Student's manual in household arts

2. Heat the milk in double boiler. Let the water in the lower part of the boiler just simmer. If milk gets too hot the curd will be tough and stringy. 3. When the curd separates from the whey, strain through a cheese cloth. Let the whey drip out; do not squeeze dry. If the milk is rather sour, pour cold water through the curd and let it drain out. 4. Add the salt, butter and cream to the curd and stir until smooth. Note. — Cottage cheese may he served plain or may have carraway seed or chopped chives, parsley, olives or pimentoes mixed with it. It may be served on a lettuce leaf with a spoonful of mayonnaise or boiled dressing as a salad or it may be used as a filling for sandwiches. Cottage Cheese No. 2. 1 qt. sweet milk 1 T. butter 1 rennet tablet or 1 T. pepsin -J t. salt cream to moisten If you do not like the slightly sour taste of cottage cheese No. 1 or have no sour milk on hand, use the foregoing recipe, No. 2. 1. Heat sweet milk in double boiler to 100° F. or to body temperature. 2. Dissolve the rennet tablet in a little cool milk and stir into the warm milk. What other ways are there of using sour cream and milk besides making butter and cheese? Would it pay to buy cream and milk at retail prices to make butter and cheese? Figure the cost of home-made and factory made butter per ounce. 1. Where do the cheese and butter factories get their supplies of milk and cream? 2. What determines the price paid for milk and cream at these factories? 3. Would the skimmed milk be of enough value to the farmer to pay for buying and using a cream separator? 4. Investigate kinds and prices of separators and churns. 5. What is the Babcock apparatus? How is it used? Read the laws of your state and city in regard to the sale and care of milk and milk products. Why does the state interest itself in this matter? Reference: Food and Sanitation, Forster and Weigly, p. 140. Date. Name of Dish. Results. Remarks. EXERCISE X. A custard is a combination of milk and eggs, sweetened and flavored, then baked or steamed. Thudichum, in the Spirit of Cookery, implies that custards were originally invented as a cheap substitute for thick cream. Custards now have their own place in coojiery, supplying important food elements that would not be supplied by even the best of cream. The word custard was once spelled custade, from the French crustade, a pie with a crust. It has now come to mean the filling of the custard pie rather than the crust of the pie. Kinds of Custards. Custards are either soft or stiff custards according to the way in which thej'' are cooked and the proportion of egg to milk they contain. For soft custards two whole eggs or the yolks of three are used with one pint of milk. For stiff custards, three whole eggs or five yolks are needed to thicken one pint of milk. Soft custards are cooked in the double boiler and stirred constantly while cooking. They are as thick as heavy cream when done. Stiff custards are baked in greased molds, surrounded by water or steamed until they are firm. Composition. As protein is the chief ingredient in all custards, they should be cooked below boiling temperature. The double boiler is used for soft custards and stiff custards are set into a pan of water to bake. Occasionally starchy foods, such as tapioca, sago, rice, etc., are combined with custards. In that case the starchy food should be cooked for some time before it is added to the egg mixture. , Tests for Custards. A soft custard is done (1) when it coats the spoon, (2) when it feels thick as you stir it and (3) when the foam disappears from the top.