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Show I SERVING OF SOFT cufrrARD FAVORED New and Different Sauce on Various Desserts. (Prepared by th Unlttd KUtea Department of Agrtoultur.) The serving of soft custard as sauce on various desserts not only makes them seem quite new and different, but adds materially to the supply of iron and vltamines furnished by tha meal. For this reason, In families where there are growing children, it is a good idea to have custards frequently, fre-quently, but by varying the basis of the dessert, monotony will be avoided. For Instance, custard sauce la good with most canned fruits, such as peaches, plums, apricots, or pears; with some of the fresh fruits; and with stewed dried fruits. The canned and stewed fruits should be drained before pouring over them so that the simp doe3 not dilute the custard. This sirup can be saved to sweeten and flavor fla-vor fruit drinks or fruit gelatins. Custard Cus-tard sauce Is also good with plain cake, puddings, such as brown betty, steamed fig pudding, or chocolate Custard Sauce With Fruit. bread pudding, or with Eavarlan cream or other gelatin desserts. It Is a good plan to put it on the table In a pitcher to be passed to each person. Soft custard should be cooked In a pan surrounded by hot water below boiling temperature. A double boiler boil-er Is the best utensil for the purpose. While cooking, custard should be stirred constantly to make it smooth and velvety. As soon as the mixture thickens sufficiently to coat the spoon It Is done and the pan should be removed re-moved at once to a bowl of cold water wa-ter to check the cooking. If cooked beyond the point when It coats the spoon custard Is likely to curdle. If cooked too rapidly It Is difficult to keep custard from cooking too much. The following directions for cooking cook-ing soft custard are from the bureau of home economics: Heat a quart of milk with six to eight tablespoonfuls of sugar and one-fourth one-fourth teaspoonful of salt in a double boiler. Beat four to six eggs lightly and pour slowly Into them some of the heated milk. Pour back Into the double boiler and stir constantly until un-til the custard coat3 the spoon. Remove Re-move at once from the Are and place the upper part of the boiler In a bowl of cold water. Add one teaspoonful of vanilla. Chili the custard until wanted |