1/4 c  Cornmeal
2 c  Whole milk -- cold
2 c  Whole milk -- scalded
1/2 c  Molasses
1 ts Salt
1/4 c  Sugar
1 ts Cinnamon -- or ginger
4 tb Butter
2 tb White rum

STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily.
Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a
double boiler for 20 minutes, or until thick.

STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour
into a buttered pudding dish and pour over the balance of the cold milk and
the rum.

CHEFS NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or
1/2 teaspoon of each.

STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree
oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with
vanilla ice cream. This pudding should be very soft, and should whey, or
separate.

Locke-Ober, Boston, MA

05/27