New England Indian Pudding

NEW ENGLAND INDIAN PUDDING

1 quart milk (boiling)
1 teaspoon ginger and salt
1 scant cup cornmeal
1 quart cold milk
Butter (size of an egg)
2 eggs (well beaten)
1 small cup molasses

Add the cornmeal (which has been mixed with a little of
the cold milk) to the quart of milk, when nearly' boiling. To
this, while boiling, add butter, molasses, cold milk, eggs, gin-
ger and salt. Bake two hours.