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Scotch Barley Pudding

1 pound of pearl or Scotch barley. 2 quarts of water. 6 ounces of butter. 8 ounces of sugar. 5 eggs. Salt. 1 1/2 pints of milk to mix with. 1/2 a nutmeg grated.

Wash the barley in several waters to free it from the meal. Boil it in the 2 quarts of water at the back of the range about 3 hours, with a tight lid on. Mix the other ingredients in and bake about half an hour. Currants and raisins can be added if desired. Two full quarts of barley ready cooked, if dry, answers the same.

The reason for inserting the preceeding good pudding there in haste was the ever present fear of stepping into an American pie if we did not shut off corn starch immediately.

Strange, but true, almost every pudding we touch and begin to polish up whisks us up and carries us over the water as quick as the genii did those who rubbed Aladdin's lamp. That puddings do not often belong here is due to the fact that while Uncle Sam's children love not pudding less they love pie more, and are very apt to call all things of native origination pie that would elsewhere be called pudding. This has been more than once before observed in these columns, and here is an example. There were the soldiers in the late great war, many of them from homes of plenty and luxury, little relishing the rough fare of the army commissariat, and some genius among them struck a culinary idea and invented "Lincoln pie." Wherefore Pie? It was a hard tack pudding in reality, but was made pie in obelience to a national instinct, and as Lincoln pie it had for a time an immense run of popularity far outside of the army, being sold in all the bakeries. The original was composed of hard--tack, bacon fat, molasses and dried apples, with a tough flour crust, but fat times and fat camps were occasionally encountered and then Lincoln pie blossomed out to this.