| Show ANgie 6 h BY ANGIE MARTIN 1 t 1 fill f r rs yr PUDDINGS s- s sO SAUCES TOPPINGS O- O OY AND SYRUPS Y type Pudding desserts and sweet dessert sauces are easy to make at home bome but are often overlooked as gift possibilities Give a dessert and a sauce to serve with it or give Kive two or three different sauces In separate containers Some desserts and sauces must be kept refrigerated giving them when you do not have far Car to travel Others must be reheated before se serving ng include in- in inI I elude clude a gift card with written handwritten instructions for heating and don dont don't t forget to suggest appropriate things to serve wi with the sauce Give desserts in a pretty glass or ceramic jar a copper mold a souffle dish or a glass or foil baking dish Transparent containers are nice when the dessert is especially pretty use a small glass fish bowl for Cor example to present alternating layers of Dried Fruit Compote and Plain Custard Sauce Save nicely shaped vinegar and wine bottles to use for dessert sauces Pretty glass bottles with stoppers can call be found Cound in gift stores old ones in antique stores Try giving several sauces matching the bottles and con con- contrasting contrasting the colors Desserts can also be packaged in individual po portions use custard cups tiny souffle dishes or inexpensive clear plastic drinking cups Wrap each portion separately and present them all in a little basket or colored col fed paper shopping g bag if you you wish I- I Ir I DRIED FRUIT COMPOTE I I 1 pound mixed dried fruit I 2 pieces of lemon ring I ringI cup toasted slivered almonds or other nuts chopped I Cov Cover r the fruit and lemon rind with water in a small saucepan and slow slow- slowly II I ly bring to a boil Simmer covered until the fruit is soft but still holds i I its shape Chill in the liquid I II I Give cold sprinkled with almonds in a glass jar If you wish you can II I make plain custard sauce or Brandy CUstard Sauce and combine layers I of the fruit compote with layers of the custard sauce in a glass bowl say say- savI savI saying I I ing the almonds for the very top It makes a most attractive gift but must mustI I be moved quickly from refrigerator to refrigerator so it should be saved mustI I I for tor when you do not have far to travel I Ir r GRAHAM DATE PUDDING 1 z cup sugar I z r cup graham whole wheat flour flourI I 1 tsp salt Ik cup cold water I 2 cups boiling water I 4 3 cup diced pitted dates Mix the sugar flour and salt in the top of a double boiler and add the I z r cup of oC cold water Gradually stir in the 2 cups of boiling water and cook cookI I over direct heat heal stirring for 10 minutes Add the dates Cover and cook cookI I over simmering water for hours Cool and chill Makes 4 servings You can give this dessert in a small bowl or in individual plastic cups I I th Walnut sauce u s cream c t- t rr rw SPICY FRUIT r r J I I 3 cups mixed dried fruit such as pitted prunes pitted dates apricots and I figs I Ik cup golden raisins I r cup sugar I inch 3 3 inch cinnamon sUck stick I 6 whole cloves tsp salt I 6 cups water I 1 can 6 ounces frozen n orange juice concentrate Cut the mixed fruit into small pieces Combine with the raisins sugar i cinnamon stick cloves and salt add the 6 cups of water Bring to a boll boil I and simmer for 15 minutes Add the orange juice and mix well Remove I Ithe the cinnamon stick and cloves Makes 2 quarts I 1 Give the chilled fruit in a quart 2 glass or ceramic jar Label it and sug sug- sug suggest I gest that it be served alone or with ice cream or vanilla pudding I r r I 1 rrt I I STEAMED MINCEMEAT PUDDING I 1 cup sugar Ik cup butter or margarine softened 2 eggs 1 flour cups j 2 tsp baking powder r Ik ts tsp salt tsp cinnamon I cup evaporated milk 1 cups prepared mincemeat I In a large bowl cream the sugar and butter until fluffy add the eggs one at a time beating well after each Stir together the flour baking powder salt and cinnamon add to the creamed mixture alternately with the evaporated milk and beat until smooth Stir in the mincemeat Pour the mixture into a greased quart 11 pudding mold grease the in- in inside inside side puddings of the lid and cover the mold Or if you wish to make individual pud- pud dings spoon the mixture into 8 greased ounce 6 custard cups to about 1 Inch from the top cover each with a square of foil foU and secure with an elastic band Put the mold or custard cups on a rack in a large pot or use 2 pots if necessary Add enough boiling come halfway up the sides of the mold or the custard cups Remove and put on a rack until cool enough to 1 handle Makes 8 servings Give Mincemeat