Ontario Teachers' Manuals: Household Science in Rural Schools Part 17

_Baked Eggs_

Line a b.u.t.tered baking-dish with b.u.t.tered bread crumbs or with cold mashed potatoes. Break the eggs in the dish without separating and add one tablespoon of milk or cream for each egg. Season with salt and pepper and sprinkle with grated cheese, if desired. Bake in a moderate oven until the eggs are set.

_Creamed Eggs_

3 hard-boiled eggs 6 slices toast 1 c. medium white sauce

Prepare a white sauce. Add hard-boiled eggs cut in halves, sliced, or chopped and, when hot, serve on toast.

Or separate the whites and yolks, chop the whites fine, add to the white sauce and, when hot, serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper. Serves four to six.

_Creamy Omelet_

1 egg 1/4 tsp. salt Pepper 1/2 tsp. b.u.t.ter 1 tbsp. milk

Beat the egg slightly, add the milk and seasonings, put the b.u.t.ter in the hot omelet pan and, when melted, turn in the mixture. As it cooks, draw the edges toward the centre until the whole is of a creamy consistency, brown quickly underneath, fold, and turn on a hot platter.

Serve at once. Serves one.

_Scrambled Eggs_

Double the quant.i.ty of milk given for Creamy Omelet and stir all the time while cooking.

_Foamy Omelet_[A]

1 egg 1/8 tsp. salt 1 tbsp. milk or water 1/2 tsp. b.u.t.ter Cayenne or white pepper

Beat the yolk of the egg until creamy, add seasoning and milk. Beat the white until stiff, but not dry, cut and fold into the yolk carefully.

Heat an omelet pan, rub the bottom and sides with the b.u.t.ter, and turn in the omelet, spreading it evenly on the pan. Cook gently over the heat until the omelet is set and evenly browned underneath. Put it into a hot oven for a few minutes, to dry slightly on top, fold, and serve immediately. Serves one.

METHOD OF WORK

Devote one half of the cla.s.s period to a discussion of the structure of the egg and the effect of heat upon it. Use simple experiments or watch the poached egg, to make a study of the changes produced in the egg by the application of heat. If the pupils are sufficiently experienced, let them work together in small groups, first scrambling an egg, then making an omelet. Demonstrate the cooking of the omelet before the entire cla.s.s. Serve the egg dishes carefully while hot.

[A] The omelet recipes given are for individual portions.

To make a large omelet, multiply the quant.i.ty of each ingredient by the number of eggs used. The best results will be obtained by making an omelet of not more than four eggs, as larger omelets are difficult to cook thoroughly and to handle well. A two-egg omelet will serve three people. A four-egg omelet will serve six people.

LESSON XII: SIMPLE DESSERTS--CUSTARDS

SUBJECT-MATTER

A custard is a combination of eggs and milk, usually sweetened and flavoured, and either steamed, or baked as cup custard, or cooked in a double boiler as soft custard. The whole egg may be used or the yolks alone. The yolks make a smoother, richer custard.

The eggs must be thoroughly mixed, but not beaten light, the sugar and salt added, and the milk scalded and stirred in slowly. The custard must be strained through a fine sieve and cooked at a moderate temperature.

It is desirable to strain a custard, in order to remove the cords and pieces of the membrane which inclosed the yolk. The cup custard should be strained before cooking, the soft custard may be strained afterwards.

A soft custard is cooked over water and is stirred constantly until done. When done, the froth disappears from the surface, the custard is thickened and coats the spoon and sides of the pan, and there is no sign of curdling. If the custard is cooked too long, it becomes curdled. If it becomes curdled, put it into a pan of cold water and beat until smooth.

A steamed or baked custard is done when it becomes set and when a silver knife will come out clean after cutting it.

PRELIMINARY PLAN

This lesson will furnish an opportunity for a review of milk and eggs.

The pupils should arrange to bring the necessary materials from their homes.

RECIPES

_Steamed Custards_

1 qt. milk (heated) 4 eggs or 8 egg yolks 1/2 c. sugar 1/4 tsp. salt 2 tbsp. caramel or 1/2 tsp. nutmeg

Beat the eggs sufficiently to mix them thoroughly; add the sugar, salt, and hot milk slowly.

Strain into cups, flavour with caramel, or sprinkle nutmeg on top, and steam until firm over gently boiling water--from 20 to 30 minutes.

_Baked Custards_

Prepare as for Steamed Custards, set in a pan of hot water, and bake in a slow oven until firm--from 20 to 40 minutes.

_Chocolate Custards_

Use the recipe for Steamed Custards, adding 1 ounce of chocolate (melted) to the hot milk. Steam or bake as desired.

_Soft Custard_

1 pt. milk (heated) 4 egg yolks 1/16 tsp. salt 1/2 tsp. vanilla extract 4 tbsp. sugar

Beat the egg yolks sufficiently to mix them thoroughly, add the sugar, salt, and hot milk slowly. Cook over water that is boiling gently. Stir constantly until the custard thickens. Strain. Flavour when cool.

For soft Chocolate Custard add 1/2 ounce chocolate (melted) to the hot milk. Serves six.

_Floating Island_