The Alaska citizen., 1915-10-18

d bag pudding" we read in the ole of us to wonder whether the men were chefs ill those days and ieth- er the making of a pudding was q teat for which one should be proud. In these days pudding making. d culinary feat which does any woman credit, is almost a lost art.
 Tn the days of our grardniothci } We hear of the luscious pudd ings which they prepared in tho fall and dings that melted in ones mouth and from which one could easily pluck a plum. as did little Jack so flaky were they.
 But for various reasons pudding making has become a lost art, which iS just on the verge of revival. One of the most important reasons is It's heralded indigestibility While pudding Is heavy, it is nutritious,
 
 some materials it Is not really in digestible Dr, Woods Hutchinson is a strong advocate of wholesome foods, even If they are rich. rather than unwholesome simple foods AS he says plum buildings. generally made for special occasions, are real ly made of the best materials hat the housewife can afford, hence are very nutritious.
 But in truth it is difficult to use tainted material in a pudding. For the suet must be purchased from the butcher. and if procured when fresh there is no danger Of its be. ing tainted, as it so readily betrays it's condition. Eggs are not a re cessity, and in many of the modern recipes are not called for at all
 It is coming home to many of Us that the boiled pudding Is not so lndigestible after all Some may te quite right In saying that it does cause little gas after the turkey dinner, but 1t Is an open question whether this Is occasioned by the foods that have gone before rather than by the food that has just been eaten.
 Another fact that we are begln- ming to understand about minca pies and boiled buildings is tha, they contain foods of a real value. Raj sins with their sugar and concen- trated grape juice, suet With it's fat, entrants with their carbohy drates and high caloric value and flour form the chief ingredients Of these desserts. In the winter time when a great deal of heat is required by the body, a piece of mlnce pie, some simple sandwich and glass of milk or a cup of coffee makes an ideal lunch. The same may also be said Of fruit cake and plum pudding. always of course with the under standing tha. the most wholesome in gredients have been used.
 Then many regarded these Nud- dings as a luxury which it was matter of economy to cut tom the menu when they came face tc face with the high cost of llvin2. Now strange as 1t may seem, many of the buildings are no more expen- sive than those desserts to which we are accustomed, but they con tain a higher per cent food value and are specially valuable in the winter because of the high per cent of energy or heat producing elc- meIts which are so essential at this time of the year
 PLUM PUDDING.
 One cup bread crumbs. one cup flour, one cup brown s1gar, one cup milk, one teaspoonful mixed spices, three eggs, one cup entrants, one cup chopped suet, two teaspoons baking powder, one-half cup raj SlHS, one teaspoon Sdll, OIle Hall cup citron, one cup chopped Eng fish walnuts, one-half cup grated chocolate. Steam four hours SAUCE FOR PUDDING
 One cup sugar, one pint water, one tablespoon butter, one egg and juice of one lemon.
 FLOATING ISLAND.
 Heat one quart of milk in milk pan Beat the whites of four eggs stiff Add to them two tablespoons of sugar and one-half teaspoon Va nilla Cook the whites of the eggs in tatlespoonfuls on the hot milk. When cooked remove and place on a platter Beat the yolks of four eggs light. Beat in one cup of sugar and two-thirds teaspoon each of vanilla and lemon, Beat thi, egg mixture into the milk. Do nol let it boil Cook until thick. Put into tumblers and spread with a ~c .-lJ It,t