Domestic science, principles and application

6 tbsp. grated chocolate Pinch of salt ]/2 tsp. vanilla Method. — Boil sugar and water 4 to 5 minutes to make a sirup. Mix chocolate, starch, and H cup cold water; add the salt, then the hot sirup, and cook 3 minutes. Flavor, and serve hot. COLD DESSERTS General review. 1. Floating Island 13^ c. scalding milk 3^ tsp. salt 3 eggs (yolks) 3 egg whites 3^ c. sugar y^ tsp. vanilla Method. — Scald the milk, beat the whites until stiff and dry. Fold in 2 tbsp. sugar, and carefully cook whites in the hot milk 2 or 3 minutes. Remove them with a large spoon to a serving dish. Make a custard of the other ingredients, the same as boiled custard. Cook until it coats the spoon. Remove at once, add the flavoring, and pour around the cooked whites. Serve cold. {Basis for 2 girls, }/^ rule.) 2. Chocolate Cream Pudding 2 c. scalded milk 3^ c. cold milk 5 tbsp. cornstarch 13^ sq. Baker's chocolate }/2 c. sugar 3 tbsp. hot water 14 tsp. salt Whites 3 eggs 1 tsp. vanilla Method. — Mix the cornstarch, sugar, and salt, add the cold milk, stir thoroughly, and then add to the scalded milk. Cook in a double boiler 8 to 10 minutes, stirring constantly until custard thickens. Melt the chocolate in the hot water, stir until smooth, and then add to the mixture. Add the stiffly beaten whites and vanilla. Mold, chill, and serve. {Basis for 2, 3i rule.) (280) COLD DESSERTS 281 3. Prune Whip 2 c. prunes 3^ c. sugar 2 egg whites 1 tsp. lemon juice Method. — Pick over and wash the prunes well, and let soak several hours in cold water to cover them. Cook in the same water until soft, remove the stones and rub the prunes through a strainer. Add the sugar, and cook 5 minutes to the consistency of marmalade. Beat the whites until stiff, add the prune mixture when cold, together with the lemon juice. Pile lightly in a buttered pudding dish and bake in a slow oven about 15 or 20 minutes. Serve cold with a boiled custard. {Basis Jor 2 girls, Y^ rule.) SANDWICHES Sandwiches form the basis of most lunches, whether it is the simple lunch put up for the school girl or the more elaborate picnic basket. Materials for Sandwiches. — Bread to cut well must be at least a day old, when it makes the best sandwiches. Some delicious sandwiches, however, may be made with new bread. The kinds of bread used are white, brown, rye, whole wheat, corn or nut bread, or a combination of two or more. The butter, to spread more easily and evenly, must be creamed, as in cake-making. The fillings used determine the kind of sandwich, and a great variety is made from cooked (warm or cold) meat, fish, fresh greens, eggs, nuts, cheese, fruits, pickles, and jellies. Mayonnaise and cooked salad dressings are used to combine many of the materials used for fillings. Shapes. — Sandwiches are made in a variety of shapes and cut very thin. Those made for picnics or a child's lunch are best made of bread cut about 34 inch thick and cut in squares, triangles, oblongs, or circles, with substantial fillings. For afternoon teas, slices of bread are cut not over ]/^ inch thick with a sharp knife, and the slices are then cut into different shapes with fancy cutters. The sweet fillings, like jellies and marmalades, are best adapted to serve at small teas.