THE STORY OF MILK TEXT

3 eggs ½ ounce granulated gelatine 1 teaspoon vanilla Pinch of salt Soak gelatine in the cold milk for 10 minutes. Heat balance of milk in a double boiler, add salt, sugar and beaten yolks, stirring constantly. Cook until mixture coats the spoon, remove from fire, add soaked gelatine and stir until dissolved. Then set aside to cool and when beginning to thicken add flavoring and mix in lightly the stiffly beaten whites. Rinse a mold in cold water, drain, pour in mixture and set in a cold place until firm. Unmold and serve plain or with thin cream. [Illustration: Milk cream ] =Plain Junket= Heat a quart of milk until lukewarm, not to exceed 100° F. Remove from fire; sweeten and flavor to taste, using vanilla or any other desired flavor. Dissolve one Junket Tablet in cold water and stir the solution quickly into the lukewarm milk. Pour immediately into individual serving dishes, sherbet glasses, bowls or the like, and let stand warm until thickened. When “set” remove to ice box or other cool place without stirring and let stand until serving time. Serve with or without whipped cream, a sprinkle of nutmeg, or a few strawberries on the top, etc. [Illustration: Plain junket ] =Chocolate Junket= Sweeten a quart of milk with half a cup of sugar. Melt one square of chocolate or two tablespoonfuls of cocoa, add half a cup of the milk and boil one minute. Remove from fire and add the remainder of the milk, which must not be boiled, and a teaspoonful of vanilla. Probably the mixture will be lukewarm, if not, warm until it is. Stir in dissolved Junket Tablet, pour at once into serving dishes and leave undisturbed until set. Chill and serve. If whipped cream sweetened and flavored with vanilla is heaped upon the Chocolate Junket when serving, a most attractive dessert is obtained, and Chocolate Junket frozen makes a delicious ice cream. =Coffee Junket= One-half cup very strong coffee, ½ cup sugar, added to 1¾ pints of heated milk. Dissolve. Add your Junket Tablet and finish as ordinary Junket. Serve with cream. An endless variety of Junkets can be made by varying flavor and color, by adding fruit or preserves, etc., and in the sick room various medicines or stimulants, peptone, wine, etc., may conveniently be administered as an ingredient in the pudding. =“Prepared Junket”= _Prepared Junket_ in which all the ingredients are found except the milk is on the market in the form of a powder called “Nesnah.” It is put up in various flavors and is easily and quickly made when milk is at disposal. Heat 1 qt. milk lukewarm, remove from fire, add one package of the prepared Junket and dissolve quickly and thoroughly by vigorous stirring for ½ minute only. Pour immediately into individual serving dishes and let stand in warm room until thoroughly set. Place in ice box until serving time. Serve with or without plain or whipped cream. MILK BEVERAGES =Whey= 1 qt. fresh milk 1 Junket Tablet 1 tablespoon cold water Heat the milk until lukewarm and add the tablet dissolved in the cold water. Allow it to set in a warm room. Then break up the curd gently and strain it through two thicknesses of cheese-cloth, being careful to remove all the casein. Cool at once and serve cold, without or with sweetening, and flavor as desired. =Lemon Whey= 1 qt. hot milk 3 tablespoons sugar ½ cup lemon juice Heat the milk in a double boiler and add the lemon juice. Cook without stirring until the whey separates. Strain through cheese-cloth and add the sugar. Serve hot or cold, garnished with small slices of lemon. =Cinnamon and Milk= 1 qt. new milk Stick cinnamon Sugar Boil milk with sufficient cinnamon to flavor as desired. Sweeten and serve warm or cold. =Rice Milk= 1 ounce rice 1 pint milk 1 saltspoon salt 1 teaspoon sugar Soak the rice twelve hours. Add the scalded milk, salt and sugar. Stir well and cook one hour; then rub through a fine sieve. Thin with more hot milk and serve. =Kumyss= (see also Chapter II) ⅙ cake Fleischmann’s yeast 1¼ tablespoons sugar 1 tablespoon water 1 quart milk Make a thin syrup of the sugar and water and cook one minute. Soften the yeast in two tablespoons of lukewarm milk. Heat the milk until lukewarm, add other ingredients and shake. Put in stone, sterile bottles, place in an upright position for twelve hours, at 70° (kitchen heat); then turn on side and leave at a temperature of 50° (lower part of ice box). Ready for use after the first twenty-four hours; often kept