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Fig and Indian Pudding

1 cup corn meal 1 cup molasses 6 cups of milk and cream mixed 1 cup finely chopped figs 1 teaspoon salt 1 tablespoon melted butter Cook the corn meal with 4 cups of the milk, add the figs and salt, molasses and butter. Pour into a buttered pudding dish and bake in a moderate oven four hours. When partly cooked add the remainder of the milk without stirring the pudding.