Science of food & cookery

4 cups chopped tart apples Grated rind and juice of Y$ cup seedless raisins i lemon i*/2 cups rolled zwieback Vegetable butter YS cup sugar l/2 cup water Pare, quarter, and chop the apples, and mix with the lemon juice and rind. Place a layer of the crumbs in an oiled baking pan, then a layer of apples. Sprinkle with sugar, small pieces of vegetable butter, and a layer of the raisins. Repeat until the dish is nearly full, finishing with a thin layer of crumbs on the top, and small bits of vegetable butter. Pour the water over, cover, and bake in a good oven until the apples are tender ; then remove the top pan and brown lightly. Cool and serve. BOILED CUSTARD 2 cups scalded milk I tablespoon honey or sugar Yolks of 3 eggs l/2 teaspoon vanilla flavor A few grains of salt Beat the egg yolks slightly, add the salt and the sugar, and stir constantly while adding the hot milk, in a slow stream. Cook in a double boiler, stirring constantly until the mixture thickens suf- ficiently to coat a silver spoon ; then remove at once, set into a pan of cold water, add flavor, and let cool. If the milk is hot, it will take but a few moments to cook the yolk sufficiently ; hence great care should be exercised not to curdle the eggs. BAKED CUSTARD 4 cups scalded milk J4 cup honey or sugar 4 eggs }/2 teaspoon vanilla flavoring A few grains of salt Beat the eggs slightly. Add vanilla, sugar, and salt, pour in gradually the partly cooled milk, and mix well. Strain, and pour (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) I SCIENCE of FOOD and COOKERY into oiled molds or a baking pan. Set into a pan of water, and bake in a slow oven until set, which may be determined by running the point of a knife through the custard; if the knife comes out clean, the custard is done. It is very important that the water surrounding the custard does not quite reach the boiling point, or the custard will be watery. Eggs and milk in combination must be cooked at a low temperature. BAKED CUSTARD (Soft) Prepare and bake exactly the same as above, except that 3 eggs only are used, in the place of 4. This custard is nice if baked in a cup or mold in which it can be served, as it will be very tender. CREAM PUFFS (9 Portions) I cup water i cup white flour 4 tablespoons vegetable butter 4 eggs A few grains of salt Add the salt and the butter to the water, and bring to a boil. Add the flour all at once, stir rapidly, and cook until the mixture shrinks away from the sides of the pan; then remove, and let cool partly. Add the unbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until smooth and thick. Brush off from a tablespoon onto an oiled and slightly floured baking pan, leaving plenty of space between, and bake in a rather slow oven, with the heat from below at first, until the crust is firm and a light brown color. Let cool, split open in the side, and fill with whipped cream, or with the following cream filling. Cream Filling 1 cup hot milk i egg 3 tablespoons flour l/2 teaspoon vanilla flavor 2 tablespoons honey or sugar A few grains of salt