Pudding with a jar of Orange Honey Hard Sauce and I instructions to serve the pudding warm reheated in the top of a double boiler or in a slow oven sprinkled with confectioners sugar if desired and an d w i he hard sauce r CHOCOLATE FUDGE SAUCE I 1 cup milk I 4 squares unsweetened chocolate I 14 y tsp salt 2 cups saltI sugar i I 14 y cup light corn syrup 2 tablespoons butter butterI I 1 1 tsp vanilla Heat the milk and chocolate together over ove low heat stirring constantly Beat until smooth Add the salt sugar and corn syrup Bring to a boil and cook stirring 5 minutes Remove from heat and stir in the butter and vanilla Makes 2 cups 1 Pack ack in gift containers and refrigerate until ready to give Suggest ser ser- serving serving ving warm or cold on ice cream cream puffs plain cake or pudding 9 Cont on page 5 Cont from page 4 I ORANGE HONEY HARD liARD SAUCE I 3 cups confectioners sugar I 1 cup butter or margarine softened A cup honey I 2 tsp grated orange rind I I Beat together the confectioners sugar butter honey and orange rind I I until light and fluffy Spoon into a decorative I- I to give Makes 2 cups jar and refrigerate until ready I J r I BRANDY HARD SAUCE I 1 cup sweet butter I 2 cups confectioners I sugar I I 1 tsp vanilla extract I 14 cup brandy I I I brandy Cream the butter and the sugar together Beat in the vanilla and the bran bran- branI branI I dy Makes I about 3 cups You can give this with the Steamed Mincemeat I Pudding also IF I F W 1 L WALNUT SAUCE 1 I 1 14 cups packed light brown sugar I cups water II I z s cup chopped walnuts I II I In a saucepan cook and stir the sugar and water until boiling Boil gent gent- I II I ly gently without stirring 15 minutes Add the nuts bring to a boll boil and continue I I boiling gently 15 minutes Cool and pour into jar Makes about 1114 cups I II I This sauce is delicious with ice cream or plain cake Give it with a Pound sI I cake or with Graham Date Pudding II I r rm m m 1 CUSTARD I I SAUCE Custard sauce is a fine gift to accompany a variety of fruit desserts and I II plain cakes and puddings It I requires refrigeration and should be given I Ionly only when you do not have far to travel Following are three versions I r p r PLAIN m CUSTARD M SAUCE c l cl I I I I II II I s 4 cup sugar I II 1 tbs cornstarch I I r 4 tsp salt saltI saltI I I 2 egg yolks or 1 whole egg I eggI 2 cups hot milk I I tsp vanilla I I I Mix the sugar cornstarch salt and egg in the top of a double boiler I I Gradually add the milk beating with a spoon Cook over simmering water I I stirring for about 5 minutes slightly thickened Remove from heat I and stir in the vanilla E cups I r I CHOCOLATE CUSTARD SAUCE I II 1 I 2 square 2 ounces semisweet chocolate I II I I Follow the recipe for Plain Custard Sauce melting the chocolate in the I milk i I T t o BRANDY CUSTARD SAUCE II I 1 Follow the recipe for Plain Custard Sauce omitting the vanilla and ad ad- ad I 1 I ding brandy to taste J 1 r 1 TROPICAL TOPPING I I I I 1 can 6 ounces thawed frozen Hawaiian Punch concentrate 1 can 81 1 oz crushed pineapple drained II 11 Combine the Hawaiian Punch and pineapple and stir well Chill Makes I II 1 I Ire cups I Include a tag with the gift suggesting that the topping be served on melon II fruit or berries Or present it with a large beautiful melon rr iw hr FRUIT SYRUPS 1 I I I Packed in hot sterilized jars these fruit syrups can be made at your I leisure and given when an occasion arises Suggest serving them on pan pan- panI I I 0 I pancakes cakes waffles puddings and Ice cream or to flavor beverages I L I I I APPLE SYRUP I II I I I 1 cup apple juice I I 2 cups sugar I Cinnamon stick I I I Combine the apple juice sugar and cinnamon stick and bring to a boil I stirring Pour into hot sterilized jars and seal Makes about 2 cups r rd I RASPBERRY OR STRAWBERRY SYRUP 1 II I 1 package 10 oz frozen raspberries or strawberries I 2 cups sugar I I r 4 cup water I II Combine the berries sugar and water Bring to a boil stirring Skim off I any foam with a metal spoon Pour into hot sterilized jars and seal Makes I 2 1 about 2 cups 1 I ORANGE SYRUP I I 1 cup orange juice II I I 2 cups sugar I 2 lemon juice I I Combine the orange juice and sugar Bring to a boil stirring Skim off I II I any foam with a metal spoon Add the lemon juice Pour into hot I ed jars and seal Makes about 2 I 1 Lr a ea cups I GRAPE SYRUP I I 1 cup grape juice I I I 2 cups sugar I 1 tbs lemon juice I I Combine the grape jui juice e and sugar Bring to a boil stirring Skim off I I any foam with a metal spoon Add th the lemon juice Pour into hot sterilized II I ed jars and seal s al Makes about 2 cups L i I |
