Fussell’ s Unsweetened Condensed Milk, “ White Butterfly ” Brand, contains all the above substances with only a large proportion of the water removed. When using Fussell’ s Condensed Milk, it is only necessary to add the required quantity of cold or hot water, and a supply of new milk is ready at once. Sweetened condensed milks have many disadvantages. It is known that the average sweetened condensed milk, besides often having a large proportion of the valuable butter fat removed, is thickened and preserved with large quantities of sugar. Sweetened •condensed milk has between four and five pounds of cane sugar added per gallon. Fussell’s Unsweetened Condensed Milk has no sugar added. Therefore it naturally follows that Fussell’s Unsweetened Condensed Milk, “ White Butterfly ” Brand, is the cheapest to buy, as well as being the best, because every fifteen pounds of sweetened condensed milk is five pounds sugar (which is paid for at the price of milk, say 6d. per lb.), whereas Fussell’s Unsweetened Milk is all milk. The saving in cost is obvious. Again, sweetened condensed milk is useless for white soups, fricasses, and other savoury preparations, but Fussell’s Unsweetened Condensed Milk can be used for all purposes where fresh milk is required. As a good brand is essential, we recommend from practical ■experience that “ White Butterfly ” brand only is used. This brand has been more largely used than any other in the British Navy during the past seven years, and should our readers find any difficulty in procuring it, they are advised to write to Messrs. Fussell & Co., Ltd., 4, Monument Street, London, E.C. 29 ROASTING AND BAKING. — Roasting before a clear fire is slowly dying out, and owing to its many inconveniences it is seldom or never practiced at sea. The usual way of “roasting” nowadays, unless the galley is fitted with a Patent Roaster, is to place it in the oven. This is really baking meat. When baking meat, have the oven very hot at first to coagulate the outer surface and keep in the juices as much as possible. If the joint is a large one, the temperature of the oven should be lowered slightly after it has been in half an hour, but if it is small or thin, the heat must be well kept up. Basting should be frequent to prevent the surface of the meat charring, and to assist it in retaining flavour. A joint of beef or mutton will take a quarter of an hour for each pound weight to cook. For example, suppose the joint is five pounds weight, it will take one hour and a quarter to cook so that it is slightly underdone. If required well done, it should be allowed to cook for fifteen or twenty minutes longer. Veal or pork must always be well cooked, as they are both unwholesome when underdone. For these joints, twenty minutes to each pound weight must be allowed, and then a further twenty minutes longer to ensure them being well done. The golden rule to be followed when baking is to cook at the greatest degree of heat to produce the necessary change in the centre without burning the outer surface.

AI-modernized reading of the original text

Fussell's Unsweetened Condensed Milk, “ White Butterfly ” Brand, contains all the above substances with only a large proportion of the water removed. When using Fussell's Condensed Milk, it is only necessary to add the required quantity of cold or hot water, and a supply of new milk is ready at once. Sweetened condensed milks have many disadvantages. It is known that the average sweetened condensed milk, besides often having a large proportion of the valuable butter fat removed, is thickened and preserved with large quantities of sugar. Sweetened •condensed milk has between four and five pounds of cane sugar added per gallon. Fussell’s Unsweetened Condensed Milk has no sugar added. Therefore it naturally follows that Fussell’s Unsweetened Condensed Milk, “ White Butterfly ” Brand, is the cheapest to buy, as well as being the best, because every fifteen pounds of sweetened condensed milk is five pounds sugar (which is paid for at the price of milk, say 6d. per lb.), whereas Fussell’s Unsweetened Milk is all milk. The saving in cost is obvious. Again, sweetened condensed milk is useless for white soups, fricasses, and other savoury preparations, but Fussell’s Unsweetened Condensed Milk can be used for all purposes where fresh milk is required. As a good brand is essential, we recommend from practical ■experience that “ White Butterfly ” brand only is used. This brand has been more largely used than any other in the British Navy during the past seven years, and should our readers find any difficulty in procuring it, they are advised to write to Messrs. Fussell & Co., Ltd., 4, Monument Street, London, E.C. ROASTING AND BAKING. — Roasting before a clear fire is slowly dying out, and owing to its many inconveniences it is seldom or never practiced at sea. The usual way of “roasting” nowadays, unless the galley is fitted with a Patent Roaster, is to place it in the oven. This is really baking meat. When baking meat, have the oven very hot at first to coagulate the outer surface and keep in the juices as much as possible. If the joint is a large one, the temperature of the oven should be lowered slightly after it has been in half an hour, but if it is small or thin, the heat must be well kept up. Basting should be frequent to prevent the surface of the meat charring, and to assist it in retaining flavour. A joint of beef or mutton will take a quarter of an hour for each pound weight to cook. For example, suppose the joint is five pounds weight, it will take one hour and a quarter to cook so that it is slightly underdone. If required well done, it should be allowed to cook for fifteen or twenty minutes longer. Veal or pork must always be well cooked, as they are both unwholesome when underdone. For these joints, twenty minutes to each pound weight must be allowed, and then a further twenty minutes longer to ensure them being well done. The golden rule to be followed when baking is to cook at the greatest degree of heat to produce the necessary change in the centre without burning the outer surface.

Sea Cookery