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Mohawk Pudding

2 quarts of milk. 10 ounces of corn meal. 4 ounces of fresh butter. 6 ounces of reboiled black molasses. 5 whole eggs. 6 yolks. 1 large lemon. Pinch of salt.

Make mush in the usual way by bringing the milk to a boil, sprinkling in the meal and beating at the same time with egg whisk to prevent lumps. Stir over a fire a few minutes; then put on a tight lid to keep the steam in; push the saucepan to the back of the range and let the mush remain at cooking heat without burning, for two hours or more. Then turn it out into a pan and mix in the other ingredients--the eggs beaten light--the rind of the lemon grated and the juice squeezed in. Bake about half an hour, or till the egg in it is fairly set, and no longer.

This makes about 3 quarts of pudding; enough for the average orders of 50 persons. It can be baked in fluted pudding moulds, and turned out whole if handled carefully, where so required, or else in two small pans well buttered. A mild, neutral sauce is best with this. If hot sweetened cream cannot be had try the following, which is as ornamental as useful.