A text-book of cooking

When the latter sauce is used for this pudding, it is desirable to use the water in which the prunes were cooked for making the sauce. For Hard Sauce, see p. 35. For Lemon Sauce, see p. 68. What is the difference between soft bread crumbs (see note under recipe for Stuffed Tomato, p. 26) and dried bread crumbs? (See CHEESE 115 p. 72.) Which should be used for scalloped dishes? Which for covering fried foods? Think of the dishes which contain bread crumbs and then state for which foods either kind of crumbs could be used. Explain. What care should be taken in cooking chocolate in boiling water ? LESSON XXXVII Cheese (I) To show the relation of cheese to milk, and to understand the manufacture of cheese, try the following. Experiment 44 : Effect of Rennet on Milk. — Put a small quantity of milk in a test tube and heat the milk a very little, taking care not to boil it. Add to it J teaspoonful liquid rennet, or J junket tablet, and set aside. After a few minutes examine the milk. How has the rennet changed the milk ? What substance in the milk has been clotted by the rennet ? (See Lesson XXVII, p. 97.) Experiment 45 : Separation of Curd and Whey. — Again heat the contents of the test tube of Experiment 44, turn the mixture into cheesecloth, and press the cloth until the mixture is dry. Examine the material left in the cloth. How does it differ from ordinary cheese in color and texture ? In cheese making what names are given to the solids and liquids of clotted milk ? Cheese is prepared for the market in a way somewhat similar to that shown in Experiments 44 and 45, except that it is colored and allowed to ripen. While ripening, there take place in the ingredients of cheese changes which develop characteristic flavors and make the cheese firm. Action of Rennin in Digesting Milk. — The rennet or junket used to clot the casein of the milk is obtained from the digestive juices of the stomach of a calf. A ferment called rennin exists in the gastric juice of the human stomach also. When milk is digested, it is first clotted by the ferment in the stomach. ^ ^ JUNKET "CUSTARD" 1 quart milk 1 tablespoonful liquid rennet, or \ cupful sugar 1 junket tablet ...... 1 teaspoonful vanilla Powdered cinnamon or nutmeg Os. Heat the milk in a double boiler until it is lukewarm \ only; do not heat it to scalding temperature. Test milk ^ for lukewarm, i.e. body temperature, by letting a drop fall on the wrist. If the milk "feels like the wrist" — neither warmer nor colder — it is lukewarm in temperature. If a junket tablet is used, crush it. Add the sugar, vanilla, and rennet or junket, and stir until dissolved. Pour into a glass dish and stand in a warm place until it thickens. Then set the Junket " Custard " in a cool place. When cold, sprinkle with a little cinnamon or nutmeg, and serve with cream. Experiment 46 : Effect of Acid on Milk. — Add a few drops of vinegar to warm milk in a test tube. What is the result ? What substance in the milk has been curdled by the acid ? To what substance in milk is its sweet taste due ? Into what has this substance changed when milk sours ? What causes the change in this material? (See Care of Milk, p. 99.) Knowing the effect of acid on milk, explain the clotted condition of sour milk. COTTAGE CHEESE 1 quart thick sour milk J teaspoonful salt Cream or butter Pour at least 2 quarts of boiling water into the sour milk. Allow the mixture to stand until the curd separates from the whey. Strain the mixture in a cloth, pressing the cloth until the curd is dry, or allow it to drip for several hours or overnight. Put the curd in a bowl, add salt and a little cream or melted butter, and mix thoroughly. Serve lightly heaped, or molded into balls. Why should junket tablets be crushed before adding to the milk ? (See Experiment 9, p. 29.) \