Food and health

icup How to make. This pudding needs long, slow cooking and is better when made from two or three quarts of milk. It is easier to make, when you scald the milk and cook the rice in it until it begins to swell. Grease the baking dish ; put in the rice with all the other materials. Cover the baking dish, and set it in a slow oven. This pudding cooks well in an Atkinson oven. Stir the pudding gently with a fork two or three times while it is baking. The baking should last for three or four hours or even more. At the very end remove the cover to brown the top, if you wish. Suet pudding. What and how much. Suet chopped i cup or Beef fat ^ cup Raisins, currants, and citron sliced i cup Egg I Sweet milk i cup Molasses | cup Soda I teaspoonful Salt J teaspoonful Flour I cup Bread crumbs z\ cups How to make. Skin, wash, and chop the suet, and dredge with flour. Wash, pick over, and seed the dried fruit, slice the citron if it is used, and dredge all with flour. Stir together the milk and molasses, sift the dry materials with the flour, and stir the liquid into the flour slowly. Add the suet, beating the mass thoroughly, and last put in the fruit, sprinkling in both the suet and the fruit as you stir. Fill a greased mold or pail f full, close tightly, and cook in a kettle of boiling water for three hours. Serve with foamy sauce. Baked Indian pudding. This is one of Grandmother Stark's specialties which she makes for church suppers and sends to her friends sometimes as a present. Grandmother Stark loves to tell of the days when she used to see it baked in the old brick oven, and she insists that even the Atkinson cooker does not give quite the same flavor. She thinks, too, that the pudding is not perfectly made with less than a milk pan full of milk and with old-fashioned meal ; but she is much pleased when other people praise her puddings made of a smaller size. It is hardly worth while to bake it in a pan smaller than the two-quart size. Use an earthen baking dish. What and how much. Milk 2 quarts Indian meal i cup (or even \) Molasses (dark colored) § to i cup Salt I teaspoonful How to make. Scald half the milk, stir into it the meal mixed with a little cold milk, and cook until the mixture thickens a little. Add the molasses and salt. Pour into the greased baking dish, add the rest of the milk, cover, and put into a very slow oven. To be perfect this pudding should bake from six to eight hours, or overnight in the Atkinson oven. Brown the top at the last. It can be eaten hot or cold. This slow cooking seems to dissolve the Indian meal, whey is formed, and when the pudding cools this makes a jelly.^ What shall we do about pies .? When Miss Travers talked about pies to the Woman's Club at one of their meetings in the Pleasant Valley School, a very lively discussion followed. Mrs. Groves said that her-husband * Some people add an egg and butter, but this is not necessary. Others like the flavor of a little ginger. A fairly good pudding is made by using much more meal, cooking the milk and meal longer in a double boiler, and then baking for an hour, but it is very inferior to Grandmother Stark's pudding. wanted pie three times a day. Another of the ladies said that her husband would like pie perhaps five times a day, between meals as well as at meals, but that the doctor had advised him to go without pie altogether.