PART III
MISCELLANEOUS RECEIPTS
STERILIZED MILK
The subject of bacteria in foods has of late become a matter of careful scientific study, and the fact has been established that milk is one of the most subtle of disease-carriers. Hence every careful mother, before giving it to her children, subjects it to the sterilizing process, which is simply raising it to the degree of heat which destroys the germs. It is found, however, that this does not kill the spores or seeds of the bacilli, and so the operation is but a partially successful expedient. (To render it really sterile requires heating several times on successive days.) It has also been found that sterilizing milk robs it of its antiscorbutic qualities, and that children fed entirely upon it are subject to bleeding gums and other symptoms of scurvy. Milk should be fresh as possible, as the longer it stands the greater will be the number of bacteria, and less rich the milk in the substances on which they feed. The first point to emphasize in the simple process of sterilization is perfect cleanliness. Rounded bottles should be used, as they are easier to clean. They should be well rinsed as soon as emptied, and left to soak in soda and water, and before use they should be subjected to a good scrubbing with scalding water and a piece of cloth tied onto a stick or wire. The brushes made for cleaning bottles should be avoided, as they are more than likely to be full of germs themselves. Turn the fresh milk into the bottles as soon as cleaned. Fill them to within an inch of the top, and stop them with antiseptic cotton. The sterilizing is effected by keeping the bottles in boiling water or in live steam for at least half an hour. The water in the boiler should be cold at first, and the heat raised gradually. This, as well as not letting the bottles rest on the bottom of the kettle, will prevent their breaking. Sterilizers are made which are both cheap and convenient, but any kettle well covered will answer the purpose. The time for cooking should be counted from the moment the water boils. Let the bottles remain in the water until cooled, and do not remove the stopper until the milk is to be used.
DEVONSHIRE CREAM, No. 1
(RECEIPT OBTAINED IN ENGLAND.)
Put a panful of milk in a cold place for twenty-four hours, or in summer for twelve hours. Then place it on the fire, and let it come very slowly to the scalding-point, but do not let it boil. Put it again in a cool place for six or twelve hours, and then take off the cream, which will be firm and of a peculiarly sweet flavor.
DEVONSHIRE CREAM, No. 2
Put the fresh milk on the fire, and let it very slowly come to the scalding-point, but do not let it boil. Leave it on the fire for about half an hour, then remove to a cold place, and let it stand for six hours, or until the cream has all risen.
Devonshire cream is thick and clotted, and is used on fruits, mush, etc. It will keep for some time, and is particularly delicious.