Read Ebook: Woman's Institute Library of Cookery. Volume 2: Milk Butter and Cheese; Eggs; Vegetables by Woman S Institute Of Domestic Arts And Sciences

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Ebook has 630 lines and 88083 words, and 13 pages

Necessary Scores: Equip. 20, Meth. 35, Total 55

Time of Delivery: Milk shall be delivered within 36 hours and cream within 48 hours after pasteurization.

Bottling: May be delivered in cans or bottles.

Labeling: Outer caps of bottles containing milk and tags affixed to cans containing milk or cream shall be white and marked Grade B in bright green letters in large type, date pasteurization was completed, place where pasteurization was performed, name of the person, firm, or corporation offering for sale, selling, or delivering same. Bottles containing cream shall be labeled with caps marked Grade B in bright green letters, in large type and shall give the place and date of bottling and shall give the name of person, firm, or corporation offering for sale, selling, or delivering same.

Pasteurization: Only such milk or cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes.

Grade C Milk or cream

Definition: Grade C milk or cream is milk or cream not conforming to the requirements of any of the subdivisions of Grade A or Grade B and which has been pasteurized according to the requirements and rules and regulations of the Board of Health or boiled for at least two minutes.

Tuberculin Test And Physical Condition: No tuberculin test required, but cows must be healthy as disclosed by physical examination made annually.

Bacterial Contents: No milk of this grade shall contain more than 300,000 bacteria per cubic centimeter and no cream of this grade show contain more than 1,500,000 bacteria per cubic centimeter after pasteurization.

Necessary Scores: Score 40

Time of Delivery: Shall be delivered within 48 hours after pasteurization.

Bottling: May be delivered in the cans only.

Labeling: Tags affixed to cans shall be white and shall be marked in red with the words, Grade C in large type and "for cooking" in plainly visible type, and cans and shall have properly sealed metal collars, painted red on necks.

Pasteurization: Only such milk or cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes.

NOTE.--Sour milk, buttermilk, sour cream, kumyss, matzoon, zoolac, and similar products shall not be made from any milk of a less grade than that designated for Grade B and shall be pasteurized before being put through the process of souring. Sour cream shall not contained a less percentage of fats than that designated for cream.

No other words than those designated herein shall appear on the label of any container containing milk or cream or milk or cream products except the word certified when authorized under the State law.

CARE OF MILK

COOKING MILK

Milk thickened slightly with flour and flavored with such material as corn, asparagus, celery, tomatoes, beans, peas, or fish makes a delicious soup. In bisques, or thickened soups, and in chowders, the liquid used need not be milk, but these are made very appetizing if milk is used for part or all of the liquid. Then, too, sauces or gravies made with milk, thickened with flour, and made rich with butter or other fat lend themselves to a variety of uses. Dice of vegetables, meat, fish, or game added to a sauce of this kind and served in pastry cases or over toast provide dishes that are delightful additions to any meal. Milk is also used as the basis for custards, blanc manges, ices, sherbets, ice creams, and tapioca, rice, and bread puddings in which eggs, starchy materials, and flavorings are added and the mixture then baked, steamed, boiled, or frozen, as the desired result may require. As is well known, milk is practically indispensable in the making of cakes, cookies, quick breads, and in fact nearly all dough mixtures. Even if it has soured, it can be used with soda to take the place of cream of tartar in mixtures that are to be made light, the lactic acid in the sour milk acting with the soda as leavening. Left-over milk in comparatively large quantities may also be used in the home for the making of cheese, although this product of milk is usually produced commercially.

RECIPES FOR MILK DISHES AND SAUCES

FOODS CONTAINING MILK

Because of this fact, there are only a few recipes that have milk as their basis, and this accounts for the small number of recipes here given. Chief among the recipes that involve principally milk are those for junket and white sauce, and while the number of these is small and the use of the dishes not so general as some kinds of food, just as much attention should be given to them as if they occurred in greater numbers and were used more commonly. Junket is very easily made and should therefore cause the housewife no concern; likewise, little difficulty will be experienced if the directions here given for white sauces are followed explicitly.

