Soft Custard Sauce

2/3 cup Eagle Brand Sweetned Condensed Milk
1½ cups hot water
¼ t salt
2 eggs, slightly beaten
1 t vanilla extract

In top of double boiler, combine sweetened condensed milk, water and salt; blend well. Gradually stir in eggs. Cook over hot water; stir constantly for about 20 minutes or until mixture coats a metal spoon. Immediately remove from heat. Place top of double boiler over ice water; quickly cool sauce. Add vanilla extract. Refrigerate thoroughly.

Depression Cornbread

Melt 1/3 cup any grease (bacon grease is best) in 9x9 pan.
Sift together ¾ cup cornmeal, 1 scant cup flour, 3 scant t baking powder, 1 t salt, ¼ cup sugar.
Add melted grease and 1-1/8 cups powdered milk which has been mixed into liquid. This should be about the consistency of box cake mix. The grease from the pan should coat the pan thoroughly. Bake 30 min at 400°F or until golden brown.



This recipe is very economical and good to serve with casseroles, soups, stews, etc. Excellent with beans.



In memory of Betty.

Fresh Peach Sherbet

4 c diced fresh peeled peaches (about 5 large, ripe peaches)
1 c sifted confectioners' sugar
1 can Eagle Brand Sweetened Condensed Milk
¼ cup ReaLemon Reconstituted Lemon Juice
4 eggs, separated


Combine peaches and sugar. With fork, toss lightly to thoroughly coat peaches. In large bowl, combine sweetened condensed milk, lemon juice, and egg yolks. Blend thoroughly. Stir in peaches. Beat egg whites until stiff but not dry. Fold into peach mixture. Pour into 9½x13x2” tray or 2 quart pan. Cover with aluminum foil. Freeze about 1½ to 2 hours or until a firm mush forms. Turn into chilled, large bowl; break into pieces. Beat until fluffy but not melted. Quickly return to tray. Cover. Return to freezer. Freeze about 2 hours or until firm.

Makes about 2 quarts.

English Muffins

About 2 hours before serving.
In medium bowl, thoroughly mix 1½ cups sifted all purpose flour, 1 package active dry yeast, ½ t granulated sugar and ½ t salt. Stir in ½ cup hot tap water (120°-130°F) making a stiff dough.



Turn dough onto a floured board and knead until smooth and elastic; then roll out to ¼” thickness. With 3” round cookie cutter, cut out 6 circles; then kned scraps together and reroll dough, cutting 2 more circles. Place circles on large cookie sheet; let rise in waqrm place (80°-85°F), until double in bulk, about 45 minutes.



Preheat oven to 425°F. Bake muffins 10-15 minutes until just lightly toasted. Serve hot with butter. To reheat: split muffins horizontally and toast under broiler or in toaster.

Fresh Berry Sherbet

1½ cups fresh strawberries or raspberries
1/3 cup sifted confectioners sugar
2/3 cup Eagle Brand Sweetened Condensed Milk
2 T Lemon Juice
2 egg whites (at room temperature)

Mash berries; force through a sieve. Stir in sugar. In a large bowl, combine sweetened condensed milk and lemon juice. Fold in berry puree. Refrigerate. In a small bowl, whip egg whites until stiff but no dry. Fold into chilled mixture. Turn mixture into ice cube tray. Cover with aluminum foil. Freeze about 1 hour or until a firm mush forms. Turn into chilled medium bowl; break into pieces. Beat medium bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover. Return to freezer. Freeze until firm.



Makes about 1½ pints

Crab meat Cheese Surprise

2 cups canned or fresh crab meat
½ cup shredded Swiss Gruyere cheese or cheese of your choice
2 T Sauterne
1 t salt
Mayonnaise to moisten



Mix and pile high on toasted English Muffins and put into 450°F oven until hot. Serve immediately.

Sweet Puns

3 cups milk
½ cup butter
4 or 6 eggs
1 T salt
¾ c sugar
3 cakes or 3 packages dry yeast
¾ cup of lukewarm water
10 cups flour

Scald milk, add butter and let cool. Then add beaten eggs, salt and sugar. Add part of flour and beat. Add yeast that has been dissolved in lukewarm water. Mix in rest of flour and knead. Let rise once. Punch down and form into buns and place on cookie sheet. Let rise again and bake at 375° F for 12 minutes

Dilly Bread

¼ cup warm water
1 package dry yeast
1 cup cottage cheese (heated to lukewarm)
2 T sugar
1 T minced onion (instant or fresh)
1 T butter
2 t dill seed (or dried weed)
1 t salt
½ t soda
1 egg
2-2½ cups enriched flour


Soften yeast in water. Combine in mixing bowl; cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place until light and doubled in size; 1 hour. Stir down dough. Turn into well-buttered 8” round dish. Let rise in warm place until light, about 40 min. Bake at 350°F for 45 minutes or until golden brown. Brush with soft butter and sprinkle with salt. Serve warm.