How should fresh corn be cut from the cob for soup (see Green
Corn)?
What is the price per can of corn?
In preparing Soup Sticks, why are the crusts removed from the bread before buttering it? Why is the bread spread with butter before cutting it into strips? Aside from flavor, what is the purpose of spreading the bread for Soup Sticks with butter?
How should dried bread crumbs be covered for storing? Why?
What is the difference between soft bread crumbs (see note under recipe for Stuffed Tomatoes) and dried bread crumbs? Which should be used for scalloped dishes? Which for covering fried foods? Think of the dishes which contain bread crumbs and then state for which foods either kind of crumbs could be used. Explain.
LESSON LI
MILK THICKENED WITH EGG (A)
CUSTARDS.—Since eggs have the property of stiffening when heated, they are often used for thickening liquids, especially milk. Milk thickened with eggs is called custard.
There are two kinds of plain custards: (a) steamed or baked custard and (b) soft custard. The method of mixing these custards is the same, but the methods of cooking and the tests for sufficient cooking differ.
That the milk may not scorch and that the egg may not cook too hard, all milk-and-egg mixtures should be cooked below the boiling temperature of water. They should never be cooked directly over the fire, but over hot water or in a double boiler. That the egg may cook evenly and not too quickly, the water in the double boiler should not boil rapidly.