Family Weekly Cookbook MELANIE DE PROFT, Food Edit
Double-Rich Fudge Pudding
IV4 cups flour
cup sugar
Yt teaspoon baking soda
'i teaspoon salt
1 sq. (1 01.) unsweetened chocolate
2 tablespoons butter or margarine
2 tablespoons cider vinegar
6 tablespoons milk
1 teaspoon vanilla extract
1 cup salted pecans, cut in pieces
1 cup firmly packed brown BOgar
IVi cups boiling water
2 sq. (2 oz.) unsweetened chocolate
1. Blend the first four ingredients together in
a bowl and set aside.
2. Melt the 1 sq. chocolate and butter or mar
garine together; set aside.
3. Pour the vinegar into a measuring cup. Add
the 6 tablespoons milk (or enough to make
cup liquid). Stir into the chocolate mixture with
the vanilla extract. Add, all at one time, to dry
ingredients; stir until thoroughly blended. Mix
in pecan pieces until evenly distributed.
4. Turn batter into a greased 8x8x2-in. baking
pan. Top evenly with brown sugar.
5. Combine the boiling water and remaining
chocolate; stir until chocolate is melted and
mixture is well blended. Pour over batter.
6. Bake at 350F for 45 to 50 min. Serve warm
with frozen dollops of unsweetened whipped
cream. About It servings
Celestial Lemon Creme
1 pkg. lemon pudding and pie-filling mix
V4 cup sugar
IVi cups (12-01. can) pineapple Juice
Few grains salt
2 egg yolks
1 cup water
1 cup chilled whipping cream
', cup confectioners' sugar
Thawed frozen fruit (strawberry halves,
raspberries, or sliced peaches)
4 ladyfingers, split in halves
1. In a saucepan, stir together pudding mix,
Va cup sugar, V4 cup of the pineapple juice,
and salt. Add egg yolks and blend well. Stir
in remaining juice and water.
2. Cook, stirring constantly, until mixture
boils and thickens. Remove from heat. Cool
thoroughly, stirring frequently.
3. Beat the whipping cream until of medium
consistency (piles softly) ; beat in confection
ers' sugar with final few strokes. Fold into
pudding. Chill at least 1 hr.
4. Spoon one-half of the pudding into a serv
ing dish and layer with well-drained fruit. If
strawberries are used in a crystal bowl, ar
range some halves with the cut side against
the glass. Place ladyflnger halves upright
around edge of dish, allowing about 1 in. to
extend above edge. Cover fruit with remaining
pudding. Garnish with additional fruit, if de
sired. 6 to 8 servings
family Wttkly.Seplrmbtr 11, 1963
Torte-Style Cider Pudding
7 egg yolks cup)
l'j cups sugar
2 teaspoons grated lemon peel
4 cups toasted coarse bread crumbs
1 teaspoon ground cinnamon
1 cup chopped toasted almonds
7 egg whites (1 cup)
l't cups sweet apple cider
1. Beat egg yolks sugar, and lemon peel to
gether until the mixture is very thick and lemon
colored.
2. Mix the bread crumbs, cinnamon, and al
monds together; fold into the egg yolk mixture.
3. Beat egg whites until stiff, but not dry, peaks
are formed (peaks remain standing when
beater is slowly lifted upright). Gently fold
into bread crumb mixture. Turn into a well
greased 9-in. tubed pan.
4. Bake at 350F for about 1 hr., or until a
cake tester inserted in center comes out clean
and top is golden brown. Loosen from sides of
pan and then unmold immediately onto a warm
serving plate.
5. Heat the cider and pour slowly over the
pudding, using just enough to saturate it thor
oughly. Serve immediately with whipped cream.
It to IS servings
Tapioca Cream
2 egg whites
Yi cup sugar
2 egg yolks
2 cups milk
Vi cup quick-cooking tapioca
Vt cup augar
Vi teaspoon salt
1 cup dairy sour cream
2 teaspoons vanilla extract
1. Beat the egg whites until frothy. Add V cup
sugar gradually, beating well after each ad
dition. Continue beating until rounded peaks
are formed. Set aside.
2. Slightly beat the egg yolks in a saucepan.
Blend in the milk. Mix in the tapioca, Ys cup
sugar, and salt. Set over medium heat and
bring mixture to a full boil, stirring con
stantly. Do not overcook.
3. Remove from heat and stir a small amount
of hot tapioca mixture gradually into beaten
egg whites. Then quickly blend in remaining
mixture, the sour cream, and vanilla extract.
4. Cool, stirring once after 15 to 20 min. Spoon
into serving dishes. Chill. About 6 servings
Chocolate Tapioca Cream
Follow recipe for Tapioca Cream; add 2 sq. (2
oz.) unsweetened chocolate, cut in pieces, after
the salt.
Peppermint Tapioca Cream
Follow recipe for Tapioca Cream; add cup
crushed peppermint-stick candy along with the
sour cream.
As'-
Indian Pudding
S cups milk
Vt cup yellow com meal
' cup sugar
1 teaapoon salt
1 teaspoon ground cinnamon
Vi teaspoon ground ginger
1 egg, well beaten
Vt cup light molasses
2 tablespoons butter or margarine
1 cup cold milk
1. Scald (heat just until a thin film appears)
the 3 cups milk in top of double boiler over
simmering water.
2. Stirring constantly, slowly blend scalded
milk into a mixture of the corn meal, sugar,
salt, and spices.
3. Vigorously stir some of the hot mixture into
a blend of egg and molasses. Stir into hot
corn meal mixture. Cook over boiling water
until very thick, about 10 min.; stir constantly.
Beat in the butter or margarine.
4. Turn mixture into a generously buttered
IVi-qt. casserole. Pour cold milk over top.
5. Bake at 300F for 2 hrs., or until browned.
Serve warm with thick cream or ice cream.
About 6 servings
"US"
End an autumn meal with this torte-like pudding drenched
with the irresistible flavor of tweet apple eider.
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Family Wttkiy. Stptember 11. 196.1
163 P. LorlHard Co.
Kent with the MICRONITE Filter offers smokers the
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"Balance" is the key word. Because you can
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KENT
THE FINER THE FIUTER, THE MILDER THE TASTE
So, if you smoke a filter cigarette (or even
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SMOKE KENT