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Classic
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page 263
Buttermilk.
If made of sweet cream, is a delicious and most wholesome food. Those who can
relish sour buttermilk, find it still more light; and it is reckoned more
beneficial in consumptive cases.
Buttermilk, if not very sour, is also as good as cream to eat with fruit, if
sweetened with white sugar, and mixed with a very little milk. It likewise does
equally for cakes and rice-puddings, and of course it is economical to churn
before the cream is too stale for any thing but to feed pigs.
To keep Milk and Cream.
In hot weather, when it is difficult to preserve milk from becoming sour, and
spoiling the cream, it may -be kept perfectly sweet by scalding the new milk
very gently, without boiling and setting it by in the earthen dish, or pan that
it is done in. This method is pursued in Devonshire, and for butter, and eating,
would equally answer in small quantities for coffee, tea. Cream already
skimmed may be kept twenty-four hours if scalded without sugar; and by adding to
it as muck powdered lump-sugar as shall make it pretty sweet, will be good two
days, keeping it in a cool place.
Syrup of Cream
May be preserved as above in the proportion of a pound and quarter of sugar to a
pint of perfectly fresh cream; keep it In a cool place two or three hours; then
put it in one or two ounce phials, and cork it close. It will keep good thus for
several weeks, and will be found very useful on voyages.
Gallino Curds and Whey, as in Italy.
Take a number of the rough coats that line the gizzards of turkeys and fowls;
clean them from the pebbles they contain; rub them well with salt, and hang them
to dry. This makes a more tender and delicate curd than common rennet. When to
be used, break off some bits of the skin, and put on it some boiling water: in
eight or nine hours use the liquor as you do other rennet.
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