Indian Meal Pudding
Rub a teaspoonful of butter round the bottom and sides of a smooth iron kettle, -granite or porcelain will do; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of New Orleans molasses and one quart of cold milk. Put it in a "Saturday afternoon oven", where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast.
Mrs. Barnabas (Polly) Churchill
Rub a teaspoonful of butter round the bottom and sides of a smooth iron kettle, -granite or porcelain will do; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of New Orleans molasses and one quart of cold milk. Put it in a "Saturday afternoon oven", where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast.
Mrs. Barnabas (Polly) Churchill
Indian Meal Pudding
Rub a teaspoonful of butter round the bottom and sides of a smooth iron kettle, -granite or porcelain will do; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of New Orleans molasses and one quart of cold milk. Put it in a "Saturday afternoon oven", where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast.
Mrs. Barnabas (Polly) Churchill
Rub a teaspoonful of butter round the bottom and sides of a smooth iron kettle, -granite or porcelain will do; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of New Orleans molasses and one quart of cold milk. Put it in a "Saturday afternoon oven", where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast.
Mrs. Barnabas (Polly) Churchill
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