Cream separator

“ When milk is allowed to stand for some hours in a cool place or when it is mechanically treated in a separator the fat particles, being of a less specific gravity, are separated, and when they reach a certain degree of consistence they form a product known as cream. The quantity of fat in cream varies according to the method of separation. On standing for a period of about twelve hours in a cool place the separated cream may be removed by skimming and should contain at least 18 percent of milk fat. ”

“ We churn twice a week; and we keep the cream in the spring house which is made of stone with the brook running underneath. Some of the farmers around here have a separator, but we don't care for these new-fashioned ideas. It may be a little harder to separate the cream in pans, but it's sufficiently better to pay. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ As you peel, sprinkle over them two teacups powdered white sugar. Mash quickly with a silver tablespoon, or run through a colander, if the fruit is not soft and ripe. Then stir into the whipped cream, and pour into the freezer, reserving about one-fourth to add when the cream begins to sink in freezing. When you add the remainder, first cut down the frozen cream from the sides of the freezer. Beat hard with a strong iron spoon, whenever the freezer is opened to cut down the cream, till it becomes too hard. ”

“ It is scalded as soon as the water in the outside kettle boils. If the cream is too much cooked it will not increase in bulk when stirred, therefore do not boil the cream. When whipped cream is used it should be very cold, whipped to a stiff, firm froth with a wire whip, and the liquid which drains from it should not be used. ”

“ 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. ”

“ 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. ”

“ Mousses are heavy creams flavored and sweetened and then whipped, packed into a mould and frozen.
It is important to note that the can must not be over two-thirds full. All creams in the making increase in volume and therefore they must have sufficient room for churning. See that all parts of the freezer work freely before starting. If rusty or stiff use a drop or two of salad oil and then turn until it works freely.
RECIPES 1 GAL.—PEACH ICE CREAM
Pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour. ”

“ 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. ”

“ Wipe the mould, place over it the dish into which the jelly is to be turned, and turn both dish and mould simultaneously. Let the mould rest a moment before lifting it gently from the jelly.
To Whip Cream.
Very rich or very poor cream will not whip well. When too rich it turns to butter, and when too poor the froth becomes liquid almost as soon as it has been skimmed. Thick cream, that will hardly pour, should have an equal quantity of milk added to it before whipping. Such cream as one gets from the milkman will rarely be found too rich for whipping. It is more likely to be the other way ”

“ Quantity of good thick cream according to requirement. The white of 1 egg to 1/4 pint. Whip it well with a whisk or fork until it gets quite thick; in hot weather it should be kept on ice or standing in another basin with cold water, as the cream might curdle. Add sugar to taste and whatever flavouring might be desired, this latter giving the cream its name. When whipped cream is used to pour over sweets, &c., flavour it with stick vanilla; a piece 1 inch long is sufficient for 1/2 pint of cream; it must be split and as much as possible of the little grains in it rubbed into the cream. ”

“ Products of decomposition are generally looked upon as undesirable for food, and this is equally true of these products that arise in cream if the decomposition is allowed to continue long enough. If the ripening, instead of being stopped at the end of a day or two, is allowed to continue several days, the cream becomes decayed and the butter made therefrom is decidedly offensive. ”

“ 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 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. ”

“ The gelatine, dissolved in a little water, must be added at a certain temperature, for if it be too hot it causes the cream to lose some of its lightness; if too cold, it sets in small hard lumps instead of being intimately mixed with the whole. And again, after the gelatine is added, the cream preparation must be stirred until on the point of setting, more particularly so when it contains fruit, almonds, pistachios etc., which would otherwise sink to the bottom of the mould. On the other hand, if the mixture is allowed to become too cold, it does not take the shape of the mould. ”

“ 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. ”

“ 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. ”

“ 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 ”

“ 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. ”

“ Special machines have been constructed for whipping cream, but most dispensers prepare it with an ordinary egg beater. Genuine whipped cream is nothing other than pure cream into which air has been forced by the action of the different apparatus manufactured for the purpose; care must, however, be exercised in order that butter is not produced instead of whipped cream. To avoid this the temperature of the cream must be kept at a low degree and the whipping must not be too violent or prolonged ”

“ 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. ”

“ Beat with an egg whisk until quite stiff, then put in a mould, and when cold turn out. In the very hot weather, sometimes more than 1 oz. gelatine is necessary to make the cream quite firm. If no fruit juice is handy, some of the raspberry or strawberry acid, made in the summer from fresh fruit, makes a very good substitute, only it must be diluted and sweetened to make the proper quantity of liquid, otherwise the mould would not be full. Fresh orange or lemon juice also answers very well. ”

“ The cream that rises on the milk in an ordinary milk bottle cannot be removed easily. Where a small family desires to use the cream for coffee, the skimmer shown in the sketch is very handy.
The cone is made of metal—tin, brass or copper—which can be nickelplated, the seam being soldered. The cone is 2 in. deep with a diameter at the top of 1-3/8 in. A handle can be made of a discarded sugar or teaspoon, which is soldered to the cone. Insert the cone in the bottle far enough for the cream to flow into it and then withdraw. Cream will gather about 3 in. deep on rich milk. ”

“ The careful housekeeper of modern times has been accustomed to class creams among the luxuries which can only be given on special occasions, both because they take so much time and trouble to make, and because the materials are expensive. It is, nevertheless, possible to have excellent creams made on a simple plan and at a moderate cost. Cream of a superior kind is now everywhere to be had in jars, condensed milk answers well, and by the use of Nelson's Gelatine, and any flavouring or syrup, excellent creams can be made. ”

“ This warming is done by setting the can in a vessel of hot water. Frequent stirring is necessary during the ripening period. Cream properly ripened has a velvety and glossy appearance, with a mild but pleasant sour taste. When hand skimming is not practised the churning will have to be done more frequently to prevent the milk from becoming too sour and giving the butter a bad flavor. ”