Rogue River courier. (Grants Pass, Or.) 1886-1927, 1910-12-16
OLD FbSHl0GzD DESSERTS.
How % MaNe a Thanksgiving indian
PUDDING ard aumpkIn Pie.

How % MaOs a Thanksgiving indian
Pudding ard Pumpkin Pie.
The Tmnksgiyiug dinner would
seen, incomplete 10 many New Eus-
land imuiy u among the desserts
which CLOSE the fcaS, Indian meal pud
ding aud pumpkin pie were not to bc
found Tradition has given these dain
ties place second only to 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 IL 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 teaspoonful
of salt aud ginger 10 taste. Scnld one
quart Of milk. add to II the molasseS.
butter, salt and spice. stir enough
milk into the cornmeaI to make II
smooth. then add this TO the milk mix
ture. Cook the whole together for live
minutes then turn Into n creased bnk
Ing dish. Have this dish large enoagh
to allow for the increased bulk OF the
pudding after the cornmeal has cooked
aud the milk has been added Put the
pudding In II moderate oven and when
Il crust forms on top stir II from the
pottom of the dish and add one pint
of cold milk. BE sure that this Is thor
oughly blended Continue cooking. and
'epeat this process every half hour TX
necessary at more frequent intervals
If It browns too rapidly The pudding
should bnke six hours In all, and the
entire quantity Of milk should be tak.
On up by the meal IN the manner de.
scrbed Serve the pudding hot With
sauce This sauce mny consist OF but
ter and sugar creumvd and favored.
A fayortc' mixture for tnis purpose
consists of maple sugar stirred into
rich cream aud kept cold until poured
over the pudding
Boiled Indian pudding ~ q somewhat
heavier dish than the baked article
because Of the suct added, and once II
has cooled ii cannot be heated to adj
vantage II Is more easily prepared
however as all the ingredients are put
In at first, and It does not require the
constant watching which the baked
pudding receives For these reasons II
IL frequently made TO complete The
menu Of a "bolcd dinner" For boiled
Indian pudding the ingredients requir
ed are one quart Of milk, one pint OF
Indian meal, five tablespoonfuls OF
dark moasses aud two tablespoonful
Of suet chopped fine Scald the Mill
and pour II over the meal. Add thu
other ingredients and mix thoroughly
Put in pudding bag or mold and bol
four hours Serve with any hard o
liquid sauce.
The ingredients for pumpkin pie arr
one and 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 to taste
Cut the pumpkin into small pieces
remove the soft part aud seeds. Cool
/ In steamer until tender, then remoy
cover and cook until the water ha
, eyaporated. This will require som
care. as pumpkin burns easily Whe
Il has become sufficiently dry press th
, pulp through a connder and It is read
} 10 be mixed with the other Ingredient
sur IN the salt, butter, cinnamon, gii
, ger. molasses and sugar When W
mixture has cooled beat the eggs an
} silr them lu Line deep pie dish wit
pie crust aul fil will lho miNur'
. Bake forty uinnies ln % moderated
slow oven