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This newspaper page contains 3 articles. Subscribers can read the full text of each article.
Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Jun 01, 1934
Page
6
Recognized Food Authority presents a lesson on egg custards and sauces. It details soft custard proportions for 1 cup milk, with options for whole eggs or yolks, flavoring ideas, and step by step cooking in a double boiler, plus tips for thickening with flour and avoiding curdling. It notes the importance of careful proportions and method for a reliable firm custard as a popular dessert.
The article presents egg custard methods for firm custard and variations including bread puddings and cheese based dishes. It covers steaming and oven poaching techniques, testing for doneness, and unmolding tips. It then shifts to cheese cooking with sandwiches, macaroni and cheese, croquettes, omelettes, sauces, tarts and bacon pin wheels, highlighting combinations with eggs and dairy.
A recipe describes making cheese canapes with butter soft cheese and bacon wrapped slices toasted until crisp. The piece promotes a book in the Easy-Way Series and notes other cheese dishes suitable for company occasions.
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