Three short courses in home making

The egg must be thoroughly mixed, but not beaten light, the sugar and salt added and the milk scalded and stirred in slowly. The custard must be strained through a fine sieve and cooked at a moder- ate temperature. It is desirable to strain a custard in order to remove the bits of membrane present from about the yolk. The cup custard should be strained before cooking, the soft custard may be strained after cooking. 1 The omelet recipes given are for individual portions. To make a large omelet, multiply quantity ol each ingredient by number of eggs used. The best results will be obtained by making an omelet of not more than four eggs, as larger omolets are difficult to cook thoroughly and to handle well. A two-egg omelet will serve three people. A four-egg omelet will serve six people. KS IN CO del^T*1? " "£"* °7W Water '; « »fced constanth until done. When done, the froth disappea. from the surface the cus d is thickened and , the peon d side ",,„, b] , V,:- "' '"': rd is done when it b, mes set and when Ivor knife will come out clean i utting it. l6 UMINARY PLAN. This Lesson will furnish opportunity For review of milk and e, The pupils can plan to bring the necessary materials fromtheirl BECIP] ','":u; ■■>'■ rteaep "* 2tabl. : anelor f™« ix them thoroughly; add. v.:1;:,;:::;,;;. — «*-' ,,„,•„„„ 8 ;■ < lit. *' :r » ! I"~ >ltod tothehotmilk. 6. ■ / P] ■y"W*.*M|* ad continue besting Dron in large spoonfuls on I Ben - ■ ' METHOD OJ v.i.kk. It may be possible to teach two , three recipes in this lesson ^e cup custard can be pul into the oven while the sof 1 custard or floating island is being made. Serve at the school lunch M619°-bl-li.. 23—17 5* 66 THREE' SHORT COURSES IN HOME MAKING. LESSON XIII. BATTERS. Corn Bread and Hoecake. SUBJECT MATTER. Batters. — Batters are mixtures of flour or meal and a liquid, with salt or sugar to give flavor, butter to make tender, and air or gas to make light. One scant measure of liquid is used with one measure of flour for thin or pour batter. One measure of liquid is used with two measures of flour for a thick cake or drop batter. One measure of liquid is used with three measures of flour for a soft or bread dough. One measure of liquid is used with four measures of flour for a stiff or pastry dough. Before mixing a batter the oven or griddle should be at the proper temperature, with the fire well regulated and in good condition. The oven should be tested by putting in a piece of white paper or two tablespoons flour which should brown in three minutes. The pans should be prepared by greasing with lard, salt pork, or beef dripping. All materials should be measured and ready before beginning to com- bine ingredients. When the batter has been combined and beaten until smooth, it should be baked at once. PRELIMINARY PLAN.