Lowney's cook book

Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for eclairs, cream puffs, or cream pie, or served plain in frappe glasses. Chocolate Junket 1 ounce Lowney's Premium 1 quart milk Chocolate 1 tablespoon wine or brandy 3 tablespoons boiling water I cup powdered sugar I junket tablet Melt chocolate; add boiling water. Crush junket tablet ; dissolve in one tablespoon cold water. Scald milk ; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate ; pour into serving cups ; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream. Cocoa Froth I I tablespoons granulated I cup Lowney's Cocoa gelatine 1 cup sugar ^ cup cold water grated rind and juice of 1 lemon I cup boiling water 4 egg whites I teaspoon salt Soak gelatine in cold water ; add boiling water. Mix cocoa, sugar, lemon juice and rind ; add gelatine mixture ; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixture will stand alone. Drop spoonfuls on serving dish and garnish with vanilla custard. Soft Custard 2 cups milk | cup sugar 4 egg yolks ^ teaspoon salt ^ teaspoon vanilla Scald the milk in double boiler. Mix eggs, sugar and salt ; add scalded milk to them ; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency. Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater. Soft custard may be made with whole eggs, but it is not so velvety. Arrowroot Custard 2 cups milk 2 egg yolks 2 tablespoons arrowroot ^ teaspoon salt 1 teaspoon vanilla J cup sugar Scald milk ; mix arrowroot and sugar ; add to scalded milk, and cook three minutes. Beat egg yolks slightly ; add salt; pour milk mixture on to eggs; return to double boiler ; stir constantly until thickened. Cool, flavor, and serve in custard cups. Banana Custard Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with soft custard. Fruit Custard Prepare the same as Banana Custard, using one fruit or a combination of fruits. Strawberry Custard Use recipe for Soft Custard. When cold, add one cup of crushed and sweetened strawberries. Serve ice-cold and garnish with strawberry meringue. 198 lowney's cook book Coffee Custard Use rule for Soft Custard, adding one fourth cup raw coffee to milk before scalding. Soft Caramel Custt^rd Use recipe for Soft Custard, adding one half cup caramelized sugar to milk, before scalding. Baked Vanilla Custard 3 cups milk |- cup sugar 5 eggs \ teaspoon salt I teaspoon vanilla Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mould, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done. Baked Sherry Custard Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine. All other flavored custards may be made the same way, by substituting special flavorings.