Butter

Ingredients

• a weighed and measured amount of ripened cream
• one-half ounce of salt for every pound of butter

Method

1. 1

   Shake the ripened cream in a preserve jar until the fat separates.

2. 2

   Add ice, collect the lumps into a mass, and plunge them into ice water to work out all the buttermilk.

3. 3

   Weigh the butter and add salt in the proportion of one-half ounce to every pound.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 126. The excerpt below is the record exactly as published.

Butter 365-428° Cottolene .... 450° Fats vary greatly in cost, olive oil being expensive. Advantage should be taken of the lower price asked for it in quantity. (Buying oil in a small bottle is very extrava- gant.) Italian oil in bulk is usually cheaper than French oil. Good American oil is manufactured in California. Butter and cream are also expensive sources of fat, but they are very desirable for children and invalids on account of their ease of digestion. Bacon fat ranks with butter and cream both in digestibility and expense. Fat left from the frying of bacon should be carefully saved for sauteing, as should that tried out from the fat of beef, veal, pork, and chicken. Even the fat which hardens on soup stock can be used. Gravies, sauces, cream soups, and gingerbread may all be made with such fat, and vege- tables and meat may be sauted in them. Mutton fat * has so strong a flavor that it is usually objected to on this account. 1 For ways of utilizing this fat, see U. S. Dept. of Agriculture, Bulletin No. 310, page 11. 262 FOOD STUDY Yolks of eggs are one-third fat and furnish fat in a very digestible form. REFERENCES U. S. Dept. of Agriculture. Bulletin No. 310. "Digestibility of Some Animal Fats." QUESTIONS 1. How are these fats obtained : butter, lard, cottonseed oil, olive oil, beef fat, lard, Crisco ? 2. What does each cost per pound? Are fats sufficiently expensive foods to make it worth while to consider economy in their use ? 3. Suggest good opportunities for the substitution of a cheaper fat for a more expensive one. For example, would it be better to use lard in gingersnaps or sugar cookies ? 4. Discuss the digestibility of fats. 5. What care must be taken in frying food to make it as digestible as possible? 6. Why is fat-soaked food indigestible ? 7. What is the difference between sauteing and frying ? 8. Why does the cooking of slices of raw potato in fat clarify it ? 9. Why is deep-fat frying dangerous, especially over an open flame ? 10. Why should fried foods be drained on unglazed paper ? 11. Why should foods to be fried be as dry as possible? 12. How is soap manufactured ? LVI MILK FATS BUTTER WHIPPED CREAM PHILADELPHIA ICE CREAM A. Class Experiments. CREAM AND BUTTER. 1. Examine a drop of cream under the microscope. Note the globules of fat. Compare with drops CREAM AND BUTTER 263 of whole and of skimmed milk examined in the same way. 2. Chill a portion of cream and whip 1 until stiff. Reserve and finish as whipped-cream pudding. 3. Warm another portion and whip as above. Explain the difference in the result. 4. To make butter. Shake a weighed and measured amount of ripened cream

Cook this with the app: pantry check, scaling, and the assistant.