* ■
♦--—-------<fcl
Proof of the Pudding
By MRS. ALEXANDER GEOROE
AP Food Editor
Grape Juice Sponge; Com-.M
party pudding. '
*
.Now that crisp appetite-stimu-.
feting fall weather is here again,
dfesserts can become heavier and
richer. Which reminds us that
nlclasses, a sturdy favorite in
grandmother’s time, is on the
wartime preferred food list. It is
a splendid and easily obtainable
Sburce of iron, has good keeping
qualities and is ftavorful and eco
nomical.
One of the better autumn des
■erts is New England Indian
Podding, packed with minerals
grid vitamins and on the thrift :
side. It can follow a thick soup ■
or scrambled egg main course. !
This dessert will practically carry
the meal. Pour four cups hot milk
over 1-5 cup commeal placed in
double boiler. Add one teaspoon
salt and cook, covered for 30
minutes, over low heat. Stir fre
quently. Add 1-2 cup molasses,
1-4 teaspoon cinnamon, 1-8 tea
spoon ginger and two table
qpoons butter or margarine. Bake
two hours in gTeased, baking
disr. in a slorw oven (300). The
secret of the goodness of this
pudding lies in the long, slow
baking. New Englanders often
like to serve their Indian Pud
ding hot. topped with vanilla ice
cream. Plain cream will do, how
ever.
Rice Fig Pudding appeals to
all 'ages and is another substan
tial, slow-doGtoing dessert sugK
gested for chilly days. Cook 1-3
cup rice with two cups milk and j
1- 2 teaspoon salt for an hour in
covered double boiler set over
low heat. Stir several times with
fork. Add three tablespoons su- i
gar, 1-4 teaspoon nutmeg. 1-2
cup figs (or dates or currants)
and one tablespoon butter or j
margarine. Mix and stir in one
teaspoon vanilla and 1-2 teaspoon
grated lemon rind. Bake 50 min
utes in greased baking dish in
slow oven. Serve warm or chill
ed with cream or fruit sauce.
Another pudding filled with
fall goodness is Surprise Betty.
Mix together 1 1-2 cups cubed
bread, 4 tablespoons butter or i
margarine (melted), 2 1-2 cups l
sliced apples, two tablespoons j
molasses, 1-4 cup sugar, one tea- '
spoon cinnamon, 1-4 teaspoon
each of cloves, salt and grated
lemon rind and 1-3 cup orange
juice. Bake an hour in covered |
baking dish in moderate oven. :
Uncover the last 10 minutes to !
brown the top. Serve warm with i
cream, hard or lemon sauce.
Baited Fig Pudding is tasty
and inexpensive. Mix together 2
cups flour, 1 teaspoon baking
pow'der, 1-2 teaspoon soda. 1-2
teaspoon each of cinnamon, mace,
nutmeg, salt and grated lemon
rind. Add 1 egg, 1-3 cup sugar.
2- 3 cup chopped cooking figs, )-2
cup sour milk or buttermilk and
4 tablespoons melted shortening.
Bake 45 minutes in w'axed paper
lined shallow' pan in a moderate
ly slow oven—about 325. Or bake
Grape Juice Sponge
1 tablespoon unflavored gela
tine
1-2 cup cold grape juice
1 cup hot grape juice
1-4 cup sugar or
1-3 cup light corn syrup
1-4 teaspoon salt
1 tables poo n lesmon juice
3 egg whites
Soften gelatine in cold grape
juice and dissolve in hot juice.
.Add sugar (or corn syrup), salt
and lemon juice. Cool, and when
mixture thickens and is almost
set, beat with wire whisk or
=y>oon until frothy. Fold in stiffly
beaten egg whites. Turn into one
large or individual molds that
have been rinsed out in cold wa
ter first, and chill until firm.
May be piled directly into des
sert dishes, if desired. In this
?ase it is not necessary to un
mold. Serve with cream or a cus
tard sauce made of egg yolks.
an hour in a paper lined loaf
pan. This pudding is best served
warm with fruit or hard sauce.
