—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