milk are all indications of a growing realization of the impor-
tance of milk as a food, yet it is of interest to find that the great
quantity of milk used as such in this country amounts on calcu-
lation to only a little over a half a pint per day for every man,
woman, and child, whereas the study of dietetics teaches us that
adults should have at least as much milk as this and children
a good deal more - - " a quart of milk a day for every child '
if possible. The study of milk cookery should therefore have
as one of its main objects the development of a higher appre-
ciation of milk as a food and the encouragement of its more
liberal use in the diet, both as a beverage and in the greatest
variety of cooked foods.
EXPERIMENTS ON MILK AND MILK PRODUCTS1
Cream
83. — Examine a bottle of milk obtained from a reliable dealer.
a. Read the statements on the cap.
b. Of what significance are they?
c. What are the two layers in the bottle ?
d. Why is the yellow layer at the top ?
84. — a. Examine with the microscope a tiny drop of cream.
b. Make a drawing of the fat droplets.
85. — a. Divide a quart of cream into four cups: A, B, C, D.
b. Heat A in a double boiler until a thick scum appears.
Allow the cream to cool and then beat it with a Dover egg beater.
(Keep B, C, and D for subsequent experiments.)
c. Can this cream be beaten stiff?
d. What was the scum which appeared when the cream was
heated?
86. — a. Whip B with a wire whisk until stiff.
b. Beat c with a Dover egg beater until stiff.
1 A division in the recipes for milk and cheese has been made, but the experiments
for milk and milk products have been considered together for purposes of compari-
son and summary.
84 LABORATORY MANUAL OF FOODS AND COOKERY
c. Compare A, B, and C as to flavor, consistency, and
volume.
d. How do you explain differences noted ?
87. - - Beat D with a Dover egg beater until fat globules form
masses and butter results. Drain off buttermilk and save for further
experiments.
Compute the per cent of butter obtained from a unit of cream.
88. - - Wash the butter in cold water until no more buttermilk
appears. " Pat " out the water.
a. Weigh the washed butter and divide it into two parts of
equal weight.
b. Add sufficient salt to one part to give it the usual salty
flavor.
c. Put both parts in the refrigerator for a few hours to ripen.
d. Compare as to weight, flavor, and texture.
Butter
89. - - Heat a teaspoon each of pure butter, renovated butter, and
oleomargarine in separate tablespoons over a bunsen burner.
Note the manner in which each melts and the appearance after
melting.
This is called the foam test for butter. \Vhy should the butter
boil quietly while the renovated butter and the oleomargarine sputter
and crackle?
90. - - Place a tablespoon of each of the three samples used in
Expt. 89 in each of three small beakers containing four tablespoons
of sweet milk. Heat the beakers until the fats are melted, then
place them in cold water and while the fat is still melted stir each
vigorously with a splint of wood. Note the form the pure and
renovated butters take and contrast with the condition of the oleo-
margarine.
Buttermilk
Page 38
Presented as published in 1916. 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
milk are all indications of a growing realization of the importance of milk as a food, yet it is of interest to find that the great quantity of milk used as such in this country amounts on calculation to only a little over a half a pint per day for every man, woman, and child, whereas the study of dietetics teaches us that adults should have at least as much milk as this and children a good deal more - - " a quart of milk a day for every child ' if possible. The study of milk cookery should therefore have as one of its main objects the development of a higher appreciation of milk as a food and the encouragement of its more liberal use in the diet, both as a beverage and in the greatest variety of cooked foods.
EXPERIMENTS ON MILK AND MILK PRODUCTS1
Cream
83. — Examine a bottle of milk obtained from a reliable dealer.
a. Read the statements on the cap.
b. Of what significance are they?
c. What are the two layers in the bottle ?
d. Why is the yellow layer at the top ?
84. — a. Examine with the microscope a tiny drop of cream.
b. Make a drawing of the fat droplets.
85. — a. Divide a quart of cream into four cups: A, B, C, D.
b. Heat A in a double boiler until a thick scum appears. Allow the cream to cool and then beat it with a Dover egg beater. (Keep B, C, and D for subsequent experiments.)
c. Can this cream be beaten stiff?
d. What was the scum which appeared when the cream was heated?
86. — a. Whip B with a wire whisk until stiff.
b. Beat c with a Dover egg beater until stiff.
1 A division in the recipes for milk and cheese has been made, but the experiments for milk and milk products have been considered together for purposes of comparison and summary.
c. Compare A, B, and C as to flavor, consistency, and volume.
d. How do you explain differences noted ?
87. - - Beat D with a Dover egg beater until fat globules form masses and butter results. Drain off buttermilk and save for further experiments.
Compute the per cent of butter obtained from a unit of cream.
88. - - Wash the butter in cold water until no more buttermilk appears. " Pat " out the water.
a. Weigh the washed butter and divide it into two parts of equal weight.
b. Add sufficient salt to one part to give it the usual salty flavor.
c. Put both parts in the refrigerator for a few hours to ripen.
d. Compare as to weight, flavor, and texture.
Butter
89. - - Heat a teaspoon each of pure butter, renovated butter, and oleomargarine in separate tablespoons over a bunsen burner.
Note the manner in which each melts and the appearance after melting.
This is called the foam test for butter. \Vhy should the butter boil quietly while the renovated butter and the oleomargarine sputter and crackle?
90. - - Place a tablespoon of each of the three samples used in Expt. 89 in each of three small beakers containing four tablespoons of sweet milk. Heat the beakers until the fats are melted, then place them in cold water and while the fat is still melted stir each vigorously with a splint of wood. Note the form the pure and renovated butters take and contrast with the condition of the oleomargarine.
Buttermilk