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Milk and Cream, To Keep, in Hot Weather

When the weather is very warm and it is very difficult to prevent milk from turning sour and spoiling the cream, it should be scalded and it will then remain good for a few hours. It must on no account be allowed to boil, or there will be a skin instead of a cream upon the milk; and the slower the process the safer will it be. A very good plan to scald milk is to put the pan that contains it into a saucepan or wide kettle of boiling water.

When the surface looks thick the milk is sufficiently scalded and it should then be put away in a cool place in the same vessel that it was scalded in. Cream may be kept for 24 hours if scalded without sugar; and by the addition of the latter ingredient it will remain good double the time if kept in MILK AND SUET. a cool place. All pans, jugs and vessels intended for milk should be kept beautifully clean and well scalded before the milk is put in, as any negligence in this respect may cause large quantities of it to be spoiled; and milk should never be kept in vessels of zinc or copper. Milk may be preserved good in hot weather for a few hours by placing the jug which contains it in ice, or very cold water; or a pinch of bicarbonate of soda may be introduced into the liquid.

Milk and Cream, Separation of. If it be desired that the milk should be freed entirely from cream, it should be poured into a very shallow broad pan or dish, not more than 1½ inch deep, as cream cannot rise through a great depth of milk.

In cold and wet weather milk is not so rich as it is in summer and warm weather and the morning's milk is always richer than the evening's. The last-drawn milk of each milking, at all times and seasons, is richer than the first drawn, and on that account should be set apart for cream.

Milk should be shaken as little as possible when carried from the cow to the dairy and should be poured into the pans very gently. Persons not keeping cows may always have a little cream, provided the milk they purchase be pure and unadulterated. As soon as it comes in it should be poured into very shallow open pans or piedishes, and set by in a very cool place; and in 7 or 8 hours a nice cream should have risen to the surface.

Milk and Cream, Substitute for, in Tea and Coffee. - INGREDIENTS.--- 1 new-laid egg, or 2 yolks, to every large breakfastcupful of tea or coffee.

Beat up the whole of the egg in a basin, put it into a cup and pour over it the tea or coffee quite hot, stirring all the time to prevent the egg from curdling. In point of nourishment, both tea and coffee are much improved by this addition and it is more nourishing if only the yolk be used.

Milk and Suet. (A nourishing Drink for Invalids.) - INGREDIENTS.-A pint of new milk, 1/27 oz. of veal suet, 2 lumps of sugar, a pinch of cinnamon or any other flavouring that may be preferred. AVER- AGE COST, 3d.

Scrape the suet as fine as possible and boil it slowly in the milk for 1/2 hour, then add the flavouring and sugar.

TIME. hour.

SEASONABLE at any time.

MILK SOUP.

Milk Soup. (A nice Dish for Children.)-INGREDIENTS for sufficient soup for 10 children.-2 quarts of milk, 1 saltspoonful of salt, 1 teaspoonful of powdered cinnamon, 3 teaspoonfuls of pounded sugar, or more if liked, 4 thin slices of bread, the yolks of 4 eggs. AVERAGE COST, 1s. 2d.

Boil the milk with the salt, cinnamon and sugar; lay the bread in a dish, pour over it a little of the milk and keep it hot over a stove, without burning. Beat up the yolks of the eggs, add them to the milk and stir over the fire till it thickens.

Do not let it curdle. Pour it upon the bread and serve.

TIME. hour.

SEASONABLE all the year.

Mince Pies. INGREDIENTS. - Good puff-paste, mincemeat.

Make some good puff-paste by recipe; roll half of it out to the thickness of about good-sized pattypans 1/4 inch and line some good-sized pattypans with it; fill them with mincemeat, cover with the paste a little thicker and cut it off all round close to the edge of the tin.

Put the pies into a brisk oven, to draw the paste up and bake for 25 minutes, or longer should the pies be very large; MINCE PIES. brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprinkle over pounded sugar and put them into the oven for a minute or two, to dry the egg; dish the pies on a white d'oyley and serve hot. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred. To re-warm them, put the pies on the pattypans and let them remain in the oven for 10 minutes or 1/4 hour and they will be almost as good as if freshly made.

TIME.-25 to 30 minutes; 10 minutes to SEASONABLE at Christmas time. re-warm ihem.