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Brown Indian Souffle

Perhaps not the connoisseur's pudding, but thought by many to have less style and more real comfort in it than any other. It is something of a curiosity for its puffy lightness, and should be served whole in that condition as soon as done, or else dish it up, if you wish to secure for the bubble reputation, out of the oven's mouth.

You will never know it at its best, unless you can procure the old-fashioned, thick, black molasses. 3 pints of water. 12 ounces of corn meal. 1 pound of re-boiled black molasses. 8 ounces of butter. 8 eggs.

No salt needed but what is in the butter, and take care that it has not too much.

Make mush by sprinkling the dry meal into the boiling water, and beating at the same time with the egg whisk. When it has boiled a minute or two put in the butter and molasses, stir together, put on the lid and push the saucepan to the back of the range to simmer about an hour, It is not very apt to burn. Then turn the mixture into a pan, beat the 8 eggs a little and gradually stir them in.

Bake in a slow oven about 45 minutes. Makes about 2 1/2 quarts. Eat hot with cream, or, failing that, make this sauce, which will relieve its want of color.