Gancel's culinary encyclopedia of modern cooking

Some consumptives attribute their recovery to the use of buttermilk. ' Sweet cider added to curdled milk makes a delicious and wholesome drink. Scientists have been debating a long time to find out in which manner milk should be taken, boiled or fresh from the cow. Some people complain, after drinking milk that they are deranged, but that comes from drinking too hurriedly. . It is necessary to consume a cup of milk in five minutes time. Milk is used in the. culinary department as a basis for cream soups, vegetables, sauces, pastry and ice creams. Different milk employed in alimentation are: cow, goat, mares, ewe and reindeer. Sterilized milk is milk re¬ duced to the consistency of cream by evaporating in vacuum and then thoroughly sterilized. To keep fresh milk from decomposing put 65 grains bicarbonate of soda to one quart of milk. After certain preparation of cream and milk, butter and cheese are made in every part of the world. The Russian makes Kumyss and brandy with mares milk. The Turks make their caimak or cream with milk of ewes. OIL (Huile) Oil replaces butter in certain countries. It is ex¬ tracted from fruits, grain seeds and plants. The best oil comes from olives, and the best producing countries are Nice, France, California and Lucca, Italy. The second quality of oil is made from walnuts, hazel- — 449 — nuts, almonds, sesame, peanuts, flaxseed, cotton, poppy seeds and colza. Always use the first quality oil in everything edible. To prevent oil from becoming rancid, put in acid suflophenique 2%. PERPETUAL VINEGAR (Vinaigre Perpetual) Buy a small keg of “mother” vinegar. Draw a few quarts and make aromatic vinegar. Replace quantity taken out by wine or cider. Close keg with a piece of linen. Keep in cellar 40 to 50 degrees Fahr. How to make divers aromatic vinegar. Tarragon Leaves 1 lb., 6 qt. vinegar, 15 days. Celery, celery seeds 1 lb,, 5 qt. vinegar, 8 days, — strained. i Hunter Style, Elderflowers 1 ounce, fresh juniper seeds 10 ounces, savory 1 y2 ounces, vinegar 3 qt., let stand 15 days, strain and filter. Aromatics, Slice 5 heads of garlic and 20 shallots, bay leaves 10, Cloves 20, Salad burnett 2 ounces, mint 1 ounce, balm % ounce, crushed pepper % ounce, coarse salt 7 ounces, vinegar 10 quarts, let stand 40 days, stir occasionally, filter, put in bottles. PRESERVES (Conserves) Different methods of conserving are: The dessication of fruits, vegetables and meats, the smoked, dried and cooked fruits put in alcohol, the juice of meats and fruits, such as loaves and tablets; the jams, marmalades and jellies; pickled meat, fish, vegetables and butter. Jellies, grease and oils are conserved in vinegar, sugar and alcohol, and must be tightly closed so no air can penetrate The best method of conserving is the Appert system, which is: boiling of the cans or steam¬ ing of the jars. The method of to-day is the refri- — 450 PRESERVES gerator* All articles put in the refrigerator should be absolutely fresh. Experts should he named by the Board of Health, to inspect all food, to see that it is fresh before putting in cold storage. Appert System