Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-10-15
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| There Is more truth than poetry In George
| Eliots old bachelors allegations against
woman's cookery, done. as 1t usually is, on
the hit-or-miss plan. For the woman who
| Is born cook 1t does not matter so
much whether she follows a recipe accu-
rately or no. Even II the result is not
the same two times running. the dish Is
| good. She works according to certain
| fixed general rules intuitively and without
realizing that she Is doing SO.
She may never have studied chemistry,
| but natural gift for cooking-that is, in
heritance and experience, with close obser-
walton as to the methods necessary to
achieve certain results-enable her to do
| herself credit every time.
| For the woman. however, who is lacking
that gift there is nothing for it but to do
| as a man does or she herself would were
| she studying chemistry-follow formulas
| exactly until she arrives" A young woman
| who is doubtless one of a large class has
just written me: Il can cook and cook We'll
but but, it has been hard fight, and there is
everything that is especially NICE but
have to learn by hard trying, as 1 lived
mostly in boarding house until 1 was
married. For all su-h, courage. The
wish, with a willingness to do exactly as
she is told, will soon be mother to the deed.
will you give me-" she writes, some time
In the near future, some nice custard-cup
custard recipe? Also a recipe for York
shire pudding stating how much gravy of
the roast beef shall be left in the pan in
which to bake the pudding?'
Yorkshire Pudding.-This is a genuine
Yorkshire recipe. 1t requires for its max
Ing three eggs, three cups of milk, two
cups of flour and a level teaspoonful Of
salt. Beat the eggs in bowl until light
add half the milk then the sifted flour and
salt. This makes stiff batter Beat until
smooth, then pour in the remainder of the
will ora6 hno In
| this Just about an hour before your roast
| Is done. Yorkshire pudding may be baked
under the meat or in separate pan which
should be hot and well creased with three
| or four tablespoonfulS of melted dripping
Pour in the batter. 1t should not be over
an inch thick when done. If baked under
the meat. the incest way Is to have a pan
like that in which the meat is being cook
ed Have 1t hot and well creased with the
beef drippings, put the batter In 1t, put the
meat rack across the pan, not In it. and
place the meat directly over the pudding
Bake a little over three-Quarters OF an
hour When ready to serve cut in squares
and serve with the meat, piping hot There
is a pan that comes on purpose for York
shire pudding, with squares stamped in IT,
II you have this put 1t in the oven with the
batter, and place the meat on a rack d.
rectly above 1t. This gives crusty squares
that are very appetiZing to look at as we'll
as taste Sometimes the same dripping
pan is used that the meat has been roa sted
lected In the bottom.
The Making of Custards-A custard IL
one of the things that admits of no guess
work. 1t Is one Of the easiest things to
make and one of the easiest things to spoil
Its proper baking is of even more impor-
lance than its mixing. 1t must be made of
fresh materials and bakes better in a shall
low dish than in deep one The oven
neat must be moderate and the CUBS or
dish containing the custard baked in a shall
low TN dish like dripping pan. The mo-
ment custard is baked It should be taken
out II you leave it longer 1t will be wa
terry. The proper test is to insert the blade
OF knife down to the bottom and If n
comes out without liquid adhering the Gus
tard is done.
For the various forms of baked and
poiied custard four eggs to quart of milk
are sufficient for all purposes. vet six eggs
may De used. or even more, If the custard
is desired very rich. Boiled custard is
smoother If only the yolks of the eggs are
used Often gelatfne or corn starch are
used to assist In thfckening milk when eggs
are expensive. but these are not real Gus
tards. Eggs should not be beaten too much
IN making custard. Beat just enough SO
that the egg does not string. Overbeating
tends to make custard curdIe
Plain Baked Custard-Beat four eggs
whites and yolks, together slightly Add
one quart fresh milk, four tablespoonfuls
OF sugar, a pinch of salt and whatever
fashioned favoring that most people like
Rose water Is delicate and almond good
though not so wholesome as other fiavors.
FAKE in stoneware cups or a bowl set in a
basin of hot water. Take care that the
oven is not too hot.
Plain Boiled Custard.-Scald a quart OF
fresh milk. using a double boiler to avoid
scorchtng. Beat the yolks of six eggs, add
six tablespoons Of sugar and a saltspoon or
salt and beat again. In the making of
boiled custard the longer beating of the
yolks Is allowable. Pour the hot milk
slowly into the bowl containing the eggs,
stirring constantly while so doing. Never
stir tine egg into the hot milk or your egg
will curdle When well mixed pour ali
back into the double boiler and stir con-
tinually until smooth and thick like cream.
It will grow thicker as 1t cools Take from
the fire, strain and when cool flavor. Va
nilla is the generally admired seasoning,
but lemon Is also used Serve very cold
CaraZel Custard.-Put one-half cupful of
sugar In a smooth frying pan and stir until
II melts and becomes a rich cinnamon color.
Pour into Q pint OF rich milk or thin cream