4 We measure and add the milk,✪ Baked Custard and turn into the cups or dish
to bake.
5 We put into a dripping-pan in the oven with water in the pan.
6 We try with a thin knife-blade, or handle of a teaspoon ; if firm,,
it is finished.
BOILED CUSTARD.
1 We put a pint of milk into a tin pail.
2 We put this pail into a kettle of boiling water.
3 We measure a table-spoonful of corn-starch into a cup, and
wet it with a little of the pint of milk (cold).
4 We break two eggs, whites and yolks separately.
5 We beat the sugar with the yolks.✪ Boiled Custard
6 We add the milk and corn-starch to the yolks.
7 When the milk is at boiling-point we add the eggs, sugar, and
corn-starch.
8 We stand by and stir till it thickens and tastes cooked.
9 We stand it in a cool place.
10 We put a pan of boiling water on the stove.
1 1 We beat the whites very stiff and drop in heaps on the boiling
water.
12 We add the flavoring to the custard, and turn it into a dish.
13 We drain the whites out with a skimmer on to an inverted sieve.
14 We slip them carefully on the custard.
Now it is finished.
LEMON PUDDING.
1 Grate the yellow from the rind of the lemon, and squeeze the
juice.
2 We put a pint of boiling water in a saucepan over the fire.
3 We measure and wet the corn-starch smooth with a little cold
water.
4 We add it to the boiling water in the saucepan, and stir until it
thickens.
152 LESSON TENTH.
5 We add the rind (grated) and juice of the lemon.
6 We beat the eggs, white and yolk separately.
7 We stir the beaten yolk into the corn-starch.
8 We measure and add the sugar.✪ Lemon Pudding
9 When cooked, we pour into a baking-dish.
10 We add the sugar to the beaten white of the ftgg, and place on
top, and put in the oven to brown.
1 1 When a light brown it is finished.
12 When cool, place near the ice and serve cold.
CORN-STARCH BLANC-MANGE.
1 We measure the milk, and put it to heat in a kettle of hot water.
2 We wet the corn-starch smooth with a little cold water.
3 We add it to the milk when it is just at boiling-point.
4 We stay by and stir until it tastes cooked.
5 We add the flavoring, sugar, and salt.
6 We rinse the mould or cup with cold water.
7 We pour in the pudding, and when cool set on the ice.
Now it is finished.
LESSON TENTH.
DIAGRAM OF TABLES.
153
TEACHER S TABLE.
Salt,
Eggs,
Flour.
Milk,
Sugar.
Fancy Glass Dish,
Platter,
Pudding-dish,
Extract,
Nutmeg.
o
o
o
o
10
Farina-kettle, or
Saucepan and Pail,
Table-spoon,
Cup,
Teaspoon,
Pint Measure.
Baking-dish,
Grater,
Plate and Fork,
Bowl and Fork,
Table-spoon.
01
10
Farina-kettle, or
Saucepan and Paii,
Small Platter,
Two Forks and Bowl,
Teaspoon,
Cup,
Table-spoon.
o
Dripping-pan,
Half doz. Custard-cups,
Pint Measure,
Nutmeg-grater,
Bowl and Fork.
o
o
o
o
Kettle.
ncjsie
AN
S0NGS.
WATCH THE OVEN WHEN YOU BAKE ;
WHILE OTHERS SING, DON't BURN THE CAKE.'
is6
COOKING GARDEN.
PINE FOR KINDLING.
^Va-
^
SELECTED.
• •
— ' \-
-4 •
I. Pine for kind- ling is the best; Split some fine, leave
_,_._
S
A r--
the rest. Put pa - per first to start the fire, Then
y-
'_^=ip-
'^1
i
:l8=rp
1 — f 9 g ^ r
-V-r
Page 36 · 3 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4 We measure and add the milk, and turn into the cups or dish to bake.
5 We put into a dripping-pan in the oven with water in the pan.
6 We try with a thin knife-blade, or handle of a teaspoon ; if firm, it is finished.
BOILED CUSTARD.
1 We put a pint of milk into a tin pail.
2 We put this pail into a kettle of boiling water.
3 We measure a table-spoonful of corn-starch into a cup, and wet it with a little of the pint of milk (cold).
4 We break two eggs, whites and yolks separately.
5 We beat the sugar with the yolks.
6 We add the milk and corn-starch to the yolks.
7 When the milk is at boiling-point we add the eggs, sugar, and corn-starch.
8 We stand by and stir till it thickens and tastes cooked.
9 We stand it in a cool place.
10 We put a pan of boiling water on the stove.
1 1 We beat the whites very stiff and drop in heaps on the boiling water.
12 We add the flavoring to the custard, and turn it into a dish.
13 We drain the whites out with a skimmer on to an inverted sieve.
14 We slip them carefully on the custard. Now it is finished.
LEMON PUDDING.
1 Grate the yellow from the rind of the lemon, and squeeze the juice.
2 We put a pint of boiling water in a saucepan over the fire.
3 We measure and wet the corn-starch smooth with a little cold water.
4 We add it to the boiling water in the saucepan, and stir until it thickens.
5 We add the rind (grated) and juice of the lemon.
6 We beat the eggs, white and yolk separately.
7 We stir the beaten yolk into the corn-starch.
8 We measure and add the sugar.
9 When cooked, we pour into a baking-dish.
10 We add the sugar to the beaten white of the egg, and place on top, and put in the oven to brown.
1 1 When a light brown it is finished.
12 When cool, place near the ice and serve cold.
CORN-STARCH BLANC-MANGE.
1 We measure the milk, and put it to heat in a kettle of hot water.
2 We wet the corn-starch smooth with a little cold water.
3 We add it to the milk when it is just at boiling-point.
4 We stay by and stir until it tastes cooked.
5 We add the flavoring, sugar, and salt.
6 We rinse the mould or cup with cold water.
7 We pour in the pudding, and when cool set on the ice. Now it is finished.
Salt,
Eggs,
Flour.
Milk, Sugar.
Fancy Glass Dish,
Platter,
Pudding-dish,
Extract,
Nutmeg.
o
o
o
o
Farina-kettle, or
Saucepan and Pail,
Table-spoon,
Cup,
Teaspoon,
Pint Measure.
Baking-dish,
Grater,
Plate and Fork,
Bowl and Fork,
Table-spoon.
Farina-kettle, or
Saucepan and Paii,
Small Platter,
Two Forks and Bowl,
Teaspoon,
Cup,
Table-spoon.
o
Dripping-pan,
Half doz. Custard-cups,
Pint Measure,
Nutmeg-grater,
Bowl and Fork.
o
o
o
o
Kettle.
ncjsie
AN
S0NGS.
WATCH THE OVEN WHEN YOU BAKE ;
WHILE OTHERS SING, DON't BURN THE CAKE.'
is6
PINE FOR KINDLING.
^Va-
^
• •
— ' \-
-4 •
I. Pine for kind- ling is the best; Split some fine, leave
_,_._
S
A r--
the rest. Put pa - per first to start the fire, Then
y-
'_^=ip-
'^1
:l8=rp
1 — f 9 g ^ r
-V-r
Records on this page
Baked CustardBoiled CustardLemon Pudding