Mold (bakery)

“ Butter is not well suited to the growth of mold, but the paper used for lining the tubs, or wrapping the prints is an excellent medium for mold growth. The wood of the tub also furnishes ample food for this type of life, especially where the wood contains any sap. One other essential condition for mold growth is a supply of oxygen. The mold spores are widely disseminated, and are always to be found on the butter tubs and on the paper. ”

“ These caverns are always very moist and have a temperature ranging from 35° to 44° F., so that the growth of the fungus is retarded considerably. The spread of the mold throughout the ripening mass is also assisted in a mechanical way. The partially-matured cheese are run through a machine that pricks them full of small holes. These slender canals allow the mold organism to penetrate the whole mass more thoroughly, the moldy straw matting upon which the ripening cheese are placed helping to furnish an abundant seeding of the desired germ. ”

“ They grow rapidly over the whole surface of the cheese, and this step in the process is not ended until a good covering of molds has developed. Sometimes, indeed, special methods are adopted to insure their proper development. In making the Roquefort cheese specially prepared bread is allowed to mold, and after it becomes thoroughly impregnated with the mold it is finely grated to a powder and mixed with the curd as it is placed in the form for shaping. Fine holes are pierced in the cheese by a special machine to let in the air which is necessary for the luxuriant growth of the molds. ”

“ The surface may be strewed with currants, fillets of pistachios or coarse sugar, and cut into different forms with tin cutters.
It may also be formed into baskets, vases, etc. Oil the interior of a mold, and spread the nogat over it, whilst warm, as thin and even as possible. To save the fingers from being burned, it may be spread with a lemon. Detach it from the mold when warm, and let it remain until cold, that it may [Pg 23] retain its shape perfectly, then fasten the different parts together with caramel sugar. ”

“ Molding Ice-Creams.—Put the frozen ice-cream into the mold, filling it entirely full; press it down to force out any air bubbles. Rub butter around the edge where the lid fits on. Lay a wet thin paper over the top, and put on the lid. Fill the edges around the lid with butter or lard. Precaution. This will harden, and make the joints tight. Too much care cannot be taken to prevent the salt water leaking into the mold. Imbed the mold in ice and salt for from one to six hours. Mousses require four to six hours, and parfaits two to three hours. ”

“ Such treatment insures, of course, a very rapid growth of these plants, inside as well as outside. Most commonly, however, the cheese-maker depends upon his straw mats for the molds, and expects them to grow chiefly on the surface. The molds which develop in the cheese are not all of the same species. The common blue mold is most usual, but most cheeses are not properly ripened until several species of molds grow together within them. ”

“ Bacteria, yeasts and molds should have been destroyed if the food was properly processed.
When you open the container, look for such danger signs as spurting, cloudy or frothy liquid, an “off” odor, deterioration, or slimy texture. A foamy or murky appearance and patches of mold are visible signs of 319 spoilage. That ordinary looking mold on home-canned food may indicate the presence of a much more deadly problem: botulism.
ALWAYS label home-canned foods.
Destroy food if any of these signs are obvious; discard out of reach of humans and animals. ”

“ Some molds or their end products may be harmful, and moldy vegetables or fruit should not be canned. Molds are destroyed by proper canning, but they may develop in leaky containers. Food from leaky containers or any canned food showing mold growth should be discarded without tasting.
Open-kettle Canning—Procedure whereby food is cooked in an ordinary kettle, then packed into hot jars and sealed. Jars of food receive no additional heat processing. This is a dangerous practice as spoilage organisms may enter the jar during the transfer of food from kettle to jar. ”

“ Mold spores are very light and are blown about by the wind. They are a little heavier than air, and drop on shelves, tables, and floor, and are easily set in motion again by the movement of a brush, duster, etc. If one of these spores drops on a jar of preserves or a tumbler of jelly, it will germinate if there be warmth and moisture enough in the storeroom. Molds do not ordinarily cause fermentation of canned foods, although they are the common cause of the decay of raw fruits. They are not as injurious to canned goods as are bacteria and yeasts. ”

“ Stand the mold or molds in a pan of water, covering them one half or a little more. Cover them with a greased paper and let them poach in a slow oven ten to fifteen minutes for small, and twenty minutes for large molds. If the center feels firm to the touch they are done. The water must not be allowed to boil; slow cooking is necessary to have them tender. Let the molds stand a minute in the water, then invert on a cloth to let the moisture drain off, and unmold them on the dish on which they are to be served. ”

“ This slimy coat below the mold layer is made up of diverse species of bacteria and fungi that are able to grow after the acid is reduced by the blue mold. The organisms in the red slimy coat act upon the casein, producing an alkaline reaction that is unfavorable to the growth of the blue mold. Two sets of organisms are, therefore essential in the ripening process, one preparing the soil for the ferment that later produces the requisite ripening changes. ”

“ Bottles blown in a two-piece mold have mold lines extending up two opposite sides, usually to just below the tooled lip. On early nineteenth century bottles of this sort, the mold lines continue across the center of the base, but after the 1850s, most two-piece molds had a separate base part, either a cup bottom, in which the seam encircled the outer edge of the base, or a post bottom, which left a circular seam on the bottom of the bottle. Most bottles from the Middleton Place privy were blown in two-piece molds with cup bottoms. ”

“ Air is dangerous because it is likely to contain germs, though in itself harmless.
If mold is observed upon the top of a can, it should be opened, and the fruit boiled and used at once, after carefully skimming out all the moldy portions. If there is evidence of fermentation, the fruit should be thrown away, as it contains alcohol.
If care be taken to provide good cans, thoroughly sterilized, and with perfectly fitting covers; to use only fruit in good condition; to have it thoroughly cooked, and at boiling temperature when put into the can ”

