St. Petersburg Times Online: Taste
TampaBay.com
Place an Ad Calendars Classified Forums Sports Weather
tampabay.com

printer version

You Asked For It: A light dessert that never loses favor

By ANNE LONG

© St. Petersburg Times,
published October 3, 2001


Snow pudding with custard sauce is an old, old dessert. Muriel Craig shares the recipe she found in a recipe folder from Plymouth Rock Gelatin many years ago. Muriel adds that her father used to call it "air pudding with wind sauce."

Her mother's 1933 Good Housekeeping Cook Book was the source of Helen Cullom's recipe. Wenona Marbourg notes that she was given the recipe almost 60 years ago. Dorothy Alvarez found hers in the Betty Furness Westinghouse Cook Book.

Some use two eggs for the pudding and custard sauce and some use three. The egg yolks in the sauce are cooked, but the whites in both versions of the pudding are not.

Mary Louise Davis' recipe for pineapple snow, prepared with flavored gelatin, is from Joys of Jell-O that she has had in her cookbook collection for a number of years. Variations for lemon or lime snow are included.

Louise Ramun asked for the recipes for banana cream pie and coconut cream pie that appeared in the Spry shortening cookbook in the 1930s or "40s. The pies were favorites of her sons, and Louise hoped that the lost recipes could be replaced. Our readers are amazingly reliable sources for just this sort of thing.

* * *

For: Dale Krewson of St. Petersburg.

From: Muriel Craig of Largo, Helen Cullom of Dunedin, Wenona Marbourg of Holiday, Dorothy Alvarez of St. Pete Beach and Mabel Fogg of Clearwater.

Recipe: Snow pudding with custard sauce.

Snow Pudding

  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 3/4 cup sugar
  • 1/4 cup lemon or lime juice
  • 1 teaspoon grated lemon or lime peel
  • 3 egg whites
  • 1/4 teaspoon salt

Soak gelatin in cold water about 5 minutes. Dissolve in boiling water. Add sugar, juice, rind and salt. Cool, stirring occasionally, until thick enough to hold the mark of a spoon. Beat with a wire whisk or electric mixer until frothy. Beat egg whites until stiff, then beat egg whites and gelatin mixture together until stiff enough to hold its shape. Pour into mold or sherbet glasses and chill until set. Serve with custard sauce.

Custard sauce

  • 2 cups scalded milk
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Beat egg yolks, sugar and salt slightly with fork; add milk gradually. Cook, stirring, in double boiler over simmering, not boiling, water until mixture coats spoon. Remove from heat and stir in vanilla. Chill. Pour over pudding at serving time.

* * *

From: Mary Louise Davis of St. Petersburg.

Recipe: Pineapple snow from a vintage Joys of Jell-O.

Pineapple Snow

  • 1 3-ounce package orange-pineapple gelatin
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 cup canned pineapple juice
  • 1 egg white

Dissolve gelatin and salt in boiling water. Add pineapple juice and chill until very thick, then add egg white and whip until fluffy. Have your beaters cold and set the bowl of gelatin on a bowl of ice. Pile high into sherbet glasses or an 8-inch-square pan. Chill until firm.

Lemon or lime snow: Substitute lemon or lime gelatin for the orange-pineapple and substitute 3/4 cup cold water and 1/4 cup lemon juice or lime juice and 2 tablespoons sugar for the pineapple juice.

Custard Sauce

  • 3 egg yolks
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 2 cups scalded milk

1teaspoon vanilla extract, rum or sherry or a little grated lemon rind

Beat the egg yolks slightly. Add sugar and salt. Slowly stir the scalded milk into the beaten egg yolks. Place custard over a very slow fire. Stir it constantly and take care that it does not boil. Or stir it over simmering water until it begins to thicken. Strain and cool the custard. Add desired flavoring. Chill thoroughly. Pour over pudding at serving time.

* * *

For: Louise Ramun of Belleair.

From: Lynne Lambert of Largo, Alice Black of St. Petersburg, Marie Morales of Spring Hill, Janet Tullis of Tierra Verde, and Esther Webster and Evelyn Koss of Clearwater.

Recipes: Banana cream pie and coconut cream pie from Spry cookbooks, 1930s and '40s.

Cream Pie

  • 1 cup milk
  • 1 cup light cream
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 egg yolks, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 baked 9-inch pie shell
  • Meringue

Scald milk and cream in top of double boiler. Combine flour, cornstarch, sugar and salt and mix thoroughly. Add to scalded milk and cook 15 minutes, stirring constantly. The mixture should be thick and smooth.

Pour over slightly beaten egg yolks, return to double boiler and cook, stirring, 1 minute longer. Cool and add vanilla.

Pour filling into baked pie shell. Pile meringue lightly on top and bake at 425 degrees 8-10 minutes.

Meringue

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 8 tablespoons sugar

Whip egg whites until frothy. Add cream of tartar. Gradually add sugar, beating until stiff.

Banana cream pie: Slice 2 bananas thin and arrange in baked shell. Pour cream pie filling over them, top with meringue and bake as directed.

Coconut cream pie: Add 1/2 cup coconut to cream pie filling; sprinkle 1/2 cup coconut over meringue before baking.

Recipe requests

Rose Watson of New Port Richey and Janet Recca of Treasure Island both would like to have the recipe for Italian wedding soup.

Kay Kosch of Palm Harbor enjoyed a no-flour chocolate cake on a cruise ship. The cake tasted like chocolate fudge and had the same texture. Kay would like to re-create this delicious dessert at home.

Nancy Eggert of Dunedin writes that on her show Rosie O'Donnell has raved about a large apple that is coated with a thick layer of chocolate, then caramel and rolled in nuts. Any chance of getting the recipe? Povitica, a Croatian holiday bread, is another recipe Nancy is looking for. She thinks it has almost a pound of English walnuts in it. Nancy has seen it for sale, but the tab is $25, so she would like to make it herself.

Sea foam is the candy that Billie Kay Piatt of Pinellas Park remembers that her mother made many years ago, probably in the 1970s. It was "hite, fluffy and so good." Billie Kay hopes you have the recipe to share.

A molded gelatin salad prepared with cherry gelatin, a can of cola and canned bing cherries is the recipe that Betty Martin of Palm Harbor has misplaced. Do you have this one in your files?

- You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to You Asked For It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

Back to Taste

Back to Top

© 2006 • All Rights Reserved • Tampa Bay Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111