The Skyland post. [volume] (West Jefferson, N.C.) 193?-1988, 1935-03-14
hon The
KELVIN KITCHEN
RIoanAdans

may. For l have recipe for bread
pudding which can only be described
as Creamy and luscious" Sometimes
it is coconut bread pudding which
brings three cheers. Sometimes it is
Chocolate Bread Pudding, which calls
forth three cheers and an encore.
Chocolate Bread Pudding
1 IL squares unsweetened choco-
late; cups milk; 2 eggs, slightly
beaten; IL cup sugar; IA teaspoon
salt; / teaspoon vanilla; 2 cups cubed
stale bread.
Add chocolate to milk and heat in
double boiler. When chocolate is
melted, stir until blended. Combine
eggs, sugar, and salt; add cboco-
late mixture gradually, stirring Wig
orously. Add vanilla. Place bread in
gresed baking dish; pour mixture
over it and let stand 10 minutes;
then mix we'll before baking. Place
dish in pan of hot water and bake in
moderate oven $3.50 degrees F.) go
minutes, or until pudding is firm.
Serve hot with butterscotch hard
sauche, or cold with cream. Serves 6.
Pudding Sauces
Sometime during the holidays
plum pudding or some rich fruit pud-
ding is pretty apt to make an ap-
pearance. Perhaps you'll forego the
slices of rich fruit cake, heated and
pudding, but you my like to serve
served as pudding with any of the
following sauces.
Rich Wine Sauce
1 cup butter, 2 cups powdered
sugar, IL cup wine. Beat the butter
to cream. Add the sugar gradually
and when very light add the wine
which his been heated. Place the bowl
in a basin of hot water and stir for
2 minutes. The sauce should be
smooth and foamy.
Lemon Sauce
1 cup of sugar, 1-2 cup butter, 1
egg, lemon Juice and grated rind)
8 tablespoons boiling water. Put in
a double boiler and thicken over
steam.
Vanilla Sauce
Whites of eggs, yolk of 1, 1-2 cup
powdered sugar, 1 teaspoon vanilla,
3 tablespoons of milk. Beat the whites
of the eggs to a stiff froth, next beat
in the sugar, then the yolk of the
egg and the seasoning. Serve at once.
Raisin Sauce
Cook slowly until thick, one cup of
seedless raisins, one-half cup of
sugar and one-half cup of water.
Ten-Minute Cranberry Sauce
for All Meats
cups washed and picked berries,
2 cups water, 1 1-2 to cups of
sugar. Boil sugar and water together
for 5 minutes. Add berries, and boil
without stirring over low flame 5
minutes longer, or until skins pop.
Remove from fire. Cool, allowing dish
to be undisturbed. For a. thinner
sauce, merely bring water and sugar
to a boil, add berries, and cook until
they pop. This is delicious for cold
orhot desserts, for ice cream, etc.
Cranberry Sherbet (Freezing Tray
4 cups washed and picked berries,
2 IL cups water, 2 cups sugar, juice
2 lemons, teaspoon gelatin, 1-2 cup
cold water Dissolve gelatin in 1-2
cup cold water. Cook berries and
water until they pop. Strain through
very fine sieve or cheesecloth. Add
sugar to strained juice and dissolve.
Add softened gelatin and lemon juice.
Chill, Pour into freezing tray and stir
twice during 3-hour freeze. If the
gelatin is omitted, the consistency is
more like ice-sherbet is more
smooth. If the whipped whites of 2
eggs or 1-2 pint Of whipped cream
is folded into this mixture the result
is a bararian cream or mousse.
Cranberry Velvet Dessert
cups washed and picked berries,
8 cups water, 2 cups sugar, 2 level
tablespoons cornstarch dissolved in 2
tablespoons cold wafer, LIZ teaspoon
vanilla or Ia teaspoon almond,
grains powdered Glove. Cook berries
in water until soft, then strain
through very fine mesh. Add sugar
and heat. Add dissolved cornstarch