Use recipe for Soft Custard and, when cold, garnish with a meringue made according to the following recipe:
Meringue
| 4 egg whites | ¼ 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 flavour, butter to make tender, and steam, air, or gas to make light.