Domestic science (1914 text-book)

There is also a difference in the place each has in a menu, the liquid serving simply as a sauce to other dessert, while the former is itself a dessert. In both cases the vessel in which the custard is cooked should be placed within another of hot, not boiling, water, for eggs should be cooked below the boiling point. A liquid custard is done when a silver spoon inserted in it becomes coated. A firm custard is done when the albumen has become so set that it gives a jelly-Uke consistency to the whole mass and a silver knife thrust into it comes out clean. When a custard is full of holes, or curdles, or becomes watery when cut, it has been cooked at too high a temperature. Digitized by Google Serving: Custards belong in the list of dishes served cold. They are used as desserts at luncheon or dinner. If baked in individual molds, they may be served in them, but it is better to turn each out into a suitable individual dish, and serve. When served from a large dish, place this in a casserole and place upon the table in front of the hostess with the individual serving dishes at her left, or if there is no casserole, fold a napkin about the large dish and set on a large round platter for serving. Table manners: Rule : Speak only in low well-modulated tones at the table, A loud voice is never in good taste in company, and least of all at the table. When one person talks in a loud voice, no one else can converse with ease, and it amounts to a monopoly of the conversation by one — which is never in good taste. Low, pleasant tones are one mark of good breeding. Cleaning up: Observe the directions for egg dishes. What has been learned: 1. There are two kinds of custards, the firm and the liquid. 2. Liquid custards are used as sauces; firm custards are used for desserts. 3. Liquid custards are stirred while cooking; firm custards are not. 4. Liquid custards are done when the inserted knife is coated; firm custards are done when the inserted knife is clean. Lesson XXXVn Caramel Custard Materials used: Class Rule Home Rule i c scalded milk tt tp salt 4 c scalded milk § tp salt i egg i tp vanilla 5 eggs 1 tp vanilla 2 tb sugar J tp butter 1 c sugar 1 tp butter Digitized by Google egg beater tablespoon measuring cup case knife teaspoon mold Utensils needed: Granite pan double boiler bowl Work to be done: 1. Scald milk in double boiler. 2. Place sugar in the granite pan and melt as directed in Lesson XXII. 3. Add scalded milk to the melted sugar and cook, stirring until all lumps have disappeared. 4. Break egg and beat carefully. 5. Take one-half the egg and add salt and flavoring. 6. Add milk and sugar mixture and stir slightly. 7. Butter the mold and pour the mixture into it. 8. Bake as yellow custard is baked. Facts of interest about custards: If an egg is used to each cup of milk in making a custard, a delicate consistency is secured. Such a custard is not firm enough to be turned out, hence must be served in its own dish. If more eggs are added, the custard is firm enough to turn from the mold. Whole eggs or whites and yolks separately may be used for custards, the richest being made from yolks alone, but such a custard breaks too easily to be turned from the baking dish unless the whites of eggs are added. For liquid custards, yolks alone are preferable, but sometimes the whites beaten stiff are added at the last, this giving the custard a foamy, fluffy texture. As a rule, eggs in custards are not beaten till light because custards are firm and rich rather than light. Principles: Custard ingredients are simple, of the richest nutritive value, and very easily digested by man. They are combined in the same way as for scrambled eggs, hence have the same food Digitized by Google