743. Baked Milk.—Put half a gallon of milk into a jar, and tie it down with writing-paper. Let it stand in a moderately warm oven about eight or ten hours. It will then be of the consistence of cream. It is used by persons who are weak or consumptive.
744. Substitute for Cream, in Tea or Coffee.—Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then turn the coffee to it gradually, so that it may not curdle. If perfectly done, it will be an excellent substitute for cream. For tea, omit the butter, using only the egg. This might be of great use at sea, as eggs can be preserved fresh in various ways.
745. Economical use of Nutmegs.—If a person begin to grate a nutmeg at the stalk end, it will prove hollow throughout; whereas the same nutmeg, grated from the other end, would have proved sound and solid to the last. This circumstance may thus be accounted for:—The centre of a nutmeg consists of a number of fibres issuing from the stalk, and its continuation through the centre of the fruit; the other ends of which fibres, though closely surrounded and pressed by the fruit, do not adhere to it. When the stalk is grated away, those fibres, having lost their hold, gradually drop out, and the nutmeg appears hollow: as more of the stalk is grated away, others drop out in succession, and the hollow continues through the whole nut. By beginning at the contrary end, the fibres above-mentioned are grated off at their core end, with the surrounding fruit, and do not drop out and cause a hole.
746. To ascertain the quality of Nutmegs.—Oil of nutmegs being of great value, it is often extracted from the nuts which are exposed to sale, and which are thereby rendered of very little value. To ascertain the quality of nutmegs, force a pin into them; and if good, however dry they may appear, the oil will be seen oozing out all round the pin.
747. Essence of Nutmeg.—Is made by dissolving one ounce of the essential oil in a pint of rectified spirits. It is an expensive but invaluable mode of flavoring, in the arts of the cook or confectioner.