Foods and household management

Making desserts attractive. — This is done by serving hot desserts in a dish around which a napkin may be folded ; Cottrlay at Vept- i^ Foo<it and Cookery, reocAerj CoUrQe. Fia. 09. — A gelatin mold. and cold desserts, especially those made with gelatin, may be molded in some attractive form and garnished. Figure 69 shows a very simple gelatin dessert garnished with candied cherries and a little angelica, the stem of a plant which has been sugared, and the whole surrounded with whipped cream. Whipping the cream and putting it around the base takes only a few minutes. As in salad, the garnish should be eatable and easily prepared. 1. Boiled custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls Eggs 3 VanillA i teaspoonful Salt i teaspoonful Method. Put the milk, sugar, and salt in a double boiler to scald. Separate the eggs and set the whites in a cold place until wanted. Beat the yolks until lemon-colored. Pour a little of the scalded milk on the yolks of the eggs, stirring until well mixed. Set the double boiler back on the stove and pour the egg and milk mixture slowly into the rest of the scalded milk, stirring constantly until thickened enough to coat the spoon. Remove from the fire, add the flavoring, and turn into a dish to cool. Just before serving beat the whites to a very stiff froth and pile by spoonfuls on the custard. The whites may be sweetened with powdered sugar after beating if desired. Com starch may be used, and fewer eggs. 2. Baked custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls Salt i teaspoonful Eggs 2 Lemon or Vanilla i teaspoonful Method. Scald the milk, sugar, and salt together. Beat the eggs in a baking dish and pour the scalded milk over them. Add the flavoring and stir well. Set the baking dish in a pan of boiling water and bake in a moderate oven until a knife thrust into the custard will come out clean. Serve cold either plain, or with chocolate sauce. Nutmeg may be grated on top of the custard before baking, or caramel flavoring may be added in place of the vanilla. 3. Chocolate sauce. Ingredients. Chocolate 1 square Sugar i cup Boiling water J cup Cream J cup Method. Mix the chocolate, boiling water, and sugar together and . stir over the fire until smooth and thick. Add the cream and serve hot. 4. Caramel flavoring. Ingredients, Sugar 2 cups Boiling water 1 cup Method. Pour the sugar into a saucepan and stir over the fire until it becomes a thick brown sirup. Pour the boiling water on this and leave on the fire, stirring occasionally until the sugar is all dissolved. This may be bottled and kept for some time. 5. Shortcake. Ingredients. Flour 1 cup Baking powder 1 teaspoonful Salt i teaspoonful Butter 4 tablespoonfuls or One half butter and one half lard. Milk i cup Method.