QUESTIONS
What is the purpose of the egg and bread in the Bread Pudding?
What care must be taken in combining the egg mixture with the hot milk mixture?
Think of the effect of intense heat upon the ingredients of Bread Pudding, and then explain why the pudding should bake slowly. What is the result, if baked in a very hot oven?
What is the reason for covering the pudding during the first 15 minutes of baking?
Name combinations of spices that would be desirable for the pudding.
What care should be taken in cooking chocolate in boiling water?
In preparing Vanilla Sauce, why is the flour mixed with the sugar (see
Experiment 24)?
How does the quantity of thickening for Vanilla Sauce compare with the quantity of thickening for the Sauce for Cream Toast?
Give the four different quantities of flour generally used to thicken one pint of sauce.
What care should be taken in cooking Vanilla Sauce?
Compare the recipe for Chocolate Corn-starch Pudding with that for Chocolate Sauce. What material and how much of it is used for thickening each? What difference in consistency is there in the two cooked mixtures? What liquids are used in each mixture? Why is the sauce cooked directly over the flame and then over, boiling water, while the pudding is cooked only over boiling water?