QUESTIONS
From your knowledge of the effect of intense heat upon milk, explain why
Cream of Rice Pudding should be baked in a slow oven.
What change in quantity takes place in the milk of this pudding during long cooking? What change in quantity takes place in the rice during long cooking? From this explain why so much milk when combined with a little rice forms a solid mixture.
What is the price per pint of thin or coffee cream?
What is the price per pint of heavy or whipping cream?
What is the least quantity of cream that can be purchased?
Explain why it is that scalded milk does not sour as soon as uncooked milk (see Care of Milk).
Why should utensils that have held milk be scalded or boiled?