Twenty lessons in domestic science

The source of buttermilk does not alter the necessity for churning it in a small churn, as the casein must be broken or separated. In the absence of the churn a good rotary egg beater may be used. It is best to get a small churn and churn the milk soured at home, as in that way you are sure of its freshness and cleanliness. Method : The first formula or basis is : 1 tablespoon flour put in oven until it is a golden brown, which turns the starch to dextrin. 1 tablespoon granulated sugar,, 1 quart buttermilk. PASTEURIZATION: Cook the buttermilk directly over the fire, stirring constantly to prevent it curdling. Make a paste of the browned flour and sugar and stir into the hot buttermilk and boil from five to ten minutes, still stirring. Fried Eggs For two eggs select a skillet not larger than a tea saucer. Heat the skillet and place drippings or butter in it Domestic Science LESSON No. 5 Proteins Break the eggs into a saucer and slip into the skillet. Season with salt and pepper and cover. Do not have too much heat under the skillet. Poached Eggs Have water in a skillet salted and heated to just boiling point. Break the eggs into a dish and then slip them into the water, moving the pan where the water will remain hot but not boil. This method will produce an egg of jelly-like consistency. A muffin ring may first be placed in the water, one for each egg, or the aluminum egg poachers may be used. They are very convenient and practical. Puff Omelet 4 eggs 1 tablespoon butter or oleomas 4 tablespoons warm water garine Salt and pepper to season Skillet eight or nine inches in diameter for this quantity Preparation: Separate the eggs. Beat the yolks until stiff and lemon colored. "Whip the white very stiff. Add seasoning and water to the yolks. Add the whites and pour into the pan in which the tablespoon of butter has been melted. Place pan over the fire until well set around the edges. Then remove to oven or place under broiler until top is dry and center cooked. This takes but a few minutes, and care must be taken not to overcook, as too much heat will cause the omelet to shrink. Holding pan in the left hand, fold over away from the handle of the pan and turn onto a warm platter. Sprinkle with parsley and serve. Custard (Cooking School) 2 cups milk 4 tablespoons sugar 1 tablespoon flour 3 egg yolks Nutmeg 2 egg whites 2 teaspoons sugar 2 tablespoons cold water Preparation: Place the milk in double boiler. Mix the flour and sugar. Separate eggs; beat the yolks with two tablespoons cold water. Add the mixed flour and sugar to the hot milk ; allow to cook a few moments, then add the egg yolks. If flavoring is desired, add a few drops. As soon as the custard coats the spoon it is time to remove it from the hot water. When ready to serve the custard, beat the whites of the eggs stiff, add the two teaspoons of sugar. Prepare a dish of water which is hot enough to give off steam but not boiling rapidly. Drop spoonfuls of the meringue into this water; when glossed over and cooked take up. 57 - , Domestic Science each meringue and place on top of the custard and sprinkle with nutmeg. Be careful that the meringues are not overcooked or they will coagulate and fall. Baked Gustard, Country Style 2 cups milk 3 egg3 5 tablespoons sugar Grating of nutmeg