The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1911-12-30

FORKS, N. D.
attractive when served. This Ii a mat
ter Ut the baking entirely.
There are several brands Of propar-
cd bran on the market but n Of
|thcm Is eHpcnsivc--costs twice as much
as tho other-and since this other Ia
Of the highest grade, there Ia no
need or getting that which costs so
much.
Recipes arc give non tho p%astcboard
boxes which contain those which
ought to he reliable. but not all OF
which are approved by physicians. or
course the bran contains no nour-
ishment at all. and those people who
have simply tried the starvation euro
except for the water they took. which
is a food pnd SO answers in definition.
When the bran is not separated from
the gluten in tho milling process, then
there is secured a most nourishing
product-the whole wheat. OF wheat
tho use of such flour for indigestion
and for persons threatened with con-
sumption. as it puts phosphoric acid
and iron into the blood. 1t Is. on tho
whole. a safeguard against all sorts
of evils in the way Of disease.
IbNG otbtaIlSotbt i uuUlukSs
The renowned and much quoted
(but undoubtedly mythical) Mrs.
Glasse. in The Art of Cookery Made
Plain and Easy" which was published
back somewhere In the eighteenth
centurS-has five recipes for oatmeal
pudding. One of these is a "hasty
pudding which term was first APP
piled to an oatmeal mush rather than
to one of cornmeal. She advises that
it he eaten with wine and sugar or ale
and sugar and crcam.
Few or almost no modern cook
books have recipes for oatmeal pud-
dings. The following pudding is much
better than II apple tapioca, which
it resembles. aud many who do not care
for the latter would like the apple and
oatmeal. The pudding has much the
meal. AS this is always best when
freshly ground, those Who use it in
most cases use hand mills. About "a
year ago II was discovered that a great
number of old-faslioRcd E%nglishmen
use these mills and cat whole meal
bread: One of them. with a sir be-
fore his name. wrote to n of the
newspapers telling how for thirty
years he had ground wheat in a small
steel mill i'll his house. his wife do
ing all the baking. This" he wrote,
"explains why 1 and my wife are
hardy" He was deluged with letters
and when interviewed. said: Really
I have forgotten where I got that mill.
1 bought it more than a generation ago
somewhere in London. 1t cose &c but
1t has been worth n fortune to me.
l had no digestion, my hair was brittle
and ] was cranky. Whole wheat flour,
stone ground, soon put me to rights"
Food reform leagues, sanitoriunls,
and great physicians are advocating
same jellylike consistency and is good
whether cold or hot and easy to make
Apple and Oatmeal Pudding--Soak
four tablespoons Of steel cut oatmeal
in n pint of boiling water for three
hours. Add two large apples, sliced
one cup sugar, n tablespoon of -four,
and a pinch of salt-a good big one
Bake in a buttercd dish for half an
hour or more Serve with milk OF
cream or butter and sugar.
Oatmeal Pudding-MiX two ounces
OF fine steel cut Or Scotch oatmeal in
one-half teacup Of sweet milk; add
to it two teacups of boiling sweet
milk. Sweeten to taste and stir over
the fire for ten minutes, then add two
ounces Of sifted bread crumbs: stir
Of butter and one or w we'll beaten
eggs. Flavor with nutmeg and bake
in a buttered dish in a moderate over
for one hour.
An Dat P%udding-of oats decorti.
Gated take two pounds and new milk
enough to drown it, eight n OF
raisins Of the Jul stoned, an equal
quantity Of currants neatly picked, a
pound Of sweet IL finely shred, six
new laid eggs we'll beaten. season with
nutmeg, beaten ginger. and salt; mis-
~ wall tO0othor. ~ will rooEo q hottov
pudding than rice.
Another-Get nj pint Of oatmeal
once cut, one pound of suet shredded
fine. one pound Of currants, and one
half pound Of raisins stoned; mix all
together we'll with a little salt; tie il
In Il cloth, leaving room for the swell.
ing.
Two other recipes are given with q
variation of a trifle peculiar sort to
least, which was obviously boiled, as
many English buildings are.
To Bake an Oatmeal Pudding-Boil
n quart of water, season 1t with a
little salt: when the water boils. stir
In tho oatmeal until it is so thick you
cannot easily stir your spoon; Their
take 1t off the fire stir in two spoon.
fuis OF brandy or a gill Of mountain
and sweeten it to your palate. Crate
III q lNtle nutmeg n SUI IN One-nal1
pound of c%urrants, clean washed ant
picked: then butter a pan, pour 1t in
and bake 1t one-half hour.
To Make an Oatmeal Pudding
Take one pint of fine oatmeal, boil /,
in three pints of new milk, stirring Il
until it is as thick as 81 hasty pudding;
take it off and stir in one-half pound
Of fresh butter, a little beaten mace
and nutmeg. and a gill Of sack; then
beat up eight eggs, half the whites
stir all we'll together. lay puff paste
all over the dish. pour on the pudding
and bake it one-half hour. Or you
may boil it with a few currants.
While these old recipes contain
some obsolete terms there is yet
enough in them from which one who
has time to experiment to work out
several new recipes.
II got the best girl I've had in
years. 1t certainly pays to advertise
in the Herald and Times. I'll never
hunt around amongst neighbors
again. A want ad works much fast
err" Name withheld.