176 THE STORY OF MILK 



For a quart of milk allow 1/3 of a cup of anj^ coarse cereal (rice, 

 cornmeal, cracked wheat, oatmeal or barley); add 1/3 of a cup of 

 brown, white or maple sugar, syrup, honey or molasses; 3^ teaspoon 

 salt; 1/8 teaspoon spice. The flavoring may be omitted when honey 

 or molasses is used. 



The above recipe makes quite a large pudding. It 

 is often convenient to make a smaller one, and enough 

 for a child's dinner can be made in the double boiler, 

 allowing two level or one rounding tablespoon of cereal 

 to a cup of salted and flavored milk. Cook an hour 

 and sweeten slightly. 



These puddings, if made thin, may be poured over 

 stewed prunes or other cooked fruits, and are a good 

 and economical substitute for the cream or soft custard 

 usually used for that purpose. 



A very old recipe for a baked corn pudding has re- 

 cently been given to the author. 



Indian Meal Custard 



1 pt. sweet milk, when hot add slowly 



Yi cup cornmeal 



Pinch salt 



Yi teaspoon each cinnamon and ginger 



Sugar to taste 



1 tablespoon molasses 

 Boil 5 minutes, and add 



2 beaten eggs 

 1 pt. milk 



Bake about one-half hour or till set. 



