Page:The story of milk.djvu/202



For a quart of milk allow 1/3 of a cup of any 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; ½ 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 recently been given to the author.

Indian Meal Custard

1 pt. sweet milk, when hot add slowly ½ cup cornmeal Pinch salt ½ 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.