Constituents of Butter. Melt the butter just made over very gentle heat, and decant the fat. Put the precipitate into a test tube, aild shake it up with an equal volume of ether, to remove the remaining fat. Examine the residue. Does it resemble any substance formed from milk today? Test it for protein. Boil the decanted butter fat. Is water present? (Froth and " sputtering " indicate the presence of water.) Constituents of Whey. Boil down the whey from the first method of making cottage cheese, or evaporate it over a water bath. If flecks of a coagulated substance should form during the boiling they must be removed by filtra- tion and preserved. When the liquid is nearly all evapo- rated set aside the remainder to evaporate at ordinary temperature. Hard crystals of impure milk sugar should be formed. Taste it, and compare with cane sugar. Examine the substance on the filter paper. Test it for protein. What kind of protein is soluble in water and coagulated by heat? Test another portion of the whey for the presence of lime salts by adding a solution of ammonium oxalate. A white precipitate indicates the presence of lime. Note. If no coagulated flakes appear during the evaporation of the whey, the second protein in milk may be tested for by heating a portion of ordinary milk gently until a scum forms on the surface. MILK SOUPS Milk soups, called by courtesy cream soups, are usu- ally made on the basis of a thin white sauce. This is the MILK 105 same, as to ingredients and method of making, as the medium white sauce given in Chapter II, (page 9), except that only one tablespoonful of butter and one of flour are used for every cup of milk or other liquid. There are two classes of these soups, one in which small pieces of the vegetable, already cooked, are added to the required amount of white sauce, as in cream of asparagus soup, or celery soup; the other in which sifted vegetable pulp is used, as in corn soup or potato soup. The distinction, however, is more or less arbitrary, since asparagus soup is sometimes made of the sifted pulp, and corn of the canned corn without being sifted. The general rule for milk soups is to add to the white sauce — which must have extra seasoning — the desired amount of the vegetable or vegetable pulp, and cook the two together until the mixture boils. From one-half to an equal amount of vegetable is the proportion usually added to the sauce, this being one of the cases where there is wide scope for individual taste. Much will depend, of course, on the flavor of the vegetable — whether or not this is pronounced. A cream tomato soup, on account of the tendency of the tomato acid to curdle the milk, is often made after adding a little baking soda, about one-quarter teaspoon to each cup, to the sifted tomato pulp. Since the flavor of the tomato is altered by the addition of the soda, and since the soda is not always desirable from the standpoint of digestion, the following method of making this soup may be used, and if carefully followed there will be no danger of curdling. 106 PRINCIPLES OF FOOD PREPARATION Cream Tomato Soup; sometimes called Mock Bisque Soup Ingredients 2 tablespoonfuls flour. 2 cups sifted tomato pulp. 2 tablespoonfuls butter. 2 cups milk. Seasoning, salt and pepper✪ Cream Tomato Soup.

AI-modernized reading of the original text

Constituents of Butter. Melt the butter just made over very gentle heat, and decant the fat. Put the precipitate into a test tube, and shake it up with an equal volume of ether, to remove the remaining fat. Examine the residue. Does it resemble any substance formed from milk to-day? Test it for protein. Boil the decanted butter fat. Is water present? (Froth and " sputtering " indicate the presence of water.) Constituents of Whey. Boil down the whey from the first method of making cottage cheese, or evaporate it over a water bath. If flecks of a coagulated substance should form during the boiling they must be removed by filtration and preserved. When the liquid is nearly all evaporated set aside the remainder to evaporate at ordinary temperature. Hard crystals of impure milk sugar should be formed. Taste it, and compare with cane sugar. Examine the substance on the filter paper. Test it for protein. What kind of protein is soluble in water and coagulated by heat? Test another portion of the whey for the presence of lime salts by adding a solution of ammonium oxalate. A white precipitate indicates the presence of lime. Note. If no coagulated flakes appear during the evaporation of the whey, the second protein in milk may be tested for by heating a portion of ordinary milk gently until a scum forms on the surface. MILK SOUPS Milk soups, called by courtesy cream soups, are usually made on the basis of a thin white sauce. This is the same, as to ingredients and method of making, as the medium white sauce given in Chapter II, (page 9), except that only one tablespoonful of butter and one of flour are used for every cup of milk or other liquid. There are two classes of these soups, one in which small pieces of the vegetable, already cooked, are added to the required amount of white sauce, as in cream of asparagus soup, or celery soup; the other in which sifted vegetable pulp is used, as in corn soup or potato soup. The distinction, however, is more or less arbitrary, since asparagus soup is sometimes made of the sifted pulp, and corn of the canned corn without being sifted. The general rule for milk soups is to add to the white sauce — which must have extra seasoning — the desired amount of the vegetable or vegetable pulp, and cook the two together until the mixture boils. From one-half to an equal amount of vegetable is the proportion usually added to the sauce, this being one of the cases where there is wide scope for individual taste. Much will depend, of course, on the flavor of the vegetable — whether or not this is pronounced. A cream tomato soup, on account of the tendency of the tomato acid to curdle the milk, is often made after adding a little baking soda, about one-quarter teaspoon to each cup, to the sifted tomato pulp. Since the flavor of the tomato is altered by the addition of the soda, and since the soda is not always desirable from the standpoint of digestion, the following method of making this soup may be used, and if carefully followed there will be no danger of curdling. Cream Tomato Soup; sometimes called Mock Bisque Soup Ingredients 2 tablespoonfuls flour. 2 cups sifted tomato pulp. 2 tablespoonfuls butter. 2 cups milk. Seasoning, salt and pepper.

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Cream Tomato Soup

Principles of food preparation