Prairie
Recipes
The refrigerator was new in the 1920’s,
and cooks wanted to show off their new appliance. The following are recipes
needing refrigeration.
Easy Tapioca Pudding
1/3 cup of sugar 1 egg or 2 egg yolks, beaten well
3 tablespoons Minute Tapioca 1 teaspoon vanilla
2 ¾ cups milk
Combine sugar, tapioca and egg in saucepan. Stir and let stand five minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat and stir in vanilla. Cool 20 minutes. Pudding thickens as it cools. Cover pudding with wax paper or plastic wrap touching surface before refrigeration to prevent skin from forming. Serve warm or refrigerate several hours. Serving: six ½ cup servings.*
*Serve in an old fashioned ice cream dish topped with a maraschino cherry and chocolate curls and mint jelly for a classic presentation.
Easy
Egg Custard
4 large or 6 small eggs 1 can evaporated milk
1 ½ cups sugar 1 can water
¾ cup flour 1 stick butter (1/4 pound)
Combine everything except butter, mixing well. In a heavy bottom pan or double boiler, put melted butter in pan (coat sides and bottom, then leave the remaining butter) and pour in mixture. Bake @ 350 degrees until a thin knife inserted in center comes out clean. Shut oven off and open door, allowing the custard to cool without moving it. May be topped with a sprinkling of lightly toasted coconut, or a fruit sauce, if desired, before serving. May be served warm or chilled.
Whipped Gelatin Dessert
1-3 ounce package Jell-O gelatin (any flavor) ½ cup chopped nuts (any kind)
1 cup small marshmallows whipped cream
1 medium-sized fruit cocktail, drained maraschino cherries
Prepare Jell-O according to package directions. Refrigerate until very thick and nearly set. Beat until thick and fluffy, to almost double the volume. Stir in marshmallows, nuts and fruit cocktail. Pour mixture into fancy dessert cups and chill until firm. Top with whipped cream and a cherry as garnish. Serves: 4
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