Se gs ee Le

52 -— . s DEPARTMENT OF EDUCATION.

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1. Mix corn-starch and cold water.

2. Add boiling water and cook directly over the fire, stirring constantly until
mixture thickens. |

3. Cook in double boiler 15-20 min. to thoroughly cook starch-grains.

4. Add sugar and stir until dissolved.
5. Add egg-yolk, rind, and lemon-juice mixed together. |
6. Cook 3 min. longer. F
7. Pour into cooked shell.
8. Cover with meringue and brown in slow oven.
MERINGUE. °

1 or 2 egg-whites. 2-3 tbsp. powdered sugar.

Beat eggs until stiff; gradually beat in the sugar.
CUSTARD PIE.

2 eggs. 2 ¢e. hot milk.

Yc. sugar. yY, tsp. vanilla, or

Y% tsp. salt. Few gratings nutmeg.

. Beat eggs slightly; add sugar and salt.
. Add mik; strain; cool; add flavouring.
. Pour into pie-plate lined with pastry.

4. Place in a hot oven to start the cooking of the pastry; then reduce the
heat to a lower temperature for custard. Bake until custard is firm.
Temperature 450° F. for 15 min., reduce to 325° F.

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Variations.

Cheap Custard Pie.—Use 1 tbsp. corn-starch or 1 tbsp. flour in place of 1 egg
in making the custard. Make the same as corn-starch pudding and pour into
the cooked shell.

Chocolate Pie—Add %4 square Baker’s chocolate (melted) to the custard
rule.
Cocoanut Pie—Add % c. of cocoanut to the custard rule before baking,

Norr.—Cream may be added in any of the variations if a richer custard is desired.

DESSERTS.

CUSTARDS—GENERAL RULES.

1. Mix eggs thoroughly, but do not beat light.

2. To these add sugar and salt, and then the hot milk Slowly.
3. Strain; cook in a pan of hot water at 325° F.

4. When knife comes out clean, custard is done,

STEAMED OR BAKED CUSTARD.

1 pt. milk. f.g. nutmeg, or _

2 eggs. 4, tsp. vanilla, or

4 c. sugar. 2 tbsp. caramel.

YY, tsp. salt. 4 .

Prepare according to general rules.

NoTEe.—In baking a large amount use 3 eggs to 1 pt. of milk.

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