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Amber Pudding

Into a quart of boiling milk stir a teacupful of corn meal and one quart of sliced sweet apples; add one teaspoonful salt and one teacupful of molasses. Mix thoroughly. Add two quarts of milk; pour into a large, buttered dish and bake in a slow oven about four hours. When cold, a clear, amber-colored jelly will have formed throughout the pudding and apples will be a rich dark brown.