School and Home Cooking · Chapter 55Lesson LIV
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EGG AND STARCH.—How long is it necessary to cook milk-and-starch mixtures so that the starch will be cooked thoroughly (see Blanc Mange)? How long does it take to cook eggs when used for thickening? Are eggs used for thickening harmed by long cooking? Explain your answer. If both starch and egg are used for thickening a mixture, devise a way whereby the starch can be cooked thoroughly, and the egg can be cooked without curdling.
1 pint milk 1/8 to 1/4 cupful granulated tapioca 1/2 cupful dark brown sugar 1/2 teaspoonful salt 1 egg 1/2 teaspoonful vanilla 1/2 to 1 tablespoonful butter
Scald the milk, add the tapioca, and cook the mixture over hot water until the tapioca is transparent (see Apple Tapioca, above). Mix the sugar, salt, and egg. Add a portion of the hot tapioca mixture to the egg mixture. Mix thoroughly, then return the mixture to the double boiler. Stir and cook until the egg thickens. Add the vanilla and butter and turn into dishes for serving. Cool. Serve with plain or whipped cream.
The quantity of tapioca determines the stiffness of the dessert. If a very soft consistency is desired, use the smaller quantity of tapioca.
Chopped nuts may be added to the dessert just before turning into the serving dishes.
For economy, the egg and butter may be omitted. If the egg is omitted, the greater quantity of tapioca should be used.
3 potatoes 2 1/2 cupfuls milk 2 egg yolks or 1 egg 1 1/2 teaspoonfuls salt Pepper 1/8 teaspoonful celery salt
Cook the potatoes until soft, drain, and mash. Scald the milk and add it to the potatoes, then strain the mixture. Beat the eggs, add seasoning, combine with the potato mixture, and cook in the top part of the double boiler, stirring constantly, until the egg thickens. Serve immediately.
In Butterscotch Tapioca what ingredient could be substituted for tapioca? How much of this ingredient should be used (see Blanc Mange, above)?
What is the purpose of the eggs in Cream of Potato Soup?
Why should the soup be served immediately after cooking the eggs?
How does this soup differ in thickening materials from Potato Soup (see above)?
What would be the effect of adding 1 egg to plain Blanc Mange?
When and how should the egg be added? Give reasons for your method of adding the egg.
Write a recipe for Soft Custard in which corn-starch is substituted for one of the eggs. Write out the method of cooking such a custard.