Boiled Custard

Ingredients

• Milk 1 pt.
• Sugar 2 tablespoonfuls
• Eggs 3
• Vanilla 1 teaspoonful
• Salt 1/2 teaspoonful

Method

1. 1

   Scald milk with sugar and salt in a double boiler.

2. 2

   Beat yolks until lemon-colored.

3. 3

   Mix a little scalded milk with yolks, then combine with remaining milk.

4. 4

   Stir constantly until thickened.

5. 5

   Remove from heat, add vanilla, and cool.

6. 6

   Beat egg whites to stiff froth and top the custard before serving.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 175. The excerpt below is the record exactly as published.

boiled custard. 254 FOODS AND HOUSEHOLD MANAGEMENT Desserts ' The dessert in this country includes the sweet dish, or the fruit at the end of the meal. In simple meals the dessert is usually one of the two, although in more elaborate meals fruit is served after the sweet dish, and sometimes crackers and cheese are served at the last. From the point of view of nutrition and digestibility this is more than is necessary, and you will notice that when both are served, the fruit is often declined. Like the salad, the dessert may be made from a large variety of materials and bears different names. There are hot puddings and cold puddings, pies and tarts, jellies and ices and ice creams. It is very interesting to read over the many dishes of this class in a cookbook and to attempt to classify them. If you are fortunate enough to have access to a cookbook of the eighteenth century, you will find that much labor was given to the preparation of elaborate structures which served as table ornaments ; even now you will find French cooks who spend much time in making elaborate displays of their skill. For everyday life the dessert should be attractive to the eye and yet simple. Materials used in desserts. Eggs J wiZfc, and cream; these are important and are used in eua- tards, in dishes stiffened with gelatin or thickened with cornstarch, or in ice cream. Breadstuffs. — Cake and sponge cake, bread crumbs and sliced bread, are valuable in desserts. Bread pudding may be made a very delicious dish. Bread may be combined with fruit in the shape of an escalloped dish. Baking powder biscuits, crust, and short- cake are also used. Other starchy substances. — These are cornstarch, arrowroot, sago, tapioca and manioca. Fruits. — Raw and cooked fruits of every possible kind. A few fruits like the lemon, orange, grapefruit, and melon are not cooked. For preparing fruit served alone, see Chapter VI. HOUSEWIFERY 357 marked poison, chloride of lime, or some reliable preparation^ (though these are rather expensive), rock salt, and coarse conmion salt. Methods of cleaning. — We must first consider what the substance is that has to be removed. The fabrics and up- holstery used in furnishing catch dust which contains lint, grit, organic material from our bodies, and bacteria. Fab- rics also become spotted (see next chapter). The walls and ceilings, floors and cracks, catch dust. All wood and glass surfaces become soiled from the touch of even clean fingers, and the moisture of the air mixed with dust dulls them. Metal siuf aces oxidize, and this oxidized layer must be rubbed oflf. To clean fabrics. — If you live in a suburb or in the country, brush, shake, and beat articles to be cleaned out of doors, noticing the way of the wind that the dust may not be carried back into the house. To cleanse a rug, spread it on the grass, rub with a medium stiff brush with white soap solution on the wrong side, turn it over, and rinse with water from the hose ; or better still, tack it by two comers to a wooden wall, and then wash with hose. The city dweller must resort to the vacuum cleaner, or rely ui)on a cleaning establishment. The other alternative is to shake out the dust in the room, remove each article as it is cleaned, let the dust settle, and take it out as well as it can be. One apartment dweller heard this remark rise from the window below her: " Shut the window quick. Those dirty people upstairs are brushing a rug out the window ! " Painted surfaces and woodwork should be wiped off with a soft cloth wrung out of tepid water. A small amount of neutral white soap solution in the water can be used for paint if it is greasy, but alkalies are ruinous. A highly polished surface (piano) is cleaned by washing with * Some of the widely advertised disinfectants are ra^ther ineffective. Those interested should look up the tests of commercial disinfectants pub- lished from time to time by the United States Public Health Service. 256 FOODS AND HOUSEHOLD MANAGEMENT Whipping the cream and putting it around the base takes only a few minutes. As in salad, the garnish should be eat- able and easily prepared. 1. Boiled custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls Eggs 3 Vanilla i teaspoonful Salt \ teaspoonful Method. Put the milk, sugar, and salt in a double boiler to scald. Sepa- rate the eggs and set the whites in a cold place until wanted. Beat the yolks until lemon-colored. Pour a little of the scalded milk on the yolks of the eggs, stirring ujitil well mixed. Set the double boiler back on the stove and pour the egg and milk mixture slowly into the rest of the scalded milk, stirring constantly until thickened enough to coat the spoon. Remove from the fire, add the flavoring, and turn into a dish to cool. Just before serving beat the whites to a very stiff froth and pile by spoonfuls on the custard. The whites may be sweetened with powdered sugar after beating if desired. Com starch may be used, and fewer eggs. 2. Baked custard. Ingredients. Milk 1 pt. Sugar 2 tablespoonfuls- Salt \ teaspoonful Eggs 2 Lemon cyr Vanilla J teaspoonful

Cook this with the app: pantry check, scaling, and the assistant.