this reason it is always washed and pressed as free from
these as possible.
Butter must be kept in clean, closed dishes. Even a few
hours' exposure will injure its flavor. No place needs to be
cleaner than a dairy, and no place is cleaner than an up-to-
date butter factory.
Oleomargarine, well made, looks like butter, tastes like it,
and will keep sweet much longer than the real article. It
is, moreover, cheaper. It is made from animal fats by a
chemical process, the principle of which was discovered
during the Franco-Prussian War, and used by its discoverer
to supply the French army with butter.
There is not the slightest objection to buying, selling, and
using it, under its proper name ; but, of course, no one
wishes to pay for it the higher price of butter.
Buttermilk. — "A man may live without bread, but with-
out buttermilk he dies," says a proverb of one of the shep-
herd tribes of India. The laborers of Ireland, Scotland,
some parts of England, and in South Wales, as well as the
inhabitants of India, know its food value and drink large
quantities of it. It is, of course, very like skim milk in
composition. The principal difference is that some of its
sugar may have changed to lactic acid. To this it owes its
peculiar and usually pleasant, slightly acid flavor.
" Curds and Whey." — If to buttermilk or skim milk a
little vinegar✪ Curds and Whey is added, the fluid will separate into two parts
— a solid, the curd, and a watery fluid, whey.
The same result may be obtained by letting the milk
" sour " by long standing. The resultant of the latter pro-
cess is called bonny clabber. When this is heated and
strained, our familiar cottage cheese is made.
These curds consist, for the most part, of the protein of
the milk. In the whey are salts and free acids and water.
These may be shown by evaporating the whey.
FOODS 101
Composition of Milk. — In other words, this crude analysis
of milk has shown that it is composed of fat, sugar, curd
(protein), water, and salts of various kinds. As a matter of
fact, the composition of milk may be roughly stated about
as follows : —
Water 87
Milk sugar 047
Fat 04
Curd 036
Salts 007
Each of these constituents of milk may be considered as
the representative of a large class of foods. To give them
their scientific terms, sugar represents the carbohydrates ;
butter, the fats, or hydrocarbons ; curd, the proteids ; whey,
water and the mineral salts. It is scarcely necessary to
learn these terms until later, provided that in your own
mind you put the sugars and starches into one pigeon-hole ;
the fats and oils into another ; curd (cheese), meat, white
of an egg, into another.
Method. — Discuss milk. Eemind the children of their early
days. Allow them, within limits, to give their later experi-
ences with cows.
As to its qitality, taste, color, etc. Remind them and
impress upon them the necessity for absolute cleanliness in
caring for it.
Put a half-pint of thick cream in a jar. While each
child is taking her turn at shaking it vigorously, the others
may examine smaller portions of cream, comparing it with
milk.
In about fifteen minutes, with good luck, butter will come.
How does this differ from our butter ? What should we
do to it ?
Fresh butter is delicious. Even jaded American palates
102 HANDBOOK OP DOMESTIC SCIENCE
Page 51 · 1 recipe record on this page
Presented as published in 1900. 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
this reason it is always washed and pressed as free from these as possible.
Butter must be kept in clean, closed dishes. Even a few hours' exposure will injure its flavor. No place needs to be cleaner than a dairy, and no place is cleaner than an up-todate butter factory.
Oleomargarine, well made, looks like butter, tastes like it, and will keep sweet much longer than the real article. It is, moreover, cheaper. It is made from animal fats by a chemical process, the principle of which was discovered during the Franco-Prussian War, and used by its discoverer to supply the French army with butter.
There is not the slightest objection to buying, selling, and using it, under its proper name ; but, of course, no one wishes to pay for it the higher price of butter.
Buttermilk. — "A man may live without bread, but without buttermilk he dies," says a proverb of one of the shepherd tribes of India. The laborers of Ireland, Scotland, some parts of England, and in South Wales, as well as the inhabitants of India, know its food value and drink large quantities of it. It is, of course, very like skim milk in composition. The principal difference is that some of its sugar may have changed to lactic acid. To this it owes its peculiar and usually pleasant, slightly acid flavor.
" Curds and Whey." — If to buttermilk or skim milk a little vinegar is added, the fluid will separate into two parts — a solid, the curd, and a watery fluid, whey.
The same result may be obtained by letting the milk " sour " by long standing. The resultant of the latter process is called bonny clabber. When this is heated and strained, our familiar cottage cheese is made.
These curds consist, for the most part, of the protein of the milk. In the whey are salts and free acids and water. These may be shown by evaporating the whey.
Composition of Milk. — In other words, this crude analysis of milk has shown that it is composed of fat, sugar, curd (protein), water, and salts of various kinds. As a matter of fact, the composition of milk may be roughly stated about as follows : —
Water 87
Milk sugar 047
Fat 04
Curd 036
Salts 007
Each of these constituents of milk may be considered as the representative of a large class of foods. To give them their scientific terms, sugar represents the carbohydrates ; butter, the fats, or hydrocarbons ; curd, the proteids ; whey, water and the mineral salts. It is scarcely necessary to learn these terms until later, provided that in your own mind you put the sugars and starches into one pigeon-hole ; the fats and oils into another ; curd (cheese), meat, white of an egg, into another.
Method. — Discuss milk. Eemind the children of their early days. Allow them, within limits, to give their later experiences with cows.
As to its qitality, taste, color, etc. Remind them and impress upon them the necessity for absolute cleanliness in caring for it.
Put a half-pint of thick cream in a jar. While each child is taking her turn at shaking it vigorously, the others may examine smaller portions of cream, comparing it with milk.
In about fifteen minutes, with good luck, butter will come.
How does this differ from our butter ? What should we do to it ?
Fresh butter is delicious. Even jaded American palates
Records on this page
Curds and Whey