ustard is cooked over water and is stirred constantly until
done. When done, the froth disappears from the surface, the custard is
thickened and coats the spoon and sides of the pan, and there is no sign
of curdling. If the custard is cooked too long, it becomes curdled. If
it becomes curdled, put it into a pan of cold water and beat until
smooth.

A steamed or baked custard is done when it becomes set and when a silver
knife will come out clean after cutting it.

PRELIMINARY PLAN

This lesson will furnish an opportunity for a review of milk and eggs.
The pupils should arrange to bring the necessary materials from their
homes.

RECIPES

_Steamed Custards_

1 qt. milk (heated)
4 eggs or 8 egg yolks
1/2 c. sugar
1/4 tsp. salt
2 tbsp. caramel or 1/2 tsp. nutmeg

Beat the eggs sufficiently to mix them thoroughly; add the sugar, salt,
and hot milk slowly.

Strain into cups, flavour with caramel, or sprinkle nutmeg on top, and
steam until firm over gently boiling water--from 20 to 30 minutes.

_Baked Custards_

Prepare as for Steamed Custards, set in a pan of hot water, and bake in
a slow oven until firm--from 20 to 40 minutes.

_Chocolate Custards_

Use the recipe for Steamed Custards, adding 1 ounce of chocolate
(melted) to the hot milk. Steam or bake as desired.

_Soft Custard_

1 pt. milk (heated)
4 egg yolks
1/16 tsp. salt
1/2 tsp. vanilla extract
4 tbsp. sugar

Beat the egg yolks sufficiently to mix them thoroughly, add the sugar,
salt, and hot milk slowly. Cook over water that is boiling gently. Stir
constantly until the custard thickens. Strain. Flavour when cool.

For soft Chocolate Custard add 1/2 ounce chocolate (melted) to the hot
milk. Serves six.

_Floating Island_

Use recipe for Soft Custard and, when cold, garnish with a meringue made
according to the following recipe:

_Meringue_

4 egg whites
1/4 c. powdered sugar

Beat the egg whites very light, add powdered sugar, and continue
beating. Drop in large spoonfuls on the cold custard. Serves eight to
ten.

METHOD OF WORK

It may be possible to teach two or three recipes in this lesson. The
baked custard may be put into the oven while the soft custard or
floating island is being made. Serve at the school lunch.

LESSON XIII: BATTERS AND DOUGHS

_Griddle Cakes_

SUBJECT-MATTER

_Batters._--Batters are mixtures of flour or meal and a liquid, with
salt or sugar to give f