Domestic science (Clark, Cornell home economics)

Serve the custard in a large glass dish and pile the white in a mass, or put spoonfuls of it here and there on the custard with bright-colored jelly on the white. Or serve in small glass cups with the white and jelly on top. The custard may be poured over slices of sponge cake, and covered with meringue of the whites, sweetened and flavored. Floating Island, Flummery, Tipsy Pudding, and hosts of other dishes are only fancy names given to different combinations of cake, boiled custard and meringue. The following ingredients may be used as flavors: Chocolate, grated cocoanut, or cocoanut cakes crumbled, macaroons (soaked), chopped almonds or any of the varieties of candied fruits, caramel, and lemon or orange jelly cut in cubes. The meringue may be colored pink by beating three tablespoonfuls of bright-colored jelly with the whites, or browned by putting the dish on a board in the oven. Home Recipe. 1 pt. milk, 3 yolks, 3 tbsp. sugar, ^ tsp. salt, ^ tsp. vanilla. School Recipe. 1 cup milk, 1 tsp. yolk, speck of salt, 2 level tsp. sugar, | s.s. vanilla. Method. Scald the milk, beat the yolk, add the sugar and salt, and beat well. Pour the hot milk slowly into the egg and, when well mixed, pour all back into the double boiler and stir constantly until smooth and thick like cream. Strain, and when cool add the flavoring. Do not stir the egg into the hot milk as there is danger of curdling and a part of the egg would be left in the bowl. Scalding the milk hastens the process so that less cooking is required, as well as less stirring. When nearly thick enough the foam on top disappears and the custard coats the spoon. The surest test is the sense of feeling. You are conscious that the custard is thick by the way the spoon goes through it. Do not leave the custard an instant. Watch it all the time it is cooking. Take it off as soon as it is smooth, as it will thicken somewhat on cooling, and curdles quickly if it cooks a moment too long or if it is left in the boiler. Boiled custard curdles when the albumen is cooked too long, or at too high a temperature. If it curdles beat it with an egg beater. Boiled custard, to be used as a sauce, should be thin enough to boil readily, but when it is to be served as a custard, it should cook a moment longer to make it thicker. Meringue — Home Recipe. White of one egg, 1 tbsp. pulverized sugar. School Recipe. 1 rounding tsp. white of egg, 2 s.s. sugar. Method. Beat white until stiff and dry, add the sugar and beat again. Baked Custard — Home Recipe. 1 pt. milk, 3 eggs, 3 tbsp. sugar, ^ s.s. salt, J- tsp. vanilla, a little nutmeg. School Recipe. I c. milk, J whole egg, 2 level tsp. sugar or 1 tsp. caramel, 1 speck of salt, ^ s.s. vanilla, spk. of nutmeg. Method. Scald the milk, beat the egg, add the sugar and salt, then the scalded milk, strain, add a little nutmeg and vanilla, and bake about twenty minutes in a deep dish or in cups, set in a pan of CUSTARD 95 warm water; or steam in a bowl, or in cups. When finished, test with a spoon; if it comes out clear the custard is done. Caramel Custard — Home Recipe. ^ c. sugar, 2 tbsp. water, 1 pt. milk, 6 eggs, ^ tsp. salt, 1 tsp. vanilla. Method. Put the sugar in a pan and stir until it melts and is Ught brown. Add the water and stir it into the warm milk. Beat the egg slightly, add the salt and vanilla and part of the milk; strain into the rest of the milk, and pour into buttered mould. Set the mould into pans of warm water and bake 40 minutes. Notes