5. What care must be taken in frying food to make it as digestible as possible? 6. Why is fat-soaked food indigestible ? 7. What is the difference between sauteing and frying ? 8. Why does the cooking of slices of raw potato in fat clarify it ? 9. Why is deep-fat frying dangerous, especially over an open flame ? 10. Why should fried foods be drained on unglazed paper ? 11. Why should foods to be fried be as dry as possible? 12. How is soap manufactured ? LVI MILK FATS BUTTER WHIPPED CREAM PHILADELPHIA ICE CREAM A. Class Experiments. CREAM AND BUTTER. 1. Examine a drop of cream under the microscope. Note the globules of fat. Compare with drops CREAM AND BUTTER 263 of whole and of skimmed milk examined in the same way. 2. Chill a portion of cream and whip 1 until stiff. Reserve and finish as whipped-cream pudding. 3. Warm another portion and whip as above. Explain the difference in the result. 4. To make butter. Shake a weighed and measured amount of ripened cream✪ Butter in a preserve jar, until the fat separates. Add ice. Collect the lumps into a mass and plunge them into ice water and work out all the buttermilk. Weigh. Add salt in the pro- portion of one-half ounce to every pound of butter. Compute the cost of this butter and compare it with the market price. B. PREPARE WHIPPED-CREAM PUDDING. Beat into whipped cream, crumbs rolled from dried macaroons, or from gingersnaps, or dried cake, or stir in dates or figs cut into small pieces. Sweeten and flavor as desired. Candied cherries may be used as decorations. C. PREPARE PHILADELPHIA ICE CREAM. Add flavoring and sweetening to cream and freeze, stirring. Use f c. cream ; add 2 tsp. sugar and J tsp. vanilla ; or 2 tsp. sugar and 2 tsps. ground macaroons ; or melt 1 tsp. grated chocolate, add 1 tbsp. sugar and gradually stir in the cream ; or add fresh or canned fruits and sweeten to taste. BUTTER It is curious to think that butter, now considered such an indispensable article of diet, was not used at all in 1 The efficiency of different cream whippers may be tried out. Some will whip the cream from the top of an ordinary milk bottle. 264 FOOD STUDY ancient times. Even the butter used in the Middle Ages is said to have been semi-liquid and a very inferior article. In modern times butter-making has been a household industry until very recently. The first creamery in the United States was built about 1861. Now such establish- ments are common, and are often owned by associations of farmers. Sometimes the milk itself is sent to the creamery, in other cases only the cream. The milk or cream, as the case may be, is usually tested and paid for on the basis of the fat content. More and more, cream is being pasteurized before ripening. This kills any disease- producing germs, as well as most of the others, and gives a more uniform product and one which keeps well. The ripening is accomplished by the addition of skimmed milk which is in a state of active fermentation. The mixture is kept at about 70° R, then it is colored and churned. It is interesting to note, so accustomed are we to colored butter, that while the coloring of most foods is forbidden unless so labeled, the coloring of butter is permitted.

AI-modernized reading of the original text

5. What care must be taken in frying food to make it as digestible as possible? 6. Why is fat-soaked food indigestible ? 7. What is the difference between sauteing and frying ? 8. Why does the cooking of slices of raw potato in fat clarify it ? 9. Why is deep-fat frying dangerous, especially over an open flame ? 10. Why should fried foods be drained on unglazed paper ? 11. Why should foods to be fried be as dry as possible? 12. How is soap manufactured ? MILK FATS BUTTER WHIPPED CREAM PHILADELPHIA ICE CREAM A. Class Experiments. CREAM AND BUTTER. 1. Examine a drop of cream under the microscope. Note the globules of fat. Compare with drops CREAM AND BUTTER 263 of whole and of skimmed milk examined in the same way. 2. Chill a portion of cream and whip 1 until stiff. Reserve and finish as whipped-cream pudding. 3. Warm another portion and whip as above. Explain the difference in the result. 4. To make butter. Shake a weighed and measured amount of ripened cream in a preserve jar, until the fat separates. Add ice. Collect the lumps into a mass and plunge them into ice water and work out all the buttermilk. Weigh. Add salt in the proportion of one-half ounce to every pound of butter. Compute the cost of this butter and compare it with the market price. B. PREPARE WHIPPED-CREAM PUDDING. Beat into whipped cream, crumbs rolled from dried macaroons, or from gingersnaps, or dried cake, or stir in dates or figs cut into small pieces. Sweeten and flavor as desired. Candied cherries may be used as decorations. C. PREPARE PHILADELPHIA ICE CREAM. Add flavoring and sweetening to cream and freeze, stirring. Use f c. cream ; add 2 tsp. sugar and J tsp. vanilla ; or 2 tsp. sugar and 2 tsps. ground macaroons ; or melt 1 tsp. grated chocolate, add 1 tbsp. sugar and gradually stir in the cream ; or add fresh or canned fruits and sweeten to taste. BUTTER It is curious to think that butter, now considered such an indispensable article of diet, was not used at all in 1 The efficiency of different cream whippers may be tried out. Some will whip the cream from the top of an ordinary milk bottle. ancient times. Even the butter used in the Middle Ages is said to have been semi-liquid and a very inferior article. In modern times butter-making has been a household industry until very recently. The first creamery in the United States was built about 1861. Now such establishments are common, and are often owned by associations of farmers. Sometimes the milk itself is sent to the creamery, in other cases only the cream. The milk or cream, as the case may be, is usually tested and paid for on the basis of the fat content. More and more, cream is being pasteurized before ripening. This kills any diseaseproducing germs, as well as most of the others, and gives a more uniform product and one which keeps well. The ripening is accomplished by the addition of skimmed milk which is in a state of active fermentation. The mixture is kept at about 70° R, then it is colored and churned. It is interesting to note, so accustomed are we to colored butter, that while the coloring of most foods is forbidden unless so labeled, the coloring of butter is permitted.

Records on this page

ButterPhiladelphia Ice CreamWhipped-Cream Pudding

Food study