Cassell's dictionary of cookery

Military Puddings.— Mix well together half a pound of bread-crumbs, half a poimd of moist sugar, and half a pound of finely-chopped suet. Mince the lind of a good-sized lemon, squeeze the juice, and stir it into the mixture. Place the puddings in small buttered cups or moulds, and bake for half an hour in a tolerably quick oven. If preferred, military puddings may be boiled, if so, they must be made into small balls. In either case serve with lemon or wine sauce. Probable cost with sauce. Is. Sufficient for five or six persons, or to fill six or seven cups. Milk, Adulteration and Richness of, Tested. — For testing the richness of milk a very simple instrument has been invented, known as the lactometer, or galactometer. It consists of a glass tube graduated to a hundred parts. New milk is poured in as far as the top of the graduated part and allowed to stand. When the cream has completely separated, the value of its quality is shown by the number of parts in the hundred which it fills. Another form of instrument has been invented by Doeflel. In it we have a small hydrometer, with a scale two inches in length marked ofl: into twenty degrees; the zero being placed at the point whore the instrument sinks in water, and the twentieth degree corresponding with the density 1-0383. Doeffel's instrument is much in use on the Continent. Fourteen degrees is held to show milk unadulterated with water. Milk, Almond (see Almond Milk, and also Orgeat, or Almond Milk). — A refreshingdrink. Milk-and-Butter Cakes.— Take three-quarters of a pound of flour, half a pound of butter, half a pound of sugar, one teaspoonful of grated nutmeg, and as much milk as will form a dough. Cut up the butter in the flour ; add the sugar and spices by degrees. Stir in as much milk as will make a dough. Knead it well, roll it out in sheets, cut in cakes, butter your tins, lay the cakes on so as not to touch, and bake in a moderate oven. Milk and Cream, To Preserve.— Add one ounce of sugar to one pint of milk, and boU it down to one-half. Run it into small bottles, and place them in a pan of cold water placed on a good fire. Allow the water to boU for an horn-, and then, while still hot, close the mouths of the bottles with very good and tight-fitting corks, and let the contents become cold. When cold, dip the corks and necks of the bottles in a ladle containing melted sealing-wax or common pitch, so as to render MIL (420) MIL the corks perfectly air-tight. Cream is preserved by evaporating it down to a quarter of its previous bulk, without adding sugar, and then preserving it in bottles as directed for milk. The bottles containing it should, however, only be boiled for three-quarters of an hour. Milk and Eggs {sec Eggs and Milk). Milk, Asses', Artificial {see Asses' Milk, Artificial). Milk, Beer Soup with {see Beer Soup with Milk).