Household science and arts

MILK 63 Sterilized milk is milk which has been kept at the boiling temperatm-e (212° F.) for 15 minutes. Pasteurized milk is milk which has been heated in sterile bottles in pans of water kept at a temperature of 155° F. for 30 minutes, and then cooled quickly. This process does not affect the flavor of the milk. Directions for Pasteurizing Milk.. — Sterilize bottles according to the directions for sterilizing jars. Bake absorbent cotton in the oven until it is Ught brown, placing it on a rest in a deep pan. Fill sterile bottles to the neck with milk. Close them with baked cotton. Place the bottles on a rest in a pan and fill the pan with cold water a little above the milk in the bottles. Put the pan over the fire and heat it slowly to 155° F. Rem^e the pan to the back of the stove and Keep the water at this temperature (155° F.) for 30 minutes. Remove the bottles and cool them as follows : first, place them in warm water, and let them stand ten minutes, then in cold water five minutes ; then in ice water ten minutes ; then place them on ice. Skim Milk. — Milk from which the cream has been removed is called skim milk. Condensed milk is milk which has been reduced in bulk by evaporation. It is preserved by keeping it in sealed cans. Junket. — If sweet milk is allowed to stand undisturbed after the addition of rennet (a substance made from the lining of a calf's stomach), the custardlike substance which forms is called rennet custard or junket. RECIPE 65. JUNKET i junket tablet Crush the tablet and dissolve it in cold 1 ts. cold water water. Heat the milk until it is lukewarm, 2 c. milk add the sugar and flavoring and stir it until 2 tbs. sugar the sugar is dissolved. Add the dissolved [illustration: [illustration: Digitized by Google]] i ts. vanilla 1 junket tablet 2 c. milk J c. sugar J c. boiling water i ts. vanilla junket. Stir the mixture. Pour it into a glass dish or glass cups and let it stand in a warm place until it is set or thick; put it on ice. Serve it with sugar and cream or milk, strawberries, or peaches. CARAMEL JUNKET Crush the tablet and dissolve it in 1 ts. cold water. Cook the sugar and water together imtil the sirup is golden brown in color ; then cool it until it is just warm. Heat the milk until it is lukewarm, add the sirup, junket, and vanilla. Turn it into a glass dish and let it stand in a warm place imtil it is set; then cool it and serve it with whipped cream, or with cream and sugar. Cream Soups Cream soups consist generally of a combination of white sauce and strained vegetables. The vegetables most commonly used are potatoes, com, celery, carrots, peas, asparagus, and beans. General Method of making Cream Soups. — Cook vegetables until they are tender, and press them through a strainer. Use strained pulp with thin white sauce in following proportions : 1 c. strained vegetable pulp to 1 c. thin white sauce. If the soup is too thick, thin it with hot milk or water. If a richer soup is desired, add butter or cream. Serve the soup with toasted crackers or croutons. 4 medium-sized potatoes, or 2 c. mashed potatoes 3 c. milk POTATO SOUP Wash and pare the potatoes, and cook them until they are soft; drain them and mash them. Put the milk, water, and onion into the Digitized by Google CREAM SOUPS 1 c. water 1 small-sized onion cut into quarters 2 tbs. butter 2 tbs. flour 2 ts. salt J ts. white pepper double boiler and cook the mixture until the potatoes are ready.