The Boston cooking-school cook book

or strawberry, and thick cream may be obtained from almost all creameries. Devonshire, or clotted cream, is cream which has been removed from milk allowed to heat slowly to a temperature of about 150° F. In feeding infants with milk, sterilization or pasteurization is sometimes recommended to avoid danger 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 to 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, 93% Water, 5.34% Mineral matter, .95% Casein, .71% _Pratt Institute._ 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 by melting, heating, and quickly chilling with ice-water. The butter will rise to the top, and may be 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. Buttermilk is liquid remaining after butter “has come.” When taken fresh, it makes a wholesome beverage. CHEESE COMPOSITION Proteid, 31.23% Fat,