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Indian Pudding
 
5 cups milk
1/2 cup yellow corn meal
1/2 cup sugar
1/2 cup molasses


 4 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon ginger
dash of nutmeg
Combine 2 cups milk with corn meal in a saucepan. Add remaining ingredients. Cook over medium heat until boiling and thickening occurs, stirring often for 5 minutes. our into greased 2 quart casserole. Stir in 2 cup milk. Bake in slow 325 degrees oven for 1 hour. Stir in remaining 1 cup milk. Bake 1 or 2 hours longer. Serve warm with ice cream or cool with whipped cream.