A textbook of domestic science for high schools

Oleomargarine or Butterine. — The manufacture of these butter substitutes is carried on under government inspection, and the products are clean and wholesome, lacking, however, the delicate flavor of butter. They are manufactured from a high grade of lard, cottonseed oil, and milk, and a small amount of butter is generally added for flavor. There is no objection to their use in cookery, and when they are sold under their true names and at a reasonable price, they are good substitutes for butter in cooking. EXPERIMENT 50. — Foam test to distinguish butter from oleomargarine. Melt in separate dishes butter, oleomargarine, and renovated butter. The butter boils quietly and produces considerable foam, while the other two sputter and crackle violently, producing but little foam. EXPERIMENT 51. — Beat one pint of ripened cream with an eggbeater or whip churn until the butter fat separates. Collect these lumps and form into a mass. Wash in cold water to remove any milk ; drain off the water. Add salt to taste. Weigh the butter and estimate the cost. How much cream would be required to make one pound of butter? What is the composition of buttermilk? CHEESE AVERAGE COMPOSITION OF CHEESE (ATWATER) FAT ASH 34.2% 25.2 % 33.7% 2.4% 3.8% Cheese is made from whole milk, from milk plus cream, from cream, and from skim milk. The casein is precipitated by the action of rennet, forming a curd to which most of the fat attaches itself. The curd is then broken up and the whole heated to about 108° F. The whey is drained off, carrying with it most of the lactose and albumen. The curd is salted and pressed. It is then kept for several weeks or longer to develop flavor, or ripen by the action of bacteria. The texture of the cheese also changes in ripening. As a food, cheese is used in small amounts as a flavor, and in large amounts as a highly nutritive protein food. The lower-priced cheeses are an important source of protein and fat in the diet and make good meat substitutes. It has been shown that cheese is not difficult of digestion for the majority of persons. EXPERIMENT 52. — (a) Heat a small piece of cheese in a pan directly over the fire until it melts. Let boil and note results. (6) Melt a similar piece of cheese in a pan over hot water, removing from water as soon as it melts. Compare the texture of results of (a) and (6). Should cheese be cooked at a high or low temperature ? What food principle must be considered in cooking cheese? The Care of Cheese. — Wrap the cheese in a slightly dampened cloth or in paraffin paper and then in a heavier paper. Cheese molds more readily when it is put in a covered dish with the air excluded. Cheese contains a large per cent of protein, so should not be raised to a high temperature in cooking. Many palatable dishes can be prepared from cheese but since it is deficient in starch, some starchy food is usually added to it, as macaroni, rice, bread, etc. Cottage Cheese