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TABLEGRAMS FOR DECEMBER
Newspaper Release Date
on or after Dec. 18
Pudding and pie, you would suppose, are most innocent desserts. ...certainly
nothing to be attacked on moral grounds. Yet these tempting sweetmeats were
once frowned upon by our Quaker ancestors as "an hodge-podge of superstition"
and sinful manifestations of "the devil and all his works."
Just what the objections were is not entirely clear. Perhaps the nature of the
ingredients had something to do with it — rich spices, delicacies from afar,
that were considered symbols of high living. At any rate, religious tracts
were written to "preach down superstitious minc’d pyes and abombinable plumb
porridge." But these efforts were unavailing, as the good people had no inten¬
tion of being deprived of their favorite Christmas pastries.
Nowadays, thank heaven, people can enjoy their Christmas pudding without any
qualms of conscience. The question is merely what kind to serve — shall it
be a good old-fashioned Baked Plum Pudding , or shall we try one of the modern
variations? Here are some recipes that will make it harder than ever to decide
....they are so good you’ll want to try them all.
Baked Plum Pudding
Vz tsp. cinnamon
% tsp. nutmeg
% tsp. allspice
3 tbsps. brown sugar
1/3 cup mollasses
3 tbsps. melted butter
2 cups milk
9 Uneeda Bakers Graham Crackers,
1 cup raisins
Beat eggs, add all other ingredients
except crackers and raisins, and beat
thoroughly. Mix crumbled crackers
with raisins and combine with first
mixture . Turn into buttered pudding
dish and bake in moderate oven (375%
F. } 35-40 minutes. Serve warm with
whipped cream or hard sauce.
20 Uneeda Biscuit
1% cups milk
% cup brown sugar
% tsp. salt
% tsp. cinnamon
4 tsps. baking powder
1 cup cooked, pitted prunes
% cup maraschino cherries, cut
Vz tsp. vanilla
Crumble crackers, add milk, and
let soak about 5 minutes. Mix
sugar, salt, cinnamon and baking
powder, and add to cracker mixture .
Add melted butter, prunes, cherries,
and vanilla, and mix well. Butter
mold and turn mixture into it.
Steam over hot water from 1 to 1%
hours. Serve hot with wine-flavored
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