Use and preparation of food

Two yolks may be used in place of 1 whole egg and the whites saved for other uses or for a meringue. Flavoring may be varied, as caramel, chocolate, coffee, etc. FLOATING ISLAND. Make a soft custard, using yolks. Make a meringue of half the whites and pile on top of custard when done. MERINGUE. Beat the egg whites until stiff, add one-half tablespoon of sugar and a few drops of vanilla to each egg white. Drop in spoonfuls on boiling water ; keep hot until meringue is set. Remove with egg whisk and place on custard. BAKED GOLD OR SILVER CUSTARDS. Custards may be made by using yolks or whites alone. Use twice as many yolks or whites as the usual number of whole eggs. (One whole egg to 1 cup of milk.) CUSTARD PIE. Pour custard mixture in partially cooked pie crust and bake in slow oven. CUSTARD ICE CREAM. Milk, 2 cups. Sugar, 1 cup. Flour, 2 tablespoons. Thin cream, 1 quart. 1 egg. Vanilla, 2 tablespoons. Salt. Mix flour, sugar, and salt. Add milk, heat, and when thick add the egg slightly beaten. Cook as for soft custard. Cool, add cream, and flavoring. Strain and freeze. If sirup is used as a substitute for sugar, it should be added to the milk. Lesson 4. The Use of Milk and Cream in Frozen Desserts. AIM. To show the women the methods of preparing simple frozen deserts from milk and cream. 1. Ice creams should have flavor, body, and a good texture. . A. Flavor depends upon the flavor of all the constituents, especially the milk or cream; and a slightly ripened cream has a better flavor than a cream that is too fresh. B. Body is a certain feeling of richness. It is contributed to by : (1) Age of cream. (2) Amount of fat. (3) In case of less rich cream, " fillers" are used to give body. Materials most used as fillers are condensed milk, milk powder, dextrin, eggs, and ground cereal products (macaroons, nabiscos, etc.), and rennin. These increase the amount of material that is in solution and dispersion in the liquid, and so increase the apparent richness of the mixture. (4) Air incorporated in freezing increases the apparent body of the cream. C. The texture of the cream is its smoothness and the ability to stand frozen without having crystals formed. The ice cream manufacturers call this the ability to " stand up." The texture is improved by the use of " binders." The binders in most general use are : (1) Gelatin. (2) Gum tragacanth. (3) Ice-cream powders (largely dextrin). 2. Swell or overrun are the terms used to designate the increase in volume during the freezing process. This is due to : A. Expansion on change of liquid to a solid. B. Incorporation of air. Amount of air incorporated depends upon : (1) Richness of mixture. (2) Management of freezing. 3. Principles upon which the freezing of ice cream is based. A. A mixture of ice and salt is used for freezing. The salt causes the ice to melt. In the process of melting heat is absorbed, which heat is drawn from the most accessible source, in this case the mixture to be frozen.