Cooking with wholegrains

Serve with hard sauce, whipped cream or any steamed pudding sauce. The pudding may be heated over in the oven making it as fresh and delicious as when it comes from the steaming mold. Vermont Indian Pudding 7 TABLESPOONS CORN MEAL 4 TEASPOON SALT I QUART MILK, SCALDED V4 TEASPOON CINNAMON 14 CUP MOLASSES 14 TEASPOON NUTMEG ½ CUP MAPLE SYRUP Stir corn meal into scalded milk. Add rest of ingredients. Mix well and turn into buttered casserole. Place in pan of hot water and bake, without stirring, in moderate oven for 3 hours or more. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed. Baked Indian Pudding with Suet I QUART MILK 14 TEASPOON GINGER 14 CUP CORN MEAL 14 TEASPOON NUTMEG 34 CUP BROWN SUGAR I TEASPOON CINNAMON I TEASPOON SALT 14 CUP RAISINS I TEASPOON SODA ½ CUP SUET, CUT FINE Scald 3 cups of the milk. Add all other ingredients. Bake 10 minutes in a hot oven. Lower temperature to 300°, stir with a spoon, pour the cup of cold milk on top and bake 1 hour or more. Samp Indian Pudding ½ CUP SAMP CEREAL, UNCOOKED 4 CUP CHOPPED NUTS I QUART MILK 4 TEASPOON SALT 4 CUP MOLASSES 14 TEASPOON GINGER 14 CUP BROWN SUGAR 14 TEASPOON CINNAMON 14 CUP RAISINS I TABLESPOON BUTTER Scald the samp with milk. Add other ingredients, mix well and pour into buttered casserole or deep baking dish, cover and bake 3 hours at 250°, or set the dish in a pan of hot water and bake at 300°. Serve with boiled cider sauce made as follows :— Boiled Cider Hard Sauce I CUP CONFECTIONER’S SUGAR 2 TABLESPOONS BUTTER BOILED CIDER Blend butter and sugar until crumbly. Then add just enough boiled cider to dampen the sugar. Beat until smooth, then place in the refrigerator until hard. Any proportion of sugar and butter may be used and boiled cider added to make the sauce the consistency of a thick icing. There is no reason why this couldn’t be used as an icing too . . . on the applesauce wheat cake, for instance. Firmenty ¼ CUP CRACKED WHEAT 14 TEASPOON GRATED NUTMEG I CUP BOILING WATER % CUP MAPLE SUGAR 3 CUPS MILK % CUP RAISINS Sprinkle cracked wheat into boiling water in top of double boiler, stirring until thickened. When water is absorbed add all other ingredients and steam in double boiler for three hours. Serve hot with cream or top milk. Steamed Oatmeal Pudding ½ CUP BUTTER OR CHOPPED SUET, 1 1% CUPS SCOTCH OATMEAL OR BOTH 14 TEASPOON SODA ½ CUP MOLASSES I TEASPOON SALT I CUP HOT BUTTERMILK I CUP RAISINS AND CHOPPED DATES I EGG, BEATEN Crush soda in the palm of your hand and add to the oatmeal and salt. Cut suet or butter into the mixture with a knife. Add hot buttermilk and molasses, then beaten egg and mix well. Add raisins and dates last. Put this batter into a buttered mold no more than 24 full, cover closely, place mold in another dish of boiling water, having the water come half way up on the mold. Steam 2 or 2% hours adding hot water to the steamer as required. Serve hot with Boiled Cider Hard Sauce or Steamed Pudding Sauce. This recipe makes a generous amount since it is poor economy to make a small amount in one steaming. However, the pudding is just as good, if not better, warmed in a strainer placed over boiling water for 10 or 15 minutes. Mother’s Suet Pudding I CUP SOUR MILK OR BUTTERMILK I TEASPOON SALT I CUP SUET, CHOPPED FINE I TEASPOON CINNAMON I CUP MOLASSES 14 TEASPOON CLOVES 21% CUPS WHEAT FLOUR 14 TEASPOON NUTMEG I TEASPOON SODA I CUP RAISINS Mix together milk, suet and molasses. Sift wheat flour, measure, add other dry ingredients and sift into the batter. Mix well and add raisins. Pour into a greased mold no more than % full. Cover closely and steam 3 hours with the water half way up on the mold. Or steam 2 hours in smaller containers. Serve with Steamed Pudding Sauce.