B—Lancaster Farming, Friday. August 1, 1958 For the Farm Wife and Family Reverse Your High Protein Dish; Egg Custard Desserts Rate High Though the mam course of the meal is the traditional place for the high-protem dish, you may want to reverse this in summer and emphasize protein in the des sert course. For hot weather lunches or dinners many people favor a salad for the mam course mostly salad greens and other vegetables m season or fresh fruits with cottage cheese or with slivers of American cheese or ham. A milk and egg dessert can add additional protein to the meal Baked custard meets this spe cification It’s an old-time favor ite, suitable for all ages in the family, easy to make in the cool of the evening and put in the refrigerator to serve chilled next day. Another handsome old-time custard dessert is floating island Or you can serve soft custard as a sauce over sponge cake, angel food or loaf cake. Have custard chilled for serving. BAKED CUSTARDS 14 cup sugar 14 teaspoon salt 3 eggs, beaten 2 cups hot milk SIMPLICITY Garden Tractors Snavely’s Farm Service New Holland EL 4-2214 /’V r, ' S' to When vou choose the path of steady saving. you are following in the financial footsteps of many successful people. This is the surest, safest road to the things in life you most desire. Write your record of progress in a Savings Pass Book of this Bank. Use Our Convenient DRIVE-IN WINDOW One-half block from Penn Squaie on South Queen Street.—Rear of Mam Bank. NATIONAL BANK Srmnq Lancaster from Center Square since 1889” MILLERSVILLE BRANCH Member Federal Deposit Insurance Corporation Maximum Insurance $lO,OOO per depositor o 1 teaspoon vanilla Combine sugar, salt and eggs Add milk slowly, then vanilla, ’f desired Pour into custard cups and set in a pan of hot water Bake at 325 degrees until the cus lard is set 30 to 40 minutes This makes 6 custards. Baked custard can be touched up so that each individual serv mg is different An easy way to do it is to line up si custard cups and put a few raisins m one, a little nutmeg in another, a cooked fourth, chocolate chips m a fifth peach half m a third, honey m a and then fill all si cups with the custard nature and bake ■When done, this assortment is turned upside down into individ ual dessert dishes so that the trimmings are on top. The one plain custard may be topped with frozen strawberry sauce or sliced fresh peaches at serving time If you grease the custard cups with butter or margarine, it helps make nutmeg or the peach half stay m place. SOFT CUSTARD 14 cup sugar 14 teaspoon salt 3 eggs 3 cups hot milk 1 teaspoon vanilla Cinnamon or nutmeg Add sugar and salt to beaten eggs. Gradually add the milk to the egg mixture. Cook over hot, not boiling wat StCVJ^ FREE PARKING 25 S. Queen St. —Swan Parking Lot—Vine & S. Queen Sts. Stoner Park ing Lot—S. W. Corner Vine & Queen Sts. A FLOATING ISLAND 302 N. GEORGE ST er and stir constantly until the mixture coats the spoon. Remove from the hot water at once Strain. Cool, add the vanilla and sprinkle a little cinnamon or nutmeg on each serving. . Top with meringue made as fol lows: MERINGUE 2 egg whites Vi teaspoon salt U cup sugar oeat egg v/nites with salt until stjff Beat in sugar slowly until smooth and glossy. For topping desserts Pile rnenngue lightly on a greased baking sheet m large or 12 small mounds Bake at 350 degrees for 10 to 15 minutes or until set and bi owned Place on dessert, hot or cold Another wav to cook the merm gue is to drop mounds of it on simmering water, cover, and cook for 10 to 15 minutes or until set. Remove from the water immedi ately Bananas add extra nourishment to this pudding BANANA PUDDING 4 cups milk t-2 cup sugar Vs teaspoon salt 4 eggs, separated 