This week’s column is dedicated to weathermen everywhere; they certainly earn their pay standing outside and reporting this time of year.

My sister Marg gave me a cookbook for Christmas called “The Martha Washington Cook Book.” I have not tried this recipe but it certainly sounds interesting.

Loaf Pudding

1 loaf of bread


yolks of four eggs

grated nutmeg

1/2 cup currants

1/2 cup raisins

1/4 pound beef suet

3/4 cup sugar


Take a small square loaf of bread. Cut off the top and remove the soft part, leaving only the shell. Crumble the bread fine and soak in enough hot milk to moisten well. Add the beaten egg yolks, sugar, spices, suet (ground very fine), raisins and currants dusted with flour. Refill the loaf and put back the cover. Brush over with milk and egg, and bake in a slow oven one hour.

If any of you want to try the above, please let me know how it turns out.

Are you tired of all the fancy holiday desserts? Here is a simpler one, which if one uses sugar free pudding, should not be so laden with calories.

Harlequin Pie

1 box vanilla pudding

1 box butterscotch pudding

1 box chocolate pudding

1 box graham crackers

1/4 cup sugar

1/3 stick butter or margarine, softened

13-by-9-inch baking dish

In a mixing bowl put sugar and margarine. Roll 16 to 18 graham crackers with a rolling pin until fine and add to sugar and margarine. Put a layer of graham cracker mixture in pan and press firm. Prepare puddings according to package directions and cool. When cooled put a layer of chocolate pudding on layer of graham mixture, then put another layer of graham. Then put a layer of butterscotch pudding, another layer of graham and a final layer of vanilla pudding and sprinkle remaining graham mixture on top. Chill. Serve with whipped cream or low fat or fat free topping.

Our thought for the week: Nothing is ever lost by courtesy.