New-York tribune., 1901-11-19
OLD FASHIONED DESSERTS.
RECIPES FOR THANKSGIVING INDIAN PUD-
DING AND PUMPKIN PIE

The Thanksgiving dinner would incomplete
to many New-Engand family If among the des-
seTts which close the feast Indian meal pudding
and pumpkin pie were not be found. Tradition
has given these daintes place second only to the
turkey among the essentials of the real old fash
Toned good time. and 1t Will not be long before in
many households. especially country homes an at
mosphere of excitement Will pervade the culinary
department.
Unless I've got whole row of deep dish pump
Kin pies on the pantry shelf and a lot of other
seTts can't get up real thankful feeling" said
New-England woman when discussing the ap-
preaching feast
Some of these desserts were discussed by Miss
Helen Louise johnson at the last lesson OF the fall
course which she has been giving in the assembly
nan OF the Young Mems Christian Association
Building. Brooklyn. Baked Indian pudding was
spoken OF. although the lecturer was not able to
follow her usual method of preparing the food de-
scribed In the presence of the audience. the pud
ding has tc be baked for six hours The fault with
the average Indian meal pudding is that it is not
suficiently cooked to be digestible, she said. One
or two hours at allowed by many house
Keepers Tor baking a pudding which be prop
ery cooked under six hours The recipe given was
follows:
Three and one-half quarts of milk three heap.ng
ta9eSpo0nIuis OF cornmeal; one tablespoonful of
of salt. and ginger to taste Scald one quart Of
Stir enough milk into the cornnleaI to MAKE it
smooth, then add this to the milk mixture Cook
a creased baking dish. Have this dish larc. enough
to allow for the increased bulk the pudding after
the cornmeal has cooked and the milk has been
added. Put the pudding in moderate oven and
when crust forms top stir il from bottom O
the dish and add pint of cold milk Be sure tha
this is thoroughly blended. Continue cooking and
repeat this process every half hour-if necessary
more frequent intervals If il browns rapidly The
quantity of milk should be taken up by the meal in
the described. Serve the pudding hot with
sauce. This sauce may consist of butter and sugar
creamed and favored A favorite mixture for this
purpose consists of maple sugar sGrred into rich
cream and kept cold until poured the pudding
Boiled Indian pudding is a somewhat heavier dish
than baked article, because of the added
and once IL has cooled 1t cannot be heated to ad-
all ingredients put in first, does
not require the constant watching which ba ked
puddng receives For these reasons 1t is frequent
iy made TO complete the menu Of boiled dinner -
orired are one quart of milk, pint of Indian
meal five Ia tablespoonfus of dark molasses and two
tablespoonfus of suet chopped fine
Scald the milk and pour IL over the meal Add
nudding bag or mould and boil four hours Serve
with any hard liquid sauce
he ingredients for pumpkin pie are one and
half c,1pfuls of pumpkin pulp, Two cupfuls of milk,
ginger, one tablespoonful Vi o4e9' '"o esSs anu
sugar taste
Cut the pumpkin into small pieces remove the
soft mart and seeds Cook in q steamer until ten
hes. hes eXsporated This will require some
..,.,,,Ln hurns easily. When il has become suffi-
ppienfIv dry press the pulp through a colan9er and
:, - -eaGy to be mixed with the other ingredients.
o a enesr en- Whea the mixture has cooled. beat the
CO.'S and stir them in Line a deep pie dish with
.3fs cr-ixf and fill with the mixture. Bake forty
pnf,nfes in a moderately slow oven.