“ If properly prepared and stored, fermented, brined and dry-salted products will keep for a long time. It is absolutely necessary to prevent mold from growing on the surface of the brine of fermented vegetables, by the addition of paraffin or in some other way. ”

“ Put the mold in a cool place, and let it become thoroughly cold. Have one pint of milk in a bowl; break in four eggs, add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence. Beat well for five minutes; strain through a sieve into another bowl, and fill the mold with this cream. Place it in a tin pan filled with water to half the [361] height of the mold, and place in a very moderate oven for forty-five minutes. When of a good golden color remove, and cool for at least two hours. Turn it on a dessert-dish, and serve with its own juice. ”

“ It is indeed quite possible to combine sour bread with other ingredients so as to make a pudding agreeable to the palate; but disguising sour bread makes sweets and flavors by no means changes it into a wholesome food. It is better economy to throw sour bread away at once than to impose it upon the digestive organs at the risk of health and strength.
Bread which has begun to show appearance of mold should never be used; for mold is a poison, and very serious illness has resulted from the eating of puddings made from moldy bread.
Eggs, to be used for desserts, should always be fresh and good. ”

“ Mold can grow on virtually any organic substance. Most buildings are full of organic materials that mold can use as food, including paper, cloth, wood, plant material, and even soil. In most cases, temperature is not an issue; some molds grow in warm areas, while others prefer cool locations such as bread stored in a refrigerator. Often, more than one type of mold can be found growing in the same area, although conditions such as moisture, light, and temperature may favor one species of mold over another. ”

“ Flavor with lemon, take from the range, and add the stiffly beaten whites. Pour into molds and set in a cool place to get firm.
A pleasing effect may be obtained by dividing the mixture after it is cooked, and coloring one-half pink, then filling the mold one-third of one, and filling up with the other. When turned from the mold they will look like small, white pyramids capped with pink, or pink with white. ”

“ Butter may mold where the tubs have been thoroughly treated, because of the mold spores on the paper used for the lining. One of the black molds is able to thrive on parchment paper whenever the air is damp. ”

“ The examination for mold is made with the ×6 ocular and 16 mm objective, giving a magnification of approximately 90 times. About 50 fields are supposed to be examined and the result expressed in terms of the per cent in which mold was found. It is stated that it is believed that manufacturers can conduct their operations so that mold will not be present in more than 25 per cent of the fields. There are, therefore, three units in which to express the results: bacteria in cubic centimeters, yeasts and spores in one-sixtieth of a cubic millimeter, and molds in percentage of microscopic fields. ”

“ Blend with salt, salad dressing, lemon juice and mix well. Fold in pineapple, cherries, nuts, bananas and marshmallows. Whip cream till thick (not stiff) , and fold into cheese mixture. Turn into freezing trays of refrigerator. Freeze until firm with cold control set at coldest setting. Yield: 8 to 10 servings.
MOLDED SALADS: Before using the mold or molds when making gelatin salads, rinse them in cold water. Leave excess moisture on the molds, or brush molds lightly with salad oil. If square sided molds are used they can be lined with strips of cellophane. ”

“ Shellac the surface of the top mold, cleaning away any small bits of plaster around the edges. Trim down the box so that the top mold projects over it about 3⁄8 in., making it easy to drop the top mold into place over the bolts. To use the mold, make certain that it is clean inside and set the top into place. Fasten down the wing nuts at the washers. Be very careful that the mold is dry, as hot metal poured on a wet surface may cause a dangerous splash. ”

“ It is not a mere accident that the three favorite French cheeses are those that have the most piquant and stimulating Flavor. This Flavor is due chiefly to molds, which are specially cultivated with great skill and patience. In Camembert and Brie the mold is on the rind and gradually works its way in, till the whole is permeated by it. In Roquefort the rind is clean of mold, which is started and developed in the inside. ”

“ Too great or very little heat will prevent growth and kill everything except the spores. They obtain their food from the material on which they live. This they are able to do by means of digestive enzymes given out by the rootlike parts, by means of which the molds cling to the bread. These digestive enzymes change the starch of the bread to sugar and the protein to a soluble form which will pass by osmosis into cells of the mold. Thus the mold is able to absorb food material. These foods are then used to supply energy and make protoplasm. ”

“ Mix all lightly together and turn them into a bowl or a china mold. Soak a half ounce of gelatine in a half cupful of cold water for an hour; dissolve it in a cupful of boiling water; add a half cupful of sugar and stir over the fire until dissolved; then add the juice of half a lemon, the juice which has drained from the fruit, and a tablespoonful of sherry. Turn it into the mold slowly, so it soaks into the fruit, and set aside to cool. Serve with cream if convenient. Any mixture of fresh fruits may be used in the same way; raisins may be used instead of cherries, or both may be omitted. ”

“ Keep the storage areas clean and free of decaying fruit and vegetables; otherwise, molds and bacteria will spread to your sound produce.
If you store nuts (especially peanuts) , soybeans, other dry beans or peas, make every effort to prevent growth of molds. Moisture, temperature, and time are necessary to promote their growth. A harmful toxin may be produced if mold growth is allowed to progress. It is important that storage areas be regularly checked so as to avoid this type of contamination. ”

“ When finally assured of this fact, take out the mold, open it, and blow it out, to make sure of absolute cleanness. Close and bind again and place on a hearth of fine, hot sand. The mold should still be glowing when the casting is made. The ladle should contain plenty of metal, so as to hold the heat while the casting is being made. The presence of a little zinc in the metal ensures a sharp casting. Finally, to ensure success, it is always better to provide two molds in case of accident. Even the most practiced metal molders take this precaution, especially when casting delicate objects. ”