  6 servings This recipe, the basis for so many others, goes back to the days of ancient Greece. Unlike modern cooks, however, the Greeks thought it suitable only for women and children. The pan of water (or water bath) that the custard cups sit in during baking promotes even cooking. 4 eggs, slightly beaten ½ C. sugar ¼ tsp. salt 3 C. milk, heated until very warm 1½ tsp. vanilla Nutmeg Beat together eggs, sugar and salt until well blended. Gradually stir in hot milk. Blend in vanilla. Pour into six (6 oz. each) custard cups or a 1½-quart casserole. Sprinkle with nutmeg. Set custard cups or casserole in large baking pan, then put pan on rack in oven. Pour very hot water into pan to within ½ inch of top of custard. Bake in preheated 350° F. oven until a knife inserted near center comes out clean; 25 to 30 minutes for custard cups or 35 to 40 minutes for casserole. Remove immediately from hot water. Serve warm or chilled. Variation: If desired 1 tablespoon raisins, fruit preserves, drained fruit cocktail, flaked coconut or chopped nuts may be placed in each custard cup before adding custard mixture. {uncaptioned} RICE PUDDING8 servings Rice came to this country accidentally in a ship blown off course from Madagascar to England. The grateful crew thanked the South Carolina rescuers with a handful of the grains. Just a century later, rice was called “Carolina gold.” In this golden custard pudding, it lives up to the name. 4 eggs 2 C. milk ½ C. sugar 1 T. butter, melted 1 tsp. vanilla ¼ tsp. salt 2 C. cooked rice ? C. raisins, optional Cinnamon or nutmeg, optional In medium bowl, beat eggs. Blend in milk, sugar, butter, vanilla and salt. Stir in rice and raisins, if desired. Pour into greased 1½-quart casserole. Bake in preheated 325° F. oven 35 minutes. Gently stir rice up from bottom of dish. Continue baking until knife inserted halfway between center and outside edge comes out clean, 20 to 25 minutes longer. Sprinkle with cinnamon or nutmeg, if desired. {uncaptioned} EASY BAKED CHEESECAKE10 to 12 servings 2 (8 oz.) pkg. cream cheese, softened 1 C. sugar, divided 1½ tsp. vanilla, divided 4 eggs 1 (9-in.) graham cracker crumb crust, baked ¾ C. sour cream In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup sugar and 1 teaspoon vanilla. Add eggs one at a time, beating well after each addition. Pour into crumb crust. Bake in preheated 325° F. oven 30 minutes. Blend together sour cream, remaining ¼ cup sugar and ½ teaspoon vanilla. Gently spread mixture over top of hot cheesecake and bake until center is set, about 30 minutes longer. Cool completely on wire rack. Chill until firm, several hours or overnight. LEMON MERINGUE PIE6 to 8 servings 2 C. sugar, divided ? C. cornstarch ¼ tsp. salt 1½ C. cold water ½ C. lemon juice 5 eggs, separated 2 T. butter 1 to 3 tsp. grated lemon peel 1 (9-in.) pie shell, baked ¼ tsp. cream of tartar ½ tsp. vanilla In large saucepan combine 1½ cups sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Beat egg yolks and blend into sugar mixture. Add butter. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat and stir in lemon peel. Pour hot filling into baked pie shell. Meringue: In large mixing bowl beat egg whites and cream of tartar at high speed until foamy. Add remaining ½ cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved Spread meringue over filling starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls. Bake in preheated 350° F. oven until peaks are lightly browned, 12 to 15 minutes. Cool at room temperature. TIPS ON MAKING MERINGUEWhen making meringues and some cakes, sugar is slowly added to beaten egg whites. This serves to increase the stability of the foam. Sugar, however, can retard the foaming of the whites. If meringue pies weep, it is probably due to several different problems: (1) overcooking (2) incomplete blending of meringue (3) oven temperature too high (4) spreading the meringue on a cold filling (5) overbeating before adding sugar. CUSTARD PIE6 to 8 servings 4 eggs 2½ C. milk ½ C. sugar 1½ tsp. vanilla ¼ tsp. salt 1 (9-in.) pie shell, unbaked ? tsp. nutmeg Beat eggs. Blend in milk, sugar, vanilla and salt. Place pie plate with prepared shell on oven rack. Pour egg mixture into shell. Sprinkle with nutmeg. Bake in preheated 350° F. oven until knife inserted halfway between center and outside edge comes out clean, 40 to 50 minutes. Cool on wire rack. Serve warm or chilled. CARROT CAKE1 (10-inch) tube cake or 10 to 12 servings 2½ C. all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon ½ tsp. salt ¼ tsp. ginger ¼ tsp. nutmeg 1 C. butter, softened 2 C. sugar 5 eggs, separated ½ C. water 1½ C. shredded carrots ½ C. finely chopped pecans ½ tsp. vanilla ½ tsp. cream of tartar Stir together flour, baking powder, cinnamon, salt, ginger and nutmeg. Set aside. In large mixing bowl beat together butter and sugar at medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add ¾ cup flour mixture alternately with ¼ cup water, blending thoroughly after each addition. Repeat with remaining flour and water. Stir in carrots, pecans and vanilla. Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold whites into yolk mixture. Pour into greased and floured 10-inch tube pan. Bake in preheated 375° F. oven until wooden pick or cake tester inserted in center comes out clean, about 1½ hours. Cool on wire rack 15 minutes. Remove from pan and cool completely. Seven Minute Frosting5 cups This frosting is named for the seven minutes of cooking and beating needed to form the desired glossy peaks. Some cooks use a double boiler to equalize cooking heat. Cooking should stop the moment the stiff peaks form. 2 egg whites 1½ C. sugar ? C. cold water ? tsp. cream of tartar ? tsp. salt 1 tsp. vanilla In large saucepan combine all ingredients except vanilla. Beat 1 minute at low speed with portable electric mixer. Place pan over low heat and beat at high speed until stiff peaks form, about 5 minutes. Remove from heat. Add vanilla. Beat until frosting will hold swirls, about 2 minutes longer. |
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