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April 20, 1941 THIS WEEK Magazine Section 19 THE PERFECT CUSTARD Low temperatures mean smooth textures by Mrs. Helmut Kohn [[image]] William H. Zerbe Special for springtime--Strawberry Custard MANY successful-enough cooks are as fearful of custards as they would be of a tight rope. "Too risky for me," they say, and stay too close to less challenging recipes. In making custards the secret is to use a double boiler, or "bain marie," so that the inner container never really "bubbles." The inner container should be kept at about a temperature of 170°F. and the mixture will then thicken smoothly. Following this rule, a plain so-called "boiled" custard is very simple. Boiled Custard 2 cups milk dash of salt 1/4 to 1/2 cup sugar 1 medium-sized bay leaf 2 eggs, slightly beaten Combine milk, salt and sugar ,add bay leaf and heat over hot water. Add the hot mixture gradually to the slightly beaten eggs, and continue cooking over hot water, stirring constantly, 3 or 4 minutes or until mixture thickens slightly and will coat a metal spoon. Serve on dessert soufflés or gelatins. Approximate yield: 4 portions. After removing a boiled custard from the stove, leave the lid on the double boiler until the custard cools, as the conserved steam prevents a "skin" from forming. Baked Custard 2 cups milk 2 eggs, slightly beaten dash of salt 1/2 cup sugar 1 teaspoon cinnamon Heat milk but do not boil. Add gradually to slightly beaten eggs, stirring constantly. Add salt and 1/4 cup sugar; pour into buttered pie plate or cake pan. Place in shallow dish of hot water, bake in moderate oven (350° F.) for 40 minutes or until a silver knife inserted in the center comes out clean. Remove from oven, sprinkle with remaining sugar and cinnamon. Approximate yield: 4 portions. Strawberry Custard 1/2 cup strawberries, washed and hulled 1/3 cup sugar 2 eggs, separated 1/4 teaspoon lemon juice Crush strawberries with sugar and combine with the beaten egg yolks. Cook over hot water, stirring constantly until mixture thickens. Add lemon juice. Beat egg whites until stiff but not dry and fold into strawberry mixture. Serve chilled. Approximate yield: 4 portions. Chocolate Custard Pie 2 eggs 1 cup condensed milk 2 cups water 1/4 teaspoon salt 1 (5c) chocolate bar. grated i unbaked pastry shell 1 tablespoon sugar dash of vanilla Separate one egg, retaining white for meringue, and beat yolk with remaining whole egg. Add milk, water and salt and pour into pastry shell. Sprinkle chocolate over top. Place in moderate oven (350° F.) for about 20 minutes or until custard is nearly set and knife inserted in center comes out almost clean. Remove from oven and let cool. When it is cold, beat remaining egg white, sprinkle with sugar and beat until stiff enough to stand in peaks. Add vanilla. Spread meringue thinly on pie, sealing the custard in so that it will not be heated. Place again in moderate oven for 15 minutes or until meringue is lightly browned. Let cool before serving. Approximate yield: one 9-inch pie. Cheese Custard 1 egg, slightly beaten dash of salt dash of marjoram dash of thyme 1 cup milk 1 cup fresh white bread crumbs 1 cup grated cheese To the slightly beaten egg add salt, herbs and milk and blend. Spread bread crumbs and cheese in alternate layers in a heavy buttered casserole and pour milk and egg mixture over them. Bake in a moderate oven (350° F.) 30 minutes or until a silver knife inserted in center comes out clean except for melted cheese. Serve at once. Approximate yield: 4 portions. When Custard Curdles. If boiled custard shows signs of curdling, remove from heat at once and cool quickly by placing pan in ice water to stop further cooking. To improve the texture pour the custard into a bottle, cork it and shake well. [[image]] An OXO Cube in a cup of hot water or hot milk is an ideal beverage for young and old. Children love the grand beefy flavour of OXO and 'grown-ups" find it particularly agreeable as a nightcap. Try OXO. FREE: New book entitled "LIFE WITH OXO" containing useful recipes and ideas. Write OXO (Dept. H28) 51 Sleeper Street, Boston, Mass. [[image]] Kemp's Sun-Rayed NEVER SEPARATES IT'S ALWAYS LIKE THIS IT'S NEVER LIKE THIS FREE...Valuable32-page recipe book, "46 Ways to Use Tomato Juice." Send post card to the Sun-Rayed Company, Frankfort, Indiana. Dept. H. S. Never Thin or Watery New York Agent: SEGGERMAN NIXON CORP., 111 Eighth Avenue NEW YORK'S LARGEST SELLER [[image]] With the Girls of the U. S. A. it's-- New Quick LUX 2 to 1 WE'RE FOR NEW QUICK LUX 2 TO 1 "From coast to coast, it's new, quick Lux 2 to 1," a nationwide survey shows. Twice as many women use new, quick Lux for underthings, stockings (other nice [[cut off]]
