This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1878 Excerpt: ...and let it bake till the center is like jelly. As the foundation of most creams is a well made boiled custard, and the main element of most puddings is "a baked custard with additions," it behooves every one desirous of being a dainty cook to make a study of custards. 394 Delicate Custard. Heat a quart of milk quite ...
Read More
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1878 Excerpt: ...and let it bake till the center is like jelly. As the foundation of most creams is a well made boiled custard, and the main element of most puddings is "a baked custard with additions," it behooves every one desirous of being a dainty cook to make a study of custards. 394 Delicate Custard. Heat a quart of milk quite hot, that it may not whey when boiled, let it stand till cold; then beat six eggs very light (five will do very well), and add to the milk; sweeten to taste with white sugar, flavor with lemon or vanilla, and a pinch of salt. Fill cups or bowls and set them in the oven in a dripping-pan filled with boiling water. When the water has boiled ten or fifteen minutes, take out a cup, and if the cup is the consistency of jelly, it is done. Cover the cups and they will bake better. 395 Boiled Custard. One quart of boiling milk, to which add the yolks of eight eggs and one heaping teacup of sugar, stir just one minute before taking off the fire; this is the genuine old-fashioned boiled custard; when cold, flavor with vanilla or bitter almonds or use no flavoring, but after it is poured into the cups grate a little nutmeg over each. 396 Boiled Custard, No. 2. Bring two quarts of milk to a boil, stir into them two even tablespoonfuls of corn starch and let cook till smooth and well. done; add yolks of three eggs beaten very light; stir well for one minute by the clock; now stir in lightly the whites of four eggs beaten to a stiff' froth, allowing it half a minute more over the fire to set the eggs. Flavor with vanilla or chocolate, or both. This is a particularly nice custard, and though it is comparatively inexpensive, it does not taste cheap. 397 Caramel Custard Pudding. One small teacupful of brown sugar in a Charlotte Russe pan, in which it i...
Read Less
Add this copy of The Home Messenger Book of Tested Receipts to cart. $61.07, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2016 by Palala Press.
Add this copy of The Home Messenger Book of Tested Receipts to cart. $95.45, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2016 by Palala Press.