Science of food & cookery

I pint sugar Pick berries over, wash, and drain well. Add I pint water to the berries, and let boil 8 minutes after boiling begins. Mash through a colander, add sugar, and bring to a boil. Skim, and let boil gently for 4 minutes. Then pour into hot glasses or jars. When set, pour hot paraffin over the top of each glass. CRANBERRY SAUCE I quart cranberries 3 cups water iJ/2 cups sugar Pick over the berries carefully, wash, and drain. Bring the water and sugar to a boil, add the berries, and let boil slowly for 15 minutes; then set aside to cool. MISCELLANEOUS RECIPES "Diet cures mair than doctors." BUTTER SUBSTITUTES THE great increase in tuberculosis in cattle, together with the continued rise in the price of all classes of foodstuffs, has created a desire for some substitute for dairy butter which will be less expensive, yet wholesome and appetizing. There are various commercial brands of vegetable butter now on the market, put up in convenient form, and used by many, both for table use and also for cooking purposes.1 When such cannot be obtained, the following preparations may be used with good results. For use in the recipes throughout this book, dairy butter may be substituted in the place of vegetable butter, when preferred, the same proportion being used as of the vegetable butter. Emulsified Vegetable Oil Secure a high grade of cottonseed or corn oil. Beat I egg slightly, and add the oil, a few drops to begin with, beating constantly and increasing the oil gradually. Add 2 teaspoons of lemon juice, then more oil, until 3 cups of oil have been used, and the mixture is smooth and quite thick. Salt to taste, put into a well covered crock, and use the same as dairy butter. Vegetable Butter Take any good brand of solid vegetable fat, such as a good coconut product, or hydrogeriated vegetable fat. a. Scrape well colored carrots, and press out the juice through a cheesecloth. Put the vegetable fat into a bowl, add salt to taste, 1 The mention of a proprietary substance in a recipe must not be taken as a guarantee by the authors. Our knowledge of the manufacture of these fats is necessarily limited ; but we have reason to believe they are wholesome, and contain no animal fat. and work in enough of the carrot juice to give the color of dairy butter. Cool, mold on a dish, and use the same as dairy butter. The carrot juice imparts a good flavor, and is rich in vitamine constituents. b. To il/2 cups of solid vegetable fat, add 3 tablespoons cream or canned milk, and work into the fat. Add salt to taste, 2 or 3 tablespoons lemon juice, and vegetable butter color to give the color of dairy butter. Work with a spoon until well blended, cool, and use the same as dairy butter. PASTEURIZED MILK