It has been found [Footnote 95: See Journal of Home Economics, Vol. XI, p. 108 (March, 1919), "The Use of Desiccated Eggs," by Lois Lhamon] that desiccated eggs can be used successfully in custards, quick breads, cakes, and salad dressings. Use 1 slightly rounded tablespoonful of dried egg for each egg desired. To this amount of powder, add 3 tablespoonfuls of water. Cover the mixture and allow to stand from 30 to 45 minutes, stirring occasionally. A solution is thus obtained, which resembles eggs in which the whites and yolks have been beaten together.
Desiccated eggs should not be confused with the so-called egg-substitute powders. The latter contain little and sometimes no dried egg. These usually are composed of starch, coloring material, with a little nitrogenous material in the form of gelatine, casein, or albumin. Their food value cannot be compared with that of eggs. For the amount of nutriment contained in egg-substitute powders, their price is high.
THE PREPARATION OF EGGS FOR DELICATE QUICK BREADS.—In all the quick bread mixtures given thus far, the whites and yolks of eggs were beaten together. It was shown in Experiments 41 and 43 that more air could be inclosed in an egg mixture when the white and yolk were beaten separately. It is well, therefore, to beat each part of an egg separately when a delicate bread is desired.
The reason that meringues, unless cooked, fall after a time, is because some of the inclosed air has escaped. From this it is apparent why eggs used in quick breads should not be beaten until ready for use.
It is possible, also, by much stirring and careless mixing, to lose some of the air inclosed in a beaten egg white. When the egg is to be separated, the method of cutting and folding, as used in Foamy Omelet, should be used for mixing the egg whites with the other ingredients of a quick bread.
CREAM PUFF BATTER.—The flour of cream puff mixture is usually cooked before baking so that a paste is formed. When the mixture containing the flour paste is dropped on a flat surface, it does not spread to a great extent and holds its shape. It is possible to mix Cream Puffs in the same manner as Popovers. If this method is followed and uncooked flour is added to the batter, it is necessary to bake the cream puff mixture in muffin tins or gem pans.
The method of leavening Cream Puffs is similar to that used in leavening
Popovers, i.e. by means of steam and air inclosed in beaten eggs.
CREAM PUFFS
1/2 cupful water 3 tablespoonfuls vegetable oil 1 tablespoonful butter 5/8 cupful flour 1/4 teaspoonful salt 2 eggs
Mix the water and fat and heat the mixture until the water boils. Add all of the flour and salt and mix thoroughly. Stir and cook until the ingredients are well blended and the paste does not stick to the sides of the pan. (Care should be taken not to cook the mixture too long. If the fat separates from the other ingredients, the puffs will not be successful.) While the mixture is hot, add the eggs, unbeaten, one at a time. Beat until thoroughly mixed. Drop by tablespoonfuls on an oiled baking-sheet, and bake at 450 degrees F., for 20 minutes, then at 325 degrees F., for 25 minutes. When cool slit one side open and fill with Cream or Chocolate Filling or Whipped Cream.