Domestic science (Johnson, for schools and homes)

General Rules for eggs: Always wash eggs before using them. When the yolk of the egg is firm and whole, after breaking the shell carefully, and the white is clear and thick, the egg is fresh. As eggs contain albumen, the proper temperature for cooking is about 180 degrees Fahr. Fried eggs are less digestible than eggs cooked in other ways, be cause the heat of the fat makes the albumen leathery. Re cent investigation shows that moderately boiled eggs are more digestible than raw ones; and that they are devoid of germs, which raw eggs may contain, even if fresh; hence, the moderately boiled eggs are more healthful. Plain Cup Custard: One pint of milk, two eggs, four tablespoons sugar, speck of salt. Beat the eggs well; add the salt, sugar, and milk, and stir until the sugar dissolves. If desired, a little nutmeg may be added. Pour into cups, set the cups in a pan of boiling water and place the pan in the oven. Bake until the custards are firm in the center. Serve with caramel sauce, if desired. Caramel Sauce: One-half cup sugar, one-half cup boiling water. Melt sugar to a syrup of light brown color. 62 DOMESTIC SCIENCE add the boiling water. Simmer ten minutes. Cool before serving. Lesson 33. Bread Pudding: Two cups stale bread crumbs, one quart scalded milk, one-third cup -sugar, one-fourth cup melted butter, two eggs, one-half teaspoon salt, one teaspoon vanilla, one-fourth teaspoon spice. Sosk the bread crumbs in the milk, set aside to cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pud- ding dish, in slow oven; serve with vanilla saUce. In pre- paring bread crumbs for pudding, the outside crusts may be used or not, at pleasure. The crust is the most healthful part of the bread. With a coarse grater, there need be but little waste. Vanilla Sauce: One-half cup sugar, one cup boiling water, one tablespoon cornstarch; two tablespoons butter, one teaspoon vanilla. Mix sugar and cornstarch, add water grad- ually, stirring constantly; boil five minutes, remove from fife, add butter and vanilla. Rice Pudding: Two cups cooked rice, one-half cup sugar, one pint milk, two eggs, one-half teaspoon flavoring or speck nutmeg. Add to eggs slightly beaten, the sugar, milk, and flavoring. Mix well with the rice. Bake in slow oven about one-half hour. It should be firm in the center before removing from the oven. Serve hot or cold, with suitable sauce. Fruit may be added, if desired. Lesson 34. Review lesson twelfth. Milk Gruel: Two tablespoons Indian me^l, one tablespoon flour, one-half tablespoon salt, cold water, three cups boiling water, milk or cream. Mix the meal, flour, and salt, add cold water sufficient to make a thin paste. Stir with a spoon until smooth. Stir this paste into the boiling water, a little at a time, stirring constantly. Boil gently one liour. Dilute with milk or cream. If a richer gruel is de- COOKING 53 sired, milk may be used instead of water, cooking three hours in a double boiler. Lesson 35.