Cookery 1 experiments and recipes

5. Place 1 t. of egg white in a test tube and the test tube in a small sauce pan of cold water holding so that the test tube will not touch the bottom nor be out of water below the level of- the egg white. Heat the water slowly to boiling and note its temperature : (a) When the egg white begins to coagulate. (b) When the white is jelly-like. Note the consistency of the white when the water boils. 6. Same as 5 using the yolk in place of the white. Note the temperature of the water : (a) When the yolk begins to coagulate. (b) When the yolk is solid. Note the consistency of the yolk when the water boils. 7. Place three eggs in three pints of boiling water. Cover closely to retain the heat. Remove one egg (a) in five minutes, examine and describe, another (b) in seven minutes and another (c) in ten minutes, note the temperature of the water, when each egg is removed. 8. Place 1 egg in one pint of cold water, bring to the boiling point, compare with 7a. 9. Place 1 egg in water at 75 degrees to 80 degrees C. Keep the water at this temperature for 45 minutes. 10. Place 1 egg in boiling water, boil for 3 minutes. Compare with 7a. 11. Place 1 egg in boiling water and boil for 20 minutes. Compare with 9. Poached Egg Have ready a slice of buttered toast and keep it hot. Boil enough salted water in a frying- pan to cover an egg, break the egg into a saucer and slip it carefully into the water just after drawing- the frying pan to a cooler part of the stove where the water will keep hot but will not boil. Cook until the white jellies. Remove the egg to the toast with a griddlecake turner. Season with salt, pepper and butter. A buttered muffin ring may be placed in the water and the egg poached in the ring to preserve its shape. Water toast may be used if preferred. Scrambled Egg Beat one egg until the yolk and white are blended, add 1 tb. milk, Y% t. salt and a little pepper. Melt Vi t. of butter in the top of a double boiler, add the egg mixture, stir slowly and cook until creamy. Remove the mixture just before it is of the desired consistency as it thickens after taking from the fire. Scrambled egg may be cooked in a frying pan over a low flame. Omelet 1 egg 1 tb. boiling water X t. salt 1 t. butter pepper Separate the white and the yolk of the egg. Beat the yolk until thick and lemon-colored, add salt and pepper and boiling water. Beat the white until stiff. Fold the yolk and white together. Heat an omelet pan, melt the butter in it, but do not brown it, add the egg- and cook at a low temperature until puffed and delicately browned. Place in a moderately hot oven to dry the top. Fold and turn on a hot platter. Soft Boiled Custard % egg yolk or XA whole egg % c. milk % tb. sugar speck salt 2-4 drops vanilla Scald the milk, beat the egg slightly with a fork, add the sugar and salt and pour the hot milk slowly on the egg stirring constantly. Cook in a double boiler stirring constantly until the custard coats the spoon. Strain, cool and flavor. Baked Custard % egg yolk or % whole egg % c. milk % tb. sugar speck salt 2-4 drops vanilla Mix in the order given and bake in a buttered cup set in a pan of hot water in a moderate oven one-half hour or until a knife blade put in the center will come out clean.