News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1910-12-07
OLD FASHIONED DESSERTS.
How to Make a Thanksgiving Indian
Pudding and Pumpkin Pie.

Pudding and Pumpkin Pie.
The Thanksgiving dinner would
seem incomplete to many New Eng
land family if among the desserts
which close the feast Indian meal pud-
! ding and pumpkin pie We're not TO be
! found. Tradition has given these dain-
| ties Il place second only to the turkey
among the essentials of the real old
! fashioned good time
I Baked Indian pudding has to be
| baked for six hours, and the recipe for
| 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 moaSses, 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 Il creased bak
! ing dish. Have this dish large enough
| to allow for the increased bulk of the
| dlltI lUe tOTuuletll HAS NOOhtu
and the milk has been added. Put the
| pudding in moderate oven and when
a 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
0ughly blended Continue cooking. and
repeat this process every half hour if
nr' eSSary at more frequent intervals
if il browns too rapidly. The pudding
| should bake six hours in all. and the
entire quantity of milk should he tax.
en- up by the meal in the manner de-
scrlbed. serve the pudding hot with
| sauce. This sauce may consist of but
| ter and sugar, creamed and favored
A favorite mixture for lniS purpose
| consists of maple sugar stirred into
| rich cream and kept cold until poured
| over the pudding.
| Boiled Indian pudding is Il somewhat
| heavier dish than the baked article
| because of the suet added. and once it
| has cooled it cannot be heated to adj
vantage. It 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 "boied dinner" For boiled
Indian pudding the ingredients requir
ed are one quart of milk. one pint of
indian meal. live tableSpuuniulS of
dark moasses and two tables oohtulS
Of suet chopped fine. Scald tile milk
and pour it over the meal. Add the
other ingredients and mix thoroughly.
Put in pudding bag or mold aud boil
four hours serve with any hard or
liquid sauce.
The ingredients for 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 to taste.
Cut the pumpkin into small pieces;
-emove the soft part ard seeds. Cook
steamer until tender. then remove
cover and cook until the water has
evaporated This will require some
care. as pumpkin burns easily. " hen
1t has become Suhlclently dry press tue
pulp through eoander aud it j. ready
to ba mixed with the other inn. ed.eniS.
STIR in the salt butter. CINNAMON. GIN
ger. molasscs ana sugar When The
mixture has ccolrd beat the eggs md
stir them in Line deep pie d D with
pie crust and OIL With the mixture
Bake forty muuirs ia a moderately
slow oven.