A text-book of cooking

If a custard is properly cooked, the egg is in a softcooked condition. It exists in a jelly-like mass throughout the milk. The custard has a creamy appearance. If, however, a custard is cooked too much, the egg becomes hard- MILK THICKENED WITH EGGS 107 cooked and the particles of egg appear in " lumps " in the milk mixture. The custard is then said to be curdled. A curdled custard may be made smooth by placing the upper part of the double boiler in a pan of cold water and then beating the custard at once with a Dover egg beater. This applies to all kinds of custard. What is the purpose of eggs in custard ? Why are eggs beaten slightly for custards ? How do steamed custards and soft custards differ in method of cooking ? What are the tests for sufficient cooking of each ? What is the purpose of straining custards ? Why is steamed custard strained and flavored before cooking, and soft custard, after cooking ? In what condition is the egg when a custard is curdled ? How can a* curdled custard be made smooth ? LESSON XXXI Milk Thickened with Egg (II) FLOATING ISLAND CUSTARD 1 pint milk J cupful sugar 3 egg yolks \ teaspoonf ul salt £ teaspoonful vanilla MERINGUE 3 egg whites 3 tablespoonfuls powdered sugar The custard may be made thicker by using 4 (instead of 3) eggs. Prepare the custard as Soft Custard. Prepare the meringue by beating the whites of eggs stiff and then adding 1 tablespoonful of sugar for each white of egg. Drop the meringue by spoonfuls on the custard. If desired, garnish the meringue by bits of jelly or colored gelatine. From the results of Experiment 40, page 93, which egg beater do you consider most advisable for preparing meringue ? If desired, the meringue may be cooked. Place it on the hot custard at once after preparing the custard, or steam it by dropping it on hot milk before preparing the custard. (See Gelatine Pudding, p. 148.) After dropping the meringue on the custard, it may be cooked and browned slightly by placing the custard in the broiling oven or in the top of a hot baking oven. In making custards, why should the hot milk be added to the eggs, instead of the eggs to the hot milk ? How does Floating Island differ from Soft Custard ? What is meringue ? Compare Floating Island made with three eggs to that made with four eggs. How does it differ in thickness and color ? LESSON XXXII Milk Thickened with Eggs (III) APRICOT DAINTY 1 cupful dried apricots J cupful powdered sugar 3 egg whites Wash, and soak the apricots. Steam until soft. Mash the apricots, or press through a coarse strainer or colander, and add the sugar. Beat the whites of eggs until very stiff ; fold them into the apricots and sugar mixture. Chill and serve with Custard Sauce. Dried prunes may be substituted for apricots, using less sugar and adding a little lemon juice. CUSTARD SAUCE Use the recipe for Soft Custard (p. 106) for Custard Sauce, substituting 3 yolks for 2 eggs. MILK, EGGS, AND STARCHY MATERIALS 109 Why is it desirable to steam the fruit rather than cook it in water for this dessert ? Compare the costard made with the entire egg to that made with the egg yolk. What is the difference in thickness and color ? How many egg yolks are equivalent to two whole eggs in thickening? LESSON XXXIII Milk Thickened with Egg and Starchy Materials (i) Egg and Starch. — How long is it necessary to cook milkand-starch mixtures so that the starch will be cooked thoroughly ? (See Blanc Mange, p. 54.) How long does it take to cook eggs when used for thickening? Are eggs used for thickening harmed by long cooking? Explain your answer. If both starch and egg are used for thickening a mixture, devise a way whereby the starch can be cooked thoroughly, and the egg can be cooked without curdling. CARAMEL TAPIOCA