several days, but the longer it is kept the less palatable it is. It should look like thick, foamy cream. =Egg Milk Shake= 1 egg 1 cup milk Sugar Vanilla Break the egg into a large glass and beat well. Add sugar and a couple of drops of vanilla or a dust of nutmeg and beat again. Fill up glass with rich milk. This makes a very nourishing drink. =Buttermilk Shake= 1 cup buttermilk 1 egg Sugar Few drops lemon extract Salt Break egg into bowl, beat thoroughly with egg beater, add sugar, flavoring, a tiny pinch of salt and buttermilk. Beat again till light and foamy. Turn into glass. =Buttermilk Lemonade= A variation may be made from ordinary buttermilk by the addition of lemon juice and sugar. “Buttermilk lemonade” usually requires the juice of three lemons to one quart of buttermilk. The quantity of lemon and sugar, however, should be varied to suit the taste of the individual. The beverage is delightful and is especially refreshing on a hot summer day. One may also use the juice of two oranges and one lemon to one quart of buttermilk, instead of the lemons alone. Many people like the clear buttermilk slightly sweetened with a few grains of salt added. =Chocolate= 1½ squares chocolate 4 tablespoons sugar Few grains salt 1 cup boiling water 3 cups milk ½ teaspoon vanilla Scald milk. Melt chocolate in small saucepan and gradually add boiling water. When smooth add to scalded milk, sweeten and add salt and vanilla. Mill with Dover egg beater, and serve, putting a large teaspoon of whipped cream on each cup. =Cocoa= ¼ cup cocoa ¼ cup sugar Few grains salt 1 cup water 3 cups milk ½ teaspoon vanilla Mix cocoa and sugar, add water and stir into milk already heated in double boiler. Cook 15 minutes, add vanilla and salt. Serve with whipped cream. A famous cook known to the writer adds 1 teaspoon cornstarch dissolved in 1 tablespoon cold water to the cocoa when nearly ready for the table. It adds to the apparent richness of the beverage. MISCELLANEOUS SUGGESTIONS 1. A tablespoonful of milk put in the pan before frying eggs will keep them tender. 2. Covering cold chicken or other meat with buttermilk will keep it for twenty-four hours or more, without affecting the meat except to make it more tender. 3. Custards and ice cream kept too long in warm weather may cause ptomaine poisoning. 4. Keep milk covered to shut out flavors from other food. 5. Milk warm from the cow should not be kept in a closed receptacle. 6. Danish cooks soak a piece of veal in skim milk overnight before roasting it, to improve the flavor. 7. Sliced ham covered with milk and baked in a moderate oven for an hour has delicate flavor and is always tender. THE THERMOMETER [Illustration: Dairy and household thermometers ] In the United States and Canada as well as in England _Fahrenheit’s_ thermometer is generally used according to which water freezes at 32° and boils at 212° at ordinary air pressure, leaving 180 degrees between the freezing and the boiling point. In some countries in Europe Réaumur’s thermometer is used with 0° for the freezing point and 80° for boiling. In France and for scientific work in all countries, however, the Celsius or Centigrade system is employed for measuring heat and cold, having 0° for freezing and 100° for boiling. As there are 180° Fahrenheit, 80° Réaumur and 100° Centigrade between freezing and boiling, the divisions are therefore as 9° F. to 4° R. and 5° C. To change from degrees of F. above the freezing point to the other systems deduct 32, divide the remainder by 9 and multiply by 4 or by 5 respectively. To change from C. to F. divide by 5, multiply by 9 and add 32, etc. As the metric system is gradually being introduced everywhere instead of the old systems for weights and measures, so also is the Centigrade thermometer being substituted for the others and in cookery it may soon be used exclusively. WEIGHTS AND MEASURES 1 pound = 16 ounces = 453.6 grams 1 ounce = 16 drams = 28.35 grams 1 kilogram = 1000 grams = 2.2 pounds 1 gram = 15.43 grains = .035 ounces 1 gallon = 4 quarts = 3.785 liters 1 quart = 2 pints =.9464 liters 1 pint = 16 fluid ounces = .4731 liters 1 fluid ounce = 8 drams = 29.57 c.c. 1 liter = 1000 cubic centimeters = 1.0567 quarts 1 mile = 5280 feet = 1.6 kilometer 1 foot = 12 inches = .3048 meter 1 kilometer = 1000 meters = .6214 mile 1 meter = 100 centimeters = 39.37 inches 1 acre = 43,560 sq. ft. = .4047 hectare 1 sq. ft. = 144 sq. inches = 9.29 sq. decimeters 1 hectare = 10,000 sq. meters = 2.471 acres 1 square meter = 100 sq. decimeters = 10.764 sq. ft. 1 bushel = 4 pecks = .3552 hectoliter 1 hectoliter = 2.8377 bushels 1 U. S. gallon = 128 ounces = 231 cb. inches 1 Imperial gallon (English and Canadian) = 160 ounces = 277 cb. in. 6 U. S. gallons = 5 Imperial gallons 1 gallon of water weighs 8.34 pounds 1 gallon of milk weighs 8.6 pounds A 40 quart can of milk = 86 pounds _Approximate Household Weights and Measures_ 4 saltspoonfuls = 1 teaspoonful 3 flat teaspoonfuls = 1 heaping teaspoonful 1 heaping tablespoonful of granulated sugar = nearly 1 ounce 1 rounded tablespoonful of butter = 1 ounce 2 ordinary cups of granulated sugar = 1 pound 3 ordinary cups of wheat flour = 1 pound 1 pound of granulated sugar = 1 pint 4 flat teaspoonfuls of liquid = 1 flat tablespoonful = ½ fluid ounce 4 large tablespoonfuls = 1 ordinary wine glass = 2 fluid ounces 1 pint = 2 cups or glasses 1 cup or glass = 8 fluid ounces. ------------------------------------------------------------------------ END NOTES ----- Footnote 1: From circular No. 85 of a series of statements prepared under the direction of the Secretary of Agriculture, covering the agricultural situation for 1918. Footnote 2: _The Babcock Test_ is operated as follows: When the milk has been thoroughly mixed and a true sample has been taken the _pipette_ is filled to the mark by sucking the milk into it until it stands a little above the mark on the stem, then quickly placing a dry finger over the end of the pipette and allowing the milk to escape until it just reaches the mark. The quantity thus measured off is 17.6 c.c. The pipette is then emptied into the _test bottle_ by placing the point in the neck and allowing the milk to flow slowly down the inside of the neck, taking care not to lose any of the milk. Blow the last drops out of the pipette into the bottle. The _measuring glass_, holding 17.5 c.c., is filled to the mark with _sulphuric acid_ of a specific gravity of 1.82 to 1.83 and this is poured into the milk in the test bottle. The acid is a strong poison and must be handled with care. Pour it slowly down along the wall of the bottle which is held at an angle and turned slowly during the operation. Now give the bottle a rotary motion to thoroughly mix the milk and the acid, shaking vigorously towards the end of the operation so as to be sure not to leave any of the acid which is heavier than the milk at the bottom of the bottle. _Whirling._—The bottles are then placed in the centrifugal machine and whirled for five minutes at the proper speed—from 600 to 1200 revolutions per minute—according to the diameter of the machine and as stated in the directions which come with the tester. The mixture of milk and acid is hot enough if the whirling is done at once, but if it is allowed to cool the bottles should be placed in hot water of 150 to 170° for about 15 minutes; whirling at full speed for 4 minutes brings all the fat to the top. Hot water is now added until the bottle is filled almost to the scale on the neck and the bottles are again placed in the machine and whirled at full speed for one minute. Hot water is then again added until the lower end of the fat column is within the scale, preferably at the 1% or 2% mark on the neck of the bottle. Whirl once more for one or two minutes and then read off the percentage of fat on the scale. Each division represents 0.2% fat. The fat column is measured from the lower line between the fat and the water to the point where the top of the fat column touches the wall of the neck. A pair of dividers are handy for measuring the fat column and reading off the percentage of fat in the milk. The bottle with contents should be warm—about 140°—when the measure is taken. For testing skim milk and cream special forms of test bottles are used—which are described in the circulars coming with the testers and students who desire fuller information are referred to Farrington and Woll’s “Testing Milk and its Products,” published by the Mendota Book Co., Madison, Wis. Footnote 3: The _Acid Test_ depends upon what in the laboratory is called “titration” and makes use of a “burette,” a long, graduated measuring tube provided with a pinch-cock. This burette is filled with an alkali solution of known strength, usually a “tenth normal” solution of caustic soda. A certain amount of the milk to be tested is measured off into a glass or a white porcelain cup. As a 17.6 c.c. pipette