The 1918 Fanny Farmer Cookbook

of infectious germs. By this process milk can be kept for many days, and transported if

necessary. To prevent acidity of the stomach, add from one to two teaspoonfuls of lime water

each half−pint of milk. Lime water may be bought at any druggist’s, or easily prepared at

home.

Lime Water. Pour two quarts boiling water over an inch cube unslacked lime; stir

thoroughly

and stand over night; in the morning pour off the liquid that is clear, and bottle for use. Keep

in a

cool place.

BUTTER

COMPOSITION

Fat, 83%

Ash, 3%

Water, 13%

Protein, 1%

U.S. Dept. Agriculture.

Butter of commerce is made from cream of cow’s milk. The quality depends upon the

breed of

cow, manner of, and care in, feeding. Milk from Jersey and Guernsey cows yields the largest

amount of butter.

Butter should be kept in a cool place and well covered, otherwise it is liable to become

rancid;

this is due to the albuminous constituents of the milk, acting as a ferment, setting free the fatty

acids. First−quality butter should be used; this does not include pat butter or fancy grades.

Poor

butter has not been as thoroughly worked during manufacture, consequently more casein

remains; therefore it is more apt to become rancid. Fresh butter spoils quickly; salt acts as a

preservative. Butter which has become rancid by too long keeping may be greatly improved

melting, heating, and quickly chilling with ice−water. The butter will rise to the top, and may

easily removed.

Where butter cannot be afforded, there are several products on the market which have the

same chemical composition as butter, and are equally wholesome. Examples: butterine and

oleomargarine.

Chapter I − FOOD