Perhaps no better suggestions can be offered for the
treatment of obesity than those contained in an article
on the subject which recently appeared in one of the
daily papers of the metropolis. Although it is descrip-
tive of a system for reducing flesh, its principles are
sound and include all of those generally applied in over-
coming superabundant flesh. It says :
*' A German physician of note has invented a system
which reduces the flesh to any given weight, and that
with a minimum of exercise and little or no change in the
person's method of living. It is named after the inventor
and is known as the Schweninger system. By it Bis-
marck's weight was reduced nearly one hundred pounds
and his life saved. The ex-Chancellor was so pleased
with the treatment that he made the doctor a professor in
the University of Berlin, despite great opposition from
the faculty."
The American practitioner of the system who was inter-
viewed said :
" It is a fact that the rapid accumulation of fat is as
much a disease as any ailment to which the human sys-
tem is subject. To explain : We have recently heard
from Chicago of a young man who has lately been taking
on flesh at an alarming rate, although he has not eaten a
single thing. How do those who favor the starvation
CUSTARDS, CREAMS, AND GELATINE JELLIES.
"Custards for supper and an endless host of such lady-like lux-
uries."
Shelley.
BOILED OR SOFT CUSTARD.
One pint of milk.
Three eggs (yolks).
Three table-spoonfuls of sugar.
One-quarter of a tea-spoonful of salt.
One tea-spoonful of vanilla✪ Boiled or Soft Custard.
A boiled custard is much smoother when made with
only the yolks of the eggs. If a quart of custard is
desired, five large eggs will be sufficient. Place all but
half a cupful of the milk on the fire in a double
boiler. Beat the yolks of the eggs thoroughly, and add
to them the half cupful of milk reserved. When the
milk on the fire boils, turn into it the egg mixture, add-
ing a little at a time, and stirring constantly. A boiled
custard requires careful watching to prevent it breaking.
The cook may readily discover when the milk is thick by
the manner in which the spoon goes through it. The
moment the custard has thickened remove it from the
fire. At no time does a custard require more than two
minute's boiling after the ego^s are added, and sometimes
31 481
482 riJE PATTERN COOK-BOOK.
it will thicken in one minute, especially if the eggs are
particularly nice and fresh. On taking the custard from
the fire add the salt and seasoning, and set it away to
cool.
Many cooks direct the mixing of the yolks with the
sugar only and adding them to the boiling milk in this
way; but the writer has never found this a success, as
the yolks grain and the custard does not become smooth.
When adding eggs to any boiling liquid, they should
always be thinned with water or milk.
FLOATING ISLAND. ✪ Floating Island
Page 210 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Perhaps no better suggestions can be offered for the treatment of obesity than those contained in an article on the subject which recently appeared in one of the daily papers of the metropolis. Although it is descriptive of a system for reducing flesh, its principles are sound and include all of those generally applied in overcoming superabundant flesh. It says :
*' A German physician of note has invented a system which reduces the flesh to any given weight, and that with a minimum of exercise and little or no change in the person's method of living. It is named after the inventor and is known as the Schweninger system. By it Bismarck's weight was reduced nearly one hundred pounds and his life saved. The ex-Chancellor was so pleased with the treatment that he made the doctor a professor in the University of Berlin, despite great opposition from the faculty."
The American practitioner of the system who was interviewed said :
" It is a fact that the rapid accumulation of fat is as much a disease as any ailment to which the human system is subject. To explain : We have recently heard from Chicago of a young man who has lately been taking on flesh at an alarming rate, although he has not eaten a single thing. How do those who favor the starvation
CUSTARDS, CREAMS, AND GELATINE JELLIES.
"Custards for supper and an endless host of such lady-like luxuries."
Shelley.
BOILED OR SOFT CUSTARD.
One pint of milk.
Three eggs (yolks).
Three table-spoonfuls of sugar.
One-quarter of a tea-spoonful of salt.
One tea-spoonful of vanilla.
A boiled custard is much smoother when made with only the yolks of the eggs. If a quart of custard is desired, five large eggs will be sufficient. Place all but half a cupful of the milk on the fire in a double boiler. Beat the yolks of the eggs thoroughly, and add to them the half cupful of milk reserved. When the milk on the fire boils, turn into it the egg mixture, adding a little at a time, and stirring constantly. A boiled custard requires careful watching to prevent it breaking. The cook may readily discover when the milk is thick by the manner in which the spoon goes through it. The moment the custard has thickened remove it from the fire. At no time does a custard require more than two minutes' boiling after the eggs are added, and sometimes 31 481
it will thicken in one minute, especially if the eggs are particularly nice and fresh. On taking the custard from the fire add the salt and seasoning, and set it away to cool.
Many cooks direct the mixing of the yolks with the sugar only and adding them to the boiling milk in this way; but the writer has never found this a success, as the yolks grain and the custard does not become smooth. When adding eggs to any boiling liquid, they should always be thinned with water or milk.
FLOATING ISLAND.
Records on this page
Boiled or Soft CustardFloating Island