Cassell's dictionary of cookery

Milk, Composition of.— As a form of food which we can regard as a type of all others, there is none so perfect as milk. " It really represents," says Dr. Lancaster, " all the food of which we partake which is not medicinal." That milk is a type of all food is found in the fact that the young of aU the higher mammalia are fed on this food for several months, many of them for above a year, and get no other article of diet. During this period they grow very rapidly, and increase in size; consequently, they must have obtained all that which constitutes their muscle, their nerve, their bone, and every other tissue, from the milk they take as food. So that milk must contain the essentials of aU food. as to the exact composition of milk, one pound of cow's milk contains : — OZ. gTS. 1. Water . . 13 333 2. Caseine . . 0 350 3. Butter . . 0 245 4. Sugar . . 0 315 5. Mineral Matter . 0 70 same weight of asses' milk contains :— OZ. grs. 1. Water . . 14 76 2. Caseine . . 0 140 3. Butter . . 0 105 4. Sugar . . 0 420 5. ^Mineral Matter . 0 35 Milk, Condensed.— Condensed milk is a most useful preparation for cooking purposes, or for milk puddings of any kind. It is also good in tea or coffee. The chief advantage that it has over fresh milk is, that it does not so readily turn sour, and that it contains so much sugar that little more, if any, need be used with it. It is valuable in the nursery, as it is well known to correspond with the mother's milk better than fresh cow's milk, so that when an infant needs partial feeding, it is not at aU: upset by the process. To stewed fruits it is a very pleasant accompaniment, and is an economical substitute for cream and sugar. Probable cost, 7d. to 8d. per tin. Milk Curry {see Jersey Milk Cuny). Milk Farferl. — Put over the fire in a clean saucepan three pints of sweet milk, and let it heat gradually until it boils, then stir in the farferl (for which we give the recipe below) , and let the milk boil for a few minutes longer. Beat an egg with a quarter of a pint of water and a little salt, with which moisten half a pound of flour, using a two-pronged fork, and beating it rapidly into a flaked paste or batter. This dish is eaten either with salt or sugar. Milk Flavour, Cocoa-nut {see Cocoanut Milk Flavour). Milk, Flavoured, for Sweet Dishes. —Bore a hole in one end of a fresh cocoa-nut, MIL ( 4'21 ) MIL pour off the milk, and break the shell with a hammer. Clear the nut from the outer brown rind, and grate the white part very finely. Put it into an enamelled saucepan, with a quart of new milk to every three ounces, yimmer very gently, that the milk may not be reduced in quantity. Strain, and press the nut as dry as possible. Add the milk from the nut, if quite good, to this, and use it for blancmange, custards, or sweets of any kind. Time, three- quarters of an hour to an hour. Probable cost of nuts, 4d. to 6d. each. Sufficient, three ounces of cocoa-nut to a quart of milk. Milk, Keeping in Summer of Cream