Domestic science (1914 text-book)

Physicians tell us that the white of eggs is more easily digested when it reaches the stomach in a finely divided state. For this reason, one should chew eggs very thoroughly. Many think that when the white and yolk are beaten together before cooking, as in scrambled eggs, they are more easily digested because of the finely divided state of the whites. Serving: Scrambled eggs are a breakfast dish which should be served hot. They may be heaped in the center of a platter surrounded by bacon saut^ed until crisp, or they may be varied by adding any of the materials which may be added to omelets. When Digitized by Google EGGS ' ]:.; 1 .. 101.: such are to be added, they should be chopped fine and added to the mixture before it goes into the omelet pan: Scfdflibled eggs may also be served alone, garnished with a few sprigs of parsley or may be served on toast. Table manners: Rule: Approach the right side of a chair at the table and rise from the same side. Garnishing of food: Dainty ways of serving food have a value other than that of beauty. A feeble appetite is often tempted by a tastefully garnished dish, and many cheap articles of food and "left-overs," when made attractive, may be just as appetizing as more expensive ones. Cleaning up: Observe directions given before for egg dishes. Be careful to rinse and dry well all the utensils used. What has been learned: The stomach more readily digests white of egg when it is divided into very fine particles. Lesson XXXVI CUSTARDS Note to Teacher: In this lesson divide the class into halves, letting each alternate girl make yellow custard, the others white custard. Yellow Custard Materials used: Class Rule Home Rule 1 c scalded milk 4 c scalded milk 1 egg 4 eggs 1 tb sugar . | c sugar a very little salt i tp salt a few grains of nutmeg a few grains of nutmeg or cinnamon or cinnamon i tp butter 1 tp butter Digitized by Google 'i02 White Custard •JlkteridS'TOetf: ••* Class Rule White of one egg ^ tb sugar a very little salt i c scalded milk J tp vanilla i tp butter Utensils needed: Double boiler bowl egg beater measuring cup teaspoon strainer Yellow Custard Work to be done: 1. Place milk in double boiler to scald, appear on the edges, it is scalded.) Home Rule whites of 4 eggs J c sugar i tp salt 2 c scalded milk I tp vanilla 1 tp butter pan containing hot water mold (in which to bake custard) case knife silver knife (When bubbles Fig. 47. — Straining Custard into Mold Fig. 48. — Testing with Knife 2. Break whole egg into the bowl and beat slightly. • 3. Stir in the sugar and salt. 4. Add scalded milk, stirring slowly all the time. Digitized by Google 5. Butter the mold. 6. Strain the mixture into this mold. 7. Sprinkle a little nutmeg over the top. 8. Set the mold in the pan containing hot water and place in a moderate oven. 9. To test the custard, insert a silver knife in it. When the knife comes out clean, the custard is done. White Custard 1. Scald the milk as for yellow custard. 2. Beat the white of egg slightly, and add sugar and salt. 3. Add milk and proceed as directed above. Principles: Custards are a combination of eggs and milk cooked just enough to give firmness to the albumen. In the best custards nothing but eggs, milk, sugar, salt, and flavoring are used. Two yolks may satisfactorily be used as one egg. Starches are sometimes added, in which case fewer eggs are needed, as the starch helps to give the necessary firmness. There are two classes of custards, the firm and the liquid, due to a difference in the way they are cooked. The latter are stirred all the time that they are cooking, while the former are not touched.