Foods, their selection and preparation

Puddings. In making a pudding the amount of starch can be varied according to the consistency desired. The standard pro¬ portions are 2 tablespoons starch (some pre¬ fer 1J), 2 tablespoons sugar, and \ teaspoon vanilla or j- J square of chocolate to each cup of milk. To prevent lumping, the starch grains should be separated by mixing with the sugar and with a small portion of the cold milk be¬ fore adding to the hot milk. Starch puddings flavored with vanilla are called "white pud¬ ding” or "blanc mange.” Cocoa and chocolate contain starch and will affect the consistency of the pudding, making it thicker. Consequently the amount of starch may need to be reduced. When chocolate is used it should be melted in the hot milk before the starch is added; when cocoa is substituted for chocolate it should be combined with the starch and sugar. The pudding mixture should be brought to a boil directly over the heat for two min¬ utes to gelatinize the starch and destroy its raw flavor. Longer cooking, 5 to 10 minutes in a double boiler, improves the flavor of the pudding. It should be kept closely covered to prevent evaporation. Any flavoring ex¬ tract should be added after the pudding has been cooked. White Sauces. White sauces are cooked mixtures of flour and milk, which have the consistency of cream. On this account they are sometimes called cream sauces. Some form of fat is added for flavor and richness. Proportions for White Sauces Flour Fat Milk Salt Thin white sauce . Standard . Medium thick . Thick . Tablespoons Tablespoons Cup Teaspoons [63] The typical medium white sauce is made with 2 tablespoons flour and 2 tablespoons fat to each cup of milk. The amount of flour is increased or decreased if a thicker or a thinner sauce is desired. A sauce of the con¬ sistency necessary to bind materials, as in preparing croquettes, contains at least 3 tablespoons of flour to each cup of liquid, while a thin sauce contains 1 tablespoon of flour. There are three methods of combining white sauces. In the first method, the milk and fat are heated in a double boiler, a small amount of the milk being reserved to sepa¬ rate the starch grains. This mixture of starch and cold milk is added, with constant stir¬ ring, to the hot milk. It is then placed over the fire for two minutes of boiling with con¬ stant stirring. In the second method, the starch and fat are rubbed together, added to the hot liquid, and the cooking is finished as above. In the third method, the fat is melted and the starch stirred into it, then the hot liquid is added, and the mixture stirred until it boils and thickens. The last method is used most frequently both because it is convenient and because heating the flour directly in the fat develops a desirable flavor in the sauce. White sauces are served over vegetables, either alone or in combination with cheese. They are used for creaming meats, poultry, and fish. All scalloped dishes make use of them and they are used in binding cro¬ quettes. They are also a base for many other sauces.