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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 16, 1958)
MELANIE OE PROFT, Olr.cfor, Culinary Arh Institute Indian Pudding TO BAKE: 2Mt-3 HRS. TO PREPARE: 35 BON. 3 cup milk Vi P yHow corn meal 4 cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon ti teaspoon ground ginger ' 090 well beaten (until thick and piled softly) Vi cup molasses 2 tablespoons butter or margarine 1 cup cold milk 1. Thoroughly butter a 1-qt casserole. 2. Scald 3 cups milk in top of double boiler over simmering water (just until a thin film appears). 3. Stirring constantly, slowly blend scalded milk into a mix ture of the corn meal, sugar, salt, cinnamon, and ginger. 4. Vigorously stir about 3 tablespoons of the hot mixture into a mixture of egg and molasses. Blend into hot corn meal mixture. Cook over boiling water about 20 min., or until very thick; stir constantly. Beat in the butter. 5. Turn mixture into the casserole. Pour cold milk over top. 6. Bake at 300F 2Ms to 3 hrs., or until a silver knife comes out clean when inserted halfway between center and edge of casserole. Serve warm with cream, whipped cream, maple or vanilla ice cream, or a vanilla hard sauce. About 6 servings Date-Hut Indian Pudding Follow recipe for Indian Pudding. Blend in Vz cup chopped nuts and cup cut dates with the butter. Coffee-Flavored Indian Pudding Follow reciDe for Indian Puddine. Decrease the 3 cuds of milk to 2V cuds. Intn molasses-corn meal mixture, blend Vi cup cold double-strength coffee beverage, serve warm pud ding with coffee Ice cream. Rich coffe flavor in a favorite dessert Midty.8 Snet Pnddina TO PREPARE: SO MIN. TO STEAM: 3 HRS. 1 cup (about 4 os.) nuts, chopped 3 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger teaspoon ground nutmeg Vs teaspoon ground cloves 4 te 3 ox. suet ( 1 to 1 s P chopped ) 1 cup molasses 1 cup milk 'A CUB dark seedless raisins 1 Grease two 1-qt molds, one 2-qt. mold, or Z l-lb. mflpo runs Crpow tieht-nttllUZ covers. (Aluminum foil, narchment paper, or two Javpra nf waved naner cut lareer than mold mnv be tied on if a cover is not available. Grease well before using.) 2. Sift tnoathor ths flnur hakinif soda. cinnamon, ginger, nutmeg, and cloves. 3. Break annrt AisarAina membrane which coats it and finelv choD the suet Mix suet thnrnuohlv with the molasses and milk. Thoroughly mix in the nuts and raisins. Blend in dry ingredients. t., intn molds, filline each two-thirds full. Cover tightly with greased cover or tie on aluminum foil, parchment, or waxed paper. 4. Place molds on trivet or rack in a steamer or deep kettle with tight-fitting coyer. Pour boiling water into bottom of steamer to no more than one-half the height of the molds. Cover steamer and bring water to boiling. To steam, keep water boiling vigorously. If necessary, add more boiling water to keep water level at one-half the height of molds dur ing steaming. Steam about 3 hrs. 5. Remove pudding from steamer and unmold. Immediately place on hot serv ing dish and decorate as desired. Serve with maple whipped cream or hard sauce. 6. If pudding is to be stored several days before serving, unmold onto cooling rack. Let stand until cold. Wrap in alu minum foil and store in a cool place. Before serving, reheat thoroughly by steaming. About 12 serving. TO PREPARE ."20 MIN. TO BAKE: 1 HR. 15 MIN. 1 cup (7 to ) egg whites 6 egg yolks 2 cups sifted flour 1 cup sugar - 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon teaspoon ground nutmeg V4 teaspoon mace Vi teaspoon ground cloves Vt teaspoon ground ginger Vi cup salad or cooking oil i cup canned pumpkin Vt cup cold water 1 Vi teaspoons vanilla extract Vi teaspoon cream of tartar V cup sugar 1. Set out a 10-in. tubed pan. 2. Measure egg whites and pour into a large bowL Allow to stand at room tem perature at least 1 hr. before beating to help insure greater volume. 3. Put egg yolks into a small bowl. Re- Pumpkin Chiffon Cake oop w rmmmm serve remaining 1 or 2 egg yolks for use in other food preparation. 4. Sift together into a bowl the flour, 1 cup sugar, baking powder, salt, cinna mon, nutmeg, mace, cloves, and ginger. Make a well in center of dry ingredients. Add the cooking oil. Add, in order, the egg yolks, pumpkin, water, and vanilla extract. Beat until smooth. Set aside. 5. Using clean beater, beat the egg whites until frothy. Beat in cream of tartar. Add Mi cup sugar gradually, betn ing well after each addition. Beat until rounded peaks are formed and meringue does not slide when bowl is partially in verted. Slowly pour egg-yolk mixture over entire surface of meringue. Gently fold together until just blended. Do not stir. Pour batter into pan. 6. Bake at 325 F 1 hr. 15 min., or until cake surface springs back when lightly touched. 7. Immediately invert pan on end of tube; cool completely. Remove from pap. One JO-in. tubed cake Family Weekly, November 16, 1953 17