1 teaspoon vanilla Vanilla wafers or other cookies Bananas Heat the milk, sugar, and salt m a double boiler. Beat the egg yolks slightly, and slowly add some of the heated milk. Pour back into the double boil er, and stir constantly until the custard coats the spooh. Remove at once from the heat, place the pan in a bowl or cold water, and stir the custard occasionally as it cools. Add the vanilla. In the bottom or a greased 2- quart baking dish, put a layer of vanilla wafers or cookies, slice over them a layer of bananas and add some of the custard. Repeat until the dish is about three quarters full. Make a renngue of the whites of the eggs, using two tablespoons of sugar for each egg white- Spread over the pudding and bake for about 12 minutes at 350 de grees until lightly browned. Chill Today’s Pattern Printed Pattern Printed Pattern 9183 Misses Sizes 10, 12, 14, IG, 18, 20. Size 16 diess requires 4% yards 35-inch fabuc, boleio 1% yards Sena Thirty-five cents in coins for tins pattern—add 5 cents for each pattern if you wish Ist-class mailing. Send to 170 Newspaper Pattern Dept, 232 West IStli St. New Yoik 11, N Y. Punt plainly NAME, ADDRESS with ZONE,, SIZE and STYLE NUMBER. - the pudding before serving. * i * An old favorite using honey as the sweetener HONEY BREAD PUDDING I]J1 ] J cups bread cubes i/4 cup liquid honey 2 tablespoons butter or mar garine ig teaspoon salt 2 eggs, beaten \ 2 teaspoon vanilla l 2 u cups hot milk Place fhe bread cubes in a small baking dish Combine the honey, fat, salt, eggs, and vanilla Slowly stu in the milk. Pour the miturc over the bread. Set the baking dish in a pan of hot water and bake at 350 de grees for 30 to 40 minutes or un til pudding is set. Makes 4 seiv mgs- If vour family likes fruit-flavor cd desserts they’re sure to like ORANGE-COCONUT PUDDING lib tablespoons unflavored gela tin Vi cup orange juice 2 eggs 2 tablespoons cornstarch 1 cup sugar 2 cups hot milk Vi cup cottage cheese 1 tablespoon lemon juice Vi teaspoon grated lemon rind Vi teaspoon vanilla Vi cup shredded or flaked coco nut ' Soak the gelatin in the orange juice. Beat eggs, cornstarch, and sugar until well blended. Gradually add hot milk to the egg mixture. 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K m Myer’s Metered Gas Service ★ Home Heating ★ Warm Air efnd Hot Water ★ Caloric, Tappen and Wincroft Gas Ranges ★ Lawson Stone Lined Water Heaters ★ Revco and Admiral Freezers ★ Servel and Admiral Refrigerators ★ Cabinets for Kitchens—wood and metal ★ Maytag Washers and Dryers ★ Breakfast Sets until thickened. Remove from heat and stir gela tin into the hot custard mixture Cool. Beat cottage cheese, lemon juice and rind, vanilla, and coco nut until blended. Stir into cus tard and mix well. Pour into molds- Chill until firm. May be garnished with orange sections, if desired. SWEETPOTATO CUSTARD v 4 cup sugar Vi teaspoon salt Vi teaspoon nutmeg 1 teaspoon grated orange rind 114 cups milk 2 eggs, beaten ‘>Vi cups finely shredded raw shredded raw sweetpotato (shred just before using) 1 tablespoon melted butter or margarine Add sugar, salt, nutmeg, orange rind, and milk to the eggs. Mix thoroughly. Add sweetpotato and fat Pour into greased custard cups and set in a pan of hot water. Bake at 350 degrees for about 30 minutes or until set. 1 cup canned apple slices, drained 3 tablespoons sugar Vi teaspoon salt 2 eggs, beaten V-k cups hot milk Nutmeg Arrange apples in bottom of four custard cups Combine sugar, salt, and eggs. Add milk slowly. Pour over apples, sprinkle with nutmeg. For All Homes MYER S METERED GAS SERVICE Manheim Phone MO 5-2775 (==•*= APPLE CUSTARD (Continued on page 9)
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