Amber Pudding
Amber pudding is a good variation of the ordinary baked Indian variety. To make it, cook one-third of a cupful of cornmeal in one quart of milk for a half-hour, then add one-half of a teaspoonful of salt, one-half cupful of molasses, one-quarter of a teaspoonful of cinnamon and one pint of sliced apples. Turn into a buttered dish, pour over one pint of cold milk and bake for four hours in a slow oven. When cold there will be a clear amber jelly all through the pudding.