Steamea puddings require lit
tle watching excepting to see
that there is enough hot water in
the steamer. Duchess Pudding
will give an interesting nutritious
sign off to a fall dinner. Mix to
gether 1 cup flour 11-2 teaspoons
baking powder, 1 teaspoon soda,
1 teaspoon salt, 2-3 teaspoon cin
namon. 1-3 teaspoon nutmeg, 1-4
teaspoon cloves, 2-3 cup sugar,
2-3 cup dropped suet, 1 cup rai
sins or currants or figs and 1 cup
each grated raw arrots and po
tatoes, 2-3 cup milk and 2 table
spoons melted shortening. Steam
for 3 hours in a greased, covered
mold. Serve hot with fruit or
lemon sauce.
Women Map
Plans for Post
War Europe
By ADELAIDE KERR
AP Features Writer
After the last war a little Bel
gian girl of four listened intent
ly while her Sunday School
teacher told the story of the
Crucifixion of Christ.
‘‘I understand," she interrupt
ed, while her dark eyes flashed
fire, “The Boches did it."
Behind that story of a four year
old’s hatred—and all that pro
MARIE GINSBERG
Heads Post-War Council
-—--,-4i
voked it—Marie Ginsberg sees
the outline of European women’s
biggest job after the war. The
job of educating Europe’s chil
dren for peace instead of war and
of weaving women’s activity and
influence into the fabric of in
ternational affairs. In short, the
job women muffed after the last
war.
Miss Ginsberg, the Polish-born
former assistant librarian of the
League of Nations, has already
tackled the problem. She chair
mans the newly formed Wom
en’s Council for Post-War Eu
rope, whose membership includes
women from the United States,
France, Poland, Czechoslovakia,
Jugoslavia, Greece, Denmark,
England and Holland. Its pur
pose is to prepare women for
their responsibility in the post
war reconstruction of Europe.
"After the last war people
said that if women had had the
same political rights as men,
there would not have been a
war," Miss Ginsberg told me.
"Most European women got
their political rights daring or
after the last war. And now
look! Twenty-five years later
we have another war. Women
didn’t stop it They did exactly
the same as men—talked and
passed empty resolutions. They
didn’t pull together. . .
“It took another war to teach
women teamwork. Now Czechs.
Yugoslavs, Danes and others are
pulling together as never before j
with one idea—to down Hitler.
Let’s not lose that precious team
work by pulling in different di- j
rections after the war.”
Miss Ginsberg, who took refuge
in the United States after the
League staff was dismissed for
the duration, and who founded
the International Committee for
Refugees of the Professional
Classes, spoke to me of the new |
women’s council between sessions
of its first New York conference. 1
Her dark eyes snapped with in
tensity, one hand pounced the
arm of her chair for emphasis as
she talked.
“One of European women’s
most important post-war jobs
is the children,” she said. ‘ We
want to found homes for the
care of youngsters whose par
ents have been lulled or taken
from them. Some -of these
youngsters are roving up and
down the land, living under
such terrible conditions that
they are known as “the wolf
children.’
“The re-education of the chil
dren is also important. We are
gDing to try to bring about a ’
revision of school books. They j
play a tremendous part in the |
child's psychology and hence in i
his behavior as a man. I am told
that the German fairy tales al
ways have cruel endings. We
would like to see school books'
pruned of hate and enmity. And j
we should like to see an anthol
; ogy of stories of ell nations in
troduced in all countries, so that
an Italian child, for instance,
could learn of the Swedes’ best
qualities instead of being steep- J
ed in battle lore.
“Finally the council wants to
prepare women of Europe to
take great responsibility in the
post-war reonstruction of Europe.
So many men will be killed, im
prisoned and drained out of their
countries that women will neces
sarily play a leading part in help
ing the Allies invade and after j
that their influence will be;
greater. With their equal rights!
they must take equal rosponsi- j
bilities. They can no longer sit
on the sidelines."
Tell them you saw it in The
Nugget.
Merry Christmas
—AND A—
Happy New Year
NEILL, CLARK &
COMPANY
FAIRBANKS, ALASKA
I^Hcrru Christmas |
-AND A- Q
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HAGEN I
Jeweler and Optician . . &
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Happy New Year 1