of salt for each, pint of butter; then add equal parts of butter and
cold water, set on the stove, and bring all to a boil; then remove, let
cool, and take off the butter; it will be sweet, and good for cooking.
(5). A little saltpetre✪ Sweetening Rancid Butter worked into butter that has become sour or
rancid will render it sweet. — Remember that great care must be taken
not to burn butter when trying it out.
A word about rancid butter. — Nobody eats it on bread, but it is sometimes used
in cooking, although it really ruins every dish into which it enters. It is injurious,
and many cases of dyspepsia can be directly traced to rancid butter. It should
never enter into the composition of any dish which appears on the table. Sweeten
it or throw it
To keep butter hard in hot weather, without ice, invert a large
crock of unglazed earthenware over the dish containing the butter
(a large, clean flower=pot will answer); the porousness of the earth-
enware will keep the butter hard if the pot is wrapped in a wet cloth.
Another way is, after one meal is served, take a silver-plated butter=
dish, clean and wash it, then when cool, place on it sufficient butter
for the next meal; set the dish in a shady, airy place (in a draft if
possible); wet a clean towel with cold water, cover the dish tightly
with the towel and let it stand until the next meal; the evaporation of
the water will cool the butter.
CHEESE.
When milk is curdled it separates into two portions — curd and
whey. The former consists of the butter and casein, and produces
cheese; the latter is mainly water, holding the sugar and mineral
constituents of the milk in solution. Any acid introduced in milk
has the curious property of coagulating the curd or casein. This
acid is supplied by the " rennet," but in some countries a weak
solution of hydrochloric acid is used instead. In preparing cheese
for cooking, old cheese should be grated, and new and soft ones
should be chopped.
An analysis of cheese shows it to be one of the most nourishing of foods, 1
lb. of average cheese containing more nutriment than an equal weight of ordi-
nary meat. Eaten raw it is not suited to persons of weak digestion or of sed-
entary habits, and it tends to produce costiveness. If it could be properly cooked
it ought to be one of the most desirable of foods. It is frequently over=cooked,
converting it into an air=tight, leathery substance, which is harder to digest than
the raw cheese. When lightly cooked it is easily assimilated, and very nourishing.
In fact it is too nourishing to be eaten heartily as an accompaniment to meat; it is
more adapted for the main course of the meal. It is most deficient in the salts of
potash, which, on account of their great solubility, are left behind in the whey.
Eating freely of fruits or salads will supply these salts, but vegetables do not
answer the purpose, because in ordinary methods of cooking them, their salts
are dissolved out and wasted.
"With the advance of scientific knowledge and scientific cookery, the true value
of cheese for food will sometime be better appreciated, and it will take a mucli
more important place among the foods of the race than at present, we believe, and
198 MILK, BUTTER AND CHEESE
Page 150 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of salt for each, pint of butter; then add equal parts of butter and cold water, set on the stove, and bring all to a boil; then remove, let cool, and take off the butter; it will be sweet, and good for cooking. (5). A little saltpetre worked into butter that has become sour or rancid will render it sweet. — Remember that great care must be taken not to burn butter when trying it out.
A word about rancid butter. — Nobody eats it on bread, but it is sometimes used in cooking, although it really ruins every dish into which it enters. It is injurious, and many cases of dyspepsia can be directly traced to rancid butter. It should never enter into the composition of any dish which appears on the table. Sweeten it or throw it
To keep butter hard in hot weather, without ice, invert a large crock of unglazed earthenware over the dish containing the butter (a large, clean flower=pot will answer); the porousness of the earthenware will keep the butter hard if the pot is wrapped in a wet cloth. Another way is, after one meal is served, take a silver-plated butter= dish, clean and wash it, then when cool, place on it sufficient butter for the next meal; set the dish in a shady, airy place (in a draft if possible); wet a clean towel with cold water, cover the dish tightly with the towel and let it stand until the next meal; the evaporation of the water will cool the butter.
CHEESE.
When milk is curdled it separates into two portions — curd and whey. The former consists of the butter and casein, and produces cheese; the latter is mainly water, holding the sugar and mineral constituents of the milk in solution. Any acid introduced in milk has the curious property of coagulating the curd or casein. This acid is supplied by the " rennet," but in some countries a weak solution of hydrochloric acid is used instead. In preparing cheese for cooking, old cheese should be grated, and new and soft ones should be chopped.
An analysis of cheese shows it to be one of the most nourishing of foods, 1 lb. of average cheese containing more nutriment than an equal weight of ordinary meat. Eaten raw it is not suited to persons of weak digestion or of sedentary habits, and it tends to produce costiveness. If it could be properly cooked it ought to be one of the most desirable of foods. It is frequently over=cooked, converting it into an air=tight, leathery substance, which is harder to digest than the raw cheese. When lightly cooked it is easily assimilated, and very nourishing. In fact it is too nourishing to be eaten heartily as an accompaniment to meat; it is more adapted for the main course of the meal. It is most deficient in the salts of potash, which, on account of their great solubility, are left behind in the whey. Eating freely of fruits or salads will supply these salts, but vegetables do not answer the purpose, because in ordinary methods of cooking them, their salts are dissolved out and wasted.
"With the advance of scientific knowledge and scientific cookery, the true value of cheese for food will sometime be better appreciated, and it will take a mucli more important place among the foods of the race than at present, we believe, and
Records on this page
Keeping Butter SweetSweetening Rancid Butter