MILK COOKERY 173 



mixture thickens and a coating is formed on the spoon; strain imme- 

 diately, chill and flavor. If cooked too long the custard will curdle. 

 Should this happen, by using a Dover egg beater it may be restored 

 to a smooth consistency, but custard will not be as thick. Eggs 

 should be beaten slightly for custard that it may be of smooth, 

 thick consistency. To prevent scum from forming, cover with a 

 perforated tin or sprinkle ^^-ith granulated sugar when cooling. 



Blanc Mange or Cornstarch Pudding 



1 qt. milk 3 eggs 



Yi cup cornstarch 3^ cup sugar 



Pinch of salt ^ 



Heat milk to boiling, add cornstarch dissolvedHn a little cold 

 milk and a pinch of salt. Boil five minutes, add yolks of eggs 

 beaten with sugar. Boil 2 minutes longer, remove from fire and 

 beat in the whipped whites of eggs. Flavor with vanilla or lemon. 

 Serve cold with cream and sugar or canned peaches or pears. 



This is used also as a filling for cream pie, using the beaten whites 

 of eggs, sweetened for a meringue and browning shghtly in oven. 

 Bake the crust before fiUing with the cream. 



Baked Custard 



4 cups scalded milk 3^ teaspoon salt 



4 eggs Few gratings nutmeg 



Yi cup sugar 



Beat eggs slightly, add sugar and salt, pour on slow^ly scalded milk, 

 strain in buttered mold, set in pan of hot w^ater. Sprinkle with 

 nutmeg and bake in slow oven until firm, w^hich may be readily 

 determined by running a silver knife through custard. If knife 

 comes out clean, custard is done. During baking care must be taken 

 that water surrounding mold does not reach boiling point or cus- 

 tard will whey. Always bear in mind that eggs and milk combina- 

 tion must be cooked at a low temperature. For cup custards allow 

 three eggs to four cups milk; for large molded custard four or five 

 eggs; if fewer eggs are used, custard is liable to crack when turned 

 on a serving dish. 



