227. Emulsifier. The emulsifier is a device for combining dried whole milk with water, or dried skim milk with water and butter fat so that they make a reconstructed milk of almost the same composition as new milk. An emulsifier is of interest to the woman who lives in the city. Emulsifiers are used in large institutions. Some have been installed in settlement houses and public schools. They might be owned by communities where people might use a large amount of dried milk. In the emulsifier, the milk, water and sweet butter are warmed. After this, they pass thru a device looking much like a separator, but which mixes the ingredients together instead of separating them. From the mixer the milk passes over a cooling device, and is ready for use. This machine should be kept clean, and the parts which come in contact with the milk scalded out with hot water after being rinsed with cold water.
Questions for Part VIII
1. What metals would you select for a pan to use when a thin crust is wanted? What materials produce thick crusts?
2. For what purposes would you choose aluminum? Granite? Cast iron? Glass? Earthenware? On what basis would you make a choice of utensils? Why wouldn't glass make a good ice-cream freezer?
3. What are the essentials of good parers, slicers and corers?
4. What kind of dish washers are proving the most helpful?
5. Describe a silver-cleaning device. Does the use of such devices harm the silverware?
6. What is a water-bath canner? How would you make one?
7. What may cause glass jars in pressure cookers to break?
8. How may the breakage be prevented?