Page:Mrs Beeton's Book of Household Management.djvu/1456

1296 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.

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.

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.

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.