Domestic science (1914 text-book)

value. In order to insure their digestibility, custards, like all egg combinations, must be cooked below the boiling point. A custard is a perfect food because it contains all the food elements, tissue-building material, heat and energy-giving materials, and mineral matter. For this reason, custards make a splendid food for all the members of the family, young and old, sick and well. Custards admit of many flavorings. Of these the most common are chocolate, grated cocoanut, crumbled cocoanut cakes, soaked macaroons, chopped almonds, candied fruits, caramel, and lemon, orange and other highly colored jellies cut in cubes. ' Serving: Serve as directed under "Yellow Custard." Table manners: Rule : Stand at the back or side of the chair until the hostess gives the signal to be seated. To hasten to the table and seat one's self before others argues a greed for food or a selfishness that is ill-bred. Seating guests: The guest of honor, if a lady, is placed at the right of the host; if a gentleman, at the right of the hostess. Cleaning up: Take care of the dishes in the way directed in other lessons on eggs. What has been learned: 1. One egg to each cup of milk makes a custard which can be served from the mold. 2. Whole eggs, yolks alone, or whites alone, may be used with the milk. 3. Yolks make the richest custards. 4. Custards are a perfect, easily digested food. 5. Custards will admit of many flavorings and variations. Digitized by Google Lesson XXXVm Additional Recipes Eggs Dropped on Toast Prepare squares or circles of toast. Dip quickiy into boiling water to which has been added ^ tp salt for each cup of water, and spread with softened butter. Arrange on a platter. On each, break carefully a soft-boiled egg, keeping the yolk whole and on the center of the toast. Garnish with parsley and serve. Custard Bread Pudding This may be made by pouring any of the given custard mixtures over buttered slices of toast. Bake in the oven according to the directions for Yellow Custard. Chocolate Custard I size unsweetened chocolate 2 c milk ^ c sugar 3 eggs 3 tb water | tp salt ^ tb vanilla Scald the milk, melt the chocolate, and cook it with half the sugar and all of the water until smooth and glossy. Add the scalded milk, stirring until well mixed. Beat the eggs slightly, add remainder of the sugar and the salt. Pour into it the chocolate mixture; 'strain into buttered molds. Bake as Yellow Custard. Floating Island 1 pt milk 1 tp vanilla yolks of 3 eggs J tp salt whites of 3 eggs some currant or other I c sugar highly colored jelly Digitized by Google Place the milk in a double boiler and scald.. Beat the whites until stiff and dry and drop by tablespoonfuls upon the milk. Poach until done, or until they feel firm to the touch and no dent is made when touched with the fingers. Lift from the milk with a skimmer and drain on a platter. Beat the yolks, add the sugar and salt, and mix thoroughly. Mix a Uttle of the hot milk with the yolk. When well blended, add slowly to the milk, stirring all the time. Stir until the spoon is coated with the custard; it is then done. Pour into a glass dish and place upon the custard the poached whites. , Set aside to chill. When ready to serve, place Uttle dots of jelly on each ''island." Serve in little glass dishes. Pass cake or suitable wafers with this dessert. Stuffed Eggs Cut hard-boiled eggs in halves either lengthwise or crosswise. Remove yolks and mash them. Add half the amount of very finely minced ham and enough melted butter to make of the consistency to shape. Shape into balls and refill the whites. Form the remainder into a nest and place the eggs on the nest. Pour white sauce over the whole, sprinkle with buttered crmnbs, and bake in a moderate oven till brown. Eggs in a Nest