|All Electric-Mix Recipes Prepared Specially for your Dormeyer Mixer, 1946|
Fancy, isn't it?
|We had... a lot of free time.|
|Mary's Snow Pudding|
4 eggs, separated
1 tbsp (1 envelope) unflavored gelatin
¼ c cold water
1 c boiling water
1 c sugar
¼ c lemon juice
2 c milk
½ c sugar
1 tsp vanilla
To make the snow pudding: Sprinkle the gelatin over the cold water in a large bowl. Let stand 15 minutes. Add boiling water, sugar, and lemon juice, stir until well-mixed. Set in the refrigerator until it is the consistency of unbeaten egg whites. When it's ready, beat the egg whites until stiff in the bowl you plan to serve it in. Gradually add the gelatin, beating constantly. Refrigerate until set.*
To make the custard: Beat the egg yolks and sugar. Add a splash of milk to thin it and beat thoroughly, then add the rest. Cook until thick in a double boiler. Remove from heat. When cooled, add the vanilla. Refrigerate and serve on the snow pudding.
*The original recipe says to beat it again after it's chilled for 1½ hours. Omitting this step didn't seem to harm anything.
All Electric-Mix Recipes Prepared Specially for your Dormeyer Mixer, 1946
Who on earth is Mary? The only other name attached to any recipes in this cookpamphlet is Ann Pillsbury (a knockoff Betty Crocker- can you guess what company made her up?).
Some searching yielded the fact that apparently every recipe in this book that doesn't have some brand listed in the ingredients comes from random employees of the mixer company that printed it. Maybe Mary was the primadonna of the Dormeyer mixer factory.
|Gelatin! It's made from hooves, you know.|
At any rate, this recipe is ideal for us at A Book of Cookrye, for we are going to be downstairs for quite some time.
|Back when we voluntarily ate Corn Flakes, we usually put this much sugar on top.|
We actually were just going to make the custard because homemade vanilla pudding is better than we who usually get it out of the box give it credit for. Then we got to the last line of the recipe: "Cool and serve on Snow Pudding." What the heck is a snow pudding? Oh, thank goodness. They put a recipe right under the one for custard. We're saved!
|The shreds of lemon peel mean this is all natural.|
If you leave out the gelatin, this is a pretty good batch of lemonade. It also tasted a darn sight better than a box of lemon Jello. While it waited in the refrigerator, this happened.
|Just about every coffee table cookbook does shots with eggs, so here you go!|
The custard curdled before it really got thick- which may be the price for doing it with powdered milk.
|Curses and drat!|
However, cooking the custard turned out to take just the right amount of time for the gelatin lemonade to start look like this.
|Now that is perfect timing.|
However, the snow pudding actually looked like snow! I'd expected the lemon juice to turn it into yellow snow, but nope. It's so pure and white you just want to give someone the powdered doughnut treatment.
|A lovely lemon-flavored snowdrift.|
So, as per recipe directions, here is custard served on Snow Pudding!
|It don't look so pretty no more.|
...great. Now it looks like yellow snow.
The snow pudding was a lot better than the custard. It was like someone took the top off of a lemon meringue pie and served it up on its own- it's so light and lemony. You could skip the custard and lose very little with this recipe- it hid the lemon flavor and didn't add much to replace it. Although admittedly, the floating island someone suggested did look really pretty.
Also, usually things like this deflate pretty quickly, but this stayed well-aerated for days in the fridge. It didn't sink at all. Who knew gelatin could hold things up so well?
|As a bonus we found when sharing this, it's surprisingly well-suited to serving on paper towels.|