Butter may be made on a small scale in the classroom. Put
a pint of heavy cream✪ To Whip Cream into a quart glass jar, adjust the cover
and shake the jar until the particles of fat separate from the
water and form tiny yellow flakes, — or it may be done by
whipping thick cream in a bowl with a beater.
Skim out the yellow flakes with a spoon and press out the
butter-milk. Make the butter into a compact mass and wash
it in cold water. Change the water until it is clear. Dry the
butter in a clean cloth ; turn it into a bowl ; stir in one fourth
teaspoon of salt ; pat it into a smooth cake and set away to
chill ; or cut in inch cubes and put into ice water.
123
124 SCHOOL KITCHEN TEXTBOOK
Recipe, No. 40. To Make Butter Balls
Stand small butter moulds or paddles in boiling water for
three minutes to sterilize them ; then leave them in cold
water until they are very cold. This will prevent the butter
from sticking. Pack the butter into the mould, smooth off
and turn out, — or roll an inch cube of butter between the
two chilled paddles until you have a grooved oval or round
shape.
Sour Milk. Milk becomes bitter and strong by long-keep-
ing, even in the refrigerator. The custom of keeping an
uncovered pitcher, or sour milk *' catch-all," on the kitchen
shelf for the daily left-overs should not be allowed. Small
left-overs of sweet milk, heated slightly, just a few bubbles
on the edge of the pan, taken slowly when tired, before eating
a full meal, or before retiring is not only a healthful practice
but will dispose of much milk that otherwise would be wasted.
When sour milk is desired for griddle cakes, muffins, gin-
gerbread and the like, put the milk in a covered dish ; keep in
a warm place, and let it sour quickly, using it as soon as
possible. Do not go on adding indefinitely new milk to the
old.
Skim Milk. Skim milk costs about half as much as whole
milk and is a valuable food because although the fat has been
removed the proportions of protein and carbohydrates are
larger than in whole milk. It may be used for many purposes
in cooking ; also for diluting heavy cream.
Recipe, No. 41. Sour Milk Cheese
(Curds, Bonny Clabber, Dutch or Cottage Cheese)
This is an economical and wholesome way of using large
portions of surplus milk which have soured and thickened
quickly. The usual method is by warming the milk slowly
at moderate heat until the curd separates from the water.
This takes some time and for the class lesson there is a quicker
and more convenient way. Lay a square of cheese cloth
MILK PRODUCTS 125
over a large pan ; measure the milk and put It into a pan large
enough to contain an equal amount of water. Have the
water boiling in a saucepan, pour nearly all of it into the milk ;
stir quickly and test it with a clean finger, and the instant
the liquid is blood-warm all through and tiny flakes of curd
appear add no more water.
Page 67 · 2 recipe records on this page
Presented as published in 1915. 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
Butter may be made on a small scale in the classroom. Put a pint of heavy cream into a quart glass jar, adjust the cover and shake the jar until the particles of fat separate from the water and form tiny yellow flakes, — or it may be done by whipping thick cream in a bowl with a beater.
Skim out the yellow flakes with a spoon and press out the butter-milk. Make the butter into a compact mass and wash it in cold water. Change the water until it is clear. Dry the butter in a clean cloth ; turn it into a bowl ; stir in one fourth teaspoon of salt ; pat it into a smooth cake and set away to chill ; or cut in inch cubes and put into ice water.
Recipe, No. 40. To Make Butter Balls
Stand small butter moulds or paddles in boiling water for three minutes to sterilize them ; then leave them in cold water until they are very cold. This will prevent the butter from sticking. Pack the butter into the mould, smooth off and turn out, — or roll an inch cube of butter between the two chilled paddles until you have a grooved oval or round shape.
Sour Milk. Milk becomes bitter and strong by long-keeping, even in the refrigerator. The custom of keeping an uncovered pitcher, or sour milk *' catch-all," on the kitchen shelf for the daily left-overs should not be allowed. Small left-overs of sweet milk, heated slightly, just a few bubbles on the edge of the pan, taken slowly when tired, before eating a full meal, or before retiring is not only a healthful practice but will dispose of much milk that otherwise would be wasted.
When sour milk is desired for griddle cakes, muffins, gingerbread and the like, put the milk in a covered dish ; keep in a warm place, and let it sour quickly, using it as soon as possible. Do not go on adding indefinitely new milk to the old.
Skim Milk. Skim milk costs about half as much as whole milk and is a valuable food because although the fat has been removed the proportions of protein and carbohydrates are larger than in whole milk. It may be used for many purposes in cooking ; also for diluting heavy cream.
Recipe, No. 41. Sour Milk Cheese
(Curds, Bonny Clabber, Dutch or Cottage Cheese)
This is an economical and wholesome way of using large portions of surplus milk which have soured and thickened quickly. The usual method is by warming the milk slowly at moderate heat until the curd separates from the water. This takes some time and for the class lesson there is a quicker and more convenient way. Lay a square of cheese cloth
MILK PRODUCTS 125
over a large pan ; measure the milk and put it into a pan large enough to contain an equal amount of water. Have the water boiling in a saucepan, pour nearly all of it into the milk ; stir quickly and test it with a clean finger, and the instant the liquid is blood-warm all through and tiny flakes of curd appear add no more water.
Records on this page
To Whip CreamTo Make Butter