Evening star., 1944-04-11
Readers Clearing House
TWO SIMPLE DESSERTS.
(Thanks to Mrs. A. M. S.,
WnS11inoton

TWO SIMPLE DESSERTS.
Thanks to Mrs. A. M. S.,
Washington
1t has been some time since a
reader asked for a custard recipe:
as none was published like mine, I
would like to submit it. 1t has never
failed me.
Custard Pudding: 2 cups scalded
milk, eggs, tablespoons sugar, Il
teaspoon salt, "a teaspoon vanilla,
cinnamon or nutmeg if desired
Scald the milk Mix sugar, eggs,
salt and f1avoring and combine with
milk, adding the milk to the egg
mixture Pour into custard cups or
baking dish, set in pan of hot
water and poach in slow oven 600
degrees FahrenheiD until firm. A
knife blade run into center Of the
custard will come out clean. Too
much sugar, or too high temper
ature will make a custard watery.
The children will like this very
simple dessert:
Milk Jello: Add / cup boiling wa
ter to one package jello and dissolve
well. Place in refrigerator to chill
and become sirupy. Remove and
beat, add cup cold milk or top
milk and beat a little more. Return
to refrigerator to set.
OATMEAL BREADS.
(Thdnks to Mrs. X. S. F.,
HyattsUille.)
The following recipe was requested
BY Mrs. r. H. T. of Arlington. I
have often used this and found it
very satisfactory:
Oatmeal Bread: One and one
half cups boiling water, l table
spoon shortening, 2 teaspoons salt,
! cup rolled oats, cake compressed
yeast, 3. cup lukewarm water, a
cup molasses, Il cup light brown
sugar, cups sifted all-purpose
-four.
Combine boiling water, shortening
and salt, stir in rolled oats, cool to
lukewarm.
Soften yeast in lukewarm water,
add molasses, brown sugar and i
cup of the flour; beat until smooth.
Add rolled oats mixture and enough
flour to make a stiff dough, mix
thoroughly.
Turn out on lightly Toured board
and knead about 10 minutes, or until
smooth satiny.
Place dough in a warm, creased
bowl; brush surface very lightly with
melted shortening, cover and let rise
in a warm place go to IS degrees,
F.) about 2 hours or until doubled in
bulk.
Turn out on board; divide into
two equal portions and mold into
balls; let rest, closely covered, for 10
minutes. Shape into loaves.
Place in two creased loaf pans
fabout Ok by 51a inches; brush
tops with melted shortening; cover
and let rise about / hour or until
doubled in bulk.
Bake in a hot oven (400 degrees,
F) for 40 to As minutes. Makes
two 1-pound loaves.
(ThankS to M. M. H., Washington
I've so enjoyed your Clearing
House that 7 want to do my bit to
help it along. I hope it will survive
whatever comes I am replying to
Mrs. r. H. T., who asked for oat-
meal bread:
To cup boiling water add 2 cups
uncooked oatmeal and let stand one
hour. Then add u cup molasses, /
teaspoon salt, tablespoon butter,
cup evaporated milk, cake COM
pressed yeast dissolved in " cup
warm water and 5 cups -four.
Knead well and let rise until dou-
bic in bulk. Make into 2 loaves and
let rise again until double in bulk
In creased pans. Bake Is minutes
at 425 degrees, then Is minutes at
BIS degrees. If dry yeast is used,
prepare this dough at night. Let
rise in medium warm place over
night and until double in bulk in
the morning, then proceed as above.
To vary this cut the boiling water
to y cup. ENaporated milk to y
cup. Use honey instead of molasses
and add l cup puree of apple sauce.
This dough will be sticky, but using
shortening on hands makes it man
ageable and it really is delicious.