FOOD
FAVORITES
OF
THE
family Vtttkly, July IS, IK1
Family Weekly Cookbook
1 W iP
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Bojs and girls bursting with energy will dip deep for scoops of Caramel-Nut Custard.
Caramel-Nut Custard
IK
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cup firmly packed brown sugar
2 tablespoons flour
Vt teaspoon salt
2 tablespoons butter or margarine
1 cup reconstituted nonfat dry milk
2 egg yolks, slightly beaten
2 teaspoons vanilla extract
2 egg whites
Vi cup icy cold water .
Vt cup nonfat dry milk
1 tablespoon lemon juice
ft cup chopped salted pecans
1. Blend the brown sugar, flour, and salt
together thoroughly.
2. Heat the butter or margarine in top of
a double boiler over direct heat. Stir in
the brown sugar mixture and reconsti
tuted nonfat dry milk. Bring mixture to
boiling; boil 1 to 2 min.; stir constantly.
3. Remove from heat; vigorously stir
about 3 tablespoons of hot mixture into
egg yolks. Stir into mixture in top of
double boiler and cook over simmering
water 5 min., or until mixture coats a
spoon. Remove from heat and cool. Stir in
the extract.
4. Beat egg whites until rounded peaks are
formed (peaks turn over slightly when
beater is slowly lifted upright). Fold
cooled custard into the beaten egg whites.
5. Beat icy cold water and nonfat dry milk
until soft peaks are formed; add lemon
juice and continue beating until stiff. Fold
whipped milk and nuts into custard mix
ture. Turn into refrigerator trays and
freeze until firm.
About 1 qt. frozen custard
Party Pizza
2 cups cheese-cracker crumbs (about 44
round crackers)
Vt cup butter or margarine, softened
3 tablespoons water
1 8-oz. can tomato sauce
1 6-oi. can tomato paste
1 tablespoon sugar
Vt teaspoon salt
Few grains black pepper
1 Vt teaspoons oregano
1 bay leaf
6 os. Monarella cheese, thinly sliced
1 tablespoon olire oil
1. Turn cracker crumbs Into a bowl. Using
a fork, mix in the butter or margarine
and water. Press crumb mixture firmly
into an even layer on bottom and sides
of a 9-in. pie pan. Level edges; set aside.
2. Mix together in a saucepan the tomato
sauce, tomato paste, sugar, salt, pepper,
IllUSTIATlON IY EISIE JANE MiCOIKEU