Indian Pudding
For the benefit of those who maintain that the baked Indian pudding of pioneer days, deserves a place of honor on this day, we give a time-honored rule. Pour one pint of rich scalded milk over three heaping tablespoonfuls of yellow cornmeal. The meal that is freshly ground always makes the sweetest and best pudding. Add to the hot mixture a pint of cold milk, a heaping tablespoonful of butter and half a cup of molasses and a little salt and bake the pudding in a slow oven for five hours. It should turn as dark as molasses cake and be of a jelly-like consistency. Serve it with cream.