Delectable Desserts

If you read vintage cookbooks from Mrs. Childs to Betty Crocker , one of the most difficult issues facing American housewives throughout history has been menu planning (Planning?  We're supposed to plan meals instead of staring morosely into the freezer every morning?  News to me).  In an effort to address this problem, starting in the late 1940's the Culinary Arts Institute of Chicago issued a series of pamphlets, the first of which was made up of menus for every day of the year.  Each dish on the menu had an alphanumeric code allowing the cook to find the associated recipe in one of the pamphlets issued for each course (Main Dishes, Salads, etc). 

I have been lucky enough to find the master menu pamphlet and several of the recipe booklets.  Some of the dishes featured are going to raise modern eyebrows but some of them are comfortable old friends. 

Chocolate Bread Pudding

2 ounces chocolate

3 cups milk

1/4 t. salt

1/2 cup brown sugar

2 eggs, separated

1 1/2 t. vanilla

6 slices dry bread, cut into 1/2 inch cubes

4 T. granulated sugar

Heat chocolate and milk in double obiler until chocolate is melted.  Add satl.  Combine brown sugar and egg yolks' add chocolate mixture gradually, stirring vigorously.  Add vanilla.  Combine brad and chocolate mixture; let stand 10 to 15 minutes, stirring occasionally.  Turn into buttered baking dish, place in pan of hot water and bake in moderate oven (350⁰ F) 30 minutes or until almost firm.

Beat egg whites until foamy; add half of sugar, beating until blended; add remaining sugar and continue beating until mixture will stand in peaks.  Pile meringue lightly into ounts in border around edge of pudding.  Sprinkle merinque with shaved chocolate and continue baking 8 minutes longer, or until meringue is delicately browned.

Baked Custard

3 eggs, slightly beaten

¼ t. salt

1/3 cup sugar

3 cups scalded milk

½ t. vanilla

Nutmeg

Combine eggs, salt and sugar.  Add milk slowly, stirring constantly  Add vanilla.  Pour into custard cups.  Sprinkle with nutmeg, place in pan of hot water and bake in moderate oven (350⁰ F) 30 to 35 minutes or until a knife inserted in center of custard comes out clean.

Butterscotch Pudding

1 T. butter

1 cup brown sugar

1 ¾ cups scalded milk

3 T. cornstarch

¼ t. salt

¼ cup cold milk

1 t. vanilla

2 egg whites, stiffly beaten

Melt butter, add brown sugar, cook, stirring frequently until sugar melts.  Add hot milk slowly and heat until smooth, stirring constantly.  Mix cornstarch and salt, dilute with cold milk and add to hot mixture, stirring constantly until mixture thickens.  Cook 5 minutes longer.  Coll slightly, fold in flavoring and egg whites, turn into individual serving dishes, chill and garnish with whipped cream and red raspberries.

From 250 Delectable Desserts, published 1951 by the Culinary Arts Institute.