A laboratory manual of foods and cookery

b. Continue heating B in saucepan and allow milk to boil. Compare result with that in a. How do you account for the difference in appearance, consistency, and difficulty in mastication? Absorption of Odors 112. - - Allow samples of butter, cream, sweet milk, and sour milk to stand in a compartment by themselves in the refrigerator. Arrange corresponding samples in a compartment already containing cooked onions or cooked cauliflower. Allow each to stand i day. Note taste and odor of each. 113. - - Put I tsp. of kerosene into a pitcher. Allow to stand i hour. Wash the pitcher thoroughly. Turn in i c. sweet milk. Allow this to stand i hour. Note taste and odor. MILK DESSERTS Junkets INGREDIENTS PLAIN COFFEE CHOCOLATE Milk i qt. i qt. and i c i qt (i oz chocolate Sugar 1½ tsp. 3 tbSD. boiled coffee or 2 tbsp. cocoaboil 5 min. with \ c. of the qt.) ^c Vanilla i tsp 2 tbsp. i tsp Tablet Cold water i tbsp. i tbsp i tbsp General Method: Dissolve tablet in cold water. Heat milk to lukewarm temperature in a double boiler. Add sugar and stir until dissolved. Add dissolved tablet and pour into serving glasses. Let stand at room temperature until firm. Place in refrigerator until ready to serve. Garnish with whipped cream or fruit. MILK AND EGG DESSERTS Custards General Rules: Scald the milk in a double boiler. Beat eggs slightly, add sugar and salt and the scalded milk gradually. A moderate temperature is necessary in cooking custards to prevent curdling. Cool cup custards before turning out. Soft Custards Cook custard in double boiler, stirring constantly until mixture coats the spoon. Strain. Cool and flavor. Baked Custards Strain uncooked custard into cups previously wet with cold water. Place in pan of hot water in moderate oven until firm. TEST : A silver knife inserted in custard will come out clean when custard is firm enough. Steamed Custards Place cups in a steamer or in pan of boiling water. Place towel under cover to absorb moisture. Caramel Ingredients : i c. sugar | c. boiling water Method : Melt sugar in iron pan over a low flame. Move gently with a knife and occasionally change position of pan to prevent burning the sugar. When the sugar has melted to a brown sirup, add the boiling water and simmer a little longer. Strain. Caramel Custard I Prepare caramel and add it to the scalded milk. NOTE : The caramel is in the custard. Caramel Custard II Prepare caramel and divide it equally among the custard cups. Place a spoon in the cup and pour the custard slowly down it. This keeps the two from mixing. NOTE : The caramel is a sauce for the custard, when turned out. Custard Ingredients : 1 pt. milk 4 tbsp. sugar 2 eggs or 4 yolks | tsp. salt \ tsp. vanilla Chocolate Custard | oz. chocolate to i pt. milk Melt chocolate in a double boiler and add the scalded milk to it a teaspoonful at a time until smooth. The remainder may be added rapidly. NOTE : Follow directions carefully so the chocolate will not separate. VARIATIONS Floating Island Soft custard served in glasses with meringue on top. Garnish with jellies or cherries. Tapioca or Rice Custard Ingredients : | c. rice or pearl tapioca f c. sugar 2 c. milk | tsp. salt