I
CHOCOLATE ANGEL PUFF RICE PUDDING
PUDDING:
Hi cups cooked rice
H cup milk
¥t cup sutfar
It teaspoon salt
It teaspoon cinnamon
■i teaspoon nutmeg
1 6-ounce package (l cup)
semi-sweet chocolate morsels
(reserve 1 tablespoon)
2 egg tjolks
1 cup milk
Preheat wen to 325 F. Combine rire, milk, sugar, salt and spices, and bring
just to boil over moderate heat, stirring constantly. Remove from heat. Stir in semi
sweet chocolate morsels till melted. Beat in egg yolks, one at a time. Stir in milk.
Poor into IX quart casserole. Bake at 325°F. 40 minutes. Remove from oven, stir
pudding to distribute rice. Prepare meringue.
MERINGUE:
2 egg whites 1 teaspoon vanilla li cup sugar
Combine egg whites and vanilla, and l>eat till stiff but not dry. Gradually
lx*at in sugar till stiff and glossy. Drop by te&spoonfuls around edge of pudding.
Sprinkle reserved chocolate morsels over meringue. Bake at 325°F. 15 minutes.
YIELD: 6 servings.
r ----
BROWNIE-DATE
PUDDING
3 squares chocolate
2 tablespoons shortening
1 cup sifted flow
2 teaspoons double-acting
baking powder
1 teaspoon salt
% cup sugar
It cup milk
1 teaspoon vanilla
It cup chopped dates
!i cup chopped nuts
2 cups water
1H cups sugar
l square chocolate
Melt 3 squares of chocolate and the shortening together. Cool. Sift
Hour, measure, add baking powder, salt, and X cup sugar and sift again.
Add milk and vanilla. Mix until smooth. Stir in cooled chocolate mixture,
dates and nuts. Pour into greased 8x8x2-inch pan.
Combine water, 1J« cups sugar, and 1 square chocolate in a saucepan.
Place over medium heat and stir until sugar is dissolved and chocolate is
melted. Bring to a boil. Pour over top of batter. (This makes a chocolate
sauce in bottom of pan after pudding is baked.) Bake in moderate oven
(350°F.) 40 to 45 minutes. Makes 8 to 10 servings.
No jelly tastes like the kind you make yourself!
Imisv! I hrifty! No failures—and only one-minute boil with Certo or Sure-Jell!
Uf i
Sure-Jell and Certo are brands of pectin
... the fruit substance that causes jelling.
The amount of pectin in fruits varies—so
Sure-Jell or Certo takes the guesswork out
of jam and jelly making. Recipes with pack
age and bottle. Products of General Foods.
■**'■
yg. Bring to boil over high heat, stirring con
P stantly. At once, stir in 7 cups sugar; bring
to boil again. Boil hard I min. only, stirring
constantly. This short boiling time gives you
fresher flavor. And less juice boils away, so
you get up to 50^ higher yield!
Recipe: perfect homemade grape jelly.Crush
3*/i lbs. ripe Concord grapes. Cover; simmer
10 min. with 1 '/i cups water. Place in jelly
bag; squeeze out juice. Mix S cups juice with
I box Sure-Jell in large saucepan. (Or use
liquid Certo—recipe on bottle.)
¥'
Remove from beat; skim and pour into
glasses. Paraffin at once. Yield:
12 medium glasses for pennies a
glass! And you’re sure of perfect
results with powdered Sure-Jell
or liquid Certo!