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Laboratory Exercises (Butter C cream t salt Put)

Butter. 1 C. cream t. salt 1. Put cream into a pint Mason jar and screw cover down tightly. 2. Shake the jar until lumps of fat appear. 3. Scald a wooden spoon or butter paddle, then chill it. 4. Gather the particles of butter into a ball and work with wooden spoon under cold water to wash out the sour buttermilk. 5. Put into bowl and press out the water. 6. Work the salt into the butter and put in a covered dish in a cool place.

Cottage Cheese No. 1. 1 qt. sour milk 1 T. butter t. salt cream to moisten 1. Remove the cream and put aside to use in moistening the cheese. 2. Heat the milk in double boiler. Let the water in the lower part of the boiler just simmer. If milk gets too hot the curd will be tough and stringy. 3. When the curd separates from the whey, strain through a cheese cloth. Let the whey drip out; do not squeeze dry. If the milk is rather sour, pour cold water through the curd and let it drain out. 4. Add the salt, butter and cream to the curd and stir until smooth.

Note. Cottage cheese may be served plain or may have carraway seed or chopped chives, parsley, olives or pimentoes mixed with it. It may be served on a lettuce leaf with a spoonful of mayonnaise or boiled dressing as a salad or it may be used as a filling for sandwiches. Cottage Cheese No. 2. 1 qt. sweet milk 1 rennet tablet or 1 T. pepsin cream to moisten 1 T. butter t. salt If you do not like the slightly sour taste of cottage cheese No. 1 or have no sour milk on hand, use the foregoing recipe, No. 2. 1. Heat sweet milk in double boiler to 100° F. or to body temperature. 2. Dissolve the rennet tablet in a little cool milk and stir into the warm milk.

MILK 3. Let stand until the curd has set, then stir with a spoon to break up the curds. 4. Strain through cheese cloth and proceed as for Cottage Cheese No. 1.

Rennet Dessert. 3 C. milk 3 T. sugar 1 t. vanilla of one rennet tablet 1. Heat milk in double boiler until luke warm or the same as body temperature. (If too warm the rennet will not act.) 2. Dissolve rennet tablet in 1 T. luke warm water. Add this with sugar and vanilla to the milk. 3. Stir well and pour into molds or into cups in which it is to be served and let stand in a warm room to stiffen. When firm set in the ice box to chill. (Do not shake nor stir the custard after it has been put into the moulds or the curds and whey will separate.) 4. Serve plain or with chocolate sauce.

Chocolate Sauce. 2 T. cocoa + C. sugar T. cornstarch C. water 1. Mix cocoa, sugar and cornstarch together. 2. Add water and boil two minutes, stirring constantly. 3. Pour carefully over the custard. (Rennet custard is very tender and breaks easily.)