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Show Help Family Health By Fortifying Meals With Nourishing Milk AS EVERY MOTHER knows, children go through spells when they will not drink their quota of a quart of milk each day. It's smart of her at these times, especially, to get milk in- tf') to foods that J T' wil1 be eatetl- Fy Ml M Since desserts are bound t0 aP- hW K peal to the LLV youngsters, Vi? II make them ' " extra nutritious with milk. If you're budget conscious, con-scious, you may use nonfat dry milk which has only water and fat removed, and all calcium, pro'.ein, riboflavin and lactose left in. If your source of fluid milk is readily available, there are many ways in which to use this in the diet, especially in milk desserts. HERE'S A LEMON Fluff Pudding which gives you just the right milk-rich milk-rich dessert you want for a hearty meal. Served with a creamy custard cus-tard sauce, you'll have no problem serving seconds. Lemon Fluff Pudding (Serves 6-8) 1 tablespoon unflavored gelatin 4 cup cold water 1 cup boiling water cup sugar teaspoon salt cup lemon juice cup nonfat dry milk cup water Soften gelatin in cold water for S minutes. Pour boiling water over softened gelatin; stir until dissolved. dis-solved. Mix in sugar and salt; stir until dissolved. Stir in lemon juice. Chill until mixture begins to thicken. thick-en. Meanwhile, sprinkle nonfat dry milk over water and beat with rotary ro-tary beater until stiff, about 10 minutes. Beat thickened gelatin mixture until frothy, about 1 minute. min-ute. Fold in nonfat dry milk and beat until well-blended and fluffy, about 1 minute. Pour into individual individ-ual molds or Vh quart mold. Chill in refrigerator until firm. Unmold and serve with Custard Sauce. Custard Sauce (Makes cups) 6 tablespoons nonfat dry milk 1 cups water 2 eggs, slightly beaten 3 tablespoons sugar teaspoon salt 1 teaspoon vanilla Sprinkle nonfat dry milk over water. Beat with rotary beater until un-til just dissolved. Heat to scalding in double boiler. s-szMZ5$r&- Combine eggs. sugar and salt. ifsga&jSsM Stir scalded s fr L milk slowly into - "J egg mixture. IJSSSoS:, .j'illlll Return to top of jlll-iiils double boiler. WMi0i? liip! Cook over hot, " r CX not boiling, llsW-3SfeS$ll water, stirring ' " '"" ' constantly until mixture thickens and coats a silver sil-ver spoon. Pour at once in bowl and cool quickly. Stir in vanilla. Chill until ready to use. HOW NOURISHING and delicious is bread pudding, and how easy to bake right along with an oven dinner. din-ner. Try yours with Lemon or Butterscotch But-terscotch sauce for a real treat in good, nourishing eating. Raisin Bread Pudding (Serves 5) 6 slices toasted white bread 3 tablespoons butter !i cup raisins Few would turn down a luscious lus-cious dessert like Spiced Cot- . tage Custard fortified with not only milk but also cottage cheese and cleverly flavored with lemon, vanilla, cinnamon and apricots. Swirls of meringue mer-ingue add a festive touch. LYNN ChmBERS' MENU Creamed Salmon in Noodle Ring Slivered Green Beans with Carrots Fresh Green Salad Bowl Cornbread Sticks Lemon Fluff Pudding Custard Sauce Beverage Recipe Given teaspoon nutmeg 3 eggs H cup sugar Vi teaspoon salt S cups milk Spread each slice of toast with butter. Arrange in shallow baking dish. Sprinkle with raisins and nutmeg. nut-meg. Beat eggs slightly, then stir in sugar, salt and milk. Pour over toast slices. Let stand 10 minutes, pressing toast down occasionally to absorb milk. Bake in a moderately slow (325 F.) oven for 45 to 50 minutes or until top is golden brown and custard is set. Serve with sauce. Butterscotch Sauce (Makes 1 cup) 1 cup brown sugar, firmly packed H cup corn syrup 2 tablespoons water 1 tablespoon butter teaspoon vanilla Vs. cup cream Combine all ingredients except vanilla and cream and cook to soft ball stage (235 F.). Do not stir. Remove from heat; add vanilla. Cool and add cream gradually. SPICED COTTAGE custard is appealing to look at and good to eat with its cottage cheese, apricots apri-cots and meringue topping. Spiced Cottage Custard (Serves 6) 2 cups milk 3 eggs 6 tablespoons sugar 1 cup sieved cottage cheese teaspoon salt 1 teaspoon grated lemon rind 1 teaspoon vanilla teaspoon cinnamon Cooked, drained apricot halves. Heat milk in top of double boiler. Beat 2 eggs and 1 yolk, reserving extra white for meringue. Add Y cup (4 tablespoons) sugar, cheese, salt, lemon rind, vanilla and cinnamon, cin-namon, stirring to blend. Slowly add hot milk, while stirring. Place 2 or 3 apricot halves in each of 6 buttered custard cups and pour custard cus-tard over them. Place in a pan of warm water and bake in a slow (300 F.) oven for 35 to 40 minutes min-utes or until custards are completely complete-ly set and lightly browned. Beat egg white until stiff and add re-r-.-..f maining 2 table- ,!f ; 'J spoons sugar, "TJfLjJ slowly, beating after each addi- Rlfcisj tion. Top each " igfz custard with meringue and place in broiler for about 3 minutes or until meringues are lightly browned. Maple Custard (Serves 10) 4 eggs, separated cup maple syrup 1 tall can evaporated milk cup water 1 teaspoon vanilla Vi teaspoon salt Beat egg yolks with maple syrup. Add evaporated mi)k, water and vanilla. Stir until mixed well. Beat egg whites with salt untill stiff and fold into custard. Pour into individual in-dividual cups and place in a pan of hot water. Bake in a slow (325 F.) oven for about 45 minutes min-utes until custard is set. Try these hearty open-faced sandwiches for lunch: spread baked beans on buns or bread, top with a thin film of chili sauce and a strip or two of bacon. Broil until bacon is crisp. Serve with cole slaw. Processed cheese melts quickly in the double boiler if a little milk is added, and can be used as a rarebit. Top roast or rusk with the rarebit and serve with small slices of smoked butt or Canadian bacon which are pan-broiling as the cheese melts. f' v- Light, fluffy and delicious is this lemon fluff pudding made with nonfat dry milk which gives you a simple way of fortifying for-tifying meals with milk which is occassionally not consumed in sufficient quantity as a beverage. bev-erage. LYNN SAYS: Add Magic to Meat With these Seasonings No time to make meat loaf? Pack two cans of corned beef hash into a square pan, made indentations for peach halves, top with the peaches filling their centers with chili sauce. Bake in a moderate oven for 45 minutes. Skewer nuggets of leftover ham or luncheon meat on sticks with pineapple chunks and banana circles. cir-cles. Drizzle with barbecue sauce and broil for a delicious luncheon. |