Catholic Recipe: Farina Pudding
Long years ago, St. Thomas' day (December 21) was marked with special emphasis on the virtue of charity. In certain parts of England, poor women went "a-Thomasing," begging food and gifts, and tradition stated that they should never be refused. Also in England, wheat was doled out to the poor by the quart, then served up at Christmas in a dish named frumenty. It was a kind of pudding made of wheat, milk, eggs, raisins, sugar, and spice.
The Feast of St. Thomas the Apostle was traditionally on December 21. Although the feast is now moved the July 3rd, this day still marks in Europe many customs, and also marks the final countdown for baking and cleaning for Christmas.
DIRECTIONS
Heat water and salt to boiling in medium-sized saucepan; stir in farina; cook 1 minute, stirring constantly; remove from heat. Stir in sugar, eggs, vanilla, and nutmeg. Stir until sugar is dissolved. Add raisins, almonds, and sesame seeds. Pour into greased 1-quart baking dish. Place baking dish in pan of hot water. Bake at 375° for 30 minutes. Serve warm or cold. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
