This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 quart milk
1/2 cup raisins
1/2 teaspoon cinnamon
Place the milk in a double boiler and when it is scalding hot add the corn-meal, moistened with cold water, and stir constantly to avoid lumps. Cook for twenty minutes. Turn into a pudding-dish and stir in the other ingredients adding the beaten egg last. Bake two to three hours in a slow oven (250°-350° F.) and serve hot with hard sauce or any preferred sauce. One-half cup dates or figs may be used instead of the raisins.
2/3 cup corn-meal 1 quart hot milk 1 teaspoon cinnamon 3/4 cup sugar
1 tablespoon shortening 1/2 teaspoon salt
2 cups chopped apples
Slowly add the meal, moistened with cold water, to the hot milk, stirring constantly, and cook to a thick mush. Add the other ingredients and mix well. Turn into a greased baking-dish and bake in a slow oven (250°-350 F.) for two hours and a half. Serve hot with any sauce desired.