Prune Whip And Custard Sauce

EGGS - (Continued). DIAGRAM OF AN EGG, SHOWING ALL ITS PARTS.

1st. Porous Shell

2nd. Membrane - 1.

3rd. White.

4th. Membrane - 2.

5th. Yolk.

6th. Two Spiral Cords.

7th. Embryo or Germ.

8th. Air Space.

Working Directions To Be Followed By All Odd Numbered Girls

In today's lesson you are to prepare the custard sauce, while your partner prepares the Prune Whip.

Follow each paragraph closely.

See Recipe on Front Page.

Measure the milk into the top part of a double boiler placed over the lower part, which should be on the fire 1/3 full of boiling water. See FIGURE 1.

Measure the yolk into your bowl.

Add the salt and sugar.

Pour the scalded milk gradually into the yolk mixture, while stirring until all is blended. See FIGURE 2.

Pour all back into the top of double boiler. See FIGURE 3.

Cook and stir constantly until mixture thickens, when a thin coating will form on the spoon.

Take upper part out of lower part immediately: otherwise it may curdle.

If cooked too long it will curdle. If this should happen, beat it vigorously with a Dover egg beater.

You are to WASH the dishes today, according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

1/4 Lb. Prunes.

Whites 3 Eggs. 1/3 Cup Sugar. 1 Teaspoonful Lemon Juice.

Pick over and wash prunes, soak over night or several hours in cold water to cover. Cook in the same water or steam in a strainer over hot water, until soft. Drain off any surplus moisture. Remove the stones and rub prunes through a strainer. Add sugar. Cool mixture.

Beat the whites of eggs until stiff, add prune pulp gradually, add lemon juice. Pile lightly on a serving dish and serve with custard sauce.

Cost of preparing Home Recipe of Prune Whip and Custard Sauce:

COOKING - BOOK. TWO 47

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to prepare the prune whip, while your partner prepares the custard, sauce.

Follow each paragraph closely.

See Recipe on Front Page.

Force the pulp of soaked and steamed prunes through a strainer or potato ricer. If the strainer is used press very carefully so as not to injure the strainer. See FIGURE 1.

Add powdered sugar to the prune pulp.

Measure 1/4 of the beaten whites placed at your table by the housekeeper on your plate.

Beat until stiff with the wire beater, add the prune pulp gradually while beating. See FIGURE 2.

When all has been added, the mixture should be stiff enough to hold its shape.

Pile lightly on a dish. Pour custard sauce around it-Serve your partner and self.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

HOME RECIPES. APPLE SNOW.

Materials:

3/4 Cup Apple Pulp. Whites 3 Eggs. Powdered Sugar

Pare, quarter and core 4 sour apples. Steam until soft, and rub through sieve. There should be 3/4 cup Apple Pulp. Beat the whites of eggs until stiff; add gradually apples sweetened to taste. Pile lightly on a dish and serve with custard sauce; 1 tablespoonful lemon juice may be added.

Note

Any kind of fruit pulp may be added in place of the apples.

Custard Sauce

1 1/2 Cups Scalded Milk. 1/8 Teaspoonful Salt. 1/4 Cup Sugar. 1/2 Teaspoonful Vanilla. Yolk 3 Eggs.

Beat the yolks slightly, add sugar and salt; stir constantly while adding gradually the hot milk to the yolk mixture in the bowl. Cook in a double boiler, stirring continually until mixture thickens, and a coating is formed on the spoon; chill and flavor. If cooked too long custard will curdle. Should this happen, beating the mixture with a Dover egg beater will restore the smooth consistency. When eggs are scarce, use two yolks and 1/2 tablespoonful Cornstarch.

Floating Island

Use recipe for Custard Sauce. Scald the milk, beat the whites until stiff. Fold in 2 tablepoonfuls sugar and turn them into the hot milk and cook 3 minutes. Remove whites with a tablespoon into a serving dish. Prepare Custard Sauce and pour it around the cooked whites.

Questions

1. What are prunes'?

2. What do they contain?

3. Why is prune whip nourishing?

4. How would you make a smooth custard?

5. Would you pour the hot milk into the yolk mixture, or the yolk mixture into the hot milk? Why?

6. Make a drawing showing all the parts of an egg.

7. Name the parts in an egg.

8. Of what is the white composed?

9. Of what is the yolk composed?

10. What does heat do to albumen?

11. What effect has boiling temperature on albumen?

12. What does simmering temperature do to albumen?

13. Which renders albumen easier of digestion?

14. What property does the white of egg possess?

15. How may it be used?

SUGGESTIONS FOR HOME APPLICATION. EGGS AND MILK AND THEIR NUTRITIVE VALUE.

Eggs and milk are two foods usually prescribed by physicians when a person is in a rundown condition, and it is necessary to renew or build tissue rapidly. Eggs and milk are two natural protein foods that may be eaten raw. Milk contains all the food elements necessary to meet the requirements of nutrition in the young mammals. Eggs contain all the nourishment needed to develop the young chick. In either, all the food elements are present. Although they may not be in the right proportion for adult life, they furnish two of the most important foods provided by nature.

If newly laid eggs, washed clean, are covered with lemon juice and allowed to stand, the shell is dissolved and then all the elements used for the development of the chick are present. This mixture furnishes a desirable food for a person in need of concentrated nourishment. Eggs and milk alone or in combination may be prepared in a variety of ways, pleasing to the eye and palate. Eggs, cooked at a low temperature, are jelly-like throughout; eggs cooked at a high temperature are tough. The former method of cooking requires less work on the part of the digestive organs than the latter. Egg substitutes may be used to produce approximately the same texture, but not the same nutritive value A true substitute is one that provides equal nourishment.

An egg, besides furnishing a food high in protein and fat content, iron and phosphorus in an ideal form with a single egg yielding 75 calories (calorie: the amount of heat required to raise 1 pound of water 4 degrees F.), also provides a most useful and natural leavening agent. This latter attribute is due to the cohesive property of the egg white, which makes it possible to beat air into it, forming the whole into a light and porous mass. On heating, the enclosed air expands, the albumen coagulates, leaving the bubbles set and firm. As albumen coagulates at a low temperature, all egg mixtures are exposed to moderate heat only. Omelet, Sponge Cake, Angel Food are examples of dishes made light by the introduction of air into the egg whites. These are wholesome, nutritious dishes.