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Results 61 - 70 of 143 for indian pudding
Put milk in top of double boiler with tapioca. Cook 10 minutes. Add cornmeal, cook 5 minutes. Add other ingredients except water. Put in ...
Mix and cook slowly until the tapioca is transparent. Remove from heat and add: 1 cup light molasses, 1/4 teaspoon salt, 2 tablespoons ...
63. INDIAN PUDDING
Heat milk until film forms on top. This scalds it. Gradually stir in cornmeal. Cook slowly, stirring constantly for 20 minutes. Remove from ...
Boil 1 quart of milk and pour boiling over cornmeal, then turn in molasses. Pour in 1 quart cold milk, butter, ginger, salt and eggs. Bake ...
In saucepan combine milk and molasses. Stir in cornmeal. Cook and stir until thick (10 minutes). Remove from heat. Combine egg, sugar, ...
66. INDIAN PUDDING
Mix all ingredients. Put in baking pan and bake for 1 1/2 hours. Stir every 20 minutes. Serve with ice cream. Yield: 8 portions.
67. INDIAN PUDDING
Scald the milk. Mix the water, molasses and cornmeal. Blend this mixture into milk and boil. Remove from the fire and add butter, sugar, ...
In saucepan, combine milk and molasses; stir in corn meal. Cook, stirring, until thick, about 10 minutes. Remove from heat. Combine egg, ...
Mix cornmeal and molasses and stir with milk. Cook and stir. Add sugar, egg, salt, seasoning to cornmeal mixture and remove from heat. ...
Mix corn meal with 1 cup milk. Scald the remaining milk in double boiler; add corn meal, molasses, salt, ginger, cinnamon and fat. Mix ...
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