A handbook of home economics

and stir over a slow fire until it begins to set. Remove from fire and cook over hot water until firm, but not hard. Serve at once on slices of buttered toast. Light Omelet 2 eggs. y% tsp. salt. 1 tsp. butter. 1 spk. pepper. 2 tbsp. water. Separate yolk from white of eggs. Beat yolks until light and creamy, add salt, pepper, and water. Beat whites until stiff, cut, and fold them into the yolks. Heat omelet pan, and butter sides and bottom. Turn in the mixture, spread evenly, place where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When omelet is well risen and delicately browned underneath, place pan on oven grate to finish cooking. Fold and turn upon a hot platter. French Omelet 3 eggs. y^ tsp. salt. 1 spk. pepper. Beat the eggs, with the seasoning, just enough to break the yolks. Melt 1/2 tsp. butter in a frying-pan. Turn in the egg mixture, and with a fork lift the cooked portions of the egg, allowing the liquid on top to run down underneath. When the egg is cooked, but still quite soft on top, slip the knife underneath and roll the omelet to the center. Let it cook for a moment, then turn upon a hot platter. Serve at once. Estimate cost of each recipe and note the number of people it will serve. Egg Vermicelli Y^ tbsp. butter. % tsp. salt. 2]/2 tbsp. flour. 1 spk. pepper. 1J^ c. milk. 4 to 6 slices toasted bread. 3 hard-cooked eggs. Make a white sauce of the first five ingredients. Chop the whites of the eggs, add to the white sauce, and pour over the toasted bread. Press the yolks through a strainer and sprinkle over the top. General Rules for Custards When using milk and eggs together in cooking, cook them at a low temperature. Soft custards should be cooked in a double boiler. Baked custards should be set in a pan of hot water while baking. When putting hot milk and cold egg together, pour the milk on the egg very slowly, while stirring. Stir a soft custard all the time while cooking, and when done take out of the hot water immediately. Should the custard curdle, place the saucepan in cold water and beat the custard with a Dover egg-beater. A soft custard is done when it forms a coating on a spoon. A baked custard is done when a silver knife inserted in the custard comes out clean. Custard Sauce c. milk. Y% tsp. salt. Yolks of 2 eggs. J^ tsp. vanilla. J4 c. sugar. Heat the milk in a double boiler. Beat the egg yolk slightly, add the sugar and salt. Pour the hot milk over this mixture, stirring until the egg is all removed from the sides of the bowl. Return to the double boiler, and cook until a coating is formed. Strain the custard and, when cool, flavor. Three egg yolks must be used if the custard is not to be used as a sauce. Baked Custards 2 c. milk. J4 c- sugar. 3 eggs. y% tsp. salt. 1 tsp. vanilla or a little grated nutmeg. Beat the eggs and sugar together until light. Add milk and vanilla. Pour into buttered custard cups. Stand in pan of hot water. Bake in oven until custards are firm in the middle. Turn out when cold. Estimate cost of the egg vermicelli. How could you turn the plain baked custard into a caramel custard? When should custard desserts be served? MILK Signs of Good Milk