Recipe - Indian Pudding From Loren Martin

1 One half cup Seedless raisins
3 cup Scalded milk
1 One half cup Cold milk
1 cup Corn meal
One half cup Molasses
1 teaspoon Salt
One half cup Sugar
Three fourths teaspoon Ginger
One fourth teaspoon Nutmeg
One fourth cup Butter

Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal,
then stir into the hot milk. Heat very slowly, stirring constantly, for
about 15 minutes, or until mixture thickens. Mix in the molasses, salt,
sugar, ginger, nutmeg and butter. Pour into buttered 2quart casserole, and
then pour the remaining One half cup cold milk into the center of the pudding.
Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2
hours. Let cool for 34 hours before serving.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini