1/2 cupful sugar 1 cupful water 1 tablespoonful milk of lime [Footnote 51: Milk of lime may be prepared by mixing 1 part of slaked lime with 3 parts of water.]
Mix the sugar and water and heat the mixture until it boils. Cool and add the milk of lime. Let the mixture stand at least 24 hours before using. Add 1 teaspoonful to each pint of cream, then whip the mixture as directed above.
COMPARISON OF MILK AND CREAM.—Cream is richer in fat than milk, average cream containing 16 per cent of fat and whole milk about 4 per cent. But cream contains less protein and ash than whole milk.
Since cream is always more expensive than milk, it is interesting to compare the food value of quantities of each which may be purchased for the same price. Although the prices of cream and milk vary in different places, usually 1/2 pint of cream costs about as much as 1 quart of milk. The following shows the approximate quantity of nutrients shown in the two quantities:
In 1 quart of milk [Footnote 52: By permission Journal of Home Economics, Vol. X (August, 1918, p. 379).]
As much protein as in 5 eggs 2 1/2 tablespoonfuls of fat 3 tablespoonfuls of sugar
In 1/2 pint of cream
As much protein as in 1 egg 3 tablespoonfuls of fat 1/2 tablespoonful of sugar
Although 1/2 pint of cream contains 1/2 tablespoonful more of fat than does 1 quart of milk, the latter contains 2 1/2 tablespoonfuls more of sugar and as much more protein as is contained in 4 eggs. This comparison makes us question the advisability of buying much cream.
If whole milk is purchased, its top milk may often be used in place of cream. The skim milk that remains is a valuable food. Although whole milk contains more fat and vitamines than does skim milk, the latter has as much protein, lime, and sugar as whole milk. The use of both whole and skim milk is advised.