Indian Pudding, Garlicky Chicken

DEAR SOS: Sometime back you printed a recipe for Indian corn pudding that was served cold. Rose, how could you? As a New Englander I must correct your horrendous boo-boo. Indian pudding is always served warm with a topping of either whipped cream or a scoop of vanilla ice cream--the latter is preferred. Therefore, I submit The Real Indian Pudding.

--MIRIAM

DEAR MIRIAM: How kind of you.

THE REAL INDIAN PUDDING

7 cups milk

2/3 cups flour

1 cup cornmeal

1/2 cup molasses

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Dash salt

1 egg, beaten

Whipped cream or vanilla ice cream

Scald 4 cups milk in top of double boiler over simmering water. Combine flour, cornmeal, molasses, sugar, cinnamon, ginger and salt and add to scalded milk. Heat until thickened, about 15 minutes, stirring frequently.

Combine beaten egg and remaining 3 cups milk. Gradually stir some scalded milk mixture into beaten egg mixture, then add egg mixture to scalded milk mixture. Pour into well-buttered 3-quart baking dish and bake at 300 degrees 1 1/2 hours, or until rich brown in color. Serve warm with whipped cream or vanilla ice cream. Makes 12 servings or 7 1/2 cups.

Each serving contains about:

225 calories; 100 mg sodium; 37 mg cholesterol; 5 grams fat; 37 grams carbohydrates; 7 grams protein; 0 fiber; 22% calories from fat.

DEAR SOS: I’ve heard about a chicken dish made with 40 cloves of garlic and wanted many times to try it, but could never find the recipe. I would appreciate any help.

--GEORGE

DEAR GEORGE: This classic French provincial chicken dish never failed to astonish the students of the late James Beard. “They couldn’t believe we would use 40 garlic cloves,” he wrote in “The New James Beard Cookbook” (Alfred A. Knopf: 1981), “but the slow braising softens the garlic to a lovely buttery consistency and delicate flavor.” Here’s the recipe.

CHICKEN WITH 40 CLOVES GARLIC

2/3 cup oil

16 chicken drumsticks and thighs or 16 drumsticks or thighs

4 stalks celery, cut into long strips

2 medium onions, chopped

6 sprigs parsley

1 tablespoon chopped fresh or 1 teaspoon dried tarragon

1/2 cup dry vermouth

2 1/2 teaspoons salt

1/4 teaspoon ground black pepper

Dash grated nutmeg

40 cloves garlic, unpeeled

French bread slices or toast

Place oil in shallow pan. Add chicken pieces and turn to coat on all sides evenly with oil. Cover bottom of heavy 6-quart casserole with celery, onions, parsley and tarragon. Place chicken pieces over vegetables.

Pour vermouth over chicken; sprinkle with salt, pepper and nutmeg. Tuck garlic cloves around and between chicken pieces. Cover tightly with foil and then lid, creating airtight seal to prevent steam from escaping. Bake at 375 degrees 1 1/2 hours, without removing cover.

Serve chicken, pan juice and whole garlic cloves with thin slices of heated French bread or hot toast. Garlic should be squeezed from root end of papery husk onto bread or toast to spread like butter and eaten with chicken. Makes 8 servings.

Each serving contains about:

332 calories; 807 mg sodium; 47 mg cholesterol; 24 grams fat; 7 grams carbohydrates; 15 grams protein; 1 gram fiber; 66% calories from fat.