The Worcester domestic science school's one year course laboratory cook book

CHOCOLATE CUSTARD. 2 C. milk 2 egg yolks 1/2 C. sugar 14 t. salt 2 T. cornstarch y2 t. vanilla 2 T. grated chocolate Cook chocolate with milk until milk is scalded. Mix cornstarch with sugar, add egg yolks beaten slightly, mix, pour over scalded milk, cook until spoon is coated. When cool add vanilla. CARAMEL ICE CREAM. 3 C. milk 1 T. vanilla 1 egg 1 jar cream 1 C. sugar y8 t. salt Scald milk, mix y2 C. sugar and egg and salt. Pour milk over sugar and egg. Caramelize y2 C. sugar and add very slowly to hot custard. Cool, flavor, add cream and freeze. TO CARAMELIZE SUGAR. Put sugar in sauce-pan, place on stove, stir constantly until melted and of the color of maple syrup. CHOCOLATE ICE CREAM. Use recipe for vanilla ice cream, and add 2 squares melted chocolate. Put chocolate in milk when scalding to make the custard. BAKED APPLE SAUCE. Wipe, pare and core apples, cut in small pieces. Add % C. water to prevent apples from sticking to pan. Put in covered dish and cook until apples are of a reddish color. CHOCOLATE FROSTING. % C. powdered sugar 1 sq. chocolate Milk to make a thick paste 14 t. vanilla Melt chocolate, add enough milk to sugar to make of consistency to spread, add chocolate and vanilla. APPLE SNOW. Whites 3 eggs % C. apple sauce Beat egg whites until stiff. Put apple sauce through sieve, add slowly to egg whites, beat thoroughly. Pile lightly in glass dish. Serve with custard. CHOCOLATE CAKE. 1/2 C. butter 1% C. flour (pastry) 1 C. sugar 2y2 t. baking powder 2 eggs 2 sqs. chocolate V2 C. milk 1/2 t. vanilla Directions : Cream butter, add sugar gradually, and the egg yolks beaten light. Add milk, flour mixed with baking powder, and beat well. Add melted chocolate and vanilla. Fold in egg whites beaten stiff. Bake 40 to 60 minutes in slow oven. Melt chocolate over hot water. PINEAPPLE SHELL AND FRUIT. Cut off top of pineapple. With sharp knife or spoon scoop out pulp; keep it as whole as possible. Refill shell with shredded pineapple, using a silver fork to shred it. Mix with strawberries, oranges or any desired fruit. Serve cold. Sprinkle sugar over fruit to sweeten. Garnish with the leaves of the crown. ORANGE CREAM. y2 C. orange juice 114 T. gelatine y2 C. sugar 14 C. cold water 2 egg yolks iy2 C. cream % C. sugar Grated rind of orange Heat orange juice and % C. sugar (if oranges are sweet add less sugar) over hot water, mix % C. sugar with yolks, add juice to mixture; cook until spoon is coated, add hydrated gelatine and grated rind. Cool, fold in cream slightly beaten. Turn into mould. BAKED CUSTABD. 4 C. scalded milk y2 C. sugar 4 eggs 14 t. salt Scald milk. Beat eggs slightly, add salt and sugar. Pour milk on to eggs. Strain in buttered moulds, set in pan of hot water and bake in slow oven until firm, which may be tested with a silver knife; if knife comes out clean, custard is done. SPONGE DROPS. 3 eggs % t. salt 1-3 C. powdered sugar 14 t. vanilla 1-3 C. flour