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.