Clotted cream

“ The reduced cream, sweetened, closely approximates human milk. The difference in the quality of cream presents a great difficulty. No rule can be given for its reduction. Most nurses leave it too rich, and the child’s system is soon deranged. ”

“ In two hours you can turn the ice out of the freezer in a round column or loaf that will be quite as sightly as the oblong square one frequently gets from the caterer. Many people think that simply freezing the pure cream produces the loose, frothy cream found at inferior confectioners’, but this is not the case; pure cream frozen results in a firm smooth mass which cuts like butter.
I have given the formula for raspberry and strawberry cream only, but any fruit juice may be substituted, varying the quantity of sugar as required. ”

“ In large dairy industries the separator is practically the only method now employed for securing cream while for farm use the gravity method of standing in a cool place for twelve or twenty-four hours is the commonly practiced method.
Cream is used on the table with fruit and cereal foods and especially in beverages such as tea and coffee. It is also prescribed by physicians for certain diseases and derangement of the digestive organs where the nitrogen content of milk produces irritation and fails of digestion. ”

“ Just in the same way a good rich custard made with yolks of eggs is spoilt by being turned into a solid custard by the addition of gelatine. In order to have good whipped cream, the first essential is to obtain pure cream. This greatly depends upon the neighbourhood in which we live. In country houses, away from large towns, there is as a rule no trouble, whereas in London really good cream can only be obtained with great difficulty. ”

“ It is not necessary that the cream be ripened, in order to have the fat acquire a flavor, for if sweet cream is churned with a considerable proportion of sour milk, the butter will have much the same flavor, both as to intensity and kind, as though the cream had been allowed to sour naturally. ”

“ We ought also to mention in this connection, that wherever cream is recommended, unless otherwise designated, the quality used in the preparation of the recipes is that of single or twelve hour cream sufficiently diluted with milk, so that one fourth of each quart of milk is reckoned as cream. If a richer quality than this be used, the quantity should be diminished in proportion; otherwise, by the excess of fat, a wholesome food may become a rich, unhealthful dish. ”

“ Remove the beater, stir the cream which should still be soft enough to handle, and pack in ice with only a little salt. Or the cream may be transferred from the freezer can to the shipping can and packed in it. If bricks are wanted the soft cream is packed in molds of the desired shape and size and buried in the freezing mixture to harden. ”

“ Demand of the milkman that he furnish you cream of a certain percentage of butter-fat and see to it that you get what you pay for. If you have no Babcock tester the milk inspector will test the cream for you.
Whipped Cream.—For whipping, cream must be fairly rich, from 24% to 32%, and it must be cold. Fresh, sweet cream does not whip as readily as that 50which has been kept for 12 or 24 hours in ice water. There is no other secret connected with the process. Use a rich cream, suitably cooled and aged, and with a good beater there can be no trouble in getting a fine, stiff whipped cream. ”

“ To a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract; whip it to a stiff froth; dissolve a quarter of a box of gelatine in two wine glasses of sherry heated, but not allowed to boil; let this cool a little, then stir into the cream; pour the whole in a mould and set it on the ice to stiffen.
NOB HILL PUDDING. From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
For one pint thick cream dissolve four sheets of isinglass in four tablespoons of hot water; whip cream until thick, sweeten and flavor; have isinglass warm enough to pour, but not too hot ”

“ Cold cream is a useful local application to hard and dry parts of the skin, to abrasions and cracks. When spread thickly upon rag, it is an excellent application to blistered surfaces or burns, or may be used to protect exposed parts from the influence of the sun.
Granulated Cold Cream.—Take white wax and spermaceti, of each one ounce; almond oil 3 ounces, otto of rose, as much as you please. Dissolve the wax and spermaceti in the almond oil, by means of heat, and when a little cool, pour the mixture into a large wedgwood mortar previously warmed, and containing about a pint of warm water. ”

“ He states that the cream was as good as any he had eaten at home, that he gave it to several strangers to eat, and that they would not believe that it came from England. These experiments and these testimonies prove conclusively that this compound will preserve cream. I shall this evening show you specimens. It is easy to send cream in good condition to the tropics. A great objection to condensed milk is that it is always too sweet. The boroglyceride will preserve condensed milk, and will give it no flavor at all. ”

“ When the cream is being collected for butter making, it must not be kept so long that it becomes very sour, or in winter until it becomes bitter. Have a stone jar in which the cream can be kept. In summer keep it in the coldest place you have, but in winter it must be kept where it will become slightly sour, without becoming bitter. Old butter-makers advise skimming the cream as free as possible from milk. Every time a batch of cream is added to that in the jar, stir the contents of the jar, in order to mix thoroughly the new and old cream. ”

“ When it begins to stiffen, mould, chill, and serve with whipped cream if desired. Observing the same proportions, Bavarian Creams may be made of apples, apricots, bananas, cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries, plums, huckleberries, oranges, pears, peaches, pineapple, quinces, raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup, coffee,—indeed almost anything. When almonds are used, a little more cream should be added. There should be one cupful of cream and gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp. ”

“ Qual. Cream, in a dietetic point of view, may be regarded in the same light as butter, as it is converted into butter in the process of digestion. On this account much cream should never be taken at once by persons of delicate stomachs. In eating cream with fruit persons are hardly aware of the large quantity they consume, until they find it disagree with the stomach, when the condiment is blamed for the indiscretion of those who take it.
Mr Wanklyn gives the following as the composition of six different samples of cream:—
A quart of good cream generally yields from 13 oz. ”

