For a quart of milk allow 1/3 of a cup of any coarse cereal (rice, cornmeal, cracked wheat, oatmeal or barley); add 1/3 of a cup of brown, white or maple sugar, syrup, honey or molasses; ½ teaspoon salt; 1/8 teaspoon spice. The flavoring may be omitted when honey or molasses is used.
The above recipe makes quite a large pudding. It
is often convenient to make a smaller one, and enough
for a child's dinner can be made in the double boiler,
allowing two level or one rounding tablespoon of cereal
to a cup of salted and flavored milk. Cook an hour
and sweeten slightly.
These puddings, if made thin, may be poured over stewed prunes or other cooked fruits, and are a good and economical substitute for the cream or soft custard usually used for that purpose.
A very old recipe for a baked corn pudding has recently been given to the author.
Indian Meal Custard
1 pt. sweet milk, when hot add slowly
½ cup cornmeal
Pinch salt
½ teaspoon each cinnamon and ginger
Sugar to taste
1 tablespoon molasses
Boil 5 minutes, and add
2 beaten eggs
1 pt. milk
Bake about one-half hour or till set.
