it will not coaorulate. When it reaches blood heat, take
off the fire at once, and add the flavoring. Crush and
dissolve the tablet in the water, then stir it into the
milk, and at once pour it into the serving dish. Let it
stand in a warm room until it sets, then move it carefully
to a cold place to chill before serving. If it is jarred
while coagulating, or after, the curds and whey will
separate.
33.— CORN-STARCH MOLD.
1 cup milk. I 2 tbsps. corn-starch.
2 tbsps. sugar. | A pinch of salt.
A little flavoring✪ Corn-Starch Mold.
Mix one tablespoonful of milk with the corn-starch
while the rest of the milk is heating in the double-boiler.
When the milk is hot stir in the corn-starch and stir
until it thickens and cook a few minutes. Stir in the
salt and sugar and turn it into a wet mold. Set away
in a cold place. When cold turn it out and serve.
34.— BAKED CUSTARD.
1 egg. I I tbsp. sugar.
§ cup milk. I Flavoring to taste.
Beat the egg until well mixed. Add the other ingre-
dients and stir until the sugar is dissolved. Turn the
mixture into a pudding dish or custard cups. Stand
the dish in a pan, pour boiling water around it and
bake in a moderately hot oven until set in the centre.
35.— CUSTARD SAUCE.
1 egg. I 1 tbsp. sugar.
jl cup milk.✪ Baked Custard I Flavoring to taste.
Put the milk to heat in a double-boiler. Beat the egg
and sugar until well mixed. Stir the hot milk into the
CHEESE. 43
egg and sugar. Turn the mixture back into the double-
boiler and stir constantly until it thickens and forms a
coating on the spoon. Take off the fire immediately
and at once turn the sauce into a cold bowl. Stir in the
flavoring and set aside to cool.
CHEESE.
Cheese when made from whole milk consists chiefly
of the casein and fat, and contains comparatively little
water. It is exceedingly nutritious, and is one of
the most valuable of foods. One pound of cheese is
equal in proteid to two pounds of beef, and serves as an
excellent substitute for those engaged in active labor.
It is somewhat difficult of digestion, as the fat forms
a coating for the proteids which makes it difficult
for the digestive juices to penetrate. It should be
well masticated before entering the stomach, and for this
reason the more solid varieties of cheese are more apt to
be pulverized in eating than the softer makes. The most
wholesome form of serving cheese is in combination with
other foods. By adding as much bicarbonate of potash
as will lie on a ten-cent piece, to a quarter pound of
grated cheese, and combining with milk and eggs,
macaroni, etc., most nutritious and savory dishes may
be prepared at a small cost.
36.— CHEESE CRACKERS.
1 cracker. I 1 tbsp. grated cheese.
J tsp. butter. | ^ tsp. salt.
A few grains cayenne pepper✪ Cheese Crackers.
Spread the butter on the cracker, mix the remaining
ingredients in a small bowl and cover the cracker with
44 DOMESTIC SCIENCK
it. Place on a pan and heat in a hot oven until the cheese
is melted. Serve hot or cold.
Note. — The above cheese mixture may be used as a sandwich filling.
37.— MACARONI AND CHEESE.
I cup. macaroni. I J cup. dried bread crumbs.
J cup. grated cheese. | ^ tsp. butter.
1 cup cream sauce. (See page 94. )
Page 19 · 5 recipe records on this page
Presented as published in 1905. 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
it will not coaorulate. When it reaches blood heat, take off the fire at once, and add the flavoring. Crush and dissolve the tablet in the water, then stir it into the milk, and at once pour it into the serving dish. Let it stand in a warm room until it sets, then move it carefully to a cold place to chill before serving. If it is jarred while coagulating, or after, the curds and whey will separate.
33.— CORN-STARCH MOLD.
1 cup milk. I 2 tbsps. corn-starch.
2 tbsps. sugar. | A pinch of salt.
A little flavoring.
Mix one tablespoonful of milk with the corn-starch while the rest of the milk is heating in the double-boiler. When the milk is hot stir in the corn-starch and stir until it thickens and cook a few minutes. Stir in the salt and sugar and turn it into a wet mold. Set away in a cold place. When cold turn it out and serve.
34.— BAKED CUSTARD.
1 egg. I I tbsp. sugar.
§ cup milk. I Flavoring to taste.
Beat the egg until well mixed. Add the other ingredients and stir until the sugar is dissolved. Turn the mixture into a pudding dish or custard cups. Stand the dish in a pan, pour boiling water around it and bake in a moderately hot oven until set in the centre.
35.— CUSTARD SAUCE.
1 egg. I 1 tbsp. sugar.
jl cup milk. I Flavoring to taste.
Put the milk to heat in a double-boiler. Beat the egg
and sugar until well mixed. Stir the hot milk into the
CHEESE. 43
egg and sugar. Turn the mixture back into the doubleboiler and stir constantly until it thickens and forms a coating on the spoon. Take off the fire immediately and at once turn the sauce into a cold bowl. Stir in the flavoring and set aside to cool.
CHEESE.
Cheese when made from whole milk consists chiefly of the casein and fat, and contains comparatively little water. It is exceedingly nutritious, and is one of the most valuable of foods. One pound of cheese is equal in proteid to two pounds of beef, and serves as an excellent substitute for those engaged in active labor. It is somewhat difficult of digestion, as the fat forms a coating for the proteids which makes it difficult for the digestive juices to penetrate. It should be well masticated before entering the stomach, and for this reason the more solid varieties of cheese are more apt to be pulverized in eating than the softer makes. The most wholesome form of serving cheese is in combination with other foods. By adding as much bicarbonate of potash as will lie on a ten-cent piece, to a quarter pound of grated cheese, and combining with milk and eggs, macaroni, etc., most nutritious and savory dishes may be prepared at a small cost.
36.— CHEESE CRACKERS.
1 cracker. I 1 tbsp. grated cheese.
J tsp. butter. | ^ tsp. salt.
A few grains cayenne pepper.
Spread the butter on the cracker, mix the remaining
ingredients in a small bowl and cover the cracker with
it. Place on a pan and heat in a hot oven until the cheese is melted. Serve hot or cold.
Note. — The above cheese mixture may be used as a sandwich filling.
37.— MACARONI AND CHEESE.
I cup. macaroni. I J cup. dried bread crumbs.
J cup. grated cheese. | ^ tsp. butter.
1 cup cream sauce. (See page 94. )
Records on this page
Corn-Starch MoldBaked CustardCustard SauceCheese CrackersMacaroni and Cheese