—Lancaster Farming, Saturday, Jan. 1, 1977 44 New Years is a good time to try out new puddings for the coming year. Over the past few months, our con tributors have sent in several different kinds to be tried this winter. There is an assortment starting with butterscotch pudding and ending with cherry steamed pudding. And, for a slightly different twist of a dessert, try the raspberry vanilla cloud to see if your family appreciates its flavor. And, if you like to put sauce over cake to give it added flavor, try die poor man’s delight in this week’s column. BAKED CUSTARD 3 eggs y* teaspoon salt 4 tablespoons sugar 2 cups milk (scalded) Vz teaspoon vanilla Nutmeg on top Beat eggs slightly. Add salt and sugar; slowly add the hot milk and vanilla. Pour into buttered custard cup. Sprinkle with nutmeg on top. Bake in a pan of hot water until the custard is firm or a knife blade inserted comes out clean. Serves 6. Bake at 325 degrees F. for 30- 40 mins. Mrs. Charles Biehl Mertztown, Pa. ONE-TO-ONE BREAD PUDDING cup milk, heated egg tablespoon butter tablespoon sugar teaspoon vanilla or 4 slices bread Grease casserole, butter bread; cut into 1 inch squares. Beat egg with fork; add sugar and egg to milk, i’our over bread. Add vanilla. Bake at 375 degrees F. for about an hour until inserted knife comes out clean. Mrs. Charles Biehl Mertztown, Pa. BUTTERSCOTCH pudding ''Combine in a heavy saucepan; Ms cup brown sugar 1 tablespoon butter 2 tablespoons water Boil, stirring constantly, until mixture caramelizes. Add V* cup water. After foaming stops, add seven cup milk. Bring to boiling point. Then add: 6 tablespoons cornstarch or clear jell V* teaspoon salt 1 package butterscotch pudding mix (not instant pudding) l /z cup milk. Add gradually to make a smooth paste. Cook until thickened. Mrs.EUSauder New Holland, Pa. xxx WALNUT CUSTARD 1 cup sugar y* cup melted butter Yolks of 3 eggs 1 cup walnuts 1 cup raisins 2 teaspoons flour 1- cups milk. Whites of 3 eggs 1 cup powdered sugar 1 teaspoon vanilla Mix together and bake at 350 degrees F. until done. XXX COTTAGE PUDDING % cup sugar 3 tablespoons melted butter 1 cup milk 3 teaspoons baking powder 1 egg 2- cups flour In bottom of 8 inch round pudding dish place two cups of thinly sliced baking ap ples. Let them heat through. Then pour above mixture on top. Bake 35 to 40 minutes at 350 degrees F. Serve warm with milk, sweetened to taste. Peaches, cherries or any fruit in season can be sub stituted for apples. Mrs. James Renner Hatfield, Pa. XXX PLUM PUDDING Vz c. milk c. soft bread crumbs V* lb. suet, chopped Vz c. sugar 2 eggs, separated Two-thirds c. seeded raisins. cut fine 3 /* lb. currants, cut fine U lb. figs, cut fine One-third c. citron, sliced thin V* c. apple cider „ Vz t. nutmeg Vi t. cinnamon V* t. cloves Va t. mace 3 /* t. salt Scald milk and pour over bread crumbs; let cool. Cream chopped suet in warm bowl. Add sugar, cream together thoroughly and add well beaten egg yolks. Combine these two mixtures. Cut fruits, mix together, and add. Mix spices and salt together and add. Add cider, then mix thoroughly. Lastly, fold in stiffly beaten egg whites. Pour into well greased TOM B. MORRISSEY ELECTRONIC SERVICE Rt. 501 between Schaefferstown and Myerstown On the Square in Reistville Phone; 717-949-3006 pudding mold. Cover tightly and steam for six hours. Serve with bard sauce. XXX CHERRY STEAMED PUDDING Ms c. shortening 1 c. sugar 2*t! c. flour 4 t. baking powder Vz t. salt eggs c. milk 2 c. pitted cherries, halved Cream shortening and sugar; add well beaten eggs. Sift flour, baking powder and salt. Dust cherries with small amount of dry ingredients. Add remaining dry ingredients to first mixture alternately with milk. Fold in cherries. Pour into greased pudding mold. Cover tightly and steam in oven two hours at 300 degrees. XXX POOR MAN’S DELIGHT 2 tablespoons strawberry nectar 1 quart sweetened ap plesauce 4 tablespoons cornstarch Sugar to taste cup cream, whipped Plain cake Farmers’ Fertilizer Works, 365 W. BAINBRIOGE STREET ELIZABETHTOWN, PA. 17022 Premium Fertilizers & Donegal Lawn Food FOR EARLY DISCOUNT PRI CHIUS... OR ONE OF OUR 10CH OISTRISUTQRS VAN-MAR FEEDS, INC. P.0.80x 303 Shoemakersville, Pa. 19555 1215|926-1230 1215)926-2121 FOWL’S FEED SERVICE Robert E. Fowl Route #2 Peach Bottom, Pa 17563 (717| 548-2376 Mix strawberry nectar to applesauce and heat to boiling. Thicken with corn starch, stirred to a smooth paste with a small amount of water. Add sugar to suit taste. Chill well. Then add cream and use as a sauce over plain cake for a pleasing -dessert. Or, omit the cream and use as a filling for Boston cream pie, served with globs of whipped cream. Clear Jell can be used for thickening or strawberry jello using cold applesauce, for the cold wafer.- J ' -Mrs. Annie Stauffer XXX RASPBERRY VANILLA CLOUD 1-twb-thirds cups graham cracker crumbs V* cup sugar 1 teaspoon cinnamon One-third cup melted butter No. 1 cup flour V 4 cup sugar 1 pack unflavored gelatin y* teaspoon salt l-% cups milk No. 2 3 egg whites teaspoon cream of tartar y* cup sugar. No. 3 1 teaspoon vanilla cup heavy sweet cream M. SIMON ZOOK CO. CANE MOLASSES • Liquid or Dried • TABLE & BAKING SYRUP PHONE 215-273-3776 Box 160 - Honey Brook, Pa. 19344 For More Information Write Or Call ON FERTILIZERS AND PESTICIDES Mix graham crumbs, sugar, t and melted butter and press in dess Next mix flour, s, flavored gelatin, j milk together and i boil. Cool. Then | whites to frothy, cream of tartar and stiff. Gradually gj Next beat vanilla; cream together ® Then mix No. l,; together, folding g 9 thoroughly mixed immediately into lined "with cracker Just before serving, sauce Sauce: Loveville, Md. 2 cups crushed str» y? cup water 1 teaspoon lemon p 2 tablespoons comsi Mix above and bt boil. Cool. P. S. Any fruit t with clear jell can Cream cheese mayi into milk pudding Rul Fleeti xxx TRY* CLASSIF LESTER M. WEAVI Route #1 New Holland, Pa. 17557 12151286-5337 1717)354-5477 ROY W. ZIMMERM & SONS, INC. 1661 Rohrerslown Road Lancaster, Pa 17601 1717)569-2361 (717) 733-8161 717-367
Significant historical Pennsylvania newspapers