3. Consistency of coagulation of yolk at such temperatures. 4. Consistency when the water reaches the boiling point. Experiment III. To determine the amount of yolk and white necessary to thicken a liquid : Egg Sugar 1 1 T. 1 yolk 2-3 T. 1 white 1-2 T. LABORATORY COOK BOOK. 135 I. Utensil : A double boiler. II. Materials : I pint milk, 2 eggs. III. Proportions : Milk No. 1. 2-3 cup 2. 2-3 cup 3. 2-3 cup IV. Method of Mixing: Nos. 1 and 2. Heat the milk. Beat the egg until smooth, but not foamy. Pour the heated milk slowly upon the egg, stirring as you pour. Keturn the mixture to the boiler, and stir until the mixture thickens. Note the length of time. Turn the mixture into a cold vessel when it has thickened. No. 3. Mix the white of egg smoothly with a portion of the cold milk. Then proceed as in Nos. 1 and 2. Note results, and compare the three mixtures as to consist- ency and flavor. Queries : When should sugar be added in Nos. 1 and 2? How much? When should flavoring be added? How may it be determined when the mixture is cooked sufficiently ? If curdling occurs, what can be done to remedy it? Experiment IV. I. Utensils : A double boiler, small baking cups set in a large pan. II. Materials: 1 pint milk, 2 eggs. III. Proportions : Milk Egg No. 1. 2-3 cup 1 2. 2-3 cup 1 yolk 3. 2-3 cup 1 white 1 T. cornstarch equals 1 egg, and may be used to increase thick- ening if desired. IV. Method of mixing: Proceed as in previous experiment (III) until the hot milk has been added to the egg. Fill the baking cups % full with the mixture. Set the cups in a pan and pour hot water around the cups to 2-3 their height. Place in an oven 400° F. and bake until the custards are set. Test with a knife. (Why?) V. Compare the three custards as to consistency and flavor. When should sugar and flavoring be added? 136 THE WORCESTER DOMESTIC SCIENCE SCHOOL. EGGS. I. Composition. II. Nutritive value and digestibility. III. Methods of cooking. (I) In the shell. (II) Out of the shell. (Ill) Materials, seasonings and garnishes suitable for com- bination with eggs. IV. Soft-cooked eggs. Method I. Cover eggs with cold water and bring gradually to boiling point. Do not allow water to boil. Let stand 10 rain. Method II. Bring water to boiling point, carefully put in the eggs with a spoon, and place saucepan on back of stove, where water will not boil. Cook from 6-8 min. Method III. Use the double-boiler, having boiling water below; pour boiling water into the upper part and drop in the eggs carefully; cook ten minutes. Proportion of water 1 pint to 3 eggs. V. Hard-cooked eggs. — Extend time of the above 30-60 min. HARD-COOKED EGGS. I. Eggs sliced — icith sauce. 6 eggs, 1 cup white sauce No. 3. Two or three slices of toast✪ Hard-Cooked Eggs with White Sauce or halves of Shredded Wheat Biscuit. Make the sauce, add sliced eggs, and serve on toast. II. Stuffed eggs. Eggs hard cooked may be cut lengthwise or crosswise, the yolks removed, mashed and seasoned, moulded into balls and replaced in the whites, making egg baskets. Or the whites may be evenly filled and the two sides placed together, mak- ing stuffed eggs. Materials that may be added to the yolks: 1. Potted meat or poultry, y2 as much as yolks. 2. Salmon or other delicate fish, same bulk as yolks. ✪ Stuffed Eggs

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3. Consistency of coagulation of yolk at such temperatures. 4. Consistency when the water reaches the boiling point. Experiment III. To determine the amount of yolk and white necessary to thicken a liquid : Egg Sugar 1 T. 1 yolk 2-3 T. 1 white 1-2 T. I. Utensil : A double boiler. II. Materials : I pint milk, 2 eggs. III. Proportions : Milk No. 1. 2-3 cup 2. 2-3 cup 3. 2-3 cup IV. Method of Mixing: Nos. 1 and 2. Heat the milk. Beat the egg until smooth, but not foamy. Pour the heated milk slowly upon the egg, stirring as you pour. Return the mixture to the boiler, and stir until the mixture thickens. Note the length of time. Turn the mixture into a cold vessel when it has thickened. No. 3. Mix the white of egg smoothly with a portion of the cold milk. Then proceed as in Nos. 1 and 2. Note results, and compare the three mixtures as to consistency and flavor. Queries : When should sugar be added in Nos. 1 and 2? How much? When should flavoring be added? How may it be determined when the mixture is cooked sufficiently ? If curdling occurs, what can be done to remedy it? Experiment IV. I. Utensils : A double boiler, small baking cups set in a large pan. II. Materials: 1 pint milk, 2 eggs. III. Proportions : Milk Egg No. 1. 2-3 cup 1 2. 2-3 cup 1 yolk 3. 2-3 cup 1 white 1 T. cornstarch equals 1 egg, and may be used to increase thickening if desired. IV. Method of mixing: Proceed as in previous experiment (III) until the hot milk has been added to the egg. Fill the baking cups % full with the mixture. Set the cups in a pan and pour hot water around the cups to 2-3 their height. Place in an oven 400° F. and bake until the custards are set. Test with a knife. (Why?) V. Compare the three custards as to consistency and flavor. When should sugar and flavoring be added? EGGS. I. Composition. II. Nutritive value and digestibility. III. Methods of cooking. (I) In the shell. (II) Out of the shell. (Ill) Materials, seasonings and garnishes suitable for combination with eggs. IV. Soft-cooked eggs. Method I. Cover eggs with cold water and bring gradually to boiling point. Do not allow water to boil. Let stand 10 min. Method II. Bring water to boiling point, carefully put in the eggs with a spoon, and place saucepan on back of stove, where water will not boil. Cook from 6-8 min. Method III. Use the double-boiler, having boiling water below; pour boiling water into the upper part and drop in the eggs carefully; cook ten minutes. Proportion of water 1 pint to 3 eggs. V. Hard-cooked eggs. — Extend time of the above 30-60 min. HARD-COOKED EGGS. I. Eggs sliced — icith sauce. 6 eggs, 1 cup white sauce No. 3. Two or three slices of toast or halves of Shredded Wheat Biscuit. Make the sauce, add sliced eggs, and serve on toast. II. Stuffed eggs. Eggs hard cooked may be cut lengthwise or crosswise, the yolks removed, mashed and seasoned, moulded into balls and replaced in the whites, making egg baskets. Or the whites may be evenly filled and the two sides placed together, making stuffed eggs. Materials that may be added to the yolks: 1. Potted meat or poultry, y2 as much as yolks. 2. Salmon or other delicate fish, same bulk as yolks.

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The Worcester domestic science school's one year course laboratory cook book