To show the use of egg as a means of thickening liquids by the
preparation of custards and custard puddings.
POINTS TO BE BROUGHT OUT.
1. Use of eggs in thickening:
A. When egg is mixed with liquid and heated the coagulation of
the protein thickens the liquid. This coagulum is soft and remains
suspended throughout the liquid unless the mixture is overcooked.
68 USE AND PEEPARATION OF FOOD,
B. Part of egg used —
(1) Whole egg.
(2) Yolk gives softer coagulum on account of presence of fat.
(3) The white has approximately the same thickening power
as the yolk but must be handled more carefully.
C. Proportions depend upon the thickness desired.
(1) Soft custards, 3 to 4 eggs to quart of milk.
(2) Baked custards, 4 to 6 eggs to quart of milk. The larger
proportion of egg is desirable if the custard is to be turned from
a mold. •
2. Method of combining: '
A. Heat milk in double boiler.
B. Add sugar to egg.
1. Pour hot milk into egg mixture.
D. The finishing depends upon the kind of custard.
(1) Soft custard. — Return to double boiler, stirring care-
fully so as to cook evenly. It is done when spoon comes out
coated. As soon as done remove from hot water.
(2) Baked custard. — Pour into earthen baking dish and place
in slow oven. Bake until knife inserted comes out clean.
E. If a soft custard is overcooked the condition may be partially
remedied by beating with a Dover egg beater. This breaks up the
coagulated particles. The finer the particles are the more likely
they are to remain in suspension.
3. Custards containing starch. — When eggs are expensive, starch
is sometimes used as a means of thickening to supplement the eggs.
Since starch should be cooked at boiling temperature while eggs
should be cooked at a temperature below boiling, the starch should
be cooked with the liquid before adding the egg.
METHOD OF DEVELOPING LABORATORY WORK.
In the laboratory work, the teacher should lay especial stress on
methods of combining eggs with other materials, and the importance
oi" proper temperature in cooking.
1 egg. Sugar, 1 teaspoon.
Milk, f cup. A grating of nutmeg.
Beat egg thoroughly; add milk and sugar and beat again. Heat In double
boiler to slightly coagulate the egg white and so increase its digestibility.
Serve in a glass with nutmeg grated over the surface. If ingredients have not
been chilled, a little cracked ice may be added. One teaspoon of cocoa may be
added or whipped cream beaten in for variations.
USE AND PKEPARATION OF TOOD. 69
Milk, 1 quart. Viinilla, i teaspoon, or nutmeg.
4 eggs. Salt, i teaspoon.
Sugar, i cup.
Scald the milk, beat eggs slightly, add sugar and salt, stir constantly while
adding gradually the hot milk. Cook in either of the following ways :
Soft custard. — Return mixtifre to the double boiler. Stir constantly until
uuxture thickens. A custard is done when mixture coats the spoon (more
easily distinguished with a wooden spoon). Strain immediately into a cold
bowl, or the heat of the metal may cause continued cooking and curdling if a
small amount is being made. Flavor with vanilla.
Baked custard. — Pour mixture into oiled custard cups or baking dish.
Sprinkle with nutmeg. Set in pan of hot water and bake in a slow oven until
firm. If a sharp-pointed knife is inserted in the custard and comes out clean,
the custard is done.
VARIATIONS IN CUSTAKD.
Page 41
Presented as published in 1919. 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
To show the use of egg as a means of thickening liquids by the preparation of custards and custard puddings.
1. Use of eggs in thickening:
A. When egg is mixed with liquid and heated the coagulation of the protein thickens the liquid. This coagulum is soft and remains suspended throughout the liquid unless the mixture is overcooked.
B. Part of egg used —
(1) Whole egg.
(2) Yolk gives softer coagulum on account of presence of fat.
(3) The white has approximately the same thickening power as the yolk but must be handled more carefully.
C. Proportions depend upon the thickness desired.
(1) Soft custards, 3 to 4 eggs to quart of milk.
(2) Baked custards, 4 to 6 eggs to quart of milk. The larger proportion of egg is desirable if the custard is to be turned from a mold. •
2. Method of combining: '
A. Heat milk in double boiler.
B. Add sugar to egg.
1. Pour hot milk into egg mixture.
D. The finishing depends upon the kind of custard.
(1) Soft custard. — Return to double boiler, stirring carefully so as to cook evenly. It is done when spoon comes out coated. As soon as done remove from hot water.
(2) Baked custard. — Pour into earthen baking dish and place in slow oven. Bake until knife inserted comes out clean.
E. If a soft custard is overcooked the condition may be partially remedied by beating with a Dover egg beater. This breaks up the coagulated particles. The finer the particles are the more likely they are to remain in suspension.
3. Custards containing starch. — When eggs are expensive, starch is sometimes used as a means of thickening to supplement the eggs. Since starch should be cooked at boiling temperature while eggs should be cooked at a temperature below boiling, the starch should be cooked with the liquid before adding the egg.
In the laboratory work, the teacher should lay especial stress on methods of combining eggs with other materials, and the importance of proper temperature in cooking.
1 egg. Sugar, 1 teaspoon.
Milk, f cup. A grating of nutmeg.
Beat egg thoroughly; add milk and sugar and beat again. Heat In double boiler to slightly coagulate the egg white and so increase its digestibility. Serve in a glass with nutmeg grated over the surface. If ingredients have not been chilled, a little cracked ice may be added. One teaspoon of cocoa may be added or whipped cream beaten in for variations.
Milk, 1 quart. Vanilla, i teaspoon, or nutmeg.
4 eggs. Salt, i teaspoon.
Sugar, i cup.
Scald the milk, beat eggs slightly, add sugar and salt, stir constantly while adding gradually the hot milk. Cook in either of the following ways :
Soft custard. — Return mixture to the double boiler. Stir constantly until mixture thickens. A custard is done when mixture coats the spoon (more easily distinguished with a wooden spoon). Strain immediately into a cold bowl, or the heat of the metal may cause continued cooking and curdling if a small amount is being made. Flavor with vanilla.
Baked custard. — Pour mixture into oiled custard cups or baking dish. Sprinkle with nutmeg. Set in pan of hot water and bake in a slow oven until firm. If a sharp-pointed knife is inserted in the custard and comes out clean, the custard is done.
VARIATIONS IN CUSTAKD.