Principles of food preparation

Proportions. Four to six whole eggs, or six to eight yolks, to one quart of milk. One-half teaspoonful of salt, and three-quarters of a cup of sugar to the same quantity. One or two tablespoonfuls of water to each egg. Method. Beat the eggs with the water, add the sugar, then the milk, mixing well. Cook at a low temperature, or in a double boiler, until the custard is creamy. It must be stirred constantly while cooking. Note. 1. If soft custard curdles it can be beaten smooth with a Dover beater, provided this is done immediately. 2. Dry flavors can be cooked with the custard, or boiled in the milk and then strained off. Liquid extracts may best be added to a soft custard after cooking. 3. A delicious variety is obtained by pouring the soft custard over sliced oranges, or mixing it with crushed and sifted macaroons. Individual custards may be made by each student on the basis of one-half or three-quarters of a cup of milk. Some should be made with hot, and some with cold milk, and the flavor and texture compared. Baked Custard The ingredients, proportions, and methods of mixing are the same as for Soft Custard. The baked custard is cooked by means of oven poaching. To Poach in Oven. Set the baking dish in a pan of hot water in the oven, the water to reach as high as the level of the mixture in the dish. For a very delicate custard the water in the pan should not be allowed to boil. What principle of cooking is here applied? To Test when Cooked. A knife-blade thrust into the center of the custard comes out clean. Individual custards may be made by each student on the basis of one-half cup of milk. These custards should be made in three ways, namely, with the yolk alone, with the white alone, and with the whole egg. The same volume of each should be used, and the results compared as to flavor, consistency, and time occupied in cooking. Meringue for Custards Ingredients. White of egg, powdered or fine granulated sugar, salt, flavoring. Proportions. A pinch (1/8 teaspoonful) of salt, and two tablespoonfuls of sugar to each egg. Flavoring to taste. Method. Sprinkle salt on the white, and beat it stiff. Add the sugar gradually, beating it well in. Add the flavoring, and beat until smooth. The meringue can be piled on the top of the soft custards when cold (why?), and the baked custards when cooked. In the latter case the custard may be returned to the oven for a few moments to brown the meringue. Molded Eggs Beat one egg, season with salt and pepper, and mix with twice its volume of milk. Divide the mixture into two parts, A and B. Pour A into a well-greased baking cup, set this into a saucepan of cold water, and cook until egg is firm. Proceed in the same manner with B, only in this case set the baking cup into directly boiling water, and cook until egg is firm. Unmold each on a lettuce leaf, and serve with broiled or baked tomatoes, or tomato sauce (see page 16). Compare the flavor of the dish cooked at initial high temperature with that cooked by gradually increasing heat. What other comparisons on this basis can you make from the work of this lesson? FOAMY OMELET Foamy Omelet Ingredients. Eggs, milk or water, seasoning, butter or oil to grease pan.