Devils Lake inter-ocean. (Devils Lake, N.D.) 1909-1915, 1910-12-23
oLD FASHIONED DESSERTS.
How 70 Make o Thanksgiving indian
Pudding and Pumpkin Pie.

How TO Make Thanksgiving india.
Pudding and Pumpkin Pie.
The Thanksgiving dinner would
seem incomplete to many a New Eng
land family If among the desserts
which close the feast Indian neal pud
ding and pumpkin pie were not to bt
found. Tradition has given these dain
ties place second only to the turkey
among the essentials of the real Ole
fashioned good time.
| Baked Indian pudding has to be
baked for six hours, and the recipe fol
it 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 teaspoonful
of salt and ginger to taste. Scald one
quart Of milk, add to it the molasses,
butter, salt and spice. Stir enough
milk into the cornmeal to make it
smooth, then add this to 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 cornmeal has cooked
and the milk has been added. Put the
pudding In 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
If it 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 and sugar, creamed 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 suet added, and once it
has cooled it cannot be heated to ad-
vantage. 1t 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 it
is frequently made to complete the
menu Of boiled dinner" For boiled
Indian pudding the ingredients requir-
ed are one quart Of milk, one pint Of
Indian meal, five tablespoonfuls Of
dark molasses and two tablespoonfuls
of suet chopped fine. Scald the milk
and pour it over the meal. Add the
other ingredients and mix thoroughly.
Put in pudding bag or mold and boil
four hours. Serve with any hard or
liquid sauce.
The ingredients for pumpkin pie are
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 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
it has become sufficiently dry press the
pulp through colander and it is ready
to 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 anC
stir them in. Line deep pie dish witt
pie crust and fill with the mixture
Bake forty minutes in a moderately
slow oven.