Waldensian cookery

Waldensian Cookery CUSTARD SAUCE 2 cups milk 4 cup sugar 1 tsp. vanilla extract 6 egg yolks or 3 whole eggs Scald the milk and cool to lukewarm. Beat the egg yolks and add sugar. Add the milk gradually, stirring constantly. Place in the top of a double boiler and stir over simmering water until the sauce thickens to the consistency of heavy cream. Remove from fire and add vanilla. CARAMEL CUSTARD 4 eggs 1 pint milk 8 teaspoons sugar Dash of salt 1 teaspoon vanilla flavor Caramel syrup Beat the eggs, add milk, sugar and flavoring. To make the caramel syrup heat 3/4 cups sugar with % cup water, cook until brown. Line the bottom of an oven proof dish with the syrup (individual custard cups may be used) Pour the custard mixture over caramel- ized mixture. Bake for 20 minutes at about 400 degrees. Let cool, Serves 6. —Mrs. James Henry Pascal RUM PUDDING Lady fingers (made from sponge cake batter) Apricot or Peach jam 3 tbsp. finely cut citron Rum syrup: 1 cup water 1 cup sugar 1 cup seedless raisins 3 tbsp. chopped candied orange peel Y% cup rum Spread each lady finger with jam. Place a layer of the lady fingers in the bottom of a deep, buttered, oven-proof dessert dish. Pour a little rum syrup— made by heating sugar, water and rum until the sugar is dissolved - over the lady fingers, Sprinkle raisins, citron, and orange peel over this. Continue this process until the dish is three quarters filled. Finish with a layer of lady fing- ers. Place dish in pan of hot water and bake 1-% hours in 350 degrees F. oven. BREAD PUDDING WITH RUM SAUCE 10 slices white bread 1 tsp. cinnamon 1 tbsp. flour 1 c. seeded raisins Yc. butter Y ec. milk 1 tsp. salt 3 eggs 1 c. seedless raisins Sauce: 1 tbsp. flour 3 tbsp. rum 4 tsp. salt 4 tbsp. butter 3 tbsp. water 1/3 c. sugar Soak the bread in milk 10 minutes. Add salt, cinnamon, flour, unbeaten eggs, raisins and butter that has been softened but not melted. Mix all this with your hands or with a heavy spoon until the dough is thick and smooth. Dip a large dish cloth or double thick- ness of cheesecloth in boiling water. Spread flat on a table and sprinkle with flour. Place the mixture, formed into a large ball, in the middle of the cloth and tie the ends together. Suspend pud- ding in boiling water, Tie the ends of the cloth to the handle so that the pud- ding does not touch the bottom of the pot. Boil 2-’% hours being careful that water does not all boil away. Remove from the water and let stand 20 minutes before taking the pudding out of the cloth. For the sauce: Melt butter and stir in flour. Add water, rum, sugar and salt. Simmer 10 minutes, stirring con- stantly, Sauce can be made ahead of Waldensian Cookery time and kept in warm covered double boiler over hot water. When pudding is ready to serve, pour the hot sauce over it. ZABAIONE An international favorite, this rich wine dessert has many adapted varia- tions using many different ingredients. Set out double boiler. Beat until thick and lemon-colored: 6 egg yolks 14 cup sugar PUDDINGS, OTHER DESSERTS 79 Stir in: 1 cup Marsala wine (preferably) or % cup sherry cup white wine instead of Marsala 14 cup white wine Pour mixture into top of double boiler, and set over simmering water. Beat constantly with rotary beater until mix- ture is very light and begins to thicken. When mixture begins to rise, remove from heat. Serve either hot or warm in sherbet glasses. 6 servings. —Miss Isabel Dalmas Other Desserts LUSCIOUS LEMON DESSERT 2 envelopes unflavored gelatin 4 cup water 6 eggs, separated 4 cup sugar 1% cup scalded milk 3/4 cup lemon juice 1 tablespoon grated lemon rind 14 cup sugar 1% cup chopped pecans 1 cup heavy cream, whipped \% angel food cake 1 cup heavy cream, whipped 2 tbIsp. sugar