|
Classic
Cook Books
< last page | next page >
page 226
fire. For creams or custards, eggs should be beaten in stone or earthenware to
attain the creamy lightness desirable. For custards the usual rule is 4 eggs, a
cup of sugar and a salt-spoon salt to a quart of milk. Bake in a baking-dish
until firm in the center, taking care that the heat is moderate, or it will turn
mostly to whey; it will thus be more delicate. For boiled custards, the yolks
alone should be used, but for economy the whole egg; boil the milk in the
custard-kettle, and when, by a light foam on top it shows to be about boiling,
add the sugar; let it remain a few minutes, stirring until it thickens a little,
but not long enough to curdle, then immediately set the inner kettle or pail, if
not a custard-kettle, in cold water, or at once turn out into a cold dish;
curdling will result from its standing in the kettle. Boiled custards require
the closest attention until finished. A box-wood or heavily tinned iron spoon,
with a long handle, should be used for custards or creams.
The moulds for charlotte russe, blanc mange, and all other creams should first
be wet with
< last page | next page >
Classic
Cook Books
|
