The school kitchen textbook

Put one tablespoon sugar, one eighth teaspoon salt, one teaspoon vanilla, and one rennet tablet into one pint of pure, fresh milk, which has not been scalded, and warm it to blood heat, — never more than 100° Fah. Dissolve the rennet, if dry, in one tablespoon of cold water and stir this very thoroughly into the milk. Pour the milk at once, — before the thickening process begins, — into small cups suitable for serving ; stand them on a tray so that they may be lifted together without jarring the milk. Keep them in a warm but not hot place, about an hour or until the milk is firm ; then check the process by putting the tray into the refrigerator. Vary the flavoring by using coffee, melted chocolate, orange juice, spice, or beef extract. Put all coloring or flavoring into the milk before adding the rennet solution. Serve simply, with powdered sugar and plain or whipped cream ; or with mildly acid jellies, or fresh fruit juices. If served in a large dish the custard often becomes watery, when it is once broken up in serving, and any portion left over is not attractive. Individual dishes are preferable. Rennet is sold in liquid form, in powders and tablets. It is made from a digestive substance called rennin which is found in the stomach of calves. Rennin causes the casein, or protein of milk, to thicken, thus starting the process of digestion of milk, making dishes containing it easier of digestion. It is always safer to follow the directions on the package of whatever form of rennet you are using. Remember the important points : pure, sweet, uncooked milk, warmed, not made hot, and not disturbed after it is set. With a pint pan of sweet milk and also of sour milk, and one cup of thick cream used as directed in the recipes, each food stuff may be studied in combination and by itself. Skim part of the cream from a pan of milk and use it to moisten the sour milk cheese; use the skim milk to illustrate scalding and cooking milk; make rennet custard with the unskimmed milk ; whip the cream and use part of it to serve with the Slip, and continue whipping the remainder until butter is formed. Scald and flavor the whey from the sour milk. Questions on Lessons VII, VIII, and IX What kinds of food are usually Why can we not live on milk cooked over boiling water ? alone ? What is Simmering ? What is a double boiler ? Why does milk boil over the How does the heat reach the pan more quickly than water ? food in a double boiler ? What is the safest way to heat milk? LESSON X MILK PRODUCTS Cream is now separated from the milk in creameries and offered for sale as heavy cream, medium cream, and thin or milkman's cream. For making butter heavy cream is used and sour cream makes the best flavored butter. For whipped cream use medium cream or dilute heavy cream with milk to prevent the butter separating. Recipe, No. 38. To Whip Cream Chill the cream, put it into a large bowl, and stand the bowl in the sink, — in hot weather put the bowl in ice water. Beat with a wire whisk until it is thick, or until it will hold its shape when dropped from a spoon. Recipe, No. 39. To Make Butter