A text-book of cooking

1 cupful sugar J teaspoonful salt 1 pint milk 1 egg \ cupful granulated tapioca \ teaspoonful vanilla Scald the milk. Caramelize the sugar, and then add it to the hot milk. When the sugar is dissolved, add the tapioca. Cook in a double boiler until the tapioca is transparent; add the salt; stir in the egg carefully, and cook until the egg thickens. Add the vanilla and turn into dishes for serving. Cool. Serve with plain or whipped cream. Chopped nuts may be added to the dessert just before turning into the serving dishes. \ CREAM OF POTATO SOUP 3 potatoes 1 teaspoonful salt 2£ cupfuls milk Pepper 2 egg yolks or 1 egg J teaspoonful celery salt Cook the potatoes until soft, drain, and mash. Scald the milk and add it to the potatoes, then strain the mixture. Beat the eggs, add seasoning, combine with the potato mixture, and cook in the top part of the double boiler, stirring constantly, until the egg thickens. Serve immediately. What care should be taken in caramelizing sugar for Caramel Tapioca ? What ingredient in Caramel Tapioca could be omitted for the sake of economy ? What ingredient could be substituted for tapioca ? How much of this ingredient should be used ? (See Blanc Mange, p. 54.) What is the purpose of the eggs in Cream of Potato Soup ? Why should the soup be served immediately after cooking the eggs ? How does this soup differ in thickening materials from Potato Soup? (Seep. 70.) What would be the effect of adding 1 egg to plain Blanc. Mange ? When and how should the egg be added? Give reasons for your method of adding the egg. Write a recipe for Soft Custard (see p. 106) in which cornstarch is substituted for one of the eggs. Write out the method of cooking such a custard. LESSON XXXIV Milk Thickened with Egg and Starchy Materials (H) CORN CUSTARD 1 can corn, or 1 teaspoonful salt 6 ears green corn 1£ tablespoonfuls butter 2 tablespoonfuls flour 1 cupful milk 2 eggs MILK, EGGS, AND STARCHY MATERIALS 111 Make a white sauce of the flour, salt, butter, and milk. Add the corn. (For method of cutting green corn from the cob, see p. 65.) Beat the eggs, add them to the corn mixture. Turn the mixture into a buttered baking dish, and place the dish in a pan of hot water. * Bake in a moderate oven until the mixture is firm. Serve hot as a vegetable. CHEESE PUDDING 1 cupful cheese grated or cut into pieces 1 egg 1 cupful milk £ teaspoonful salt J cupful dried bread crumbs Cayenne Beat the egg slightly, and add the other ingredients. Turn into a buttered baking dish, custard cups, or ramekins. Place in a pan of hot water, and bake in a moderate oven until the mixture is firm. Serve hot. (For method of preparing Dried Bread Crumbs, see p. 72.) What ingredients in Corn Custard thicken the mixture ? What ingredients in Cheese Pudding thicken the mixture ? What is the purpose of placing the baking dish containing Corn Custard or Cheese Pudding in a pan of hot water ? At what temperature should these two foods bake ? Explain your answer. In Cheese Pudding why are the starchy material and egg cooked for the same length of time ? Compare the cost of a can of corn and six ears of green corn. How many persons will the recipe for Corn Custard serve ? How many will the Cheese Pudding serve ? REVIEW VII. — MEAL COOKING Cheese or Meat Omelet Creamed Vegetable Chocolate See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XXXV Milk Thickened with Egg and Starchy Materials cm) Bread Puddings are made by adding bread to a custard mixture, and then baking in the oven like Baked Custard. (See p. 106.) For these puddings either stale or dry bread is used. The bread should be softened with the milk.