M-Lancaster Farming, Saturday, Decamber 9, 1995
Consuming
Thoughts
by
Fay Strickler
a enn State Extension Home
Economist For Berks Co.
Are you having a holiday
gathering and planning on serving
your favorite traditional “eggnog”
recipe?
If this recipe or other recipes in
your file use raw or lightly-cooked
eggs you will want to update these
recipes to avoid the risk of food
home illness. That’s because we
now know that refrigerated grade
A eggs with clean, uncracked
shells those usually assumed to
be safe can be contaminated
with Salmonella enteritidis
bacteria.
Scientists strongly suspect that
bacteria can be transmitted from
infected laying hens directly into
the interior of the eggs before the
shells are formed.
Many government agencies are
doing research on the problem,
which is a worldwide epidemic.
The problem is greater in Europe
due to a more virulent strain of the
bacteria called “phage type 4,”
which has not been found in U.S.
poultry production.
Eggs must be cooked thorough
ly in order to kill any bacteria
such as salmonella that may be
present. If your eggnog recipe
calls for raw eggs, it’s not safe.
Likewise, neither is Hollandaise
sauce or mousse. Don’t worry
about cakes, cookies and candies
though. Eggs used in baking get
thoroughly cooked, and candy
(such as divinity) containing eggs
reaches temperatures far above
that needed to kill bacteria. How
ever, raw cookie dough isn’t safe
to eat!
But back to eggnog way
back. For centuries, our English
ancestors made a similar milk and
egg beverage that was cooked and
served warm. Named for a small
drinking vessel known as a “nog
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gin,” eggnog was often served in
colonial times to colonists who
were “under the weather.”
Today it is a popular holiday
drink made with raw eggs and
served chilled, sometimes with
spirits added. While adding alco
hol may inhibit bacterial growth, it
cannot be relied upon to kill bac
teria which may be present in raw
eggs.
To make safe eggnog, cook or
microwave it to 160 degrees F, or
until the egg mixture thickens
enough to coat a spoon (see the
following recipe). Refrigerate it at
once. When refrigerating a large
amount of eggnog, divide it into
several shallow containers so that
it will cool quickly.
Do not fold raw, beaten egg
whites into the cooked mixture. It
hasn’t been proven that raw egg
whites are free of salmonella bac
teria. Commercial eggnog is pre
pared with pasteurized eggs and
requires no cooking. Eggnog
made with egg substitutes is also
safe since these frozen commer
cial products have been
pasteurized.
Hollandaise sauce and choco
late mousse are usually made with
raw eggs. Update these recipes for
safety’s sake. A safe Hollandaise
sauce can be made with egg sub
stitutes and margarine. This ver
sion has the added bonus of con
taining no cholesterol. When mak
ing chocolate mousse, melt the
chocolate with the liquid called
for in the recipe, add the eggs and
continue to heat gently until the
mixture reaches the safe' tempera
ture of 160 degrees F.
Holidays are a fun but hectic
time. By egg-proofing your
recipes for safety, you’ll have one
less thing to worry about.
Holiday Eggnog
1 quart two percent milk
6 eggs
'A teaspoon salt
'A cup sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
ground nutmeg
Heat milk in large saucepan
until hot (do not boil or scald).
While milk is heating, beat
together eggs and salt in a large
bowl, gradually adding the sugar.
Gradually add the hot milk mix
ture to the egg mixture. Transfer
the mixture back to the large
saucepan and cook on medium
low heat. Stir constantly with a
whisk until the mixture thickens
and just coats a spoon. Ther
mometer should register 160
degrees F. Stir in vanilla. Cool
quickly by setting pan in a bowl of
ice or cold water and stirring for
about 10 minutes. Cover and
refrigerate until thoroughly
chilled, several hours or over
night. Pour into a bowl or pitcher.
Fold in whipped cream and dust
with ground nutmeg. Calories 135
per 'A cup; cholesterol: 120 mg.
per 'A cup. Yield: 2 quarts
Low-Cholesterol Eggnog
'A cup egg substitute
2 teaspoons sugar
1 can (13 oz.) evaporated skim
milk
V* cup skim milk
1 teaspoon vanilla
1 teaspoon rum flavoring
(optional)
ground nutmeg
Whip egg substitute and sugar
together and combine with two
types of milk and flavoring. Mix
well. Chill overnight. Dust with
nutmeg before serving. Calories:
96 per A cup; cholesterol: 4 mg.
per 'A cup. Yield: 3 cups
Source: From the New Ameri
can Diet William Connor,
M.D. and Sonja Connor, R.D.
Simon and Schuster. N.Y., 1986.
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Family Traditions
LANCASTER (Lancaster
Co.)—Family traditions are those
dozens, even hundreds, of little
rituals unique to each family dur
ing the holidays as well as year
round. Special foods, games,
activities, stories, decorations,
parties, religious celebrations and
get-togethers with family and
friends come to mind when one
thinks of celebrating family
traditions.
Traditions help to build family
bonds and give family members a
feeling of belonging, support and
caring. They contribute to the
strength of each family member
and help to make families unique.
Traditions are especially impor
tant to young children who are just
beginning to understand who they
are. Cultural and ethnic traditions
can preserve the special attributes
of families and can help members
to feel “in touch” with their
heritage.
All families have traditions,
even if they think they don’t
Traditions can include anything
from eating meals together,
attending religious services and
celebrating birthdays, to enjoying
a special story time or even clean
ing together.
If your local store
does not have it,
SEND FOR
FREE
BROCHURE
Here are several ideas for fami
ly traditions to enjoy this holiday
season:
•Hold an “I Remember
When...” session during the holi
day season with as many extended
family members as possible.
Recall with each other significant
events that have been meaningful
to family members.
•Make a family tablecloth each
year to be used at dinnertime or at
special family outings. Use a plain
white cloth sheet and let family
members draw or paint designs on
it and sign their name. You may
wish to design a “family emblem”
or motto to draw on your
tablecloth.
•Make it a family tradition each
holiday season to bake cookies to
give to mail and newspaper car
riers, sanitation workers mid other
service providers. Youngsters will
enjoy learning about the spirit of
giving!
•Hang a family bulletin board in
your kitchen, family room or hall
way. Each family member can
have his or her own section to
share achievements, talents, mes
sages or snapshots. Create a spe
cial seasonal display for important
holidays.
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GOLDEN BARREL TABLE SYRUP
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NOW $1.59
SOYBEAN OIL (VEGETABLE)
1 Gallon
SPECIAL PRICE $4.39
GOLDEN BARREL PANCAKE
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* KAUFFMAN PRESERVES
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