If rice is cooked in a double boiler and milk is to be added, why should not the milk be added until the rice mixture is placed over hot water ? v Which method of cooking the Rice Pudding — baking or cooking over water — requires more milk ? Explain your answer. Also ex- plain why a definite quantity of milk cannot be stated in the recipe. How do you account for the difference in the quantity of milk used in Cream of Rice Pudding and in Rice Pudding (made with cooked rice)? REVIEW VI.— MEAL COOKING JUnra Goldenrod Egg Fruit Sauce Cocoa See Review I (p. 41), for suggestions regarding the preparation of the lesson. LESSON XXX Milk Thickened with Eggs (I) Custards. — Since eggs have the property of stiffening when heated, they are often used for thickening liquids, MILK THICKENED WITH EGGS 105 a especially milk. Milk thickened with eggs is called custard. That the milk may not scorch and that the egg may not cook too hard, all milk-and-egg mixtures should be cooked below the boiling temperature of water. They should never be cooked directly over the fire, but over hot water or in a double boiler. That the egg may cook evenly and not too quickly, the water in the double boiler should not boil rapidly. There are two kinds of plain custards: (a) steamed or baked custard and (b) soft custard. The method of mix- ing these custards is the same, but the methods of cooking and the tests for sufficient cooking differ. Directions for Mixing and Cooking Custards. — Scald the milk in a double boiler. Beat the eggs slightly, add the sugar and salt, mix. Add the hot milk to this mixture. If steamed custard is desired, strain the mixture, flavor, and pour it into a mold. Steam (without stirring) until the custard is firm. Test for sufficient cooking by inserting a knife into the custard. If it comes out clean, the custard is done. If baked custard is desired, place the cups of custard in a pan of hot water, and bake in a moderate oven until firm. Test as steamed custard. • If soft custard is desired, return the mixture to the double boiler and cook (stirring constantly) until it thickens or forms a coating over the spoon. Strain, cool, and flavor. Note that steamed custard is strained and flavored before cooking, and soft custard, after cooking. When eggs are high in price omit 1 or 2 from a custard recipe. Substitute £ tablespoonful of cornstarch for each omitted egg. For methods of thickening milk with both eggs and starchy materials, see Lessons XXXIII and XXXIV, p. 109. L 106 THE COOKING OF FOODS STEAMED OR BAKED CUSTARD 1 pint milk * | teaspoonful salt 2 or 3 eggs 2 tablespoonfuls caramel syrup or J cupful sugar✪ Steamed or Baked Custard ^ teaspoonful nutmeg Prepare and steam or bake according to Directions for Mixing and Cooking Custards, p. 105. If a custard is poured into one bowl for steaming or bak- ing, the greater number of eggs should be used. If a Baked or Steamed Custard is to be turned out of the mold after steaming, 3 or 4 eggs should be used with each pint of milk. By placing a little Caramel Syrup in the bottom of each mold, a custard may be easily turned out of the mold. The custard mixture should be poured very gently on top of the syrup to prevent the custard and syrup from mixing. The caramel also serves as a sauce for the custard when served. (For method of preparing Caramel Syrup, see p. 53.) SOFT CUSTARD 1 pint milk J cupful sugar 2 eggs \ teaspoonful salt £ teaspoonful vanilla Prepare according to Directions for Mixing and Cooking Custards, p. 105. The eggs may be separated and the yolks cooked with the milk and other ingredients. The whites may be beaten stiff and beaten into the hot mixture with a Dover egg beater. Soft Custard may be used as a sauce over cooked rice, bananas, peaches, and other foods.

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If rice is cooked in a double boiler and milk is to be added, why should not the milk be added until the rice mixture is placed over hot water ? v Which method of cooking the Rice Pudding — baking or cooking over water — requires more milk ? Explain your answer. Also explain why a definite quantity of milk cannot be stated in the recipe. How do you account for the difference in the quantity of milk used in Cream of Rice Pudding and in Rice Pudding (made with cooked rice)? REVIEW VI.— MEAL COOKING JUnra Goldenrod Egg Fruit Sauce Cocoa See Review I (p. 41), for suggestions regarding the preparation of the lesson. LESSON XXX Milk Thickened with Eggs (I) Custards. — Since eggs have the property of stiffening when heated, they are often used for thickening liquids, MILK THICKENED WITH EGGS 105 a especially milk. Milk thickened with eggs is called custard. That the milk may not scorch and that the egg may not cook too hard, all milk-and-egg mixtures should be cooked below the boiling temperature of water. They should never be cooked directly over the fire, but over hot water or in a double boiler. That the egg may cook evenly and not too quickly, the water in the double boiler should not boil rapidly. There are two kinds of plain custards: (a) steamed or baked custard and (b) soft custard. The method of mixing these custards is the same, but the methods of cooking and the tests for sufficient cooking differ. Directions for Mixing and Cooking Custards. — Scald the milk in a double boiler. Beat the eggs slightly, add the sugar and salt, mix. Add the hot milk to this mixture. If steamed custard is desired, strain the mixture, flavor, and pour it into a mold. Steam (without stirring) until the custard is firm. Test for sufficient cooking by inserting a knife into the custard. If it comes out clean, the custard is done. If baked custard is desired, place the cups of custard in a pan of hot water, and bake in a moderate oven until firm. Test as steamed custard. • If soft custard is desired, return the mixture to the double boiler and cook (stirring constantly) until it thickens or forms a coating over the spoon. Strain, cool, and flavor. Note that steamed custard is strained and flavored before cooking, and soft custard, after cooking. When eggs are high in price omit 1 or 2 from a custard recipe. Substitute £ tablespoonful of cornstarch for each omitted egg. For methods of thickening milk with both eggs and starchy materials, see Lessons XXXIII and XXXIV, p. 109. STEAMED OR BAKED CUSTARD 1 pint milk * | teaspoonful salt 2 or 3 eggs 2 tablespoonfuls caramel syrup or J cupful sugar ^ teaspoonful nutmeg Prepare and steam or bake according to Directions for Mixing and Cooking Custards, p. 105. If a custard is poured into one bowl for steaming or baking, the greater number of eggs should be used. If a Baked or Steamed Custard is to be turned out of the mold after steaming, 3 or 4 eggs should be used with each pint of milk. By placing a little Caramel Syrup in the bottom of each mold, a custard may be easily turned out of the mold. The custard mixture should be poured very gently on top of the syrup to prevent the custard and syrup from mixing. The caramel also serves as a sauce for the custard when served. (For method of preparing Caramel Syrup, see p. 53.) SOFT CUSTARD 1 pint milk J cupful sugar 2 eggs \ teaspoonful salt £ teaspoonful vanilla Prepare according to Directions for Mixing and Cooking Custards, p. 105. The eggs may be separated and the yolks cooked with the milk and other ingredients. The whites may be beaten stiff and beaten into the hot mixture with a Dover egg beater. Soft Custard may be used as a sauce over cooked rice, bananas, peaches, and other foods.

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