish and bake one hour in a slow oven, stirring occasionally. Slice apple and stir into pudding. Bake until apple is tender.
Prune Brown Betty (11)
- Cooked prunes, stoned and cut into halves, 2½ cups
- Bread crumbs (dry), ½ cup
- Corn syrup (dark), ¼ cup
- Lemon juice, 3 tablespoons
- Grated rind of ¼ lemon
- Cinnamon, ¼ teaspoon
- Salt, ½ teaspoon
- Oleomargarine, 1 tablespoon
- Prune juice, ½ cup
Mix together heated prune juice, fat, salt, corn syrup, lemon juice, lemon rind, and cinnamon. Moisten bread crumbs with part of this mixture. Into a greased baking dish put alternate layers of bread crumbs and prunes, pouring part of liquid mixture over each layer of prunes. Bake in a moderate oven about 45 minutes.
Rice Pudding (11)
- Rice, ¼ cup
- Milk, ¾ cup
- Corn syrup (light), 2 tablespoons
- Nutmeg, ¼ teaspoon
- Raisins, ¾ cup
Cook the rice in boiling salted water, until soft. Pour off water, add milk, syrup, nutmeg, and raisins. Bake in a moderate oven (370-380° F.) for 40 minutes.