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Show CONSERVATION I FOOD RECIPES HHHs H, The home economics department fl'V Tel tho University of Utah la speclal- H' 1IK on tho "developing and testing H ef conservation recipes. Tho follow- t BK hao just been rcloased for pub- H; licatlon: H"' Caramel Dread Pudding Four H;' up or milk, 2 cups of. bread crumbs, Hw. 2'3 cup of HUEar' 1-2 CUP of suEar Hy fr caramelizing), 1-2 teaspoon of ' salt, 2, eggs, 1 teaspoon of vanilla. H Scald tho milk, ndd salt, 2-3 cup of H sugar, eggs beaten slightly and tho iiH .nreafl crumbs. Caramelize 1-2 cup t-suj?nr and add this syrup to thO H kot milk mixture. Add vanilla. Put H JSi r Seasod and slightly sugared H baking dlsli) whlrh Is JilaOOd Id A H pah of water during baking. Duko H , 30 minutes In a moderate oven. Dq H .not allow the water to boll during H baking. H Dlreotlohs for Caramelizing Sugar H Tlace tile sugar In a shallow pan. H.,.. Heat, stirring constantly until sugar H''; melted. Yields 6 to 8 servings. H" Total' cost Is 17 cents. H Brown Sugar Tapioca One cup of H pearl tapioca, 4 cups of water, 3-4 H,rJ. teaspoon of salt, 2 cups of brown sugar. Soak pearl tapioca In 3 cupr of wtitor over night. In the morning add salt and other cup of water. Cook 40 minutes In upper part of double boiler or until transparent. Add brown sugar and Julco of ono lemon. lou r Into buttered baking dish and bnka In n moderate ovon ono half hour. Servo hot or colJ with cream and sugar. Tho lemon juice may be omitted and pudding served with lemon sauco. Tho cost Is 15 cents. Yield ten servings, Lemon Sauce Ono fourth of a cup of sugar 1-4 cup corn syrup or 1-3 cup of sugar, 1 cup of boiling water, J tablespoon of corn starch, 1 teaspoon tea-spoon of oleomargarine, 1-8 teaspoon of salt, 2 tablespoons of lemon Juice, 12 lemon, grated rlnd; 1-2 teaspoon of nutmeg. Mix the sugar, salt ahd cornstarch. Add water gradually stirring constantly, con-stantly, add syrup. Doll five mlnutPi, remove from tho fire, add oleomargarine, oleomar-garine, nutmeg, lemon Juice, and grated lemon rind. Yield 1 1-2 cups of sauce. Eight servings or 3 tbs, each. Total cost C cents. Cost per serving .007. |