The practical cookbook

Baked eggs. Additional ingredients : 2 tb. flour, ^ c. buttered crumbs. Break the eggs into buttered ramekins, sprinkle with salt and pepper, cover with crumbs and a white sauce made from the other ingredients, and bake in a pan of hot water till crumbs are brown. Sauce and crumbs may be omitted, or -J c. chopped cheese may be added to the sauce. Egg Desserts Source. General. Food Value. A source of protein and carbohydrates. Cost. See market prices and cost of individual items. EGG SUGAR SALT Baked custard . Soft custard . . Tapioca custard . Baked tapioca pudding .... Apple snow . . Prune souffle . . Vanilla souffle . Chocolate souffle Rice pineapple pudding . . Delmonico pudding General Directions. Use vanilla for flavoring unless something else is specified. Baked tapioca pudding and the souffles should be served as soon as taken from the oven. Other desserts should be served cold. Use fruit indicated by name of recipe. Meringue. In making the meringues for these desserts the whites of the eggs should be beaten stiff and half the sugar beaten in; the. remainder of the sugar should then be carefully folded in. Allow 4 tb. powdered sugar to whites of 3 eggs. Baked meringue. Allow the whites of 3 eggs and 8 tb. powdered sugar. Beat the whites of the eggs stiff and beat in \ the sugar with egg-beater. Fold in remainder of sugar and bake 10 to 12 min. in a moderate oven. Baked custard. Scald milk ; beat eggs slightly, add sugar and salt, and slowly pour on this the hot milk, stirring constantly. Flavor, put into buttered cups, set in a pan of hot water, and bake until custard is firm. When done, a knife blade put into the center will not look milky. Chocolate custard. Use recipe for Baked custard, adding 2 tb. cocoa to the sugar. The yolks of 3 eggs may be substituted for 2 whole eggs. Caramel custard. Use \ c. instead of ^ c. sugar, brown it, and dissolve it in the hot milk. Then proceed as for Baked custard. Soft custard. Prepare as for Baked custard (above), return to double boiler after adding milk, and cook, stirring constantly, until mixture thickens on spoon. Strain at once and flavor when cool. Soft chocolate custard. Add 3 tb. cocoa to Soft custard. Soft caramel custard. Add \ c. caramelized sugar to Soft custard. Fruit custard. Make by recipe for Soft custard, adding i c. of sliced bananas, oranges, pineapple, cooked dried apricots, prunes, or peaches, or a mixture of the first three. If a meringue is desired, use only egg yolks for the custard, allowing I extra, and reserve the whites for the Meringue (p. 65). Tapioca custard. Cook prepared tapioca in milk until transparent, then proceed as for Soft custard (above). The white of egg may be beaten separately and stirred into custard when it is removed from fire, or may be reserved for a meringue. If pearl or flake tapioca are used, allow twice as much, wash, and soak for several hours in cold water. Drain before using. Baked tapioca pudding. Use pearl tapioca. Soak i hr. in cold water to cover ; drain, add to milk, and cook in double boiler 30 min. Beat egg slightly, add sugar and salt, then gradually pour over it the hot mixture. Flavor, pour into a buttered baking-dish, add butter, and bake 30 min. in slow oven. Serve hot, with butter or cream, Apple snow. Additional ingredients: I c. apple sauce or scraped baked apple {rather dry), 6 tb. powdered sugar. Make a soft custard, using the milk, egg yolks, granulated sugar, salt, and flavoring. Beat the whites of eggs stiff ; add the powdered sugar a litde at a time, then the fruit gradually, beating all the time. The fruit must be cold when used and the mixture chilled before serving. Heap lightly in a dish and pour the custard round it.