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