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Indian Pudding

1 quart milk

½ cup brown sugar

⅓ cup corn-meal

½ teaspoon salt

½ cup raisins

½ teaspoon ginger

½ teaspoon cinnamon

1 egg

Place the milk in a double boiler and when it is scalding hot add avoid the meal, moistened with cold water, and stir constantly to -dish and lumps. Cook for twenty minutes. Turn into a pudding add all the other ingredients except the egg. Stir well and when the mass has cooked somewhat stir in the beaten egg. Bake for one hour in a rather slow oven and serve hot with hard sauce or any desired sauce. One-half cup dates or figs may be used instead of the raisins.