The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

summer, if it has not been sufficiently cooled before it is added to the former meal, or if it has been kept too close, and be not churned shortly after it has acquired the necessary degree of consistence, a fermentation will ensue; in which case the butter becomes rancid, and the milk does not yield that quantity which it would, if churned in proper time. This also is the case in winter, when the jars have been placed too near the fire, and the milk runs entirely to whey. Milk butter is in other respects made like the common butter. MILK AND CREAM. In hot weather, when it is difficult to preserve milk from becoming sour, and spoiling the cream, it may be kept perfectly sweet by scalding the new milk very gently, without boiling, and setting it by in the earthen dish or pan that it is done in. This method is pursued in Devonshire, for making of butter, and for eating; and it would answer equally well in small quantities for the use of the tea table. Cream already skimmed may be kept twenty-four hours if scalded, without sugar; and by adding as much pounded lump sugar as shall make it pretty sweet, it will be good two days, by keeping it in a cool place. MILK PORRIDGE. Make a fine gruel of half grits well boiled, strain it off, add warm or cold milk, and serve with toasted bread. MILK PUNCH. Pare six oranges and six lemons as thin as possible, and grate them afterwards with sugar to extract the flavour. Steep the peels in a bottle of rum or brandy, stopped close twenty-four hours. Squeeze the fruit on two pounds of sugar, add to it four quarts of water, and one of new milk boiling hot. Stir the rum into the above, and run it through a jelly bag till perfectly clear. Bottle and cork it close immediately. MILK OF ROSES. Mix an ounce of oil of almonds with a pint of rose water, and then add ten drops of the oil of tartar. MILK SOUP.