Food

1914

Indian Pudding with Apple

2 quarts sweet milk
1 cup cornmeal
1 1/6 cups molasses
1 teaspoon salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 cups sweet apples, pared, cored and quartered
1 pint cold milk

Scald milk. Stir in corn-meal over heat until the mixture thickens. Remove from the fire add molasses, salt, nutmeg, cinnamon and apples tomixture. Stir to mix and coat the apples. Pour into a deep pudding dish and bake for four hours at a medium oven. When the pudding has baked for one and one-half hours add without stirring one pint of cold milk. Serve with cream and sugar or syrup.