HEALTHFUL EGG PUDDING DELICIOUS DINNER DESSERTS

[Welland Tribune January 11, 1945]

By Betsy Newman

If in spite of your best efforts the family can’t seem to take eggs for breakfast, serve egg puddings for dinner. I seem to forget puddings at my house, and concentrate most of the time on pies and an occasional cake when I have sugar. I’m logging myself as well as you by reminding us that puddings make very good, healthful and delicious desserts.

Today’s Menu
Pork Shoulder Chops
Riced Potatoes with Meat Gravy
Apple Sauce, celery, frozen peas
Bread or Rice Pudding, Prune Whip or
Lemon sponge Pudding
Coffee or Tea

Bread or Rice Pudding
3 cups milk
2 cups of soft bread crumbs or
1 1/2 cups of cooked rice
1 tablespoon of fat
1/3 cup of sugar or
1/2 cup when using rice
1/4 teaspoon of salt
2 or 3 eggs

Heat milk over boiling water, add bread crumbs or rice and fat. Add sugar and salt to beaten eggs, gradually add milk mixture. Pour into greased baking dish and bake in moderate oven (350 degrees F) 1 hour or until set. Serves 6.

Prune Whip
2/3 cup of prune pulp
1/3 cup of prune liquid
2 tablespoons of sugar
2 or 3 egg whites
1/4 teaspoon of salt
1 tablespoon of lemon juice

Cook prunes and press through a sieve. Mix with prune liquid; add sugar and heat. Fold hot fruit pulp into stiffly beaten egg whites to which the salt has been added; add lemon juice Chill before serving. Serves 3

Lemon Sponge Pudding
3/4 cup of sugar
1/4 cup of flour
1 tablespoon of melted table fat
1/4 cup of lemon juice
1/8 teaspoon of salt
1/2 teaspoon of grated lemon rind
2 or 3  eggs, separated
1 1/2 cups of milk

Mix together sugar and flour; add salt, fat, lemon juice and lemon rind. Beat egg yolks well and add milk; combine with sugar mixture. Beat egg whites stiff but not dry, and fold into milk mixture. Pour into greased custard cups or  a baking dish and place dish in shallow pan of hot water. Bake in a moderate oven (350 deg F) 40 to 45 minutes. Serves 4