Desserts

Milk and egg desserts are rich in food value. Milk and eggs supply practically all the needs of the body.

YELLOW CUSTARD

4 cups scalded milk 4 eggs (if baked in individual cups)

6 eggs (if baked in a large mold)

½ cup sugar ¼ teaspoon salt

Few grains nutmeg or cinnamon

Beat eggs slightly, stir in the sugar and salt. Add the scalded milk slowly to the egg mixture; strain into buttered custard cups and sprinkle a little nutmeg on top of each. Set cups in a pan containing hot water, and bake in a moderate oven until custard is firm. One-half square melted chocolate may be added to the milk, to make chocolate custard.

Custard mixtures may be poured over pieces of buttered toast or un-toasted bread; these may be cut into slices, strips or cubes. Cocoanut, raisins, candied orange peel, chopped figs or dates may be put between the layers, or the bottom of the buttered baking dish may be covered with drained fruit, the bread arranged and the whole covered with a custard mixture.

Sponge cake crumbs or crumbles macaroons may be used with an unsweetened custard mixture.

TAPIOCA CREAM PUDDING

1½ tablespoons minute tapioca, or ¼ cup pearl tapioca

2 cups scalded milk

2 eggs

1/3 cup sugar

¼ tablespoon salt 1 tablespoon vanilla

Pick over tapioca and soak 1 hour in cold water to cover. Drain, add to milk and cook in a double boiler until tapioca is transparent. Mix the yolks with the sugar and salt. Combine by pouring hot mixture slowly into egg mixture. Return to double boiler and cook until it thickens while stirring constantly. Fold in whites of eggs beaten until stiff, remove from range, chill and serve.

SAGO PUDDING

½ cup sago

2 cups scalded milk

2 eggs

1/3 cup sugar ¼ teaspoon salt

1 teaspoon vanilla or grated rind of a lemon

Pick over sago and wash. Drain, add to milk and cook in a double boiler until sago is transparent. Mix the yolks with sugar and salt. Combine mixture by pouring hot mixture slowly into egg mixture and cook in a double boiler until thickened. Fold in the stiffly-beaten whites; remove from range. Flavor and mold. Serve cold with grape sauce. Eggs may be omitted and 2/3 cups sago used in place of the ½ cup.

RICE PUDDING

2 cups steamed rice 2 or 3 eggs

½ cup milk ½ cup sugar

½ cup dates, stoned and cut into small pieces

Add well-beaten yolks of eggs, sugar, milk and dates, cut in small pieces, to the steamed rice. Fold in the stiffly-beaten white and bake 30 minutes in a well-buttered and crumbed baking dish. Serve with cream or fruit sauce. Raisins may be used in place of dates. The eggs and milk may be omitted and the sugar and fruit added to the steamed rice and served.

APPLE SNOW

¾ cut apple pulp Whites

3 eggs Powdered sugar

Pare, quarter and core 4 sour apples. Steam until soft and rub through sieve. There should be ¾ cup apple pulp. Beat the whites of eggs until stiff; add gradually apples sweetened to taste. Pile lightly on a dish and serve with custard sauce. One tablespoon lemon juice may be added.

CUSTARD SAUCE

1 ½ cups scalded milk Yolks 3 eggs

¼ cup sugar or syrup 1/8 teaspoon salt

½ teaspoon vanilla

Beat the yolks slightly, add sugar and salt. Stir constantly while adding gradually the hot milk to the yolk mixture. Return to the double boiler. Cook in the double boiler, stirring constantly until mixture thickens, and a coating is formed on the spoon. Chill and flavor. If cooked too long, custard will curdle. Should this happen, beating the mixture with a Dover egg beater will restore the smooth consistency. When eggs are scarce, use use 2 yolks and ½ tablespoon cornstarch.

PRUNE WHIP

Follow directions for apple snow, substituting 3/4 cup prune pulp. Pulp of fresh fruit or steamed, dried apricots or peaches may be used in place of the apple pulp.

FRUIT BLANC MANGE

3 cups fruit juice

½ scant cup cornstarch

¼ cup sugar, unless fruit juice is sweet enough

Dash of salt

½ cup water

2 tablespoons lemon juice

Heat the fruit juice in the top part of a double boiler, placed directly over the fire, until boiling point is reached. Add the cornstarch mixed with the cold water, sugar and salt, stirring all the time until thickened. Put into lower part of double boiler, filled 1/3 full of boiling water and cook 20 minutes. Add lemon juice and pour into molds. Serve with whipped cream. Sago or tapioca may be used in place of the cornstarch.

BLANC MANGE

4 cups scalded milk ½ cup cornstarch

¼ cup sugar or syrup ¼ teaspoon salt

½ cup milk

1 teaspoon vanilla

Mix the dry ingredients, stir in the ½ cup of milk and add the mixture to the scalded milk in a double boiler, stirring all the time until thickened. Cook 30 minutes. Add flavoring and mold. Stiffly-beaten whites of eggs may be folded into the mixture.

CHOCOLATE BLANC MANGE

Prepare according to recipe for blanc mange. Add 1 square of melted chocolate, to which ¼ cup of boiling water has been added. Mix thoroughly. Mold and chill. Serve with plain or whipped cream.

