Boston Cooking-School cook book

Remove skins and bones from sardines, reserving one. Slice 1 egg, chop others, and add to sardines with lettuce and Mayonnaise to moisten. Arrange bread as for Salad Sandwich Loaf, put mixture between slices of bread. Spread entire outside with Mayonnaise. Garnish with sardine, sliced egg, pickle, and truffle. * French Dressing, p. 486. Mayonnaise, p. 490. SOFT OR BOILED CUSTARD 2 cups scalded milk 14 cup sugar 3 eggs or 6 egg yolks Y teaspoon salt 14 teaspoon vanilla or sherry to taste (If to be used as sauce, use only 3 egg yolks.) Beat eggs slightly with fork, add sugar and salt. Add milk gradually, stirring constantly. Cook and stir in double boiler until mixture coats the spoon. Strain, chill, and flavor. Serves 4. If custard curdles from over-cooking, beat with egg beater to restore smoothness (custard will be less thick). Floating Island. Serve topped with spoonful of beaten egg white flavored with powdered sugar and vanilla or cocoa. Coconut Custard.. Pour into baking dish. Beat 3 egg whites until stiff, fold in 4% cup sugar and 34 cup coconut; spread over custard. Brown lightly in slow oven (300° F.). Tipsy Pudding. Flavor with sherry. Pour over slices of stale sponge cake. Cover with whipped cream, if desired. Fruit Trifle (Peach, Banana, or Orange Custard). Slice fruit into bowl. Pour over custard. Alternate layers of fruit and stale cake may be used. Chill. Cover with Meringue I (p. 625) if desired. BAKED CUSTARD 3 cups scalded milk V6 cup sugar 6 egg yolks or 3 eggs 14 teaspoon salt Few gratings nutmeg Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain into buttered mold, set in pan of hot water lined with several thicknesses of paper. Sprinkle with nutmeg and bake in moderate oven (350° F.) until firm. To test, insert knife in custard ; if knife comes out clean, custard is done. During baking, care must be taken that water surrounding mold does not reach boiling point, or custard will whey. For large molded custard, use 5 eggs; if fewer eggs are used, custard is liable to crack when turned on a serving dish. Replace 1 tablespoon milk by 1 tablespoon evaporated milk to make custard cut perfectly. Ginger Custard. Flavor with vanilla or 2 tablespoons rum. Garnish sides of molds with thin strips of Canton ginger before pouring in custard. Coconut Custard. Add 1% cup shredded coconut to mixture. Chocolate Custard. Scald 114 squares chocolate with milk. Caramel Custard. Use 34 cup sugar. Caramelize 4% cup, add slowly to scalded milk, and stir carefully until melted. Add eggs and remaining sugar. Coffee Custard. Scald 2 tablespoons ground coffee with milk. Strain. Proceed as for Baked Custard. Rice Custard. Save egg whites for meringue. Add 1 cup cooked rice and grated rind 4 lemon. Bake. Top with Meringue II (p. 626) and bake until brown. DANISH CARAMEL CUSTARD 24 cup sugar (to caramelize) 1 quart milk 14 cup sugar Y% teaspoon salt 5 eggs, slightly beaten 1 teaspoon vanilla Caramelize 24 cup sugar in baking dish. Then set dish at once in large pan of cold water to stop the cooking and let stand about 1 minute, turning the pan to allow the caramel to coat sides as well as bottom. Add plain sugar, milk, salt, and vanilla to eggs and strain into dish lined with caramel. Bake like Baked Custard. BAKED FRENCH CUSTARD 1 pint thin cream 2 tablespoons sugar 3 egg whites VY teaspoon vanilla Y4 teaspoon salt Heat cream in double boiler. Beat egg whites until stiff and add sugar, vanilla, and salt. Add mixture to cream and beat, using egg beater. Bake like Baked Custard. Serves 4. CREME BRULEE