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Granula Pudding

Granula is claimed to be a healthful dietetic of the same order as graham flour. It is apparently parched wheat ground like corn meal, coarsely. It makes a pudding resembling Indian meal pudding. Make it precisely as directed for farina, either boiled or baked. See Nos. 377 and 420. Use 4 cups of milk or water to 1 cup of granula.

Had it not seemed perfectly useless to ask so simple a creature as that I should certainly have tried to learn some more various uses of the magnificent chestnuts which we picked up in passing through the grand old manor grounds but the fear of having her shortly answer, "Why roast them in the bars and eat them" deterred me. If there were no larger and better chestnuts than these sold so plentifully and cheaply on the streets there would not be much inducement even for the famous monkey and catspaw business being followed, of placing chestnuts between the bars of open fire places till they burst and fly out, but the Spanish and British chestnuts are of a larger growth. Good old Horace Greeley, or at least the paper under his direction, at one time became very earnest in recommending the extensive planting of chestnut trees in the west. It concerns us here only to hope that the result may be after a while plenty of chestnuts of the large variety, wherewith to compound the European chestnut puddings.

For hotel cooks who have little time to peel and scrape the small chestnuts in quantities, the following two pudding receipts will probably be found sufficient, at least till we come to frozen puddings among the ices. There is a meal-colored, dumpy little elf, down stairs, chuckling audibly and saying there is a good deal more in dumplings than a little Short Paste knows. The language is that of Marguerite, but the accent is either that of Hans or Gretchen. The German elves are generally meal-colored. Queer old German stories there are of some of them going in a rolic to some tyrannical baron's granaries in the myterious small hours of night, grinding all the wheat in a few minutes in the baron s own mill and carrying the bags of meal with many a laugh to all the widows' and orphans' homes without so much as marking them C. O. D. The noisiest of those below is only "Davy Dompling, boiling in the pot," but it appears from the talk that dumpling is a German word, and is not much different in Swedish, Norwegian and Danish.

There must be something in dumpling worth going to Rhineland to see about, but this chestnut pudding has to be made and steamed and baked first. The English and French receipts always prescribe certain numbers of chestnuts, as two or three dozen. It takes from 150 to 200 of the plentiful American chestnuts to weigh a pound, hence the uselessnes of such receipts.