reid@cattell.psych.upenn.edu (Beatrice Reid) (09/29/90)
This is a receipe that my mother uses from a series of cookbooks that she received in the mail from radio shows she listened to during the war. Our family love it. Snowball Puddings Custard Cups 1 cup flour 1/2 tsp. vanilla extract 1 1/2 tsp. baking powder 1/2 cup sugar 1/8 tsp. salt 2 eggs 1/4 cup margarine 1/4 cup Pet Evaporated Milk 2 tblsp. water Preheat oven to 350 degrees. Grease 6 custard cups (prex or corning) or indiv. molds. Cream marg, sugar and vanilla until light and fluffy. Beat in egg. Sift flour, baking powder and salt. Add to marg mixture alternating with milk that has been diluted with the water. Fill greased custard cups 2/3 full. Set in a pan containing about an inch of hot water. Cover cups with a sheet of waxed paper. Bake 35 minutes or until puddings shrink from sides of cups. Remove from cups. Serve warm with Peach Sauce. Peach sauce 1/4 cup sugar 1 1/2 tsp lemon peel 1 tblsp cornstarch 1/4 tsp. salt 1/4 tsp salt 1 1/2 tblsp. margarine 1 cup peach juice 3/4 cup Pet Evaporated milk 2 cups canned sliced peaches* Mix together in saucepan sugar, cornstarch and 1/4 tsp. salt. Stir in canned peach juice. Add grated lemon peel, salt and margarine. Boil slowly 10 min., stirring frequently. Cool slightly. Stir in evaporated milk, canned sliced peaches, drained. *To use fresh peaches, increase sugar to 1/2 and use water in place of peach juice. Serve on Snowball Puddings or other desserts. We use this receipe only during this time of year when peaches are harvest. Hope you enjoy it as much as we do. Bea