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Laboratory Exercises (Baked Custard C scalded milk)

Baked Custard. 2 C. scalded milk 3 whole eggs or 5 yolks 4 T. sugar spk. salt nutmeg 1. Scald milk in double boiler. 2. Beat eggs slightly and add sugar and salt. 3. Add hot milk slowly, stirring constantly. 4. Strain into greased cups and grate nutmeg over the top. 5. Set into a pan of water and bake in a slow oven until firm. (Dip a silver knife into the center of the custard, if it comes out clean the custard is done.) 6. Set in ice box to chill.

CUSTARDS 7. When cold turn out of molds and serve plain or with preserved fruit. If the custard has been made with the yolks of eggs, it may be served with a soft custard sauce made with the whites, making a yellow and white dessert.

Soft Custard. 2 C. milk 2 eggs or 3 yolks or 3 whites t. vanilla 1. Scald milk in double boiler. 4 T. sugar spk. salt 2. Beat eggs slightly and add sugar and salt. (If the custard is made with the whites of the eggs add 2 T. of the cold milk to them before beating to keep them from being frothy.) 3. Add hot milk slowly, stirring constantly. 4. Cook in double boiler until thick. Stir while cooking to prevent lumping. 5. Remove from fire, strain and when cold add vanilla. 6. Serve as sauce for puddings, baked custards, etc., or may be served plain with cake as a simple dessert.

Floating Island. 2 C. scalded milk spk. salt 3 egg yolks 1/2 t. vanilla 4 T. granulated sugar 3 egg whites 3 T. powdered sugar 1. Make soft custard of first five ingredients. 2. Just before you are ready to serve, beat the whites of the eggs as stiffly as possible, then add the powdered sugar. (If allowed to stand long after being beaten the whites will settle and become watery.) 3. Pile the whites on the custard and serve cold.

Note.—Cocoanut or boiled rice may be added to the custard before the whites are put on or the cocoanut may be sprinkled over the whites.

Tapioca Cream. 2 T. minute tapioca or 1/3 C. sugar 4 T. pearl tapioca spk. salt 2 C. scalded milk 1 t. vanilla 2 eggs 1. Cook tapioca in milk until it is transparent. (The pearl tapioca will take longer to cook than the minute tapioca.) 2. Beat eggs and add sugar and salt. 3. Pour hot tapioca over the egg mixture, stirring constantly. 4. Cook in double boiler until it thickens. 5. When cool add flavoring. Serve cold.

Note. Tapioca cream may be made with the yolks of the eggs and a meringue made of the whites the same as for Floating Island. Fruit tapioca may be made by pouring the tapioca custard over any kind of sliced fruit, either fresh or canned.

Strawberry Custard. 2 C. scalded milk 3 egg yolks 4 T. sugar spk. salt t. vanilla 3 egg whites 3 T. powdered sugar 1 C. preserved strawberries stale cake 1. Make custard of first five ingredients. 2. Cut stale cake in triangular shaped pieces and cover the bottom of a glass dish with them.

CUSTARDS 3. Add layer of strawberries then another layer of cake and pour the custard over all. 4. Make a meringue of the whites and pile on top of the custard just before serving. Serve very cold. 152