RECIPES FOR JUNKET

PLAIN JUNKET

Dissolve the junket tablet in the cold water. Warm the milk very slowly to 100 degrees Fahrenheit, testing the temperature to make sure that it is right. If a thermometer is not on hand, this can be done by dropping a drop on the back of the hand. When neither heat nor cold can be felt from this drop of milk, it may be known to be very near the body temperature, the temperature at which rennin is active. If temperature is found to be too high, the milk must be cooled before the tablet is added. When the desired temperature has been reached, add the sugar, the alt, the junket dissolved in the water, and the flavoring. Then pour all into individual molds and keep it where it will remain warm for about 10 minutes, at the end of which it should be firm like a custard and may be cooled. Keep the junket cool until it is to be served, when it may be turned out of the mold or served in it. As junket will turn to whey if it is broken with a spoon to any extent, serving it in the mold is the better plan.

JUNKET WITH FRUIT

Make a junket as directed in the preceding recipe. Drain all juice from the fruit and place a half peach or a spoonful of fruit in the bottom of each of the eight molds and pour the junket over it to fill the mold. Let it solidify and serve cold.

CHOCOLATE JUNKET

Heat the milk to 100 degrees Fahrenheit, testing in the manner explained in Art. 62. Melt the chocolate in a saucepan, add to it the sugar and 1 cupful of water, and cook until smooth; then cool and add to the warm milk, putting in the salt, vanilla, and junket tablet dissolved in cupful of the water. Turn the junket into a dish or into molds and let stand in a warm place until set; then chill and serve. In preparing this recipe, it will be well to note that if sweet chocolate is used less sugar than is specified may be employed.

CARAMEL JUNKET

Heat the milk to 100 degrees Fahrenheit. Caramelize the sugar by melting it in a saucepan directly over the flame until it is a light-brown color; then stir in the boiling water and cook until the caramel and the water become a sirup, after which cool and add to the milk Add the salt, the vanilla, and the junket tablet dissolved in a tablespoonful of cold water Pour the mixture into a dish, let it stand in a warm place until it sets; then chill, cover with sweetened whipped cream, sprinkle with chopped nuts, and serve.

RECIPES FOR WHITE SAUCE

THIN WHITE SAUCE

MEDIUM WHITE SAUCE

THICK WHITE SAUCE

It will be easy to remember the proportions for these three sauces if it is observed that each one doubles the previous one in the quantity of flour used, the thin one having 1 tablespoonful to 1 cupful of milk, the medium one 2 tablespoonfuls to 1 cupful of milk, and the thick one 4 tablespoonfuls to 1 cupful of milk. To produce these sauces the ingredients may be combined in three different ways, each of which has its advantages. These methods, which are here given, should be carefully observed, for they apply not only to the making of this particular sauce, but to the combining of fat, starch, and liquid in any sauce.

MILK, BUTTER, AND CHEESE

EXAMINATION QUESTIONS

When milk is used in a meal, what kinds of food may be omitted?

Name the chief uses of milk in the dietary.

Why is it possible for a child to remain in normal condition if given only milk for a long period of time?

Name the solids contained in milk and tell for what each one is valuable.

What causes milk to sour?

What are the characteristics of wholesome milk?

What is meant by the adulteration of milk?

What quality of milk is of the most importance to the health of those using milk?

Why is dirty milk dangerous? Pour a quart of the milk you purchase regularly through a pad of cotton. Note the result and report the condition of the milk by comparing the cotton with the disks shown in Fig. 2.

Name some of the ways in which milk is likely to become contaminated.

What is the safest kind of market milk to buy?

Describe the conditions under which milk of this kind is marketed.

What is pasteurized milk? What is the purpose of pasteurization?

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