A steamed or baked custard is done when it becomes set and when a silver knife will come out clean after cutting it. PRELIMINARY PLAN This lesson will furnish an opportunity for a review of milk and eggs. The pupils should arrange to bring the necessary materials from their homes. RECIPES _Steamed Custards_ 1 qt. milk (heated) 4 eggs or 8 egg yolks 1/2 c. sugar 1/4 tsp. salt 2 tbsp. caramel or 1/2 tsp. nutmeg Beat the eggs sufficiently to mix them thoroughly; add the sugar, salt, and hot milk slowly. Strain into cups, flavour with caramel, or sprinkle nutmeg on top, and steam until firm over gently boiling water--from 20 to 30 minutes. _Baked Custards_ Prepare as for Steamed Custards, set in a pan of hot water, and bake in a slow oven until firm--from 20 to 40 minutes. _Chocolate Custards_ Use the recipe for Steamed Custards, adding 1 ounce of chocolate (melted) to the hot milk. Steam or bake as desired. _Soft Custard_ 1 pt. milk (heated) 4 egg yolks 1/16 tsp. salt 1/2 tsp. vanilla extract 4 tbsp. sugar Beat the egg yolks sufficiently to mix them thoroughly, add the sugar, salt, and hot milk slowly. Cook over water that is boiling gently. Stir constantly until the custard thickens. Strain. Flavour when cool. For soft Chocolate Custard add 1/2 ounce chocolate (melted) to the hot milk. Serves six. _Floating Island_ Use recipe for Soft Custard and, when cold, garnish with a meringue made according to the following recipe: _Meringue_ 4 egg whites 1/4 c. powdered sugar Beat the egg whites very light, add powdered sugar, and continue beating. Drop in large spoonfuls on the cold custard. Serves eight to ten. METHOD OF WORK It may be possible to teach two or three recipes in this lesson. The baked custard may be put into the oven while the soft custard or floating island is being made. Serve at the school lunch. LESSON XIII: BATTERS AND DOUGHS _Griddle Cakes_ SUBJECT-MATTER _Batters._--Batters are mixtures of flour or meal and a liquid, with salt or sugar to give flavour, butter to make tender, and steam, air, or gas to make light. One scant measure of liquid is used with one measure of flour for thin, or pour, batter. One measure of liquid is used with two measures of flour for a thick, or drop, batter. One measure of liquid is used with three measures of flour for a soft, or bread, dough. One measure of liquid is used with four measures of flour for a stiff, or pastry, dough.