Locke-ober Indian Pudding

We must repudiate our confused loyalties and concerns for the passing world and put aside our misguided efforts to change culture externally. To allow our thoughts, plans, time, money, and energy to be spent trying to make a superficially Christian America, or to put a veneer of morality over the world, is to distort the gospel, misconstrue our divine calling, and squander our God-given resources. We must not weaken our spiritual mission, obscure our priority of proclaiming the gospel of salvation, or become confused about our spiritual citizenship, loyalties and obligations. We are to change society, but by faithfully proclaiming the gospel, which changes lives on the inside.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian	Desserts	6	Servings

INGREDIENTS

1/4	c	Cornmeal
2	c	Whole milk, cold
2	c	Whole milk, scalded
1/2	c	Molasses
1	t	Salt
1/4	c	Sugar
1	t	Cinnamon, or ginger
4	T	Butter
2	T	White rum

INSTRUCTIONS

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.  CHEF'S 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.  Recipe By
: Locke-Ober, Boston, MA  From:                                 Date:
05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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