A slightly higher temperature may be
used for mock sponge cake than for true
sponge cake, 350° F. for 30 minutes, or until
the cake springs back when touched with
the finger.
CUSTARDS
Custards are another group of egg dishes.
The egg serves as a thickening agent. The
name "custard” is given to any mixture
thickened with egg. The liquid used in
making custard is usually milk, though other
liquids are sometimes used. The use of
starch for thickening has been considered in
Chapter IV.
Kinds of Custards. Custards are classified,
according to their consistency and method of
cooking, as soft custards and baked custards.
Soft custards are sometimes miscalled "boiled
custards,” but a custard never should be
boiled. The consistency depends upon the
proportion of egg to liquid and the method
Handle Baked Cakes with Care • {Left) Let cool in pan; then loosen the cake and
remove carefully; {Right) in serving never cut a sponge cake but gently separate
the slices with two forks
Courtesy General Foods Corporatioi
Ingredients and Uses
Soft Custards
Baked Custards
Milk .
Eggs .
Thin
1 quart
2 to 3 whole or 4 to
Thic\
1 quart
4 to 6 whole or 8 to
1 quart
4 to 6 whole or 8 to
6 yolks or 4 to 6
whites
12 yolks or 8 to
12 whites
12 yolks or 8 to
12 whites
Table XXIII •
Sugar (may vary) . . .
2 cup
i cup
0 to ^ cup
Basic Proportions
for Custards
Salt .
Flavoring, if desired . .
5 teaspoon
1 teaspoon vanilla
f teaspoon
1 teaspoon vanilla
f teaspoon
1 teaspoon vanilla,
if desired
Cinnamon or nutmeg, if
desired
Uses .
1. Sauces for cakes,
Serve alone as des-
1. Serve alone.
fruit, etc.
sert.
2. Pies
2. Basis for eggnog,
frozen custards,
3. Corn pudding
etc.
of cooking. Either the yolk, the white, or
the whole egg may be used. The yolk gives
a smoother consistency, richer flavor, and
better color than the white alone.
Basic Proportions. The thickening power
of an egg yolk is approximately the same as
that of an egg white. The yolk is more con¬
centrated than the white, but the white is
larger than the yolk. Two egg yolks have
approximately the same thickening power
as one whole egg. A cup of yolks, however,
should make a thicker custard than a cup of
whites.
Soft Custards. Soft custards are made
of different consistencies, depending upon
their use. When a sauce is desired, one-half
of a whole egg or one yolk is minimum
thickening for each cup of liquid. For a soft
custard to be served alone (a thick custard),
twice this amount of egg is needed; a whole
egg or its equivalent to each cup of liquid is
the minimum.
Baked Custards. When the custard is
baked, the same amount of egg to a given
amount of milk is needed as in a thick soft
custard. The difference in the method of
cooking makes the difference in the con¬
sistency of these two custards.
Table XXIII gives basic proportions for
custards, with uses for each kind.
Methods of Preparing. For any custard,
the egg is beaten just enough to break it up.
If beaten enough to incorporate air, the egg
will float on top and not combine readily
with the liquid and thicken it. When sugar
is used, as it is in most cases, it is mixed with
the slightly beaten egg. This seems to help
make a smooth combination of the egg with
the hot milk. The salt also is added here.
Page 102
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A slightly higher temperature may be used for mock sponge cake than for true sponge cake, 350° F. for 30 minutes, or until the cake springs back when touched with the finger.
CUSTARDS
Custards are another group of egg dishes. The egg serves as a thickening agent. The name "custard” is given to any mixture thickened with egg. The liquid used in making custard is usually milk, though other liquids are sometimes used. The use of starch for thickening has been considered in Chapter IV.
Kinds of Custards. Custards are classified, according to their consistency and method of cooking, as soft custards and baked custards. Soft custards are sometimes miscalled "boiled custards,” but a custard never should be boiled. The consistency depends upon the proportion of egg to liquid and the method
Handle Baked Cakes with Care • {Left) Let cool in pan; then loosen the cake and remove carefully; {Right) in serving never cut a sponge cake but gently separate
the slices with two forks
Courtesy General Foods Corporation
Ingredients and Uses
Soft Custards
Baked Custards
Milk .
Eggs .
Thin
1 quart
2 to 3 whole or 4 to
Thick
1 quart
4 to 6 whole or 8 to
1 quart
4 to 6 whole or 8 to
6 yolks or 4 to 6 whites
12 yolks or 8 to 12 whites
12 yolks or 8 to
12 whites
Table XXIII •
Sugar (may vary) . . .
2 cup
i cup
0 to ^ cup
Basic Proportions for Custards
Salt .
Flavoring, if desired . .
5 teaspoon
1 teaspoon vanilla
f teaspoon
1 teaspoon vanilla
f teaspoon
1 teaspoon vanilla, if desired
Cinnamon or nutmeg, if desired
Uses .
1. Sauces for cakes,
Serve alone as des-
1. Serve alone.
fruit, etc.
sert.
2. Pies
2. Basis for eggnog, frozen custards,
3. Corn pudding
etc.
of cooking. Either the yolk, the white, or the whole egg may be used. The yolk gives a smoother consistency, richer flavor, and better color than the white alone.
Basic Proportions. The thickening power of an egg yolk is approximately the same as that of an egg white. The yolk is more concentrated than the white, but the white is larger than the yolk. Two egg yolks have approximately the same thickening power as one whole egg. A cup of yolks, however, should make a thicker custard than a cup of whites.
Soft Custards. Soft custards are made of different consistencies, depending upon their use. When a sauce is desired, one-half of a whole egg or one yolk is minimum thickening for each cup of liquid. For a soft custard to be served alone (a thick custard), twice this amount of egg is needed; a whole egg or its equivalent to each cup of liquid is the minimum.
Baked Custards. When the custard is baked, the same amount of egg to a given amount of milk is needed as in a thick soft custard. The difference in the method of cooking makes the difference in the con¬ sistency of these two custards.
Table XXIII gives basic proportions for custards, with uses for each kind.
Methods of Preparing. For any custard, the egg is beaten just enough to break it up. If beaten enough to incorporate air, the egg will float on top and not combine readily with the liquid and thicken it. When sugar is used, as it is in most cases, it is mixed with the slightly beaten egg. This seems to help make a smooth combination of the egg with the hot milk. The salt also is added here.