2 cups boiling water

3 cups hot milk ½ cup molasses ¾ cup cornmeal

1 teaspoon powdered ginger ½ teaspoon cinnamon ½ teaspoon nutmeg

1 teaspoon salt

1 egg

Add the salt to the boiling water; then add the cornmeal gradually, cooking it about fifteen minutes.

Add the other ingredients, except the hot milk, which is to be added as required while the pudding is baking.

Pour into greased baking dish and bake slowly for four hours.

Either of the following sauces may be used with the Baked Indian Pudding. The Honey Butter Sauce is of course much the richer. Some New England folk like vanilla ice-cream on the hot Indian Pudding.

Ginger Sauce

½ cup honey ¼ cup molasses

1 teaspoon butter

2 tablespoons water

2 tablespoons vinegar ½ teaspoon ginger

Boil for five minutes and serve hot.

Honey Butter Sauce

½ cup butter 1 cup strained honey

Cream the butter well, then add the honey slowly, beating until all is fluffy and soft. Strained honey sometimes becomes crystallized, but it is all the better for this purpose if crystallized.