belonging to the Babcock test usually is at hand, that may be used for this purpose. A few drops of an _Indicator_ is added to the milk and under constant stirring the soda solution is allowed to drip into it until suddenly it turns pink. The color will quickly disappear, however, and a few more drops of the alkali are added and stirred in several times until a faint but distinct pink color remains for some time. That indicates that the acid in the milk has been neutralized and the amount of the soda solution consumed is then read off on the scale on the burette. By dividing the number of c.c. of the soda solution used by two, the tenths per cent of lactic acid in the milk is found. For example, if it takes 4 c.c. of the soda solution to neutralize 17.6 c.c. milk, the acidity is .2%. This depends upon the fact that 1 c.c. of a tenth normal soda neutralizes .009 gram of lactic acid and that therefore the per cent of acid in the milk is equal to .009 multiplied by the number of c.c. of soda solution used, divided by the number of c.c. of milk and multiplied by 100. If 50 c.c. of milk is taken instead of 17.6 the calculation is changed accordingly. Footnote 4: Farmers’ Bulletin No. 602, U. S. Dept. of Agriculture. Footnote 5: _Butter Color_ is made of the coloring matter of “Annatto” dissolved in a refined vegetable (salad) oil. The Annatto tree (Bixa Orelana) grows in the tropics and the seed which has a thin coating of this beautiful coloring matter comes mostly from the West Indian Islands, Jamaica, Porto Rico and Guadeloupe. It is perfectly harmless and is used by the natives to flavor and color soup and other foods much as we use tomatoes. Footnote 6: The Marschall Rennet Test consists of a graduated cup (a) with a fine hole for an outlet in the bottom. One cubic centimeter of a standard rennet extract is diluted with water in the glass bottle (c). The cup is filled with milk and placed on the corner of the cheese vat, the milk being allowed to run through the fine hole in the bottom of the cup. The moment the surface of the milk reaches the upper mark of the graduation in the cup the diluted rennet extract is added and quickly stirred into the milk with the spattle (d). When the milk begins to curdle it stops running out. The sweeter the milk is the more will run out before coagulation stops it and the mark on the scale at which it stops indicates the degree of acidity or ripening. The point is to have the milk alike every day and if, for instance, the cheesemaker has found that his cheese is best if he adds the rennet to the milk in the vat when the test shows 2½, he wants to ripen the milk to that degree every day. So, if the test shows 3 or 4, it indicates that the milk is not sufficiently ripened and it should be allowed to stand warm for a longer time before it is set with rennet. Footnote 7: The Acidemeter for making an Acid Test is described in Chapter I. Footnote 8: Rennet (see under “Ferments” in Chapter I) is prepared from the third division of the stomach of the suckling or milk-fed calf. Fifty years ago cheesemakers used to make their own rennet by soaking salted calves’ stomachs in sour whey, and our grandmothers used a piece of a dry, salted stomach to make Junket or “Curds and Whey.” About 1868, Christian Hansen, of Copenhagen, Denmark, began the preparation of Commercial Rennet Extract which soon supplanted the home-made rennet in all countries wherever cheese was made. Nowadays rennet in liquid or powder or tablet form for cheesemaking, and Junket Tablets for milk puddings, are prepared pure and of known strength in laboratories and handled by druggists and dealers in dairy supplies. The fresh stomachs are saved by the farmers or butchers and are either blown up and dried in the air protected from sunlight and rain, or split lengthwise and spread out flat and salted on both sides. In the laboratory the ferment is extracted by chemicals and a pure, clear liquid extract is prepared, of uniform strength and good keeping quality. Or the extract is condensed into a powder which again is compressed into tablets of great strength. The ferment acts best when the milk is lukewarm, but it will do the work at temperatures ranging from 50°, or even lower, to 120° F. Strongly pasteurized or sterilized milk will not curdle with rennet, but milk pasteurized at a low temperature is not changed enough to prevent it from making a firm curd. More rennet does not make a firmer