To make up for the lack of richness when
egg yolk is decreased, butter or margarine
usually is added to a French custard. In a
cheap custard this may be omitted. The
following recipe gives basic proportions for a
thin French custard: 2 tablespoons butter
or margarine, 2 tablespoons flour or one of
cornstarch, 4 cups milk, \ cup sugar, 5 tea¬
spoon salt, 4 yolks or 2 whole eggs slightly
beaten, 1 teaspoon vanilla, and a dash of
cinnamon or nutmeg, if desired✪ Thin French Custard.
OTHER USES OF EGGS
There are many other uses for eggs in food
preparation than those discussed in this chap¬
ter. The use of egg as an emulsifying agent
is considered in the chapter on "Salads and
Salad Dressing.” The use of egg in flour mix¬
tures is discussed in the chapter on "Batters
and Doughs.” Egg as a binding material is
considered in connection with the frying of
croquettes on page 146. Eggs in pie fillings
and as an essential ingredient for meringues
are discussed in the chapter on "Pies and
Other Pastries.”
SELECTED REFERENCES
Halliday Evelyn G., and Noble, Isobel T. Hows
and Whys of Cooking, 3d ed., Chap. V. University
of Chicago Press, Chicago, 1946.
Lowe, Belle. Experimental Cookery , 3d ed., Chap.
XI. John Wiley & Sons, Inc., New York, 1943.
Poultry and Egg National Board. Dried Eggs. Also
Teacher’s Commentary and Movie, How to Coo\
Eggs. 308 W. Washington St., Chicago, 1946.
Poultry and Egg Specialists, Eggs and Egg Production ,
Circular No. 583, 1941, and Know the Eggs You
Buy (chart), United States Department of Agri¬
culture, Washington, D.C., 1949.
VIII * Milk and Milk Cookery
Milk is the food which mammals produce
to feed their young during the period imme¬
diately after birth, when growth is most rapid.
It must supply body-building materials com¬
bined with sufficient energy-yielding nutri¬
ents to keep the young animals warm and
furnish the energy for their activity. A study
of the composition of milk of different
species (see Table XXIV) shows a close re¬
lationship between the time required for the
young animal to double in weight and the
amount of tissue-forming foods found in
milk. The following discussion is limited to
cow’s milk.
PHYSICAL FORM
In the fresh state milk is a yellowish-white
opaque liquid. If allowed to stand, it sepa¬
rates into two layers. The upper layer, or
cream, contains the milk fat. The fat-soluble
vitamins are in this portion. The heavier
layer contains the proteins, milk sugar, min¬
erals, and the water-soluble vitamins. This
portion is white or bluish-white in color.
When separated from the cream it is known
as skim milk. Skim milk contains in solution
the nonfat milk solids.
Milk is heavier than water. Its specific
gravity varies from 1.027 to 1.040. Cream,
because of the high fat content, has a lower
specific gravity than whole milk; so it rises
to the top and can be removed by skimming.
Page 104 · 1 recipe record on this page
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
To make up for the lack of richness when egg yolk is decreased, butter or margarine usually is added to a French custard. In a cheap custard this may be omitted. The following recipe gives basic proportions for a thin French custard: 2 tablespoons butter or margarine, 2 tablespoons flour or one of cornstarch, 4 cups milk, \ cup sugar, 5 tea¬ spoon salt, 4 yolks or 2 whole eggs slightly beaten, 1 teaspoon vanilla, and a dash of cinnamon or nutmeg, if desired.
OTHER USES OF EGGS
There are many other uses for eggs in food preparation than those discussed in this chap¬ ter. The use of egg as an emulsifying agent is considered in the chapter on "Salads and Salad Dressing.” The use of egg in flour mix¬ tures is discussed in the chapter on "Batters and Doughs.” Egg as a binding material is considered in connection with the frying of croquettes on page 146. Eggs in pie fillings and as an essential ingredient for meringues are discussed in the chapter on "Pies and Other Pastries.”
Halliday Evelyn G., and Noble, Isobel T. Hows and Whys of Cooking, 3d ed., Chap. V. University of Chicago Press, Chicago, 1946.
Lowe, Belle. Experimental Cookery , 3d ed., Chap.
XI. John Wiley & Sons, Inc., New York, 1943. Poultry and Egg National Board. Dried Eggs. Also Teacher’s Commentary and Movie, How to Cook Eggs. 308 W. Washington St., Chicago, 1946. Poultry and Egg Specialists, Eggs and Egg Production , Circular No. 583, 1941, and Know the Eggs You Buy (chart), United States Department of Agri¬ culture, Washington, D.C., 1949.
VIII * Milk and Milk Cookery
Milk is the food which mammals produce to feed their young during the period imme¬ diately after birth, when growth is most rapid. It must supply body-building materials com¬ bined with sufficient energy-yielding nutri¬ ents to keep the young animals warm and furnish the energy for their activity. A study of the composition of milk of different species (see Table XXIV) shows a close re¬ lationship between the time required for the young animal to double in weight and the amount of tissue-forming foods found in milk. The following discussion is limited to cow’s milk.
PHYSICAL FORM
In the fresh state milk is a yellowish-white opaque liquid. If allowed to stand, it sepa¬ rates into two layers. The upper layer, or cream, contains the milk fat. The fat-soluble vitamins are in this portion. The heavier layer contains the proteins, milk sugar, min¬ erals, and the water-soluble vitamins. This portion is white or bluish-white in color. When separated from the cream it is known as skim milk. Skim milk contains in solution the nonfat milk solids.
Milk is heavier than water. Its specific gravity varies from 1.027 to 1.040. Cream, because of the high fat content, has a lower specific gravity than whole milk; so it rises to the top and can be removed by skimming.
Records on this page
Thin French Custard