My hundred favorite recipes

Puddings

Reading edition

The desserts presented here are suggested as a means of including more milk in the diet, in order that the advised quota (1 quart daily for each member of the family) may be included. Consider the dessert in its relation to the whole meal so that it will supply dietary needs which have not been filled in the other courses. Serve a light dessert with heavy meals, and heavy desserts with light meals.

CHOCOLATE BLANC MANGE

2 tbsp. cornstarch ⅓ cup sugar ¼ tsp. salt 1⅓ cups cold water 1 cup Carnation Milk 1½ squares unsweetened chocolate 1 egg 1 tsp. vanilla

Combine cornstarch, sugar, and salt, mixing thoroughly. Mix with ⅓ cup cold water and add slowly to 1 cup of Carnation which has been diluted and scalded with 1 cup of water. Cook over hot water for 15 minutes, stirring constantly until thickened. Melt chocolate and add to cooked mixture; then add to the well beaten egg and cook 2 minutes longer. Remove from fire, add flavoring and chill. Serves 5.

COCOANUT BLANC MANGE

¼ cup cornstarch ¼ cup sugar ½ tsp. salt 1 cup water 1 cup Carnation Milk ⅔ cup cocoanut 2 egg whites ½ tsp. vanilla

Mix cornstarch, sugar, and salt with ½ cup cold water. Dilute Carnation with ½ cup water and scald; add the cornstarch mixture slowly to the scalded milk. Cook in a double boiler for 20 minutes, stirring constantly until thickened. Cool slightly and add the shredded cocoanut, stiffly beaten egg whites and the vanilla. Nuts, dates, or candied cherries may be added if desired. Serves 5.

CARNATION MAKES TASTY PUDDINGS

CHOCOLATE BREAD PUDDING

2 squares bitter chocolate ¾ cup sugar 2 cups Carnation Milk 2 cups hot water 2 cups stale bread crumbs 2 eggs ¼ tsp. salt 1 tsp. vanilla

Melt the chocolate; add the sugar and 1 cup of Carnation diluted with 1 cup of water; cook until the mixture is smooth. Soak crumbs for 20 minutes in 1 cup of Carnation diluted with 1 cup of water; then combine with chocolate mixture. Add slightly beaten eggs, salt, and flavoring. Pour into a greased baking dish, set in a pan of hot water, and bake in a slow (300°F) oven for 1 hour. Serves 8.

LEMON RICE CREAM

½ cup rice ½ cup sugar ½ tsp. salt 1½ cups Carnation Milk 1½ cups water Grated rind of ¾ lemon 2 tbsp. powdered sugar 2½ tbsp. lemon juice 2 eggs ¼ tsp. lemon extract

Wash rice and soak in cold water for an hour. Drain, put into double boiler; add the Carnation diluted with 1½ cups water; add salt and cook until rice is soft. Add sugar, lemon rind, lemon juice, and egg yolks slightly beaten. Cook until it thickens, about 5 minutes, then turn into a buttered baking dish, cover with a meringue made from egg whites, powdered sugar, and lemon extract. Put in a slow (300°F) oven just long enough to brown. Serves 8.

PINEAPPLE RICE PUDDING

½ cup rice ½ cup sugar 1½ cups Carnation Milk 1½ cups water 1 cup crushed pineapple 2 eggs ½ tsp. salt

Wash rice and soak in cold water for an hour. Drain; put into double boiler; add Carnation diluted with 1½ cups water; add salt and cook until rice is soft. Add sugar, egg yolks slightly beaten, and grated pineapple. Fold in the stiffly beaten egg whites, pour into a buttered baking dish and bake for about 30 minutes in a slow (300°F) oven.

DATE TAPIOCA CREAM

⅓ cup tapioca Few grains salt 1 cup sugar 2 cups Carnation Milk 2 cups water 2 small eggs 1 cup chopped dates 1 tsp. vanilla

Heat the Carnation and water together. Add tapioca, salt, and sugar to hot milk. Cook in a double boiler for 25 minutes, or until tapioca is transparent. Pour into well beaten eggs, return to double boiler and continue cooking for 2 minutes. Add vanilla and dates. Chill. Serves 8.

CARAMEL TAPIOCA

⅓ cup tapioca Few grains salt 2 small eggs 2 cups Carnation Milk 2 cups water 1 cup light brown sugar ½ cup nut meats 1 tsp. vanilla

CARNATION MAKES DELICIOUS DESSERTS