Student's manual in household arts

A stiff custard is done when a knife dipped into the center of it will come out clean. Hints in Making Custards. 1. Custards are always strained to. remove the strings of tissue that hold the yolk of the egg in place. Soft custards are strained after cooking, stiff custards before cooking. 2. The milk should be scalded to be sure that it is sweet and to hasten the process of cooking. 3. In combining the egg and hot milk or whatever liquid is used in making the custard, always pour the hot milk onto the egg, stirring constantly. Do not pour the egg into the milk. If a thin stream of egg should be poured into the whole quantity of hot milk there would be enough heat in the milk to quickly harden the albumin in the egg and you would have a lumpy custard. If the milk is poured into the egg slowly, the egg will cool the milk enough so that they will combine to form a smooth custard. 4. If a custard is cooked too long or at too high a temperature it will curdle. Should this happen to a soft custard, set the upper part of the double boiler into cold water immediately and beat with the Dover egg beater until the custard seems smooth, then strain it. If a stiff custard should curdle there is no remedy. 5. Add flavoring extracts to soft custards after they are cold, otherwise the heat will cause the flavoring to evaporate. 6. Custards are usually served very cold. Baked Custard. 2 C. scalded milk 4 T. sugar 3 whole eggs or 5 yolks spk. salt nutmeg 1. Scald milk in double boiler. 2. Beat eggs slightly and add sugar and salt. 3. Add hot milk slowly, stirring constantly. 4. Strain into greased cups and grate nutmeg over the top. 5. Set into a pan of water and bake in a slow oven until firm. (Dip a silver knife into the center of the custard, if it comes out clean the custard is done.) 6. Set in ice box to chill. 7. When cold turn out of molds and serve plain or with preserved fruit. If the custard has been made with the yolks of eggs, it may be served with a soft custard sauce made with the whites, making a yellow and white dessert. Soft Custard. 2 C. milk spk. salt 2 eggs or 3 yolks or 3 whites 4 T. sugar I t. vanilla 1. Scald milk in double boiler. 2. Beat eggs slightly and add sugar and salt. (If the custard is made with the whites of the eggs add 2 T. of the cold milk to them before beating to keep them from being frothy.) 3. Add hot milk slowly, stirring constantly. 4. Cook in double boiler until thick. Stir while cooking to prevent lumping. 5. Remove from fire, strain and when cold add vanilla. 6. Serve as sauce for puddings, baked custards, etc., or may be served plain with cake as a simple dessert. Floating Island. 2 C. scalded milk spk. salt 3 egg yolks i t. vanilla 4 T. granulated sugar 3 egg whites 3 T. powdered sugar 1. Make soft custard of first five ingredients. 2. Just before you are ready to serve, beat the whites of the eggs as stiffly as possible, then add the powdered sugar. (If allowed to stand long after being beaten the whites will settle and become watery.) 3. Pile the whites on the custard and serve cold. Note. — Cocoanut or boiled rice may be added to the custard before the whites are put on or the cocoanut may be sprinkled over the whites. Tapioca Cream. 2 T. minute -tapioca or i C. sugar 4 T. pearl tapioca spk. salt 2 C. scalded milk 1 1. vanilla 2 eggs 1. Cook tapioca in milk until it is transparent. (The pearl tapioca will take longer to cook than the minute tapioca.) 2. Beat eggs and add sugar and salt. 3. Pour hot tapioca over the egg mixture, stirring constantly. 4. Cook in double boiler until it thickens. 5. "When cool add flavoring. Serve cold.