The midland journal. (Rising Sun, Md.) 1885-1947, 1890-06-20
The Household,
Sum day Desserts.

A Sunday dessert In most church
going families must be something that
can be made on Saturday; something
nice" it should be, and if it will serve,
on occasion, for washing day. also, so
much the better OF course there are
always pies, and two or three of these,
with little richer pastry or more
dainty filling than ordinary, do have
very comfortable appearance in the
pantry of a Saturday afternoon.
Then there are a few desserts that
may be called "two day puddings,' >
inasmuch as they are equally coed, if
not actually better, the second dag
than the first. Such is the genuine
old fashioned "Indian pudding" which
has so little suggestion of corn meal in
its rich flavor and constance as to be
a favorite with some who fancy that
they dislike any food which contains
corn.
INDIAN PUDDING TO two quarts
of milk allow two heaping tablespoon
fuls of yellow corn meal and one of
wheat -four Put the milk over to boil,
reserving cupful, with which stir the
thickening to smooth paste, and add
to the milk when it reaches the boiling
point. Stir carefully until it thickens
up to the consistence of cream; then add
a scant cupful of moIasses, one of
chopped suet, pinch of sat a table
spoonful each of cinnamon, ginge and
grated nutmeg, and half a teaspoonful
of ground cloves. Mix all smoothly to
gether and add fruit to taste; two cup.
fuls are not too much of mixed raisins,
curraAts and citron; little candied
orange peel, and, if one chooses, few
almonds. The fruit may be varied
indefinitely; dried domestic fruits are
very good. Bake in slow oven from
three to four hours. This lorg baking
is essential to secure the peculiarly
melting and vclvety texture which
should be chief characteristic. Be-
fore serving, set in the oven to heat
through.
PLUM PUDD1NG.-A crumb plum
pudding. easily made and with good
keeping qualities, is a very convenient
and useful kind Of rich dessert. This
one has been evolved by experiment
aud approved as a decided success
Soak pint of dry crumbs in mix to.
cover th IN. using whatever stale cake
you have on hand, mixed with crack ers
if necessary. Any dark and light cak es
may be mixed; from macaroons to
gingerbread nothing comes miss.
When the crumbs have taken up all
the milk that they will absorb, beat
them we'll with fork, add heaping
tablespoonful Of finely chopped suet,
and little caramel to deepen the color
spices at discretion, according to the
kind of cake used, an additional pint OF
milk and four or five we'll beaten eggs.
A small cup OF well seeded raisins and
currants will answer, or one may use
two or three times as much fruit if
richer pudding is wanted. Steam or
bake for an hour. This pudding is
good either hot or cold, with a liquid
sauc"; or, if cold, with sugar and cream.
1t will keep several days in a cool
place.
Fruit is always an IDEAL dessert, and
little Of the best may we'll be kept for
Sunday dinner. Oranges and almost
any juicy fruit may be pressed and
made into flee jelly with gelatine and
sugar alone, or into a rich cream or
custard by the addition of eggs. With
pitcher of genuine country cream,
this makes an elegant and refreshing
dessert.
The June number of Straubridge &
C|O'hder's Monthly is anticipatory OF