PRUNE PUDDING

½ pound prunes

2 cups cold water

1 cup sugar or syrup

1 tablespoon lemon juice

Rind ½ lemon

1-in. piece stick cinnamon

1½ cups boiling water 1/3 cup cornstarch

Pick over and wash prunes, then soak 1 hour or more in cold water to cover. Boil until soft in the water in which they have been soaked. Remove the stones, add sugar, lemon juice and rind, cinnamon and boiling water. If syrup is used, add two more tablespoons of cornstarch. Simmer fifteen minutes. Remove cinnamon, mold and chill. Serve with plain or whipped cream. Chopped almonds may be added to the mixture just before being poured into the mold.

FRUIT TAPIOCA PUDDING

¾ cup tapioca Cold water to cover 2 ½ cups boiling water

2 cups fruit sauce ¼ teaspoon salt ½ cup sugar

1 tablespoon lemon juice Few grains nutmeg and cinnamon

Wash and soak the tapioca and sago 1 hour or more in enough cold water or fruit juice to cover; add the boiling water, cooked fruit, fruit juices, salt, sugar and lemon rind. Cook in a double boiler until tapioca is transparent. Mold, chill and serve with cream and sugar. Minute tapioca may be used, and this requires no soaking.

SCALLOPED APPLES OR FRUIT

3 apples cut in eighths

½ cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup water

½ lemon juice and rind

2 cups soft bread crumbs 2 tablespoons butter

Cook the fruit with the sugar, cinnamon, nutmeg and water, until soft; add lemon juice and rind. Arrange in layers in a buttered baking dish, using 1/3 of the buttered crumbs on the bottom of the baking dish, then ½ the apple sauce, then buttered crumbs, apple sauce and the remainder of the crumbs on top. Bake in a moderate oven, until nicely browned on top. Other fruit sauces may be used in the same way - such as peach, apricot, rhubarb, etc.

HUNTER'S PUDDING

2/3 cup chopped suet

2/3 cup milk

2/3 cup molasses

2 cups flour

2/3 teaspoon soda 1 teaspoon salt 1/3 teaspoon clove 1/3 teaspoon mace

1/3 teaspoon allspice 1/3 teaspoon cinnamon 1 cup raisins in 2 teaspoons flour

Mix in the order given. Steam 2 ½ hours. Serve with yellow sauce.

STEAMED WHOLE WHEAT PUDDING

1½ cups whole wheat flour ½ teaspoon soda ½ teaspoon salt

½ cup molasses

½ cup milk or water

1 egg, beaten

2 tablespoons butter, melted 1 cup chopped raisins

Mix and sift dry ingredients. Add molasses and milk. Add beaten egg and melted butter, then the raisins. Beat mixture thoroughly. Chopped figs or dates may be used. Steam 2½ hours in a large mold, or 30 minutes in individual molds.

PLUM PUDDING WITHOUT EGGS
1	quart cooked mashed carrots	¾	pound currants	Dredge with flour
2	pound finely-chopped suet	¾	pound raisins
½	cup sugar	½	pound citron
2	cups flour or bread crumbs	Sift together
1½	teaspoons salt
1	teaspoon cinnamon
½	teaspoon cloves
½	grated nutmeg

Mix ingredients in order given. Steam 3½ hours in a buttered mold. May be steamed in individual molds. Carrots should be forced through a fine strainer.

HARD SAUCE

½ cup butter

2/3 teaspoon vanilla extract

1 cup powdered sugar

½ teaspoon lemon extract

Cream the butter, add sugar gradually and flavoring. To hard sauce may be added a little fruit juice or jam, such as raspberry or strawberry.

LEMON SAUCE

½ cup sugar

1 tablespoon cornstarch

1½ cups boiling water 1 teaspoon butter

1 ½ teaspoons lemon juice

Mix sugar and cornstarch. Add boiling water gradually, stirring until thickened. Boil 5 minutes. Add butter and lemon juice. Serve.

LEMON JELLY

2 tablespoons granulated gelatin ½ cup cold water

2 to 2½ cups boiling water 1 cup sugar

½ cup lemon juice Rind 1 lemon

Soak gelatin 20 minutes in cold water, then dissolve in boiling water. Add sugar, the lemon juice and rind; strain into a mold and chill. Beating the lemon jelly while it is jelly-like with a Dover egg beater will make it white and fluffy. Orange, raspberry or other fruit jelly may be made in the same way, using ½ cup of the fruit juice with lemon juice to taste.

SPANISH CREAM

2 tablespoons granu-

lated gelatin

3 cups milk

3 egg yolks

½ cup sugar or syrup

1/8 teaspoon salt

3 egg whites

1 teaspoon vanilla

Reserve ¼ cup milk to soak gelatin. Scald the remaining 2¾ cups of milk. Separate the eggs, beat the yolks, add the sugar and salt; stir in the scalded milk slowly and cook in double boiler until custard thickens, stirring all the time. Remove from fire, add the soaked gelatin and stir until dissolved, then strain. Beat the whites until stiff, fold into mixture. Flavor and turn into cold wet mold. Chill.