2½ cups sugar
1 quart cream (or rich milk)
Scald milk, add sugar, then add the well-beaten eggs. Cook until thick, remove from fire and cool. Be careful not to cook too long or it will curdle. Then add the cream and vanilla and freeze.
BUTTER
As everybody knows, butter is one of the oldest and most important products of the dairy industry and since the middle of the nineteenth century, when science was first applied to it, the art of buttermaking has gradually been developed to a high degree of perfection, while the taste for fine butter has grown apace with its manufacture.
Between 1840 and 1850 the large estates in Holstein, then connected with Denmark, were known for their fine dairies and excellent butter, made in a practical way without much attention to the reason for the rules that were gradually worked out.
A class of superior dairymaids was educated on these large farms, many of whom were hired by progressive farmers on the Danish islands where an effort was made at that time to introduce better methods of dairying.
The practical handicraft of these imported expert dairymaids was supplemented and regulated by the scientific work of Professor Segelcke and his pupils and from the Sixties buttermaking became an art in Denmark which was subjected to the most searching study and improvements. Danish butter soon captured the English market where previously Isigny (from Northern France) and Dutch butter had commanded the highest prices, and Danish sweet butter put up in sealed tin cans also became known all over the world as the only butter that would stand export to the Tropics.
In this country Orange County, N.Y., first produced a high-class article and, later, Elgin, Ill., became the center that stood for the top of perfection. Thence the industry soon spread over the middle western states, largely populated by Scandinavian immigrants many of whom were skilled buttermakers, educated in the old countries. Even up to this day it is noticeable that the list of prize winning buttermakers at the National Dairy Shows and other exhibitions is largely made up of Scandinavian names. In Minnesota, for instance, as fine butter is now made as anywhere in the world.
Dairy Butter.—In the early days of the industry butter was made at home on the farm. The milk was set in shallow vessels,—in the Holstein and Danish dairies in wooden tubs 24 inches in diameter placed on the stone or concrete floor in the milk-vault, a cool cellar partly underground,—or in tin pans on the pantry shelf. After 36 to 48 hours the cream was skimmed off with a flat scoop, often both cream and skim milk being sour.