Why Eggs Spoil

Eggs spoil easily. Owing to the porous structure of the shell, bacteria enter, either from the place where the eggs have been lying, or by means of the air that rushes in as the water evaporates. These tiny living germs grow, and thus decomposition takes place.

Fresh Eggs

1. A fresh egg has a thick, rough shell.

2. A fresh egg sinks when dropped into a basin of cold water.

3. A fresh egg looks clear when held between the eye and a strong light.

How To Preserve Eggs

When eggs come from the market they should be washed and kept in a cool, dry place. Eggs may be kept for a long time by packing them, small end down, in substances that will exclude air. ex bran, salt, etc. salt, sawdust and liquid glass are often used. use 1 quart liquid glass to 12 quarts of boiled and cooled water. Pack eggs in stone crocks, cover with liquid glass.

When using several eggs, break each one separately into a cup. If there are any poor eggs among them they may thus be detected.

The yolk may be kept for some time by covering it with cold water.

How To Break An Egg

Hold the egg in the left hand and crack the shell by striking it sharply with a knife.

To Separate The Yolk From The White

Slip the yolk from one piece of shell to the other several times. Slip the white onto a plate or deep platter and drop the yolk into a bowl.

For Slightly Beaten Egg, yolk or white, use a fork to do the beating.

For A Well Beaten Yolk use a Dover egg beater.

For A Well Beaten White use a wire whisk beater.

Do Not Allow The Beaten White To Stand, but use it immediately. Do not stir after beating.

Working Directions To Be Followed By All Odd Numbered Girls

In today's Lesson you are to measure the eggs and salt, and caramelize the sugar, while your partner scalds the milk and combines the ingredients.

Follow each paragraph closely.

See Recipe on Front Page.

Measure the sugar into your frying pan. Be sure it is perfectly clean and smooth.

Put pan with sugar over the fire, and with a tablespoon keep scraping sugar from sides and bottom of pan (see FIGURE 1) until it turns to a light brown syrup.

Pass it to your partner.

Measure the beaten egg into your bowl; add the salt.

Pass it to your partner.

Butter the inside of your custard cup.

Pour the mixture which your partner has prepared into the buttered custard cup, and bake in a pan containing hot water.

Custard is done when a clean cut can be made when cut into with a knife. If mixture clings to the knife, it is underdone. Be sure that the water around custard cups is kept below boiling point while cooking custard.

You are to WIPE the dishes today, according to directions already learned.

FIGURE 1.

FIGURE 2.

Cooking - Book Two Note Book Work

4 Cups Scalded Milk.

5 Eggs.

1/2 Teaspoonful Salt.

1 Teaspoonful Vanilla. 1 Cup Sugar.

Melt the sugar to a light brown syrup in a saucepan over a hot fire, scraping all the time. Add scalded milk slowly and cook until free from lumps. Pour this gradually into the slightly beaten eggs while stirring. Add salt and flavoring, then strain into a buttered mould. Bake as Yellow Custard by placing mould into a pan containing hot water to reach half way to top of mould. Bake about 25 minutes, or until a clean cut can be made with a knife.

Caramel Custard

Cost of preparing Home Recipe of Caramel Custard to serve a family of 6 persons:

Ingredients 4 Cups Scalded Milk..................... cts.

5 Eggs ................................. cts.

1/2 Teaspoonful Salt ...................... cts.

1 Teaspoon Vanilla .................... cts.

1 Cup Sugar............................ cts.

Working Directions To Be Followed By All Even Numbered Girls

In today's Lesson you are to measure and scald the milk and combine mixtures, while your partner caramelizes the sugar and measures the egg and salt.

Follow each paragraph closely.

See Recipe on Front Page.

Measure the milk into the top part of the double boiler, placed over the lower part filled 1/3 full of boiling water.

Add the scalded milk gradually to the caramelized sugar prepared by your partner. See FIGURE 1

Put it over a slow fire until all the caramelized sugar is melted, stirring to keep it from burning.

Pour the milk and sugar mixture gradually into the egg mixture measured by your partner. See FIGURE 2.

Add the vanilla.

Pass it to your partner.

When baked, serve your partner and self. See FIGURE 3.

You are to WASH the dishes today, according' to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

HOME RECIPES. YELLOW CUSTARD.

4 Cups Scalded Milk.

4 Eggs (if baked in individual custard cups), 6 Eggs (if baked in a large mould).

1/2 Cup Sugar.

1/4 Teaspoonful Salt.

Few grains Nutmeg or Cinnamon.

Few grams Nutmeg or Cinnamon.

Beat eggs slightly; stir in the sugar and salt; add slowly the scalded milk; strain into buttered custard cups and sprinkle a little nutmeg on top of each. Set cups in a pan containing hot water, and bake in a moderate oven until custard is firm.

If a clean cut can be made with a knife the custard is done.

Do not let the water in the pan reach the boiling point during baking.

Why?