Indian Pudding

It wasn't until 1863 that President Lincoln proclaimed Thanksgiving a
national holiday, urged by Godey's Lady's Book editor Sarah Josepha Hale,
for which we are all thankful.
Make this traditional dessert ahead of time and let it cool while you use
the oven for the turkey. Reheat it in the microwave and serve it with
vanilla ice cream or whipped cream. Add 1/2 cup raisins, if you wish.
4 cups milk, divided
1/2 cup yellow or white cornmeal
1/2 cup light-brown sugar
1/2 cup molasses
1 teaspoon salt
4 tablespoons (1/2 stick) butter
1 teaspoon ginger
1 teaspoon cinnamon

Preheat oven to 250° F. Bring 2 cups of milk just to a boil in a saucepan.
Put the cornmeal in the top of a double boiler and pour the scalded milk
over it, stirring constantly. Cook for about 15 minutes, stirring
frequently, until the cornmeal is smooth. Add the remaining ingredients
(except the milk) and stir until smooth. Pour the mixture into a buttered
1-1/2-quart baking dish, pour the remaining 2 cups of cold milk over the
top, and set in a pan of hot water. Bake for 3 hours, or until the pudding
is firm. Serves 8.