Cream. " " Farm Butter Making."
Farmers' Bulletin No. 69. "Pasteurized Cream."
Farmers' Bulletin No. 237. "Care of Cream on the Farm."
Farmers' Bulletin No. 131. "Household Test for the Detection
of Oleomargarine and Renovated Butter."
QUESTIONS
1. In what form is the fat in milk?
2. Why does fat sold as cream command a higher price than the
same sold as butter ?
3. What is the difference between creamery and dairy butter?
What is "country butter"?
4. What different butters are sold in your stores and how do the
prices vary at the present time ? Compare with the cost of oleomar-
garine.
5. What are the variations in price of butter in your stores during
the year ? What causes the variation ?
6. What is the average percentage composition of butter? of
cream ?
7. What is rancid butter ?
8. When butter shows whitish streaks through it, what is the cause ?
9. Why does whipped cream usually sour more quickly than ordi-
nary cream ?
CUSTARDS
267
LVII
CUSTARDS
CUSTARD ICE CREAM
A. PREPARE BOILED CUSTARD.
Use one-fourth of the following proportions :
Eoo
MILK
SUGAR
FLAVORING
1.
}
1 C.
1 tbsp.
\ tsp. vanilla and a few grains of salt
2.
1
1 C.
1 tbsp.
£ tsp. vanilla and a few grains of salt
3.
2
1 C.
1 tbsp.
| tsp. vanilla and a few grains of salt
Beat the egg slightly, add milk and sugar, and cook
over hot water, stirring carefully until the custard coats
the spoon. Flavor and cool. Compare the various con-
sistencies obtained. Which is best?
B. PREPARE BAKED CUSTARDS.
Use one-fourth of the following proportions, and the
amount of egg determined in A.
EGG
MILK
SUGAR
FLAVORING
1.
?
1 e.
1 tbsp.
as preferred
2.
?
1 c.
H tbsp.
as preferred
3.
?
1 c.
3 tbsp.
as preferred
Use scalded milk, otherwise mix as in A. Wet an
earthen or china mold and pour in the mixture. Set in a
dish of water and bake, until when tested with a knife, the
268 FOOD STUDY
blade comes out clean. What effect has the large amount
of sugar on the consistency ?
C. PREPARE FROZEN CUSTARD OR FRENCH ICE CREAM.1
I II
1 c. milk 1 c. thin cream
6 tbsp. sugar | tbsp. vanilla
legg
A pinch of salt✪ Custard Ice Cream
Make a boiled custard from I ; cool, combine with II,
and freeze.
MILK
Milk is of great importance as a food, and it is estimated
that in the United States the per capita consumption is
over half a pint a day. Because it is so universally used and
forms so large a part of the diet of children and invalids, most
states have set standards to which the milk sold must con-
form. These standards are not identical in every state,
but are more or less similar. The standards often regu-
late the minimum amount of fat and of total solids (or of
total solids, not fat) which the milk must furnish. They
are intended to prevent skimming and watering. The
average composition of milk is estimated to be :
COMPOSITION OF MILK
Fat 4.0 per cent.
Protein 3.3 per cent.
Water 87.0 per cent.
Carbohydrate 5.0 per cent.
Ash 0.7 per cent.
Total solids not fat 8.9 per cent.
The fat and protein content of different milks vary much
more than do the other constituents. The fat is sometimes
1 In French ice cream only the yolks of eggs are used. Some
flour may be substituted for egg, if preferred.
MILK
269
US Deportment oF Agriculture
Office of Experiment Stations
A.C True director
Prepared fay
Food study
1917Page 129 · 2 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream. " " Farm Butter Making." Farmers' Bulletin No. 69. "Pasteurized Cream." Farmers' Bulletin No. 237. "Care of Cream on the Farm." Farmers' Bulletin No. 131. "Household Test for the Detection
of Oleomargarine and Renovated Butter."
1. In what form is the fat in milk?
2. Why does fat sold as cream command a higher price than the same sold as butter ?
3. What is the difference between creamery and dairy butter? What is "country butter"?
4. What different butters are sold in your stores and how do the prices vary at the present time ? Compare with the cost of oleomargarine.
5. What are the variations in price of butter in your stores during the year ? What causes the variation ?
6. What is the average percentage composition of butter? of cream ?
7. What is rancid butter ?
8. When butter shows whitish streaks through it, what is the cause ?
9. Why does whipped cream usually sour more quickly than ordinary cream ?
CUSTARDS
CUSTARDS
CUSTARD ICE CREAM
A. PREPARE BOILED CUSTARD.
Use one-fourth of the following proportions :
Eoo
FLAVORING
}
1 C.
1 tbsp.
\ tsp. vanilla and a few grains of salt
1 C.
1 tbsp.
£ tsp. vanilla and a few grains of salt
1 C.
1 tbsp.
| tsp. vanilla and a few grains of salt
Beat the egg slightly, add milk and sugar, and cook over hot water, stirring carefully until the custard coats the spoon. Flavor and cool. Compare the various consistencies obtained. Which is best?
B. PREPARE BAKED CUSTARDS.
Use one-fourth of the following proportions, and the amount of egg determined in A.
EGG
FLAVORING
?
1 e.
1 tbsp.
as preferred
?
1 c.
H tbsp.
as preferred
?
1 c.
3 tbsp.
as preferred
Use scalded milk, otherwise mix as in A. Wet an earthen or china mold and pour in the mixture. Set in a dish of water and bake, until when tested with a knife, the
blade comes out clean. What effect has the large amount of sugar on the consistency ?
C. PREPARE FROZEN CUSTARD OR FRENCH ICE CREAM.1 I II
1 c. milk 1 c. thin cream
6 tbsp. sugar | tbsp. vanilla
legg
A pinch of salt
Make a boiled custard from I ; cool, combine with II, and freeze.
Milk is of great importance as a food, and it is estimated that in the United States the per capita consumption is over half a pint a day. Because it is so universally used and forms so large a part of the diet of children and invalids, most states have set standards to which the milk sold must conform. These standards are not identical in every state, but are more or less similar. The standards often regulate the minimum amount of fat and of total solids (or of total solids, not fat) which the milk must furnish. They are intended to prevent skimming and watering. The average composition of milk is estimated to be :
COMPOSITION OF MILK
Fat 4.0 per cent.
Protein 3.3 per cent.
Water 87.0 per cent.
Carbohydrate 5.0 per cent.
Ash 0.7 per cent.
Total solids not fat 8.9 per cent.
The fat and protein content of different milks vary much more than do the other constituents. The fat is sometimes
1 In French ice cream only the yolks of eggs are used. Some flour may be substituted for egg, if preferred.
US Deportment oF Agriculture
Office of Experiment Stations
A.C True director
Prepared fay
Records on this page
Custard Ice CreamBaked Custards