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

Indian meal Molasses (dark colored) Salt

2 quarts

1/2 cup (or even 1/3)

1/2 to 1 cup

1 teaspoonful 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.

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.1

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

1 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.

Miss Travers said that it is true of pie, as of any other food containing a large amount of fat and sugar, that we should not eat it too often. The fat and sugar give the pie a high food value. If the crust is porous and light, thoroughly baked, and then thoroughly masticated, it has its place in the list of dishes from which the housekeeper makes the plans of her meals. A little baking powder makes the crust more porous. Do not eat pies every day, and remember to have pie at the end of the meal where there is not a large amount of protein and fat in other dishes.