Principles of cookery

Use only one-fourth to one-half cup liquid, milk or stock, for each egg. Flavor with salt, pepper, etc. Cook like custards, turn from mold and serve hot with tomato sauce. Thickened Custards. Filling for Cream Puffs, Layer Cake, Sauces, Ices, etc. Make a smooth paste with one-fourth cup flour and a little milk and scald the remainder of one pint of milk. When it is hot, blend carefully with the flour and cook in a double boiler twenty minutes or more. Then combine with the beaten yolks of two or three eggs and stir steadily while cooking three to five minutes longer. Take from the fire and sweeten and flavor according to its use. For filling for a layer cake one-fourth cup sugar may serve, while for cream puffs one-half cup or more will be needed. The same foundation may be combined with an equal quantity of cream or of fruit juice, or of each, made very sweet and frozen as ice cream. Frozen Desserts — General Directions. All mixtures must be sweeter and more highly flavored than if served without freezing. Cool thoroughly before packing in ice and salt. Use three measures fine cracked ice to one measure of salt. Lemon Ice. Mix in proportion of the juice of one lemon, one-fourth cup of sugar and one cup of water. Or, make a quantity of syrup, 4 measures of sugar to 2 of water, and use 4 measures of syrup to I of fruit juice. Strain into a tin can or .straight glass jar with a close cover. Pack this in a pail or pan with ice (or snow) and salt. Turn the can around and occasionally scrape down the ice which forms inside. Use other fruit juices in the same way: — orange, pineapple, raspberry — to which lemon juice is usually added, grape juice or acid jelly, Pineapple Sherbet.* One can of grated pineapple, one cup of sugar, juice of two lemons, one tablespoon of powdered gelatine, one quart of water or milk. Ice Cream. Scald thin cream in double boiler, dissolve sugar in the proportion of one cup to a quart, add flavoring when cool — extract, one tablespoon to a quart. This is "Philadelphia" ice cream. Thickened custard made very sweet and highly flavored is often called "New York" ice cream. Mousse or Parfait. Mix together one cup thick cream,* two tablespoons powdered sugar and flavoring. Whip cream with egg beater, skimming off froth as it rises and draining on a sieve. Return liquid to bowl and whip until no more froth will rise. Turn drained froth into a mould ; cover, and bind the lid with a strip of muslin dipped into melted fat. Bury in ice and salt for three to four hours before serving. Junket. The active principle in junket is rennin or "rennet," which is extracted from the lining of calf's stomach. This will coagulate or thicken warm milk but nothing else. Its properties are destroyed at the boiling temperature and it has no action in the cold. Heat two cups of milk to body temperature, 99 degrees, powder junket tablet and dissolve in a little water, add one-third cup of sugar dissolved in one- 'From Home Science Cook Book. third cup of warm water and flavoring extract. Pour into serving dishes and keep warm until set. Cool. Caramel syrup or maple syrup may be used in place of sugar. Chocolate may be added or beaten egg yolks with beaten whites on top. Jellies.