Evening Republican, Volume 19, Number 162, Rensselaer, Jasper County, 10 July 1915 — Old-Fashioned Baked Indian Pudding. [ARTICLE]

Old-Fashioned Baked Indian Pudding.

This is the ideal dessert to follow roast pork or pork and beans. If made right, this pudding when taken from the oven will be of quivering, jellylike consistency, and if any is left over it can be steamed for next day. Bring a quart of fresh milk to a boil, then sprinkle in a cupful and a quarter of fine granulated meal, holding it high with the left hand and stirring with the right. When this is thickened And cooled a little, three-quarters of a cupful of molasses, a half teaspoonful, of salt and two teaspoonfuls of ginger are stirred in and the mixture beaten until smooth. A stone pudding dish is now 4° be well buttered and the batter poured in, and at the last moment a quart of cold milk added. Bake in a very slow oven four or five hours and serve with hard sauce or cream.