Cooking for Daily Living
Puddings and Sauces

Puddings must have originated with the stone age woman and kept under incubation ever since,’else how could there be so many of them? Most anything that could be spooned up and smothered under a sauce was hailed as ’puddin’ in Granny’s time. Pudding saved the day when there was drop-in company, since one could be thrown together in jig-time from whatever was at hand, the success of the dish being limited only by the cook’s imagination and her ability to improvise.

Pudding was a dish to be savored on lonely prairie ranches when trips into town for supplies weren’t possible, or when money for extras was hard to come by. It was more than welcome at the bare board tables of the logging camps,if only a huge kettle of rice cooked with raisins. The hardy lumberjack downed it with canned milk and a sprinkling of sugar (when available) and christened it with the inelegant title of “Spotted Dog.”

Any of the cream fillings in the pie section of this book can be thinned with a little milk, when necessary, to make easy additions and add variety to the pudding list. The advantage of “scratch” cooking over the packaged product is purely economical, but with the demands of today’s life style Granny should forgive an occasional shortcut to meal preparation among them, the pudding mix—f’r instance. See Banana-Ginger Cream in this sectioin.

Puddings with sauces should be savored by weight watchers as an occasional treat only.

Here are a few puddings and sauces that you may not have heard much about.