LESSON LV
MILK THICKENED WITH EGG AND STARCHY MATERIALS (B)
CORN CUSTARD
1 can corn _or_ 6 ears green corn 1 teaspoonful salt l 1/2 tablespoonfuls b.u.t.ter or subst.i.tute 2 tablespoonfuls flour 1 cupful milk 2 eggs
Make a White Sauce of the flour, salt, b.u.t.ter, and milk. Add the corn (for method of cutting green corn from the cob, see Lesson IV). Beat the eggs, add them to the corn mixture. Turn the mixture into a b.u.t.tered baking- dish, and place the dish in a pan of hot water. Bake in a moderate oven until the mixture is firm. Serve hot as a vegetable.
_One egg may be omitted_ and the flour and fat increased to 3 and 2 tablespoonfuls respectively.
CHEESE PUDDING
1 cupful cheese grated or cut into pieces 1 egg 1 cupful milk 1/2 teaspoonful salt 1/4 cupful dried bread crumbs or granulated tapioca Cayenne
Beat the egg slightly, and add the other ingredients. Turn into a b.u.t.tered baking-dish, custard cups, or ramekins. Place in a pan of hot water, and bake in a moderate oven until the mixture is firm. Serve hot (for method of preparing _Dried Bread Crumbs_).
QUESTIONS
What ingredients in Corn Custard thicken the mixture?
What ingredients in Cheese Pudding thicken the mixture?
What is the purpose of placing the baking-dish containing Corn Custard or Cheese Pudding in a pan of hot water? At what temperature should these two foods bake? Give a reason for your answer.
In Cheese Pudding, why are the starchy material and egg cooked for the same length of time?
Compare the cost of a can of corn and six ears of green corn.
How many persons will the recipe for Corn Custard serve?
How many will the Cheese Pudding serve?
LESSON LVI
MILK THICKENED WITH EGG AND STARCHY MATERIALS (C)
Bread Puddings are made by adding bread to a custard mixture, and then baking in the oven like Baked Custard. For these puddings either stale or dry bread is used. The bread should be softened with the milk.
How many eggs are used to thicken one pint of milk in Steamed or Baked Custard? How many eggs are used to thicken one pint of milk in Bread Puddings (see recipe below)? Account for this difference.
BREAD PUDDING
2 cupfuls milk 1 cupful bread crumbs 1 tablespoonful b.u.t.ter 3 tablespoonfuls sugar 1 egg 1/4 teaspoonful salt 1 teaspoonful vanilla _or_ 1/2 teaspoonful spices 3 tablespoonfuls cooked currants
Scald the milk; add the bread crumbs. When the crumbs are soft, add the remaining ingredients. Pour the mixture into a b.u.t.tered baking-dish, and place the baking-dish in a pan of hot water. Bake the pudding slowly until it becomes firm and golden brown. Cover during the first 15 minutes of baking. Serve with cream, Hard Sauce, Chocolate or Vanilla Sauce (see below).
If chocolate were added to the recipe for plain Bread Pudding, what change should be made in the other ingredients (see _Chocolate Corn-starch Pudding_)? Since chocolate contains much fat, what ingredient could be omitted, if chocolate were used? Compare the recipes for Bread Pudding and Chocolate Bread Pudding.
CHOCOLATE BREAD PUDDING
1 cupful bread crumbs 2 cupfuls scalded milk 1 ounce chocolate 1/4 cupful boiling water 1/3 cupful sugar 1 egg 1/4 teaspoonful salt 1/2 teaspoonful vanilla
Add the bread crumbs to the scalded milk and allow them to soak until soft. Cut the chocolate in pieces, add the boiling water to it, and cook gently until a smooth paste is formed. Add this to the bread mixture.
Proceed as in the preparation of plain Bread Pudding. Serve with plain or whipped cream or Lemon Sauce.
VANILLA SAUCE
1/2 cupful sugar 2 tablespoonfuls flour 1/8 teaspoonful salt 2 cupfuls boiling water 1 to 2 tablespoonfuls b.u.t.ter 1 teaspoonful vanilla
Mix sugar and flour thoroughly, then add boiling water slowly. Cook 10 minutes. Dilute or evaporate if necessary. Add the b.u.t.ter and vanilla [Footnote 53: See footnote 25 regarding the adding of vanilla.] just before serving.
CHOCOLATE SAUCE
1/2 cupful sugar 3 tablespoonfuls flour 1 cupful water 1 cupful milk 3/8 cupful cocoa _or_ 2 squares (or ounces) chocolate 1/4 teaspoonful salt 1/2 teaspoonful vanilla
Mix the sugar, flour, and cocoa (if the latter is used). Add the water; stir and cook until the mixture thickens. Then add the milk and cook over boiling water for at least 15 minutes.
If chocolate is used, cut it in pieces, add 5 tablespoonfuls of boiling water. Stir and cook until a smooth paste is formed. Add the chocolate to the other ingredients, then the salt and vanilla. [Footnote 54: See footnote 25 regarding the adding of vanilla.] Serve hot or cold over desserts.
QUESTIONS
What is the purpose of the egg and bread in the Bread Pudding?
What care must be taken in combining the egg mixture with the hot milk mixture?
Think of the effect of intense heat upon the ingredients of Bread Pudding, and then explain why the pudding should bake slowly. What is the result, if baked in a very hot oven?
What is the reason for covering the pudding during the first 15 minutes of baking?
Name combinations of spices that would be desirable for the pudding.
What care should be taken in cooking chocolate in boiling water?
In preparing Vanilla Sauce, why is the flour mixed with the sugar (see Experiment 24)?
How does the quant.i.ty of thickening for Vanilla Sauce compare with the quant.i.ty of thickening for the Sauce for Cream Toast?
Give the four different quant.i.ties of flour generally used to thicken one pint of sauce.