A text-book of cooking

How many eggs are used to thicken one pint of milk in Steamed or Baked Custard ? (See p. 106.) How many eggs are used to thicken one pint of milk in Bread Puddings ? (See recipe below.) Account for this difference. BREAD PUDDING 2 cupfuls milk 1 egg 1 cupful bread crumbs J teaspoonf ul salt 1 tablespoonful butter 1 teaspoonf ul vanilla or 3 tablespoonfuls sugar \ teaspoonful spices 3 tablespoonfuls cooked currants Scald the milk ; add the bread crumbs. When the crumbs are soft, add the remaining ingredients. Pour the mixture into a buttered baking dish, and place the baking dish in a pan of hot water. Bake the pudding slowly until it becomes firm and golden brown. Cover during the first 15 minutes of baking. Serve with cream, Hard Sauce, or Vanilla Sauce. vanilla sauce \ cupful sugar 2 cupfuls boiling water 2 tablespoonfuls flour 2 tablespoonfuls butter 1 teaspoonful vanilla Mix sugar and flour thoroughly, then add boiling water slowly. Cook 15 minutes. Dilute or evaporate if necessary. Add the butter and vanilla just before serving. MILK, EGGS, AND STARCHY MATERIALS 113 What is the purpose of the egg and bread in the Bread Pudding ? What care must be taken in combining the egg mixture with the hot milk mixture ? Think of the effect of intense heat upon the ingredients of Bread Pudding, and then explain why the pudding should bake slowly. What is the result, if baked in a very hot oven ? What is the reason for covering the pudding during the first 15 minutes of baking ? Name combinations of spices that would be desirable for the pudding. In preparing Vanilla Sauce, why is the flour mixed with the sugar ? (See Experiment 21, p. 64.) How does the quantity of thickening for Vanilla Sauce compare with the quantity of thickening for the Sauce for Cream Toast ? (See p. 57.) Give the four different quantities of flour generally used to thicken one pint of sauce. (See p. 68.) What is the advantage in adding the butter after cooking the Vanilla Sauce ? (See Digestion of Pastry, p. 254.) What care should be taken in cooking Vanilla Sauce ? LESSON XXXVI Milk Thickened with Egg and Starchy Materials (IV) See recipe for Bread Pudding, p. 112. If chocolate were added to this recipe, what change should be made in the other ingredients? (See Chocolate Cornstarch Pudding, p. 54.) Since chocolate contains much fat, what ingredient could be omitted, if chocolate were used ? CHOCOLATE BREAD PUDDING 1 cupful bread crumbs J cupful sugar 2 cupfuls scalded milk 1 egg. 1 ounce chocolate J teaspoonful salt J cupful boiling water £ teaspoonful vanilla Add the bread crumbs to the scalded milk and allow them to soak until soft. Cut the chocolate in pieces, add the boiling water to it, and cook gently until as smooth paste is formed. Add this to the bread mixture. Beat the eggs; add the sugar and salt. Add the first mixture to the egg mixture; then add the vanilla, and turn into a buttered pudding dish; bake as the plain pudding in a moderate oven. Served with plain or whipped cream or Lemon Sauce. BREAD PUDDING WITH PRUNES 1 cupful prunes 4 slices buttered bread J cupful sugar 1 cupful milk Nutmeg 1 egg Salt Wash and soak the prunes for several hours or overnight. Cook until the fruit is soft, so that the stones may be easily removed. Drain the water from the prunes, remove the stones, and add the sugar and nutmeg. Break the buttered bread into pieces. Put a layer of the bread in a buttered baking dish, add half of the prunes, then another layer of bread, the remainder of the prunes, and finally a layer of bread with the buttered side up. Beat the egg ; add the milk and salt to it ; and pour the mixture over the bread and prunes. Bake slowly (as the plain pudding) until the milk is thickened. Cover for the first 15 minutes. Serve with Hard Sauce or Lemon Sauce.