2 eggs i tsp. vanilla✪ Tapioca or Rice Custard Method : Cook soaked tapioca or rice in the scalded milk. Proceed as for plain custard. a. Cook in double boiler as a soft custard. b. Bake in buttered pudding dish as a baked custard. Bread Puddings Soak stale bread crumbs from inside of loaf in scalded milk 30 min- utes. Prepare custard with other ingredients. Bake in buttered pudding dish as a baked custard. Save whites of eggs for a meringue. Bread Pudding Ingredients : 2 c. crumbs \ tsp. salt i qt. milk 2 eggs \ c. sugar grated nutmeg i c. raisins or currants 92 LABORATORY MANUAL OF FOODS AND COOKERY Queen of Puddings Spread a baked bread pudding with jam or jelly before placing meringue on top. Ingredients : Chocolate Bread Pudding 2 oz. chocolate i tsp. vanilla and ingredients for plain Bread Pudding FOOD VALUES Baked Custard w a M S <« 2 « tn i » VI •J w 0 •s rt gCJ tn |3 5 Cu f> m MATERIAL p 01 §1 g9 O >-i H g ° s s 2 jsi o 3 H O ^ t/3 C o c z c B*i §i >s ^^ 1° MO go H < r<_oO C/J - - _ L_^ _ o uO O J§ ^* P-I « CJ ^"rt a"rt •< CJ PH O u ^ Milk . . . 2 C. 443-2 14.62 17-7 22.16 306 -045 •70 .92 .OOI Eggs . . . 2 98.1 13-14 10.3 145 .06 .087 •348 .OO27 Sugar . 4 tbsp. 51.2 51-2 2O .OO7 Salt . . . ii tsp. Nutmeg . Jtsp. Total, cooked 4ic. 574-3 27.76 28.02 73.36 471 .112 .787 1.268 .0037 loo-Calorie Portion I C. 1 20. 6 5.82 5-8 15-4 IOO .023 .165 .266 .0007 Rice Pudding with Eggs Cooked rice . 1 r 2 C- 96.8 2.71 .IO 23.62 1 06 .0048 .003 .06 .0003 Milk . . . i r 2 C- in. 7 3-67 4.46 5-58 77 .Oil .177 .234 .0002 Egg ... 1 2 28.5 3.82 2.99 42 .016 .025 .1 .0008 Sugar . i tbsp. 13-8 13-8 55 .002 Vanilla . . |tsp. 13- .0022 Total, cooked I C. 214.9 IO.2 7-55 43 280 .036 .205 -394 .0013 zoo-Calorie Portion tc. 76.49 3.06 2.26 12.9 IOO .01 .006 .Oil .0003 MILK, CREAM, AND BUTTER 93 REFERENCES Milk ATWATER. Milk as Food. United States Department of Agricul- ture, Farmers' Bulletin 74 (1904). BUCHANAN. Household Bacteriology. CONN. Bacteria in Milk and its Products. CUNNINGHAM. The Production of Clean Milk. Ohio State Univer- sity, Agricultural College, Farmers' Reading Course (1913). ECKLES. Dairy Cattle and Milk Production. FARRINGTON and WOLL. Testing Milk and its Products. GUTHRIE. Cream Separation. Cornell Reading Courses. Dairy- ing Series No. 5 (1915). HARCOURT. Food Value of Milk and its Products. Ontario Agri- cultural College. Toronto (1914). KELLY. Medical Milk Commissions and Certified Milk. United States Department of Agriculture, Bureau of Animal Industry, No. i (1913). LAWSON. Inexpensive Aids in Producing Sanitary Milk. The Mary- land Agricultural Experiment Station, Bulletin 181 (1914). LEACH. Food Inspection and Analysis. MILNER. The Use of Milk as Food. United States Department of Agriculture, Farmers' Bulletin 363 (1911). PEARSON. Facts about Milk. United States Agricultural Depart- ment, Farmers' Bulletin 42 (1906). ROGERS. Bacteria in Milk. United States Department of Agri- culture, Farmers' Bulletin 490 (1912).

AI-modernized reading of the original text

2 eggs i tsp. vanilla Method : Cook soaked tapioca or rice in the scalded milk. Proceed as for plain custard. a. Cook in double boiler as a soft custard. b. Bake in buttered pudding dish as a baked custard. Bread Puddings Soak stale bread crumbs from inside of loaf in scalded milk 30 minutes. Prepare custard with other ingredients. Bake in buttered pudding dish as a baked custard. Save whites of eggs for a meringue. Bread Pudding Ingredients : 2 c. crumbs \ tsp. salt i qt. milk 2 eggs \ c. sugar grated nutmeg i c. raisins or currants Queen of Puddings Spread a baked bread pudding with jam or jelly before placing meringue on top. Ingredients : Chocolate Bread Pudding 2 oz. chocolate i tsp. vanilla and ingredients for plain Bread Pudding [illustration: Baked Custard nutritional table] Milk . . . 2 C. 443-2 14.62 17-7 22.16 -045 •70 .92 .OOI Eggs . . . 98.1 13-14 10.3 .06 .087 •348 .OO27 Sugar . 4 tbsp. 51.2 51-2 2O .OO7 Salt . . . ii tsp. Nutmeg . Jtsp. Total, cooked 574-3 27.76 28.02 73.36 .112 .787 1.268 .0037 loo-Calorie Portion I C. 1 20. 6 5.82 5-8 15-4 IOO .023 .165 .266 .0007 Rice Pudding with Eggs Cooked rice . 1 r 2 C- 96.8 2.71 .IO 23.62 1 06 .0048 .003 .06 .0003 Milk . . . i r 2 Cin. 7 3-67 4.46 5-58 .Oil .177 .234 .0002 Egg ... 28.5 3.82 2.99 .016 .025 .1 .0008 Sugar . i tbsp. 13-8 13-8 .002 Vanilla . . |tsp. .0022 Total, cooked I C. 214.9 IO.2 7-55 .036 .205 -394 .0013 zoo-Calorie Portion tc. 76.49 3.06 2.26 12.9 IOO .01 .006 .Oil .0003 Milk ATWATER. Milk as Food. United States Department of Agriculture, Farmers' Bulletin 74 (1904). BUCHANAN. Household Bacteriology. CONN. Bacteria in Milk and its Products. CUNNINGHAM. The Production of Clean Milk. Ohio State University, Agricultural College, Farmers' Reading Course (1913). ECKLES. Dairy Cattle and Milk Production. FARRINGTON and WOLL. Testing Milk and its Products. GUTHRIE. Cream Separation. Cornell Reading Courses. Dairying Series No. 5 (1915). HARCOURT. Food Value of Milk and its Products. Ontario Agricultural College. Toronto (1914). KELLY. Medical Milk Commissions and Certified Milk. United States Department of Agriculture, Bureau of Animal Industry, No. i (1913). LAWSON. Inexpensive Aids in Producing Sanitary Milk. The Maryland Agricultural Experiment Station, Bulletin 181 (1914). LEACH. Food Inspection and Analysis. MILNER. The Use of Milk as Food. United States Department of Agriculture, Farmers' Bulletin 363 (1911). PEARSON. Facts about Milk. United States Agricultural Department, Farmers' Bulletin 42 (1906). ROGERS. Bacteria in Milk. United States Department of Agriculture, Farmers' Bulletin 490 (1912).

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A laboratory manual of foods and cookery