Desserts

BAKED CUSTARD
4 eggs
1/3 cup sugar (increase to 1/2 cup)
1 tsp. salt (scant)
1/2 tsp. vanilla (increase to 1 tsp.)
3 cup milk, scalded
Nutmeg
Beat eggs slightly. Add sugar, salt and vanilla.
Gradually add scalded milk, stirring constantly.
Strain into custard cups, sprinkle nutmeg and place in pan containing
hot water up to level of custard.
Bake at 375° about 30 min. or until knife comes
out clean when inserted in the center of custard.
6-8 servings
for large custard 1 1/2 qt. casserole in warm water
30-40 min,

BLENDER CHOCOLATE MOUSSE
1 egg
1 envelope unflavored gelatin
1 T. cornstarch
1 T. cold water
1 cup boiling water
2 T. instant coffee granules (if omitting, add coffee flavoring)
1/2 cup part—skim ricotta cheese
1/2 cup skim milk, cold
2 T. cocoa
1/8 t salt
9 packets Equal
Combine egg, gelatin, cornstarch and cold water in blender or food
processor. Blend to moisten gelatin and cornstarch.
Add boiling water, blend until gelatin dissolves.
Add remaining ingredients and blend until smooth.
Chill until set.
To serve;
Blend mixture until smooth and pour into dessert dishes.
Serve immediately.
4 servings, 1/2 cup each.
104 calories

OLD FASHIONED BOILED CUSTARD as Mother made it. (Ella McHurin)
Her mother, great grandmother Isabelle Johnston.
1 Gal. milk
10 eggs
1/2 t. salt
2 cups sugar
Heat 3 1/2 quarts milk with 1 cup sugar dissolved
Beat eggs (not too much) add 1 cup sugar and 2 cups milk. Mix well.
Strain through wire strainer, pour into hot milk and heat just until
custard coats a silver knife.
I (Lois Young) added 1/3 cup sugar on Dec-24-1968

BOILED CUSTARD
6 eggs
1 cup sugar (2 T. more, if desired)
3/4 t. salt, (reg.)
2 qts. milk scalded*
3 t. vanilla
Combine eggs, sugar, and salt.
Slowly stir in scalded milk.
Strain into heavy pot.
Cook over med. heat, stirring constantly, until mixture thickens and
coats a metal spoon**
Place pan into cold water and cool quickly
Add vanilla. Chill.
Cook about 20 min. on med. coil heat. (elec. stove)
Cook about 15 Min. on medium for a flat top stove.
NOT satisfactory cooking in microwave.
*Scald milk approx. 10 min. on high in microwave.
**Great Grandmother Isabelle Johnston's original recipe called for a silver
knife to test the thickness.

CHOCOLATE DELIGHT
First Layer
1 1/2 cup plain flour
1 stick oleo or butter (softened)
1 cup nuts (finely chopped)
Cut together flour and oleo or butter Add nuts,
sprinkle on the bottom of 9x13 pan.
Bake 350° for 20 to 25 min. Cool.
Second Layer
11 oz. cream cheese
1 1/2 cup powdered sugar
1 small (8 oz.) cool whip
Mix cream cheese and powdered sugar together ,
blend in cool whip. Spread mixture over crust
(option) spread some on warm crust, add rest when crust is cool.
Third Layer
2 boxes (4 oz. each) instant chocolate pudding 3 cups cold milk.
Mix and layer over cream cheese layer
Fourth Layer
Spread large (12 oz.) cool whip over third layer. Sprinkle with nuts.

DENISE WEEKS' STRAWBERRY DESSERT
Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup melted butter
Place in 9 x 13 pan and bake for 20 min. at 350°
Stir occasionally.
Take a little out to sprinkle on top, after baked.
2 egg whites
3/4 cup sugar
Beat until frothy.
Add 10 oz. frozen strawberries (slightly thawed)
2 Tab. lemon juice
Beat 10 min. until thick.
Stir in 8 oz. cool whip.
Pour over crust and freeze for at least 6 hours

DOROTHY HOOVER'S ICE CREAM
3 eggs
1/2 pt. whipping cream
6 cups milk
2 cups sugar
1 pt. half & half
2 T. vanilla
For fruit flavor add
3 cups and 1 cup sugar blended in blender.

JUDY'S ICE CREAM (BETTY'S SISTER)
4 eggs, beat until light
2 1/2 cup sugar, add to eggs, beat until thick.
4 cups milk
4 cups cream
2 T. vanilla
1/2 t. salt
Add rest of ingredients and freeze.

MARGUERITE LLOYD'S FROZEN SLUSH
3 bananas , mashed
2 lemons, juice and rind
2 oranges, juice and rind
1 medium can fruit cocktail
1 small can pineapple tidbits
3/4 cup sugar
1 pint ginger ale
1 small can crushed pineapple
Freeze until solid.
Let thaw to partially frozen consistency
before serving.

PET INSTANT CUSTARD
In 1 1/2 qt. bowl, mix 1/2 cup Pet instant (dry) milk,
1/4 cup sugar and 1/8 tsp. salt.
In another bowl mix 2 well—beaten eggs,
1 1/2 cups water, 1 tsp. vanilla.
Add gradually to the milk mixture and stir
until smooth.
Pour into 4 custard cups holding about 3/4 cup each.
Bake at 350° 45 to 50 min. unti1 knife at edge comes out clean.
4 servings, 114 calories per serving

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