“ There is still another method of adding bacteria to cream to insure a more advantageous ripening, which is frequently used, and, being simpler, is in many cases a decided advantage. This method is by the use of what is called a natural starter. A natural starter consists simply of a lot of cream which has been taken from the most favourable source possible—that is, from the cleanest and best dairy, or from the herd producing the best quality of cream—and allowing this cream to stand in a warm place for a couple of days until it becomes sour. ”

“ The cream must be perfectly sweet, but should be at least twenty-four hours old, and be ice cold. Whip this solid; then freeze. Put a pint of filberts in a cool oven till the skins will nearly all rub off; put them between two coarse cloths, and rub as much as possible of the brown coating off them; pound them to a paste with a little thick cream, mix four ounces of sugar with the nuts, and then blend the whole with enough thick custard to make a very thick batter; flavor with lemon or vanilla, or not, as you choose; freeze. Line a plain mould with the frozen wine cream an inch thick ”

“ There are two main applications in this class—to separate cream from milk and fusel oil from alcoholic liquors. When a liquid is to be separated from a liquid, the receptacle must be imperforate. The components of different specific gravity become arranged in distinct concentric cylindrical strata in the basket, and must be conducted away separately. In creamers the particles of cream must not be broken or subjected to any concussion, as partial churning is caused and the cream will, in consequence, sour more rapidly. ”

“ When it is in the freezer, however, stir it almost constantly until it begins to set; then stir in lightly a pint of cream, whipped. Stir it for two or three minutes longer, put it into a mold, and return it to a second relay of ice and salt. The powdered vanilla can be purchased at drug-stores or at confectioners’. It is much better than the extract for any purpose, and is used by all the best restaurateurs.
Delmonico Vanilla Cream.
Ingredients: One and a half pints of cream, one ounce of isinglass, one pound of sugar, yolks of eight eggs, half a pint of milk, vanilla powder. ”

“ Next, all the utensils—pails, strainers, pans, skimmers, churn, butter-bowl, and ladles—must be kept as sweet and clean as scalding water and a hot sun can make them. The cream, even in the coldest weather, must not be allowed to remain on the milk over thirty-six hours, and in warm weather even less. In hot days remove the cream as soon as the milk begins to sour: none will rise after the milk changes. Although it will, of course, become thicker by souring, it does not follow that it will be any better ”

“ Remove from fire and place one center at a time in the cream and fish out with a bon-bon fork. Place on wax paper and mark as desired. Do not allow your cream to become too hot.
Nice centers for high-class retail trade are pineapple fritters cut in small points, nice large French cherries, marshmallows, all kinds of nuts, fruit paste and cream centers if you desire.
Make your bon-bons very pale in color.
Use flavors such as vanilla, rose, violet, pistachio, heliotrope. Dip brazils in maple cream. ”

“ Cream, as it is obtained from milk, will always contain bacteria in large quantity, and these bacteria will grow as readily in the cream as they will in the milk. The butter maker seldom churns his cream when it is freshly obtained from the milk. There are, it is true, some places where sweet cream butter is made and is in demand, but in the majority of butter-consuming countries a different quality of butter is desired, and the cream is subjected to a process known as "ripening" or "souring" before it is churned. ”

“ Cream, Whipped.—Rub 4 or 5 pieces sugar on a lemon, then add the juice to them with 1 good tablespoonful brandy; when the sugar is dissolved and sweetened to taste, put it into a basin; take 1⁄2 pint cream, and pour in, gently stirring it with the whip, then continue to whip steadily, not too fast, until the cream becomes thick, but be careful not to turn it to butter. Put it away for a few hours into a cold larder, then it [404] will become quite thick and ready to put over your jelly or trifle; it is best to whip it the day before it is wanted. ”

“ Cream should treble its bulk in whipping. By following these directions one need have no difficulty, if cream is of right consistency; always bearing in mind heavy cream must be whipped with an egg-beater; thin cream must be whipped with a churn.
Charlotte Russe Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. ”

“ In summer always churn twice a week. Some persons imagine that cream cannot be "too sweet," but that is a mistake; it must have a certain degree of acidity, or it will not produce butter, and if put into the churn without it, must be beaten with the paddles till it acquires it. The cream should, in the summer, be shifted each morning into a clean crock, that has first been well scalded and then soaked in cold water; and the same rule applies to all the utensils used in a dairy. The best things to scrub the churn and all wooden articles with, are wood ashes and plenty of soap. ”

“ Thus, a peach or a pear would be of French cream, which is yellow in color, and the sides brushed with a little diluted cochineal to give pink cheeks, and a piece of angelica stuck in to represent a stem. A flower would be molded in white cream, and the center made yellow. A mushroom stem would be dipped in powdered cocoa, etc.
Individual creams are perhaps too difficult for an amateur to undertake, and hardly repay the trouble [493] when so many ornamental creams are more easily made.
Unmolding. To Unmold Creams.—Dip the mold into cold water; wipe it dry and invert it on the dish. ”

“ The Care of Milk and Cream.—In milk and cream exposed to the air, bacteria readily collect and multiply rapidly. They cause the souring and curdling of milk and induce other changes in it, while their effect on cream is to aid its "ripening." Dairymen let their cream ripen before churning, because their experience shows that from such cream butter "comes" more readily, keeps better, and is of better flavor than from sweet cream. ”

“ Custard Cream. Ingredients—1⁄2 pint of double cream. 3 tablespoonfuls of castor sugar. 1 oz. of amber gelatine, or less than 1⁄2 of the opaque. 1 whole egg. 3 yolks. 1⁄2 pint of hot milk. A few drops of vanilla or other essence.
Method.—Put the gelatine to soak in a little milk.
Then beat the eggs lightly and add them to the milk.
Strain into a jug and add the sugar.
Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle.
While the custard cools beat up the cream stiffly. ”