GENEVA PUDDING

Heat four cups of milk in a double boiler, stir in seven-eighths of a cup of corn meal and, when smooth, add three cups of coarsely chopped, pared sweet apples, one-half cup of molasses, one-half cup of sugar and one-quarter level teaspoon of salt. Mix all well together, add four more cups of milk, which need not be heated, and pour into a large buttered pudding dish or into a kettle or pan of the fireless cooker, which must be buttered the same as a baking dish. Set in a moderate oven for four hours or in the cooker for eight or ten hours.