Indian Pudding

4 1/2 Cups Milk
1/2 Cup enriched corn meal
2 Tbsp butter
1/2 cup light or dark molasses
1 tsp salt
3 tbsp sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs slightly beaten

Scald 3 1/2 cups milk. Mix corn meal with remaining cup of cold milk. Add to scalded milk, stirring contantly. Cook over low heat 10 to 15 minutes or until thickened stirring often. Stir in butter, molasses, salt, sugar, cinnamon, nutmeg and slightly beated eggs until well blended. Pour into baking dish (Should hold 8 cups) bake in very low 275 degree oven for two hours.

Allow to stand at room temperature when done cooking, without spooning into and breaking crust until warm. Serve with Vanilla Ice Cream.

Makes 6 Servings

Recipe found in a very old New London Day Newspaper Clipping - Date unknown!