Richmond planet. [volume] (Richmond, Va.) 1883-1938, 1910-11-26
OLD FASHIONED DESSERTS.
How 70 Make Thanks giving Indian
Pudding and Pumpkin Pie.

How 20 Make Thanks giving Indian
Pudding and Pumpkin Pie.
The Thanksgiving dinner would
seem incomplete TO many a New Eng
hand family II among the desserts
which close the feast Indian meal pud-
ding and pumpkin pie were not 10 be
found Tradition has given these dain-
ties place second only 10 the turkey
among the essentials Of the real old
fashioned good time
Baked Indian pudding has TO be
baked for six hours, and the recipe for
IL is as follows
Three and one-half quarts Of milk.
three heaping tablespoonfuls OF corn
meal. one tablespoonful OF butter. one
half pint OF molasSes. one teaspoonfui
of salt and ginger 10 taste. Scald one
quart OF milk. add 10 IL the molasses.
butter. salt and spice Stir enough
milk into the cOrnmeai 10 make IL
smooth, then add this 10 the milk mix
ture. Cook the whole together for five
minutes. then turn into a creased bak-
ing dish. Have this dish large enough
TO allow for the increased bulk OF the
pudding after the corumeal has cooked
and the milk has been added Put the
pudding in a moderate oven and when
crust forms on top stir It from the
bottom OF the dish and add one pint
OF cold milk. Be sure that this is thor
oughly blended. Continue cooking. and
repeat this process every half hour-if
necessary at more frequent intervals
II IL browns too rapidly. The pudding
should bake six hours in all. and the
entire quantity OF milk should be TAX
en- up by the meal in the manner de
scribed- Serve the pudding hot with
sauce. This sauce may consist OF but
ter ana sugar. crcamCd and favored
A favorite mixture for this purpose
consists OF maple sugar stirred into
rich cream and kept cold until poured
over the pudding
Boiled Indian pudding is somewhat
heavier dish than the baked article
because OF the suot added. and once 10
has cooled it cannot be heated 90 adj
vantage. It is more easily prepared.
however. as an the ingredients are put
in at first aud 1t does not require the
constant watching which the baked
pudding receives. For these reasons IL
is frequently made 20 complete the
menu OF n boiled dinner" For boiled
Indian pudding the ingredients requir-
ed are one quart OF milk one pint OF
Indian meal. Eve tahlespooufuls OF
dark molusses and two tab!espoouruls
OF suet chopped fine. Sculd the milk
and pour IL over the meal Add the
9ther ingredients and mix thoroughly.
Put I'm pudding bag or mold and boil
four hours. Serve with any hard or
liquid sauce.
The ingredients Tor pumpkin pie are
one and a half cupfuls OF pumpkin
pulp, two cupfuls Of milk. one tea
spoonful each OF salt. butter. cinnamon
and ginger. one tablespoonful of mo-
lasses. two eggs and sugar 90 taste.
Cut the pumpkin into small pieces:
remove the soft part and seeds. Cook
IN a steamer until tender. then remove
cover and cook until the water has
evaporated. This will require some
care. as pumpkin burns easily. when
Il has become sufficiently dry press the
pulp through a colander and IL is ready
&c be mixed with the other ingredients.
Stir in the salt. butter, cinnamon. gin
ger. molasSes and sugar. When the
mixture has cooled beat the eggs and
stir them In. Line n deep pie dish with
pie crust and Oil with the mixture.
Bake forty minutes in a moderately
slow oven.