A text-book of cooking

Experiment 42: Scalding Milk. — Fill the lower part of a double boiler one third full of boiling water. Put ½ cupful of milk in the top of the double boiler, cover, and heat over the boiling water. In a few minutes examine. What foodstuff in the milk has coagulated to form the coating over the top? Explain why it is that dishes that have contained milk should be soaked in cold water, and then washed in warm water. Insert a thermometer in the milk and record temperature. Is it possible to boil milk over hot water? Explain your answer. (Use this scalded milk to make cocoa and chocolate.) The taste of milk is changed by heating it above 158° F. Less change, however, is produced by scalding than by boiling. Milk is also apt to scorch if cooked at boiling tempera- ture. It is never well to boil milk unless it is necessary to sterilize it. Cocoa and Chocolate. — Cocoa and chocolate contain protein, fat, and carbohydrates. These materials, in addition to the milk and sugar used in preparing the beverages, make the cocoa and chocolate beverages nutritious. They are foods, not mere beverages or thirst quenchers. Cocoa and chocolate also contain stimulating materials. Chocolate is not soluble in water. . Therefore, it should be blended as thoroughly as possible with other materials. A satisfactory and practical method of accomplishing this is to make a smooth paste of chocolate and boiling water. To develop flavor, it is well to cook chocolate and cocoa at boiling temperature, especially when combining with liquids. The flavor of the cocoa beverage is improved by much cooking. Long cooking of the chocolate beverage causes the fat to separate and float. COCOA ½ cupful cocoa 3 cupfuls milk 1 teaspoonful cornstarch ½ cupful sugar 1 cupful water ½ teaspoonful salt Mix cocoa, cornstarch, and water together and boil for 10 minutes. Add the milk and sugar to the mixture and cook over hot water for ¼ hour. Add salt. Beat well and serve. Vanilla may be added to cocoa if desired. The cornstarch may be omitted. CHOCOLATE 2 squares chocolate 3 cupfuls milk 1 cupful boiling water ½ teaspoonful salt ½ cupful sugar ½ teaspoonful vanilla Cut the chocolate into bits and put it in a pan ; add the boiling water. Cook until it reaches the boiling point and r [illustration: MILK AND CREAM 99] is perfectly smooth. Heat the milk in a double boiler. Then gradually add the hot milk to the chocolate mixture, add the sugar, and heat all in a double boiler. Add salt and vanilla, if desired. If there is a scum over the beverage, beat well. Serve hot. Whipped cream or marshm allows may be served with chocolate. What is the difference in method between scalding milk and boiling it ? How can one determine when milk is scalded ? If it is necessary to heat milk, give two reasons why it is better to scald it than to boil it. Under what conditions should it be boiled ? What is the present cost of milk per quart ? When is it highest and when lowest in price ? If sweetened chocolate is used, how should the recipe for chocolate beverage be changed ? Give two reasons why cocoa and chocolate should not be boiled after adding the hot milk. Why is vanilla not added until the beverages are ready to be served ? What is the weight of one square of chocolate ? How many squares in an ordinary cake of chocolate ? What is the price per cake ? How many cupfuls are there in a half pound box of cocoa ? What is the price per box ? Compare the recipes on page 98, and determine how much cocoa should be used for 1 ounce of chocolate when one is substituted for the other. What is the difference in cost of these quantities of chocolate and cocoa ? LESSON XXVIII Milk and Cream