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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 6, 1958)
If your Easter dessert is not already planned . . . these pud dings are quick and worthy of the finest holiday meal. MELANIE DE FROFT, Dlr.ctor, Culinary Artt Inttihil Floating Island 35 min. Poached Meringues 2 cups milk 3 eggs, slightly beaten 14 cup sugar ' teaspoon salt 2 teaspoons vanilla extract 1. Scald milk in top of double boiler over simmering water (just until a thin film appears). 2. Add sugar and salt to slightly beaten eggs; beat until just blended. Stirring constantly, add scalded milk gradually to egg mixture. 3. Wash double-boiler top to remove scum. Strain mixture into double-boiler top and set over simmering water, stir ring constantly and rapidly until mixture coats a silver spoon. 4. Remove from simmering water at once. Cool to lukewarm over' cold water. Blend in vanilla extract. Pour into sherbet glass es and immediately chill in refrigerator. 5. When ready to serve, top each serving with a Poached Meringue (floating island ) . If desired, - top each meringue with a strawberry and accompany with additional strawberries. About 4 servings Poached Meringues 22 min. These exquisitely delicate meringues ore worthy of the minutes it takes to prepare them. They enhance the beauty and flavor of all puddings. 2 cups milk 2 egg whites Vt teaspoon salt V4 teaspoon vanilla extract V4 cup sugar 1. Scald milk in top of double boiler over simmering water (just until a thin film appears) . 2. Beat together egg whites, salt, and vanilla extract until frothy. Add sugar gradually, beating well after each addi tion; continue beating until rounded peaks are formed. 3. Drop egg-white mixture by table spoonfuls onto scalding milk, cooking only, two or three meringues at a time. Do not cover. Cook over simmering water about 5 min., or until set. 4. Remove meringues with slotted spoon and drain on absorbent paper. 8 small meringues Peachy Poached Meringues Follow recipe for Poached Meringues. Gently fold 2 tablespoons chopped peaches into meringue mixture. Glorilied Meringues Allow 2 or 3 Poached Meringues (depend ing upon size) ' per serving. Arrange in sauce dish; drizzle with any favorite sauce Buch as chocolate or butterscotch. Top with coarsely chopped nuts or toasted coconut. Or spoon a fruit sauce (fresh, frozen, or canned) over meringues before serving. Creamy Cheese Pertection 15 MIN. 1 pkg. vanilla pudding mix 2 cups milk 1 pkg. raspberry-flavored gelatin 8 ox. cream cheese, softened Vj cup milk 1. Prepare pudding mix according to di rections on package using 2 cups milk. 2. Remove from heat; stir in the gelatin until it is completely dissolved. 3. Add the cup milk gradually to the cream cheese, blending until smooth after each addition. Add to gelatin mix ture, beating until well blended. Chill in refrigerator. About 8 servings Chocolate-Peppermint Pudding 17 min. 1 pkg. chocolate pudding mix 2 teaspoons concentrated soluble coffee 2 cups milk 1 tablespoon butter 14 cup crushed peppermlnt-stlck candy 1. Combine coffee and pudding mix in a saucepan. Prepare according to directions on pudding package using 2 cups milk. 2. Remove from heat; blend in the but ter. Fold in the candy, and spoon into sherbet glasses. Chill in refrigerator. About 4 servings Gelatin De Luxe 18 MIN. 1 pkg. cherry-flavored gelatin 1 cup very hot water Vj cup orange juice Vj cup apricot nectar V4 teaspoon almond extract 1. Empty gelatin into a bowl. Add the very hot water, stirring until gelatin is completely dissolved. Stir in the orange, juice, apricot nectar, and almond extract. 2. Chill over ice and water, stirring con stantly, until gelatin is slightly thicker than consistency of thick, unbeaten egg white. Spoon into sherbet glasses or in dividual molds. Chill. If desired, top with whipped cream. About 4 servings Broiled Butterscotch Pudding 10 min. 1 pkg. butterscotch pudding mix 2 cups milk 1 tablespoon butter 3 tablespoons brown sugar 3 tablespoons moist coconut 1. Prepare pudding mix according to di rections on package using 2 cups milk. 2. Remove from heat; blend in the butter. I Turn into a shallow 3-cup baking dish. Sprinkle a mixture of the brown sugar and coconut evenly over top. 3. Set temperature control of range at Broil (500F or higher). Put baking dish on broiler rack about 4 in. from source of heat. Broil 2 to 3 mini Serve warm or chilled. . ' About 4 servings Flullg Chocolate Tapioca 35 MIN, 2 egg whites '4 cup sugar 2 egg yolks, slightly beaten 3 cups milk Vj cup quick-cooking tapioca V4 to Vj cup sugar V4 teaspoon salt . 2 q. (2 os.) unsweetened chocolate, cut In pieces t Vj teaspoons vanilla extract 1. Set out a 1-qt. saucepan. 2. Beat egg whites until frothy. Add cup sugar gradually, beating well after each addition; continue beating until rounded peaks are formed. Set aside. 3. Put egg yolks into the saucepan. Add milk gradually, stirring in. Add the tapi oca, sugar, salt, and chocolate, stirring well. Set over medium heat and bring mixture to a full boil (5 to 8 min.), stir ring constantly. Do not overcook. 4. Remove from heat and stir a small amount of hot tapioca mixture into egg whites. Then quickly blend in remaining tapioca mixture and the vanilla extract. Cool, stirring once after 15 to 20 min. Spoon into serving dishes. About 8 servings Family Weekly, April 6, 19S8
