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60 MINUTE INDIAN PUDDING 
1 qt. milk, scalded
5 tbsp. yellow cornmeal
2 tbsp. butter
1 c. molasses
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
2 eggs
1 c. cold milk

Put quart of milk in double boiler and bring to scalding. Add cornmeal slowly, stirring constantly. Cook 15 minutes, then add butter, molasses, seasonings and eggs beaten well. Turn into buttered casserole dish and pour cold milk over mixture, but do not stir. Bake 60 minutes at 350 degrees. Serve with cream hard sauce or ice cream.
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