WHIPPING CREAM.—A popular way of preparing cream for serving is to whip it. This is done most successfully when the cream is cold and kept cold, i.e. surrounded with ice water during the beating process.

To show one of the points involved in chilling materials try the following:

EXPERIMENT 46: COMPARISON OF THE CONDUCTING POWER OF METAL AND EARTHENWARE.—Select a tin and an earthenware utensil of about the same size and shape. Put an equal quantity of water of the same temperature in each utensil. Surround each with ice water and cover. After 5 minutes, take the temperature of the water in the tin and in the earthenware utensil. Which is colder? Through which material,—tin or earthenware,—is heat transmitted more readily? When cream is to be surrounded by ice water for whipping, in which kind of utensil should it be placed? Explain your answer.

Use a Dover egg beater or a cream whip for whipping cream. Since cream "spatters" when being beaten, a cream whip arranged with a cover is very satisfactory. To prevent spattering, the bowl of cream may be covered with paper while the cream is being whipped. Cut a slit in a piece of paper, insert the Dover egg beater in the slit, put the beater in the cream and push the paper down to cover.

Since cream contains considerable fat, under certain conditions, it is possible to mass the fat together, that is, separate it from the other constituents, and form butter. For making butter the cream should be "ripened," i.e. it should contain certain bacteria. It should then be churned.

On the other hand, if it is desired to beat or whip the cream, but not to form butter, it is necessary to prevent the fat from massing together. To accomplish this, use thick cream (containing 20 per cent or more of fat) from 12 to 24 hours old [Footnote 50: Such cream contains a small amount of lactic acid.] and have it very cold; it will then whip quickly. Cream may be chilled by placing it on ice for some time before whipping or by surrounding it with ice water while whipping. In warm weather, it is safer not only to chill the cream but also to surround it with ice water while whipping.

A harmless substance called viscogen may be added to thinner cream (i.e. the so-called coffee or 16 per cent cream) to make the latter whip. Viscogen is prepared by mixing the following ingredients:

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.

CARE OF MILK.—Milk is one of the foods that require the greatest care, and should be well cared for not only in the home but also on the dairy farm. It is one of the foods that afford ideal conditions for the growth of microscopic vegetable organisms, called bacteria (see Why Foods Spoil). Many varieties of these bacteria or tiny plants produce changes in the milk which cause it to sour. A few varieties of disease- producing bacteria also sometimes exist in milk.

Milk can be kept reasonably free from bacteria by:

(a) Perfect cleanliness on the dairy farm.

(b) Cooling it immediately after being drawn from the cow, and by keeping it cool.

(c) Placing it in sterilized utensils.

(d) Covering it, thus keeping it free from dust.

Utensils for holding milk should be of glass, earthenware, or smooth, bright tin. They should be washed, scalded, or even better, boiled, and placed in the sun for two or three hours. In the home, milk should not be used after long standing, even though it is sweet. It is well to buy milk in small quantities and in bottles. The upper rim of a milk bottle should be washed before pouring milk from it. Because milk readily absorbs odors and flavors, it should be kept away from any substance having a strong odor or flavor.

RICE DAINTY

3/4 cupful cooked rice 3/4 cupful fruit, cut into pieces 3/4 cupful powdered sugar 1/2 to 3/4 cupful cream, whipped

Mix the rice, fruit, and sugar, then fold in the whipped cream. Pineapple, shredded or diced; bananas cut into pieces (not slices); dates, seeded and cut into pieces; or cooked apricots are desirable fruits for this dessert.

CREAM OF RICE PUDDING

1 quart milk or 1 quart milk and water 1/3 cupful rice 1/2 teaspoonful salt 1/3 cupful sugar Grated rind of 1/2 lemon

Wash rice; put it and all the other ingredients into a buttered pudding dish. Bake in a slow oven (250 degrees F.) until firm. This usually takes three hours. While baking, stir the mixture occasionally.

If desired, one half cupful of raisins may be added to the mixture, and 1 teaspoonful vanilla or 1/4 teaspoonful nutmeg may be substituted for lemon rind.

QUESTIONS

From your knowledge of the effect of intense heat upon milk, explain why
Cream of Rice Pudding should be baked in a slow oven.

What change in quantity takes place in the milk of this pudding during long cooking? What change in quantity takes place in the rice during long cooking? From this explain why so much milk when combined with a little rice forms a solid mixture.

What is the price per pint of thin or coffee cream?

What is the price per pint of heavy or whipping cream?

What is the least quantity of cream that can be purchased?

Explain why it is that scalded milk does not sour as soon as uncooked milk (see Care of Milk).

Why should utensils that have held milk be scalded or boiled?