Domestic science, principles and application

3. Caramel Custard 4 c. scalded milk 1 tsp. vanilla 4 eggs or 6 yolks 1 c. sugar Method. — Melt the sugar to a light brown sirup in a saucepan over a hot fire. Add the scalded milk very gradually and cook until free from lumps. Pour this gradually into the slightly-beaten eggs. Add the flavoring and bake as in Baked Custard. {Basis for 2 girls, yi rule.) 4. Chocolate Custard 2 c. milk 3^ sq. Baker's chocolate 3 eggs 2 tbsp. water 3^^ c. sugar ^ 3^ tsp. vanilla Pinch of salt Method. — Scald the milk. Melt the chocolate, add half the sugar and the water, and cook until smooth. Pour the scalded milk into the chocolate mixture and stir until it is smooth. Add the eggs slightly beaten, the remainder of the sugar, and the salt. Strain into buttered molds and bake the same as Baked Custard. Whipped cream or a meringue is nice added to the top. 5. Custard Souffle 2 tbsp. butter 1 c. milk 2 tbsp. flour 4 eggs 2 tbsp. sugar Fresh or preserved fruit (Peaches or apricots are best) Method. — Scald the milk in a double boiler. Stir the flour and the butter together, add the scalded milk grad- PROTEIN- MILK 91 ually, and cook 5 minutes, stirring constantly. Beat the egg yolks and add the sugar ; then add to the milk. Set the mixture away to cool. When cool add the stiffly beaten whites of eggs, pour into a buttered baking dish, and bake 30 minutes. Serve at once. Fresh or preserved fruit is very good with this, and is added in a layer at the bottom of the dish and the custard souffle poured over it. The chief products derived from milk are cream, butter, and cheese. CREAM Separation of Cream. — Formerly milk was allowed to stand in pans or cans and the cream skimmed off by hand. Now the cream separator is used everywhere to separate cream from milk. In this machine the fresh milk is made to revolve very rapidly, causing the heavier parts to be thrown outward and the cream to be crowded to the center. The skim milk passes off through one spout and the cream through another. Standard Cream. — Cream is required by law to contain at least 18 per cent butter fat. The amount of fat may vary from 10 to 40 per cent or more. The value of cream, of course, is directly in proportion to the amount of fat it contains, other factors, like cleanliness, being the same. Whipping cream is best when it contains 25 per cent or more of fat and is from 12 to 24 hours old. Pasteurized cream and separator cream will whip readily if it is at first kept cold, down to about 30° F., for about two hours. Skim Milk. — After the cream is removed from milk, what remains is skim milk. It contains about 4 per cent of protein and nearly 5 per cent milk sugar, which makes it a cheap, nutritious food. It should sell for about half the price of whole milk. Where whole milk is purchased, the cream may be removed for separate use and the skim milk used in cooking, since fat in some other form is usually added to a cooked (92) dish. This decreases the cost of milk and does not affect the flavor of the dish; and cream is quite an expensive food. Skim milk may be used for cream soups, white sauces, cakes, etc., in place of whole milk. BUTTER