6—Lancaster Farming, Friday, July 12, 1957
For the
Farm Wife and
Dessert Varieties Add Incentive
To Lagging Summertime Appetites
Ice cream is a favorite with
everyone as a summertime des
sert but ice cream as a dessert
for every meal would soon get
tiresome. We have a few dessert
recipes for you today that you
might like to try just to give
a little variety to your mealtime
desserts. The first is for
APPLE CUSTARD
1 cup canned apple slices,
drained
3 tablespoons sugar
V* teaspoon salt
2 eggs, beaten
Vk cups hot milk
Nutmeg
The Mennonlte Hoof
Each Sunday
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if Revco and Admiral Freezers
if Servel end Admiral .Refrigerators
if Cabinets for Kitchens wood and metal
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if Breakfast Sets
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Family
Arrange apples in bottom of
four custard cups. Combine sugar,
salt, and eggs. Add milk slowly.
Pour over apples, sprinkle with
nutmeg. Set cups in a pan of hot
water. Bake at 350 degrees for 30
to 40 minutes, or until custard is
set. Four servings.
Lemon is always a welcome
flavor m the summertime so why
not try this
LEMON SPONGE PUDDING
% cup sugar
V* cup flour
Vs teaspoon salt
1 tablespoon melted butter or
margarine
V* cup lemon juice
Vz teaspoon grated lemon rind
2 eggs, separated
_ IV* cups milk
Mix together sugar and flour.
Add salt, fat, lemon juice, and
lemon rind. Beat egg yolks and
add milk. Combine with sugar
mixture. Beat egg whites until
For All Homes
GAS SERVICE
stiff but not dry, and fold into the
mixture. Pour into greased cus
tard cups or a baking dish, and set
in a pan of hot water. Bake'at 350
degrees for 40 to 45 minutes. Six
servings.
ORANGE-COCONUT PUDDING
1 and one third tablespoons un
flavored gelatin
Vt cup orange juice .
2 eggs
2 tablespoons cornstarch
1 cup sugar
2 cups hot milk
V* cup cottage cheese
1 tablespoon lemon juice
V* teaspoon grated lemon rind
% teaspoon vanilla
V* cup shredded or flaked coco
nut
Soak the gelatin in the orange
juice. Beat eggs, cornstarch, and
sugar until well blended. Gradual
ly add hot milk to the egg mix
ture. Cook over hot water until
thickened. Remove from heat and
stir gelatin into the hot custard
mixture. Cool. Beat cottage cheese
lemon juice and rind, vanilla, and
coconut until blended. Stir into
custard and mix well. Pour into
molds. Chill until firm. May be
garnished With orange sections, if
desired. Six servings.
CREAM PIE WITH FRUIT
% cup sugar
6 tablespoons flour
] /« teaspoon salt
2 cups milk
2 eggs, slightly beaten
2 tablespoons butter or mar;
garine
Gulbrensen Pianos
Minchel and Thomas
ORGANS
Rebuilt and Befinished
Grand Pianos -and Spinet
Styled
HESS MUSIC SHOP
R. D. 1, Elizabethtown
Rt, 230 East
One Hour Free Park-
ing for ail of.our cus-
tomers at Tort's in the
second block of East
* King or the new Hager
Pigeon Hole behind
the Central Market.
Serving You and Your Community*
Vz teaspoon-vanilla, or V* tea
spoon almond extract
9-inch baked pastry shell
1 cup heavy cream, whipped
Sliced peaehes
Mix dry ingredients with a lit
tle of the milk. Add rest of milk.
Cook over boiling water, stirring
until thick. Cover and cook 15
minutes longer, stirring oc
casionally. Add a little of the hot
mixture to eggs. Blend slowly into
.remaining hot mixture and cook
a few minutes longer. Remove,
from heat. Add the fat and va
nilla or almond extract. Chill,
Pour into cool baked shell. Chill.
Just before serving, garnish with
sweetened whipped cream and
slices of fresh peaches or other
fresh fruit in season.
This rich -cream pie with whip
ped cream and fresh fruit topping
is a perfect finish for a light salad
meal.
If preferred, a topping of mer-
be -baked on the pie
filling, replacing the whipped
cream and fruit. If using merin
gue, pour the hot filling into the
baked pastry shell, cool slightly,
top with meringue. Bake at 350
degrees for about 12 minutes or
until meringue is set and brown
ed. Six servings.
BANANA CREAM ME Slice
two bananas into the pie shell be
fore adding the filling.
COCONUT CREAM PIE Add
one-half cup shreadded or Raked
coconut to cream filling; turn into
a baked pie shell. Top with meria
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member federal deposit insurance corporation
gue and sprinkle with coconut.
Bake as for cream pie.
CHOCOLATE CREAM PIE
Make filling as for cream pie, add
ing one-half cup milk, one-fourth
cup sugar, and two and one-half
squares chocolate. Melt chocolate
in milk. Top with meringue and
bake, or serve plain or with whip
ped cream.
BANANA PUDDING
4 cups milk
\k cup sugar
Vs teaspoon salt
4 eggs, separated
1 teaspoon vanilla
Vanilla wafers or other cookies
Bananas
Heat the milk, sugar, and salt
in a double boiler. Beat the egg
yolks slightly, and slowly add
Some of the heated milk. Pour
back into the double boiler, and
stir constantly until the custard
coats the spoon.. Remove at once
from the heat, place the pan in a
bowl of cold water, and stir the
custard occasionally as it cools.
Add the vanilla. In the bottom of
a greased two-quart baking dish,
put a layer of vanilla wafers or
cookies, slice over them a layer of
banana, and add some" of the cus
tard. Repeat until the dish is
about three-quarters full. Make a
meringue of the whites of the
eggs, using two tablespoons of
sugar for each jegg white. Spread
over the pudding and" bake for
about 12 minutes at 350 degrees
. (Cestinued oit page- 7)
ANOTHER
FULTON SERVICE
TO MAKE YOUR
BANKING EASIER