394 



DOMESTIC ECONOMY. 



[Chjlp. IV. 



think there is time to make a coni-inoal ]nidtling; it requires four good 

 liours to cook it snflicicntly, otlicrwiso it always has a raw taste; for corn 

 meal is never good unless cooked a groat deal. I think you will have to 

 give up the pudding, but I will ask my father." 



So she did, and he said : " Let us have a pop-corn pudding." 



" Oh, it will, I fear, be a waste of time and material, and prove a great 

 failure." 



" No matter : there is as much to be learned by failure as feuccess. Let 

 US try." 



So "we did. A pint of pop-corn was put through the operation, and it 

 made sixteen pints of ]ioppcd corn, mIucIi was first crushed with a rolling- 

 pin on the kitchen-table, and then ground in the cofl'ee-mill into a coarse 

 meal, which measured eight pints. It is easiest crushed by putting it in a 

 bag. We have since procured a large-sized coffee-mill, that grinds the coin 

 M'ithout first mashing it. The difficulty was, that it was so light it would 

 not feed regularly into the giinding-plates of the mill. "We grow the corn 

 for popping; it is a small, white, flint grain, upon small cobs, and quite 

 prolific in its yield. It is popped in a small popper made of woven wire, 

 and takes perhaps half an hour to pop and grind a pint. 



419. How to make a I'op-CorH Putlding. — Mix five pints of the pop-corn 

 meal with full lour pints of sweet milk, and set it whei'e it will warm 

 slightly, and soak an hour or two. Then let it cool, and add two eggs, 

 sugar, raisins, spice, as you would to a rice-pudding. Let it be set on a hot 

 stove and boiled a few minutes, stirring it several times to get the meal woU 

 mixed with the milk, because it inclines, from its great lightness, to float, 

 and if baked without stirring there will be a brown crust on top and custard 

 at the bottom. It should be baked about an hour, and served hot, and will 

 be eaten with great satisfaction — satisfaction that a new ingredient for a 

 delicious, rich, wholesome pudding has been discovered — one always at hand, 

 easily prepared, and one that has never failed to gratify the taste of all who 

 have tried it. 



The cost of such a pudding to a farmer is the cost of the sugar, raisins, 

 and spice — the milk and corn I count at nothing. "What should I count the 

 cost of five eighths of a pint of corn and four pints of milk, which, if not 

 eaten upon the table, would go to the jiigs i The eggs would sell pos^^iblj' 

 for four cents, and the things bought cost as much more, in a pudding that 

 fed eight hearty people. Let us then eat pudding — good, rich pudding — as 

 much as we can at a meal, at a cost of one cent each. It is cheap ; try it, 

 and you will say it is good. 



42U. Pop-€orn Griddle CakcSt — Another use for this pop-corn meal is for 

 griddle cakes. To my taste, they are quite equal to rice cakes, cooked in 

 any way that rice is, and are much heartier. In fact, there is no sU-ouger 

 food for a laboring man than any of the preparations of corn in the way I 

 have indicated. At the same time, its digestibility is unquestioned. 



421. The Philosopliy of Popping Corn,— The philosophy of the advaiitage 



