The Recipes of Art Is Life, Life Is Art
Soft Custard:
2 Cups Milk
2 Eggs or 4 Egg Yolks
¼ Cup Sugar
1/8 Teaspoon Salt
1 Teaspoon Vanilla Extract
Scald milk in top of double boiler over boiling water. Beat eggs slightly; add sugar and salt. Stir in hot milk gradually. Pour mixture back into top of double boiler and cook over hot (not boiling) water, stirring until custard is slightly cooled. (If custard curdles, beat until smooth.) Add vanilla. Pour custard into serving dish or dishes. Makes 6 servings.
Popovers:
1 Cup Sifted Flour
¼ Teaspoon Salt
1 Cup Milk
2 Eggs
1 Teaspoon Melted Butter or Margarine
Sift together flour and salt. Add milk gradually, beating until smooth. Beat eggs until thick; then add to mixture. Add shortening and beat for 2 minutes. Pour into hot, greased muffin pans until two-thirds full. Bake in hot oven (425 F.) 30 minutes. Makes 10 to 12 popovers.
Variation of Popovers: For a more festive flavor, add 1 to 2 Tablespoons grated Lemon and/or Orange peel.
Corn Bread:
1 Cup Sifted Flour
3 ½ Teaspoons Baking Powder
1 Teaspoon Salt
3 Tablespoons Sugar
1 Cup Yellow Corn Meal
1 Egg
1 Cup Milk or ½ Cup Evaporated Milk and ½ Cup Water
¼ Cup Melted Shortening or Salad Oil
- Sift together first five ingredients into a mixing bowl.
- Beat egg in a small bowl; add milk and shortening.
- Pour liquid into dry ingredients all at once, stirring just enough to moisten all dry ingredients.
- Pour into a greased 8 x 8-inch pan and bake in a hot oven (425 F.) 25 to 30 minutes.
- Cut into 2-inch squares and serve hot.
Makes 16 corn bread squares.
Variation of Corn Bread: For Bacon Corn Bread, follow basic recipe, folding 4 slices crisp-cooked bacon, crumbled, into batter just before pouring into pan.
Peanut Butter Bread:
2 Cups Sifted Flour
1/3 Cup Sugar
3 Teaspoons Baking Powder
1 Teaspoon Salt
¾ Cup Peanut Butter
1 Egg
1 Cup Milk or ½ Cup Evaporated Milk and ½ Cup Water
Sift together first four ingredients and cut in peanut butter with pastry blender or two knives. Beat egg with milk. Add to dry mixture and blend well. Pour into a greased 9 x 5 x 3-inch loaf pan and bake in moderate oven (350 F.) for 1 hour. Makes 1 loaf. (*Quick breads improve in flavor and slice more easily the day after baking. Use to vary the children’s lunch-box sandwiches or to serve with fruit for a light dessert.*)
Jelly Roll:
¾ Cup Sifted Cake Flour
1 Teaspoon Baking Powder
¼ Teaspoon Salt
4 Eggs
¾ Cup Sugar
1 Teaspoon Vanilla Extract
Grease 10 x 15x 1-inch pan and line with paper. Light oven and set for hot (400 F.) Sift first three ingredients together onto waxed paper. Beat eggs until thick; add sugar, a few tablespoons at a time, beating well after each addition. Stir in vanilla. Sift dry ingredients over egg-sugar mixture and fold in gently but thoroughly. Pour batter into pan, spreading evenly over pan. Bake 12 to 14 minutes. Loosen edges with spatula and turn hot cake at once onto a cloth dusted with confectioner’s sugar. Remove waxed paper; trim crisp edges. Roll cake in cloth and let cool about 10 minutes on cake rack. Unroll; spread with tart jelly or other filling; roll up again. Wrap rolled cake in cloth and place on rack until thoroughly cooled. Makes 8 servings.
Variation of a Jelly Roll: Add peanut butter to the Jelly Roll, for a delicious Peanut Butter Jelly Roll.
Scotch Shortbread:
2 Cups Flour
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
1 Cup Butter or Margarine
½ Cup Confectioner’s Sugar
Sift together flour, baking powder and salt. Cream together shortening and sugar. Gradually add flour mixture, mixing until ingredients are completely blended. Chill mixture until firm enough for handling. Roll out on floured board to ¼-inch thickness. Cut into desired shapes and bake on ungreased cookie sheet in moderate oven (350 F.) 20 to 25 minutes or until delicate brown. Makes about 25 cookies, 2 inches in diameter. (*For best results, use cookie baking sheet or a pan with very low sides. Bake in the center or slightly above center of oven.*)
Waffles:
2 Cups Sifted Cake Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Sugar
2 Egg Yolks
1 2/3 Cups Milk
1/2 Cup Melted Shortening or Salad Oil
2 Egg Whites
Sift together first four ingredients into mixing bowl. Beat egg yolks in another bowl; add milk and shortening. Pour liquid into dry ingredients all at once and stir until smooth. Beat egg whites until stiff peaks form; fold gently into batter. Bake batter in preheated waffle iron. Waffle is done when steam no longer appears. Makes six 4-sectioned waffles. NOTE: For fluffier waffles decrease milk to 1 1/3 cups; for crispier waffles increase milk to 2 cups.
Peanut Butter Bisque:
6 Tablespoons Peanut Butter
3 Tablespoons Flour
1 Can Condensed Tomato Soup
3 Cups Milk
Heat peanut butter in top of double boiler; blend in flour. Gradually stir in soup and milk. Cook over hot water, stirring constantly, until thickened. Cover; cook 10 minutes longer. Serve with cheese rackers. Makes 6 servings.