Method.—Heat the milk to about 80° Fahr. and stir in, off the fire, the sugar, brandy, and rennet. Pour this preparation into a deep dish, in which it will be served; put it aside until set, then cover the surface with either whipped or clotted cream, sprinkle on a little cinnamon or nutmeg, and serve.
Time.—2 hours. Average Cost, 9d. Sufficient for 1 dish.
3001.—MILK AND CREAM, TO KEEP IN HOT WEATHER.
Method.—In hot weather the milk, as soon as it is received, should be put into a double saucepan or a jug placed in a saucepan of boiling water, and heated nearly to boiling point. If the milk is allowed to boil, the albumen will coagulate and form a skin on the surface, which will prevent the cream being as completely skimmed off as it would otherwise be. Cream may be kept for 24 hours, if scalded without sugar, and by the addition of the latter ingredient it will remain good for at least 36 hours, provided that it is kept in a cool place. A little boracic acid also preserves cream and milk by neutralizing the lactic acid.
3002.—MILK AND CREAM, TO SEPARATE.
Method.—Nearly all large dairies are provided with steam separators, and smaller ones with separators worked by hand. In ordinary households, where these mechanical contrivances are not available, the milk should at once be poured into a large and very shallow basin. In 7 or 8 hours the greater part of the cream will have risen to the surface.
Milk is a perfect food, inasmuch as it contains in right proportions all the food substances necessary to sustain life, its constituents in 100 parts being: water 86.00; proteids, 5.00; fats, 4.00; carbohydrates, 4.30; salts, 0.70. It forms a valuable food for the young; and in sickness life can be sustained on milk alone for long periods. It also forms a valuable addition to the diet of adults in health, more especially when the indispensable solid part of their food is lacking in nourishing constituents.
3003.—ANCHOVY BUTTER. (Fr.—Beurre d'Anchois.)
Ingredients.—¼ of a lb. of butter, 3 anchovies or 1 teaspoonful of essence, cayenne.
Method.—Wash and bone the anchovies, pound them well in a mortar, and rub them through a fine hair sieve. Mix the paste thus obtained smoothly with the butter, add cayenne to taste, and use as required. When anchovy essence is used, it is simply mixed smoothly with the butter.
Time.—20 minutes. Average Cost, 4d. to 6d.