3. Use 1 egg, 1 cup of distilled water, 2 tablespoons of sugar. Bake until
the temperature at which D2 sets is reached. Remove from the oven and
add Yi teaspoon of calcium lactate that has been moistened in a tablespoon
of distilled water. Stir. What happens?
4. To 1 egg, 1 cup of distilled water, 2 tablespoons of sugar, add about 1/16
teaspoon or less of aluminum or ferric chloride. Mix the ferric or aluminum
chloride with the distilled water ; then add the beaten egg and the sugar. What
happens when the egg is stirred in the mixture? Continue stirring for a few
seconds.
5. Repeat El, but add ^ teaspoon of aluminum or ferric chloride. Does the
custard coagulate during cooking? Test the custards with litmus paper.
6. To 1 egg, 1 cup of distilled water, and 2 tablespoons of sugar, add 34
teaspoon of salt.
7. Repeat E6, but omit the salt and add Yz teaspoon of a milk-salt mixture
used in feeding rats.
8. To 1 egg, 1 cup of distilled water, and 2 tablespoons of sugar, add ^
teaspoon of lemon juice.
9. To 1 egg, 1 cup of distilled water, and 2 tablespoons of sugar, add 1
teaspoon of lemon juice.
F. To determine the effect of beating on thickening power of the egg.
1. Use 2Y2 eggs. Beat in a bowl either by hand or with an electric mixer
until the yolks and whites are well blended. Weigh out 48 grams and combine
with 1 cup of milk and 2 tablespoons of sugar.
2. Beat the egg remaining from part Fl until thoroughly beaten. The egg
can be beaten as long a period as desired. Weigh 48 grams of the egg. Discard
the remaining egg. Combine the 48 grams with 1 cup of milk and 2 table-
spoons of sugar. If the egg was beaten with an electric mixer, put milk in the
mixer bowl and combine with the mixer. Does the egg tend to float on top
of the milk? Bake according to directions under B.
3. Beat 1 egg slightly, so that the yolk and white are not well blended. Add
to 1 cup of milk and 2 tablespoons of sugar.
What is the effect of increasing the egg upon temperature of coagulation?
Of varying the proportion of sugar? Does the distilled-water custard set?
What is the effect of adding calcium lactate? Salt? What is the reaction of
the custard containing the small proportion of aluminum or ferric chloride?
The one with the larger proportion? Does either set? Unless the proportion
of ferric or aluminum chloride is small enough, E4 may not set.
Time of
cooking
Coagulation
temperature
Texture
Fh
Comments
Results and conclusions.
G. Soft custards.
The series under C and D may be repeated and cooked as soft custards,
or the baked custards may be omitted and the soft custards prepared instead.
Prepare once the recipe and follow directions under A for cooking.
382
EGG COOKERY
Salad Dressings
Experiment 65.
To determine the effect of acid upon coagulation of egg in cooked salad
dressings.
Recipe :
Egg yolks 4 72.0 grams
Sugar y2 tablespoon 6.2 grams
Liquid total 1 cup 240.0 grams
Mustard >^ teaspoon
Salt yi teaspoon
A. Cook in a double boiler. Follow directions under Experiment 64A for
cooking. It is not necessary to cook as slowly as under Experiment 64A,
but the time for each degree rise in temperature should be the same in all the
experiments.
Remove portions of the salad dressing at the following temperatures:
76°, 78°, 80°, 82°, 85°, and 92°C. Note the temperature when the salad
dressing coats the spoon,
Page 309
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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3. Use 1 egg, 1 cup of distilled water, 2 tablespoons of sugar. Bake until
the temperature at which D2 sets is reached. Remove from the oven and
add Yi teaspoon of calcium lactate that has been moistened in a tablespoon
of distilled water. Stir. What happens?
4. To 1 egg, 1 cup of distilled water, 2 tablespoons of sugar, add about 1/16
teaspoon or less of aluminum or ferric chloride. Mix the ferric or aluminum
chloride with the distilled water ; then add the beaten egg and the sugar. What
happens when the egg is stirred in the mixture? Continue stirring for a few
seconds.
5. Repeat El, but add ^ teaspoon of aluminum or ferric chloride. Does the
custard coagulate during cooking? Test the custards with litmus paper.
6. To 1 egg, 1 cup of distilled water, and 2 tablespoons of sugar, add 34
teaspoon of salt.
7. Repeat E6, but omit the salt and add Yz teaspoon of a milk-salt mixture
used in feeding rats.
8. To 1 egg, 1 cup of distilled water, and 2 tablespoons of sugar, add ^
teaspoon of lemon juice.
9. To 1 egg, 1 cup of distilled water, and 2 tablespoons of sugar, add 1
teaspoon of lemon juice.
F. To determine the effect of beating on thickening power of the egg.
1. Use 2Y2 eggs. Beat in a bowl either by hand or with an electric mixer
until the yolks and whites are well blended. Weigh out 48 grams and combine
with 1 cup of milk and 2 tablespoons of sugar.
2. Beat the egg remaining from part Fl until thoroughly beaten. The egg
can be beaten as long a period as desired. Weigh 48 grams of the egg. Discard
the remaining egg. Combine the 48 grams with 1 cup of milk and 2 table-
spoons of sugar. If the egg was beaten with an electric mixer, put milk in the
mixer bowl and combine with the mixer. Does the egg tend to float on top
of the milk? Bake according to directions under B.
3. Beat 1 egg slightly, so that the yolk and white are not well blended. Add
to 1 cup of milk and 2 tablespoons of sugar.
What is the effect of increasing the egg upon temperature of coagulation?
Of varying the proportion of sugar? Does the distilled-water custard set?
What is the effect of adding calcium lactate? Salt? What is the reaction of
the custard containing the small proportion of aluminum or ferric chloride?
The one with the larger proportion? Does either set? Unless the proportion
of ferric or aluminum chloride is small enough, E4 may not set.
Time of
cooking
Coagulation
temperature
Texture
Fh
Comments
Results and conclusions.
G. Soft custards.
The series under C and D may be repeated and cooked as soft custards,
or the baked custards may be omitted and the soft custards prepared instead.
Prepare once the recipe and follow directions under A for cooking.
382
EGG COOKERY
Salad Dressings
Experiment 65.
To determine the effect of acid upon coagulation of egg in cooked salad
dressings.
Recipe :
Egg yolks 4 72.0 grams
Sugar y2 tablespoon 6.2 grams
Liquid total 1 cup 240.0 grams
Mustard >^ teaspoon
Salt yi teaspoon
A. Cook in a double boiler. Follow directions under Experiment 64A for
cooking. It is not necessary to cook as slowly as under Experiment 64A,
but the time for each degree rise in temperature should be the same in all the
experiments.
Remove portions of the salad dressing at the following temperatures:
76°, 78°, 80°, 82°, 85°, and 92°C. Note the temperature when the salad
dressing coats the spoon,