Caramel Souffle - For Class Work

One level teaspoonful of cornstarch, one-fourth cup of water. Cook together until thickened. Separately beat the yolk and white of an egg until light, and add the cooked mixture to the yolk a spoonful at a time. Then fold in the beaten white, put into buttered timbale molds, and bake in a very slow oven. Flavor with three drops of vanilla, one tablespoonful of caramel, and a little salt. Serve with caramel cream. The cornstarch and water take the place of one egg white. When the souffle is removed from the oven, sprinkle thickly with powdered sugar, and bar across the top with a hot poker. Serve immediately.

Caramel Souffle - Home Rule

Caramel souffle for home work, use three times the amount given for Class Work.

References: U. S. Dept. Agr., Office Exp. Stations Bulletin No. 21, p. 13; Parloa's Kitchen Companion, pp. 702-705;

Boiled Custard - For Home Work

One cup of boiling milk, yolks of two eggs, beaten very light, or one whole egg. Pour hot milk over the beaten egg, a little at a time, beating constantly. Add two tablespoonfuls of sugar to yolks, and flavor to taste. Cook until it will coat the spoon with a thin film when dipped into it, but be careful not to cause it to curdle. If making in large quantities, pour into a dish when done, and set in cold water, and stir while it cools. If the whites and yolks are beaten separately, pour the hot custard over the beaten whites, which will cook them enough.

Boiled Custard - For Class Work

One-half cup of milk, one egg, one tablespoonful of sugar. Proceed as above. May use two teaspoonfuls of flour with it. In that case, cook the flour and milk, and pour over the egg.

Caramel Custard

Make same as above, except use four tablespoonfuls of caramel instead of two of sugar.

Baked Custard

One teaspoonful lemon extract, three eggs, one pint milk, three tablespoonfuls of sugar, one-eighth teaspoon-ful of salt. Beat the eggs slightly, mix with the other ingredients and set the vessel containing the custard in a pan of water to cook and when set and firm remove from oven.

Baked Custard - For Class Work

One cup of milk, one egg, one and one-half tablespoon-fuls of sugar, a dust of salt.

Beat the eggs just enough to have them mix with the milk. Stir the sugar into the mixture. Flavor to taste with nutmeg or lemon extract. Set the dish containing the custard in water to bake. Test by inserting a knife to see whether it comes out clean. It should be baked just enough to stand. Too much baking makes it watery.

Yolk Custard

Four egg yolks, one cup of water, one heaping (two level) tablespoonful of cornstarch, two tablespoonfuls of sugar, one teaspoonful of salt. Flavor with vanilla. Beat the yolks light, add the sugar, cornstarch, and salt, and mix together. Then add the water and flavoring. Turn into a pudding dish, and bake slowly in a moderate oven.