The encyclopaedia of practical cookery

As soon as a faint pink is manifest in the Milk the degree of acidity is ascertained. Each pellet represents -jLth of 1 per cent, so that if ten pellets were dissolved before the pink stage was reached, that would indicate that the Milk contained exactly 1 per cent, of lactic acid. Condensed Milk is obtained by evaporating in a suitable apparatus a large proportion of the water of the Milk and adding to the remainder sufficient finely-powdered loaf sugar to give it a thick consistency. Chemists believe this preparation to be as nutritious as fresh Milk. It is preserved in hermetically sealed tins. Fresh Milk may be preserved by putting it into stout bottles which should be well corked and wired down, and heating it to the boiling-point of water in a water-bath ; by this means the oxygen of the small quantity of enclosed [illustration: Fig. 1174. ICE-CYLINDER FOR MILK (Dairy Supply Co.)] [illustration: Fig. 1176. Double Boiler for Milk] bicarbonate of soda dissolved in the Milk will prevent it turning acid for several days. Artificial Milk. — Put the yolks of two eggs into a basin with 1 teaspoonful of sugar, beat them together for five minutes, pour in 1 table-spoonful of orange-flower water, beat for five minutes longer, pour in gradually 1 teacupful of boiling water, stir well, and use immediately. Biestings. — The first two milkings of a cow newly calved are saved for the calf, but the third may lie used for making custards, and is much esteemed by country folk. Take the required quantity and add to it a little salt and sugar and any flavouring required. Have ready a few patty-pans lined with puff paste, pour in the mixture, and bake the custards in a moderate oven. When done, take them out, let them get quite cold, and they are ready for use ; or the biestings may be scalded over a clear fire, stirring slowly until it thickens, and then it can be used as before with the addition of a few currants if desired. Boiled Milk for Invalids. — The following is a good substitute for cod liver oil, and agrees with a delicate stomach: Chop fine loz. of mutton-suet, put it into a saucepan with Ain. piece of cinnamon and a little grated [illustration: Fig. 1177. Stokes's Patent Milk Test (Dairy Supply Co.)] For details respecting Culinary Processes, Utensils, Sauces, < ice., referred to, see under their special heads. Milk — continued. nutmeg, pour in 1 "breakfast-cupful of Milk, and boil for five minutes. Take out the piece of cinnamon, pour the Milk into a basin, let it cool, skim oft' the skin that will form on the surface, and serve either warm or' cold, with biscuits or pieces of dry toast. German Milk Nuts. — Put 2 breakfast-cupfuls of Milk into a saucepan, bring it to the boil, and stir in loz. of sugar and sufficient flour to thicken ; continue to boil until the mixture no longer adheres to the pan, pour it out into a basin, let it cool, and work in four well-beaten eggs. Put 3 more breakfast-cupfuls of Milk on to boil; cut out pieces from the mass with a spoon, droj) them into the boiling Milk and simmer gently for a few minutes. Turn them out on to a dish, cover with a few lumps of butter, put the dish in a moderate oven, and bake the contents until of a pale brown colour ; take them out, and serve very hot.