In an unfortunate moment the word Cream was adopted into the English language as applying to the thick olea- ginous fluid which rises to the top of milk after standing, and from which butter and cheese are made. With a know- ledge of Continental cookery we became familiar with the Continental adaptation of the term, hence our acceptation of the word is not only extensive but somewhat contradic- tory and confusing, unless we are content to regard as Cream every thickened fluid that has the oily parts of milk for its foundation. Of the liqueurs called cremes, such as creme de noyeau, these may be considered fancy names ; also Creams in confectionery, as chocolate Creams. These will be fully described under their particular headings, so also will custards, cullis, and other terms that might be confused with Cream. Creaming, or Separating as it is technically called, is brought about in either of two ways : by setting the milk in large earthen pans in a dairy kept at an even temperature, taking the Cream off with a skimmer as it rises and accumulates on the surface ; or by the use of a machine called a “ separator.” By the first, or “ setting ” system, the oleaginous particles of the milk rise to the For details respecting Culmary Processes, Utensils , Sauces, &c, , referred to, see under their special heads. 462 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Fig 55S. Cream-bowl (Dairy Supply Company). Cream — continued. surface and collect in a thin stratum, provided the milk is left quite undisturbed for some time. The now celebrated Dr. Laval discovered that violent agitation would have the same effect, and invented machines called “ separators,” small ones being worked by hand, while larger ones - require steam power. One of the hand-power machines, called “ the Baby,” is especially calculated to render good service where only, two or three cows are kept. Experience shows that this machine will extract some 20 or 30 per cent, more Cream from the milk than can be obtained by “setting.” It operates on new milk at once, just as it comes from the cow, the cylinder at the top being sometimes fitted with a cold- water jacket so as to reduce the temperature of the milk if warm. The operation is very simple : the milk is put into the cylinder at the top, and by a rapid turning of the handle the Cream is separated from the milk by a centrifugal action, and after being collected by a specially arranged apparatus, trickles out of one pipe, whilst the “ separated ” milk pours out from the other. Cream-setting pans are made of various sizes, styles, and materials — those stamped solid from silver-tinned steel are excellent, being very strong and durable ; those of white porcelain with lips, are much used, and look very clean and attractive, but need not be preferred to the steel pans so far as results are concerned. A Cream-spoon is very useful for collecting the Cream as it forms, but it is not so frequently used as the skimmer. A small bowl (see Fig. 558) receives the Cream as it is skimmed off. When the Cream is required to keep for any length of time, or for frequent serving, a covered earthenware jar, or “steen” (see Fig. 559) is found to be very convenient, and the Cream is poured into it from the collecting bowl.

AI-modernized reading of the original text

In an unfortunate moment the word Cream was adopted into the English language as applying to the thick oleaginous fluid which rises to the top of milk after standing, and from which butter and cheese are made. With a knowledge of Continental cookery we became familiar with the Continental adaptation of the term, hence our acceptation of the word is not only extensive but somewhat contradictory and confusing, unless we are content to regard as Cream every thickened fluid that has the oily parts of milk for its foundation. Of the liqueurs called cremes, such as creme de noyeau, these may be considered fancy names ; also Creams in confectionery, as chocolate Creams. These will be fully described under their particular headings, so also will custards, cullis, and other terms that might be confused with Cream. Creaming, or Separating as it is technically called, is brought about in either of two ways : by setting the milk in large earthen pans in a dairy kept at an even temperature, taking the Cream off with a skimmer as it rises and accumulates on the surface ; or by the use of a machine called a “ separator.” By the first, or “ setting ” system, the oleaginous particles of the milk rise to the For details respecting Culinary Processes, Utensils , Sauces, &c, , referred to, see under their special heads. Fig 55S. Cream-bowl (Dairy Supply Company). Cream — continued. surface and collect in a thin stratum, provided the milk is left quite undisturbed for some time. The now celebrated Dr. Laval discovered that violent agitation would have the same effect, and invented machines called “ separators,” small ones being worked by hand, while larger ones - require steam power. One of the hand-power machines, called “ the Baby,” is especially calculated to render good service where only, two or three cows are kept. Experience shows that this machine will extract some 20 or 30 per cent, more Cream from the milk than can be obtained by “setting.” It operates on new milk at once, just as it comes from the cow, the cylinder at the top being sometimes fitted with a coldwater jacket so as to reduce the temperature of the milk if warm. The operation is very simple : the milk is put into the cylinder at the top, and by a rapid turning of the handle the Cream is separated from the milk by a centrifugal action, and after being collected by a specially arranged apparatus, trickles out of one pipe, whilst the “ separated ” milk pours out from the other. Cream-setting pans are made of various sizes, styles, and materials — those stamped solid from silver-tinned steel are excellent, being very strong and durable ; those of white porcelain with lips, are much used, and look very clean and attractive, but need not be preferred to the steel pans so far as results are concerned. A Cream-spoon is very useful for collecting the Cream as it forms, but it is not so frequently used as the skimmer. A small bowl (see Fig. 558) receives the Cream as it is skimmed off. When the Cream is required to keep for any length of time, or for frequent serving, a covered earthenware jar, or “steen” (see Fig. 559) is found to be very convenient, and the Cream is poured into it from the collecting bowl.

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