Emeline's Indian Pudding

7/8 cup Rhode Island meal

(2/3 granular) 1/2 cup molasses

1/3 - 1/2 cup sugar 1 1/2 teaspn. salt 2 qts. skimmed milk

The older the milk without being sour, the better.

Mix salt, sugar, molasses and flour together in pudding dish and pour over them stirring 3 pts. of the milk boiling. Set dish in oven, pour the remaining pint of milk, cold, into the pudding without stirring; cover and bake very slowly for 3 or 4 hrs. Cool pudding before dipping into it, to allow the jelly to set. Serve another day warm or cold, plain, or with cream whipped or plain.

The pudding may be baked for an hour before the cold milk is poured in. Add I qt. rich sweet apples, in eighths, or stoned dates with or without grated cocoanut, sometimes.

Mrs. Hinsdale's Indian Pudding

2 qts. water 1 1/2 cup raisins

3 1/2 - 4 cups granular meal salt

Stir meal gradually, with wire batter whip, into rapidly boiling, salted water, add the raisins, turn into well oiled mold, cover and steam 3-5 hrs; serve hot with maple syrup, cream and sugar, or hard sauce. In early days it was served with molasses.

The pudding may be sweetened and served with cream only. It should be stiff enough to slice well.

Chopped or broken nuts may be added for variety.