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Show June Desserts Your Family Will Like By Katharine Fisher Director, Coed Housekeeping Institute ' ; Does your family quibble at eating foods that are "good for them ? You'll have less trouble getting in the daily quota of milk, fruit, eggs, 'etc., with their vitamins, minerals, and other health-giving factors, if j , you will serve desserts that include these things, for there is no reason why a dessert should not be soundly nutritious without losing a bit of : tempting dehciousness. Here are some we know your family will approve All recipes tested by Cnod Housekeeping Institute. I Y ... Use Ins'-itule-approved measuring cups and spoons, f 't Measure level. I 5 ? Molasses Kiee Pudding ' i 5 lb. wash.-d rice 3 en::, separated i y 2!i c. botlk'd milk. t tap. :ul : or 1 c.--2 U;p. 1 c. moko-sc-s evaporaUd milk and 1 j tsp. cinnamon I t 1 c.-f 2 tbsp. water c. granulated sntrar I ' Cook rice in milk In double boiler for 1 hr., i V Btirrini; occasionally. Beat etrr yuik-: : add salt. molais.s. and cinnamon. Add hot riee mixture it- - : gradually, while stirrine. : return to double boiler, I and cook 2 tnin. Cool sli:--iitly. lieat cyK whites I '1A-rejAriit.te cieucD stilt; add smrar slowly, while' continuiiu; to beat; I then fold into pudding. Chill. Serves 0. ! Good Hou"kcepmt MENU SUCCKSTION: Serve for dinner, with Institute Swiss Bteak, buttered ereen beans, Kwtet potatoes, romains salad, and roils, Fresh-Fruit Scallop 3 c. raspberries, blackberries, pitted 2 c. fresh or stale cake crumos red cherries, or sliced peaches 2 tbsp. butter or margarine V'i c. brown sugar, firmly packed c. milk Place 1 c. fruit in & 1',4-qt. casserole; sprinkle with Ixt of sugar and of crumbs. Dot with 1 tbsp. butter. Repeat, making 3 layers in all and having crumbs on top. Pour milk over all, and bake in moderately hot oven of 375CF. for 45 min. Serve with top milk or cream. Serves 4 to G. Packaged sponge cake is excellent for this dish. MliNU SUGGESTION: Serve for dinner, with veal braised in canned mushroom soup, buttered rice, spinach, and raw carrot and raisin salud. Pineapple Custard 2 c. bottled milk, or 1 c. evaporate tsp. salt . milk and 1 c. water tsp. vanilla extract 8 tggs. beaten . , 1 l-b.-9 oz. can lengthwise J,4 c granulated sugar pineapple segments Scald milk. Combine eggs, sugar, and salt. Gradually stir in milk; oook over hot, not boiling, water, stirring constantly, for about 7 min., or until mixture coats spoon. Remove from heat; chill. Add vanilla. Serve over chilled pineapple. Serves 6. Sliced oranges, bananas, or pittetl cooked prunes may be substituted for the pineapple 6egment5. MENU SUGGESTION: Serve for dinner, with broiled frankfurters, aealloped macaroni and tomatoes, buttered cabbage, and rolls. Chocolate Crumb Pudding J4 c butter or margarfne 2 eggs, beaten c. brown sugar, firmly packed 2 c. Boft bread cubes or crumbs y 2 c scalded milk 1 tsp. vanilla extract , 2 c. cold milk 7-oz. pkgr. semi-sweet chocolate Melt butter in a skillet; add sugar, and beat, stirring, until melted. Add to scalded milk, stirrinsr until dissolved. Add cold milk; then slowly add to eggs. Add crumbs, vanilla, and chocolate, which has been cut along; corlnes. Pour into a 1-qt. casserole; set in a pan of warm water, and bake in moderate oven of 350F. for m hrs., or until a silver knife inserted im center comes out clean. Serve warm, with or without cream. Serves 6. - . MENU SUGGESTION : Serve for dinner, with a mixed grill of broiled, fcoedder laMbt ehope and broiled cooked potato slice, stewed tomatoea, Ha a sealed salad nade of mr, Mriaj reseWUea. |
