Ada's Indian Pudding

Ada's Indian Pudding

Here's another contribution to the recipe collection.  My mom wrote this up for the 100th Anniversary Cookbook of the Springfield, Maine Congregational Church Ladies' Circle, but the recipe came from our friend Ada who belonged to the church in West Brooksville, Maine where my dad was the pastor.  There's nothing like a church ladies' cookbook.  ahem.

1 quart milk, scalded in double boiler

Mix in a bowl:
5 tbsp corn meal
1/2 cup molasses
1 tsp ginger
1/2 tsp salt

Stir this into the hot milk and cook a few minutes until it thickens.

Add 1/2 cup seedless raisins. Pout into baking dish and bake at 325°F for an hour or so.  Add 1 cup cold milk and cook an hour and a half more. Stir occasionally until the last half hour.

The cookbook also has recipes for Beet Jelly, Clover sugar syrup (like honey, minus the bees), brown bread steamed in cans, and ham smoking brine, if anyone's interested.  And both my aunt's and my uncle's baked bean recipes, because they could never agree on the right way to make 'em.  <g>

The Scullerymaid


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