As it appeared in the Novermber 1974 Madonna House Restoration newspaper

By Catherine Doherty

The other day those of us working in the kitchen were confronted with a tragedy – a nice pudding made of coffee cake and sweet bread crumbs which just did not get baked thoroughly.

There it was. Nicely brown outside, and raw inside – sort of heavy. A big pudding for there was many of us. We just could not throw it out. That would be sheer waste. And waste is sinful with millions of people going hungry in the world. And for us who take promises of poverty, it would be a sin even if all men had had their daily fill of food.

Pudding to Pancakes

So we put our heads together, and thought up ways and means of using this pudding. And the idea struck us, why not make pancakes of it. For after all what was “a pudding”? It was originally flour, eggs (bread crumbs are flour too) – so we treated it as if it were just that. Try it some time when you have pudding leftovers – raw or well cooked.

Take said leftovers and adding warm milk and a few more eggs (if you have them) – or dispensing with them if you don’t (water can be used instead of milk too) – reduce the mass to that state of liquidity that any of your pancake recipes call for. Then leisurely proceed to fry them. Make small fat pancakes. Serve with jam or powdered sugar. Truly it is delicious, cheap and an ingenious way of disposing of the hardest thing to dispose of that we know: pudding leftovers.

Have a Heart

So much for leftovers. Let us share a nice cheap recipe with you that will go a long way in stretching that budget of yours. Buy some beef hearts. They are still relatively cheap at our butchers. One, or two, or more, according to your family size. Remembering too that hearts are rich in proteins, vitamins and minerals. Boil said hearts, in water, well seasoned. I suggest that you add onions and paprika to the seasoning (don’t throw the water away – it makes lovely soup).

Boil hearts until tender. Then grind through your mince meat grinder and grind fine.

In meantime boil peeled potatoes – enough to make double the amount of your minced hearts. Mash them fine, well, and dry. Now take one onion raw, and grate it fine into the potatoes. Mix meat and potatoes most thoroughly. Add well beaten eggs – one to a cup of mixture. Put the mixture which has been well seasoned (according to your taste) to bake in a nicely shaped and well-oiled baking pan. We like the oblong type ones. Bake until browned well on all sides at 300 degrees.

Just before dinner take out. Put on platter. Serve with green peas and mashed potatoes and brown gravy. Yum! Yum! Your family will think you bought them pate-de-foie-gras right from Paris! Whilst you will smile a contented smile knowing that this meal for 4 or 6 people was somehwat inexpensive!

If you really want “brown gravy” be sure to “brown” your dry flour before you put it into action!

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