A laboratory manual of foods and cookery

i c. powdered sugar \ tsp. nutmeg Method : Cream butter, add sugar gradually, beating until light and creamy. Add flavoring. Chill thoroughly before serving. Sterling Sauce Ingredients : \ c. butter i tsp. vanilla or lemon i c. brown sugar or soft maple sugar 4 tbsp. cream Lemon Sauce Ingredients : 1 c. sugar 2 c. boiling water 2 tbsp. flour i lemon, juice and rind 2 tbsp. butter Method, : Mix sugar and flour, add water slowly and boil 15 minutes, stirring occasionally. When ready to serve, add butter and lemon. Cream Sauce Ingredients : i egg \ c. thick cream 1 c. powdered sugar \ c. milk | tsp. vanilla Method : Beat white of egg until stiff; add well-beaten yolk and sugar. Dilute cream with milk and whip. Combine mixtures and flavor. Vanilla Sauce Ingredients : 2 c. boiling water i c. butter \ tsp. salt i c. sugar 2 tbsp. cornstarch i egg i tsp. vanilla Method : Combine cornstarch and salt, mix with a little cold water, and add to the boiling water. Boil 5 minutes, stirring constantly. Cream the butter and sugar, add beaten egg and vanilla. Add to first mixture. Beat well. Sabayon Sauce Ingredients : grated rind and juice \ lemon \ c. sugar \ c. orange juice 2 eggs Method : Mix lemon, orange juice, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk or perforated spoon ; pour on to whites of eggs beaten stiff ; serve hot. FROZEN DESSERTS Frozen desserts may well be included more frequently in planning meals for the family dietary. They are refreshing, give a great opportunity for variety, and when made in the home are very economical. The selling price of commercial ice cream must be considerably higher than the cost of the ingredients because of the perishable nature of the product and the uncertainty of the demand. Homemade ice cream is therefore usually much cheaper than commercial - - with the added advantage of greater certainty as to the quality of the materials used. Ice cream is a fairly concentrated food material, while an ice is essentially a frozen beverage and is chiefly valuable for the fruit juices it contains. Frozen mixtures are cooling and refreshing, and when made in the home are economical desserts. 198. - - Freezing mixtures : The usual proportions of ice and salt for freezing mixtures are as follows : a. i part ice, i part salt b. 2 parts ice, i part salt c. 3 parts ice, i part salt d. 4 parts ice, i part salt Make each of these mixtures and determine as in a physics laboratory experiment the minimum temperature reached by each. 199. - - a. Prepare one recipe each of lemon ice, plain ice cream, and caramel cream. b. Divide each recipe into four equal parts, A, B, C, D. c. Freeze as follows ; record temperature of freezing mixtures throughout the experiment. Record temperature of frozen product. A. frozen by 198, a. B. frozen by 198, b. C. frozen by 198, c. D. frozen by 198, d. NOTE : In each case turn the freezer evenly and quickly until mixtures are frozen, or until you are satisfied mixtures will not freeze. d. Compare results. Note time of freezing, consistency of product, fineness of grain, flavor.