Lowney's cook book

Baked Caramel Custard No. i 1 cup sugar 1 teaspoon vanilla 4 egg yolks ^ cup sugar 2 cups milk \ teaspoon salt Caramelize the one cup of sugar. When a delicate brown color, pour into a well- buttered charlotte russe mold or into individual cups; set away to cool. Scald milk ; mix eggs, one fourth cup of sugar, and salt. ^ add milk; strain into mold on to cold caramel; add seasoning and bake the same as Baked Vanilla Custard. Unmold and serve with caramel sauce. Baked Caramel Custard No. 2 3 cups milk I teaspoon salt f cups sugar 1 teaspoon vanilla 4 eggs Scald milk ; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like Baked Vanilla Custard. Unmold and serve with caramel sauce. This rule may be made with three eggs, but will be less rich and will break when unmolded. Floating Island Follow rule for Soft Custard; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff. The meringue may be first poached in water in spoonfuls, then dropped on top of custard ; or may be placed there without being poached, and teaspoons of currant jelly placed on top of each island. Strawberry Floating Island Make the same as Floating Island and add to the meringue the sweetened juice of two cups of strawberries. Irish Moss Blanc Mange 4 cups milk ^ teaspoon salt 2 tablespoons sugar { cup Irish moss 1 teaspoon vanilla Soak the moss ; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove 200 lowney's cook book moss without pressing bag ; add other ingredients, strain into wet molds, chill, and serve. Chocolate Irish Moss Blanc Mange See Chocolate Blanc Mange No. 2. Coffee Irish Moss Blanc Mange Use recipe for Irish Moss Blanc Mange, and flavor with two teaspoons coffee extract. Cornstarch Pudding No. i 2 cups milk 3 tablespoons sugar 4 tablespoons cornstarch 3 egg whites i teaspoon vanilla Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly, until it thickens ; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve. Cornstarch Pudding No. 2 Follow recipe for Cornstarch Pudding No. 1, substituting three egg yolks for three egg whites. Fruit Cornstarch Pudding Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding. Cocoanut Cornstarch Mold Add one cup of shredded cocoanut to Cornstarch Pudding No. 1, and serve with custard sauce. Pineapple Cornstarch Mold Add one can pineapple to Cornstarch Pudding No. 1, and serve with custard sauce. Tapioca Cream 3 tablespoons pearl tapioca | cup sugar 2 cups milk i teaspoon salt 2 egg yolks 2 egg whites J teaspoon vanilla Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightlv, add stiffly beaten whites. Cool, flavor, and serve. Tapioca Pudding Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream. Apple Tapioca No. i I cup pearl tapioca 8 apples