CUSTARD PIE
6 to 8 servings
4 eggs
2½ C. milk
½ C. sugar
1½ tsp. vanilla
¼ tsp. salt
1 (9-in.) pie shell, unbaked
⅛ tsp. nutmeg
Beat eggs. Blend in milk, sugar, vanilla and salt. Place pie plate with prepared shell on oven rack. Pour egg mixture into shell. Sprinkle with nutmeg.
Bake in preheated 350° F. oven until knife inserted halfway between center and outside edge comes out clean, 40 to 50 minutes. Cool on wire rack. Serve warm or chilled.
CARROT CAKE
1 (10-inch) tube cake or 10 to 12 servings
2½ C. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
¼ tsp. ginger
¼ tsp. nutmeg
1 C. butter, softened
2 C. sugar
5 eggs, separated
½ C. water
1½ C. shredded carrots
½ C. finely chopped pecans
½ tsp. vanilla
½ tsp. cream of tartar
Stir together flour, baking powder, cinnamon, salt, ginger and nutmeg. Set aside.
In large mixing bowl beat together butter and sugar at medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add ¾ cup flour mixture alternately with ¼ cup water, blending thoroughly after each addition. Repeat with remaining flour and water. Stir in carrots, pecans and vanilla.
Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold whites into yolk mixture. Pour into greased and floured 10-inch tube pan.
Bake in preheated 375° F. oven until wooden pick or cake tester inserted in center comes out clean, about 1½ hours. Cool on wire rack 15 minutes. Remove from pan and cool completely.
Seven Minute Frosting
5 cups
This frosting is named for the seven minutes of cooking and beating needed to form the desired glossy peaks. Some cooks use a double boiler to equalize cooking heat. Cooking should stop the moment the stiff peaks form.
2 egg whites
1½ C. sugar
⅓ C. cold water
⅛ tsp. cream of tartar
⅛ tsp. salt
1 tsp. vanilla
In large saucepan combine all ingredients except vanilla. Beat 1 minute at low speed with portable electric mixer. Place pan over low heat and beat at high speed until stiff peaks form, about 5 minutes. Remove from heat. Add vanilla. Beat until frosting will hold swirls, about 2 minutes longer.
French Dishes with a Texas Flair
Omelets, crepes, souffles, and quiches are becoming routine fare in many homes because cooks have found they are actually simple to prepare and can be combined with a great variety of other foods, especially leftovers. Texans add hot sauces, jalapenos, fresh Texas vegetables, and a range of meats to create Lone Star specials.
Omelets
FRENCH OR PLAIN OMELET
1 serving
2 eggs
2 T. water
¼ tsp. salt
Dash pepper
1 T. butter
Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill, if desired. With pancake turner fold in half or roll, turning out onto plate with a quick flip of the wrist.
Variations: Omelets can be flavored with a variety of herbs and spices. Mix in ⅛ to ¼ teaspoon per omelet.
Omelets can hold almost any leftover food. For each omelet, fill with ⅓ to ½ cup of any of the following:
Shredded or sliced Cheddar, Swiss Mozzarella, Gouda, Provolone, or other firm cheese
Cottage, ricotta or cream cheese
Cooked, drained and crumbled sausage, bacon or ground beef
Flaked canned or cooked fish
Sauteed sliced mushrooms
Sauteed chopped onions or green pepper
Drained, cooked, chopped, diced or sliced vegetables
Drained, canned or chopped or sliced fresh fruit
Chopped nuts
Jelly, jam or preserves
Nutritional Quality of Eggs
Eggs are especially rich in high-quality protein, unsaturated fats, iron, phosphorus, trace minerals, vitamins A, E, and K, and all B vitamins, including vitamin B 12. Eggs are second only to fish liver oils as a natural source of vitamin D.
Two eggs are an economical means of adding a lot of nutritive value to the menu. The price per two-egg servings of large eggs ranges from 11 to 16 cents; for medium eggs, from 9½ to 14 cents.
PUFFY OMELET
2 servings (Pictured on cover)
Puffy omelets have a long history, dating back to ancient Roman times. Beating the yolks and whites separately results in the “puff.” An ovenproof pan is essential because, after the omelet puffs over a surface unit, it goes into a hot oven for final baking.
4 eggs, separated
¼ C. water
¼ tsp. cream of tartar
¼ tsp. salt
1 T. butter
Beat egg whites with water, salt and cream of tartar at high speed until stiff but not dry, or just until whites no longer slip when bowl is tilted. Beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Fold yolks into whites.
Heat butter in 10-inch omelet pan or fry pan with ovenproof handle[3] over medium-high heat until just hot enough to sizzle a drop of water. Pour in omelet mixture and gently smooth surface. Reduce heat to medium. Cook slowly until puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color. Bake in preheated 350° F. oven 10 to 12 minutes, or until knife inserted halfway between center and outside edge comes out clean.
To serve, loosen omelet edges with spatula. With a sharp knife cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill, if desired. Tip skillet. With pancake turner, fold in half and turn out onto plate with a quick flip of the wrist. Serve immediately.