Cassell's dictionary of cookery

or. — Milk that has been scalded, and from which the excellent Devonshire cream is produced, will keep sweet longer than a pan of raw milk ; hence, to scald milk is the best way to preserve it sweet. The cream, when skimmed, with the addition of enough powdered white sugar to make it tolerably sweet, may be kept two days ; but ia large dairy farms, where the cream is plentifid, each day's produce should be turned into butter. A cool dairy, plenty of cold water, but above all an early-riser, one who will be up before the sun has risen, will succeed in the hottest weather. Milk Lemonade. — Steep the thin yellow rind of two lemons in their own juice for twelve hours. Strain the juice through a muslin to keep back any of the pulp and seeds. Sweeten with syrup in the proportion of two pounds of good loaf sugar — or powdered sugar of the same quantity may be used — and add a bottle of sherry or made white wine and from two to three quarts of good new milk, heated to the boiling point. It should be strained through the usual jelly-bag until clear. When cold this lemonade will be found refreshing and invigorating during hot weather. Probable cost, 2s. Id., exclusive of wine. Milk, Lemonade (another way). — See Lemonade Milk. Milk Porridge.— Put into an enamelled saucepan half a pint of whole groats, on which pour a pint and a half of cold water. Boil well for two or three hours, adding more water if too thick, and strain through a colander or sieve. This porridge may be kept two or three days, and when wanted boiling milk should be added. Probable cost, without milk, 3d. Milk Porridge (another way) . — The following is a quicker and easier way of preparing porridge for children's breakfasts, suppers, «S:c. Boil for twenty minutes two table-spoonfuls of Scotch oatmeal in half a pint of milk, sweeten with sugar, or, if preferred, add pepper, salt, or a little butter. Probable cost, 2d. Sufficient for a meal. Milk Punch. — This agreeable summer drink is made in the following manner : — Put into a bottle of rum or brandy the thinly-pared rinds of three Se^alle oranges and three lemons. Cork tightlyfortwodays. Eub off on two pounds of lump sugar the rinds of six lemons, squeeze the juice from the whole of the fruit over the two pounds of sugar, add three quarts of boiling water, one of boiling milk, half a tea-spoonful of nutmeg, and mix all thoroughly well together imtil the sugar is dissolved. Pour in the rum, stir, and strain until clear; bottle closely. It is important in making punch that all the ingredients be perfectly blended together, consequently too much attention cannot be paid to the mixing. Probable cost 6s. Milk Punch (another way) . — See Punch, Milk. Milk Punch, Cambridge {see Cambridge Milk Punch). Milk Rice. — A wholesome dish, suitable for children. When milk is scarce, the rice is first boiled tender in water, drained from it, and simmered until quite done in milk, but it is best boiled wholly in milk. A quarter of a pound of rice will thicken a quart of milk. Simmer gently with cinnamon or lemon-peel, and add, if liked, a small quantity of verj- finely-shred suet. The sugar should not be put in while simmering, but when about to be served sweeten to taste. Milk rice is very liable to bum, therefore stir often. Time, about an hour to simmer. Probable cost, rice, 3d. per pound.