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Continuedsfrom Page 80
keep the molasses from stick-
ing to the measuring cup,
pour some of the pre-
measured oil into a 1/2 cup
measure and then into the
mixing bowl. Then add the
molasses to the oiled cup.]
Stir in the egg, and mix until
it is completely incorporated.
Immediately pour the batter
into a nonstick spray-coated
8- or 9-inch square baking
pan, and bake in a preheated
350-degree oven for 30 to 40
minutes or until a toothpick
inserted into the center comes
out clean. Cool the ginger-
bread slightly in the pan on
a wire rack; then cut it into
squares to serve. Serve it
warm or at room
temperature, topped with
whipped cream if desired.
Makes about 9 servings.
INDIAN PUDDING
[WITH ICE CREAM]
This wounderful dessert
[one of my family's personal
favorites] originated with the
colonists, not the Native
Americans; but is so-named
because of the British habit of
using the word corn to iden-
tify the main grain of any
country. To differentiate
maize from wheat [what the
British called corn], it was
dubbed "Indian corn" or just
"Indian."
The thick, dark pudding is
at its best when serve piping
hot off the stove topped with
a scoop of vanilla ice cream or
ice milk. [This version of In-
dian Pudding is rich in
calcium and contains no fat or
cholesterol.]
1/2 cup stone-ground
yellow cornmeal
2 1/2 cups water
3/4 cup instant nonfat dry
milk powder
molasses,
cup
1/2
preferably dark
2 tablespoons sugar
1 teaspoon ground
cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
Vanilla ice cream or ice
milk
Put the cornmeal into a 2
1/2- to 3-quart saucepan, and
gradually stir in the water.
Then add the milk powder,
molasses, sugar, cinnamon,
ginger, and soda, and mix un-
til combined. Put the
saucepan over medium-high
heat, and stir constantly un-
til the pudding thickens and
comes to a boil [about 10
minutes].
Then reduce the heat to low,
and cook, stirring often,
about 10 to 20 minutes longer
or until the pudding is very
thick and rich tasting. If it
becomes too thick for your
taste, stir in a little milk or
extra water, and cook a few
more minutes until the liquid
is mixed in well. Serve warm,
topped with ice cream or ice
milk. Makes 4 to 6 servings.
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FRIDAY, FE$RUARY 10, 1989
Susan Eichelbaum Goldstein, granddaughter of Elizabeth Eichelbaum of
Detroit, studies her sculpture, a sandstone abstract, which was recently
on display at the Steinberger-Lexnick Gallery in the SoHo section of
Manhattan. Goldstein, a senior at Yeshiva University's Stern College for
Women in New York, is a senior majoring in art therapy.