February 7, 1956 Barbecued Cubed Steaks, Hawaiian Snow Pudding, Custard Sauce

Barbecued Cubed Steaks

4 cube steaks
2 T. flour
Salt and pepper
2 T. shortening
1 small onion1 T. vinegar
1 T. brown sugar
2 T. lemon juice
1/2 c. ketchup
1 T. Worcestershire sauce
1/2 c. water
1/2 t. salt
1/8 t. pepper

Dredge steaks with seasoned flour. Brown on both sides in shortening. Add chopped onion and brown lightly. Mix remaining ingredients and pour over steaks. Cover and simmer until meat is tender, about 40 minutes. 4 servings.

Hawaiian Snow Pudding

1 T. unflavored gelatin
1/4 c. cold water
2 egg whites
1 c. pineapple juice, scalded
1/2 c. sugar
2 T. lemon juice
1/4 t. salt

Soften gelatin in cold water. Have egg whites at room temperature. To scalded pineapple juice, add sugar, lemon juice, salt and softened gelatin. Stir until gelatin is dissolved, if necessary place over low heat to dissolve. Cool until consistency of unbeaten egg whites. Beat egg whites until stiff. Add thickened fruit juice mixture a little at a time to the stiffly beaten egg whites and combine with electric beater for about 2 minutes. (Beat 3 minutes with hand beater.) Pour into lightly oiled  custard cups and refrigerate until set. Unmold when ready to serve. Delicious with custard sauce. Makes 8 individual molds.

Custard Sauce (using leftover egg yolks)

2 egg yolks
2 t. cornstarch
2 T. sugar
1/8 t. salt
1 1/2 c. milk, scalded
1 t. vanilla

Beat egg yolks well. Mix cornstarch, sugar and salt together and add to egg yolks. Slowly add to scalded milk, stirring constantly. Cook over low heat until mixture coats a spoon. Remove from heat, pour into bowl and cool, cover to prevent scum from forming. Ad flavoring after custard has chilled. Store in refrigerator as soon as you pour it into bowl.

Menu: Barbecued Cube Steaks, Creamy Skillet Potatoes, Mashed Squash, Waldorf Salad, Hawaiian Snow Pudding with Custard Sauce.

April 26, 1955 Snow Pudding -- New Method, Custard Sauce

Snow Pudding -- New Method

1 T. gelatin
1/4 c. cold water
1 c. boiling water
1 c. sugar
1/2 c. lemon juice
1 t. grated lemon rind
3 egg whites, unbeaten

Soften gelatin in cold water, dissolve in boiling water. Add sugar, lemon juice and rind, chill quickly by putting ice cubes and water in bottom of double boiler. Add unbeated egg whites. Beat into individual serving dishes or large mold.

Note: This is a New Method for making snow pudding, easier than the old method and makes a lighter product. Old method was to add egg whites stiffly beaten  to slightly thickened gelatin mixture. Snow pudding is delicious served with fresh fruit, or custard sauce. Use leftover egg yolks for custard sauce.

Custard Sauce

3 eggs, slightly beaten
1/4 c. sugar
1/8 t. salt
1 1/2 c. milk
1 t. vanilla or 2 T. sherry

 Mix slightly beaten egg yolks with sugar and salt in top of double boiler. Stir in milk gradually, cook over hot water, stirring constantly, until mixture thickens slightly and coats the spoon. Remove at once, put in pan of ice water. Beat in flavoring. Serve over snow pudding.

Tip: Quick chill of custard helps prevent curdling and makes a smooth sauce.