Radio Mirror: The Magazine of Radio Romances (Jan-June 1943)

THE PROOF MEALS at any hour of the day or night — that's just one of the problems faced by the wartime housewife who must plan interesting and nutritious menus for members of the family whose jobs or training courses play havoc with the regular mealtime schedule. Many homemakers get around this difficulty by dividing a dessert recipe, using the larger portion for the meal at which most of the family is present and making up the remainder in individual portions for the late comers or for those who carry their lunch. One of the best solutions to the problem is a gelatin dessert which may be made hours before it is needed and will be delicious until the last bite is consumed. Another good suggestion is a pudding which may be served either hot or cold. All the recipes this month carry out these ideas, and even though an irregular meal schedule may not be one of your problems, I'm sure your family will enjoy these treats. Puddings in which milk is an important ingredient have a double value these days. When milk is plentiful they provide an excellent means of adding more of its healthbuilding qualities to the menu, and when it is scarce they are equally valuable in extending the supply. Chocolate Bread Pudding 1 pt. milk 1 sq. chocolate 1 cup bread crumbs 4 tbls. sugar 4 tbls. melted butter or margarine 1 egg (beaten) \\ tsp. salt \'2 tsp. vanilla Heat milk. Melt chocolate in Vz cup warm milk and add bread crumbs to remaining milk. When chocolate has melted, combine the two milk mix 50 tures and allow to cool. Add other ingredients in order given, turn into baking dish (or custard cups), place in shallow pan containing warm water and bake in moderate oven, about 45 minutes for cups, one hour for large container. Serve hot or cold. Rice Nut Pudding 1 cup cooked rice 2 cups milk 1 egg (beaten) 3,i cup sugar lA tsp. salt 1 lemon (juice and grated rind) y2 cup chopped nut meats Mix ingredients in order given. Turn into greased baking dish (or custard cups) and set in shallow pan containing warm-' water. Bake in moderate oven, 25 to 45 minutes. Serve hot or cold. Mincemeat Cornstarch Pudding 1 qt. milk 1 egg 5 tbls. cornstarch y2 cup sugar y2 tsp. salt 1 tbl. butter or margarine 1 tsp. vanilla 1 cup mincemeat Heat 3 cups milk in double boiler. Beat egg, add cornstarch, sugar and salt, then add remaining milk and beat smooth. Pour about half the hot A variety of puddings solves for the busy wartime housewife the problem of what to have for dessert. Easy and delicious are these recipes for gelatin whip and gingerale fruit cocktail. milk into the milk and egg mixture, mix thoroughly and pour into double boiler containing the rest of the hot milk. Cook until thickened, stirring constantly. 'Remove from heat, add butter, vanilla and mincemeat and turn into pudding dish or sherbet glasses rinsed in cold water. Chill before serving. Although the variations and combinations you can achieve with gelatin desserts are almost endless, the basic recipe is the easiest and quickest one I know. Basic Gelatin Recipe 1 package gelatin (any flavor) 2 cups hot water ' Pour hot water over gelatin, stir until completely dissolved and turn into mold or pan. Let stand in refrigerat6r until firm before serving. Gelatin Whip Prepare gelatin in usual way and. chill until it is thick and syrupy. Place bowl containing gelatin in pan of ice or cold water, and with a rotary egg beater whip until gelatin is as thick and fluffy as whipped cream. Pile into sherbet glasses, allow to chill and serve with a fruit garnish. Any flavor gelatin may be used for whip and suggested garnishes are cherries, grapes, small berries, orange segments and pomegranate seeds. Gelatin Fruit Cocktail Cut molded lime gelatin into cubes, place in serving glasses, add melon balls and fill glasses with chilled ginger ale. Serve at once. Ill KATE SMITH RADIO MIRROR'S FOOD COUNSELOR Listen fo Kate Smith's daily talks at noon and her Friday show at 8:00 P. hi.. EWT. both on CBS, sponsored by General Foods. RADIO MIRROR