Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1911-01-24

and that what they sold under a given
name-ice cream, mousse, nesselrode
pudding or whatever It might be
must always have the same compost
ton and the same taste. For this rea-
son he went to work to make UP def
mite receipts, and to work out sys-
TEN Of classification and naming that
would assure uniformity and would
also conform with the state and ma
tional food laws. 1t Is worth while to
dwell on this point because 1t seems
to have a suggestion in 1t for new
and profitable occupation for farmers
wives and other women in the coun-
try. Professor Mortensen calculates
that the profits on cream made into
butter. He expects soon to issue a
bulletin on the subject.
Professor Mortensen's Work.
But while he was working on ice
cream many ideas were revolving in
his mind. He kept thinking Of the
skim milk that was rejected and Of the
tissue forming food that 1t contained
more, volume, than there is in whole
milk. He kept thinking too, Of how
milk as it sours, Is really purified.
When 1t Is fresh even the best and
cleanest Of It has a great variety of
III ll E9OIllC VI lllCIIl, lHOoC
which are destined to turn the milk
sour, are not injurious to health, but
are by many people considered to be
extremely healthful. These increase
in number as time goes on and the
other germs, Of which there Is always
a chance that some may be dangerous,
are gradually destroyed until when
the milk Is thoroughly sour, the Tactic
acid germs have 1t practically all to
themselves, for they constitute ninety
nine per cent Of all the germs present.
Thus the souring of milk Is really a
cleansing process.
But there was still another thing
that Professor Mortensen had in mind.
This was the fact that many good
scientists believe that something akin
to the purifying process that takes
place in the milk goes on In the intes-
tines when Tactic acid bacteria are
taken in large quantities. and he be-
gan to wonder If he could not make q
healthful compound by sweetening,
fiavoring and freezing sour milk. The
result was the invention Of lacto, a
sherbet whose base is sour milk. Pro-
fessor Mortensen prepares lactos In
three gallon lots so his recipes are
large but I have cut them down to
suit the average family.
Pineapple laoto.
Beat the yolks and whites Of two
eggs separately, End add to three cup
Of sour skim milk and one-fourth cup
fuls of pineapple. When partially
frozen add the juice of two lemons.
In place of the pineapple in the
recipe, one may use one-half cupful
of cherry sauce, or the juice Of four
or five oranges, or one cupful Of straw
berry juice thus making cherry,
orange, strawberry, or rasberry lacto.
Concentrated fruit syrups may be used
instead Of the fruit juices.
For making the lactos, ordinary
sour milk will do, or milk may be
soured by some of the Tactic acid
preparations now on the market. A
little sour milk may be used as a
starter" for a larger amount, and
thus a supply may be kept constantly
on hand. If you have some sour milk
that has formed into a solid, smooth
curd free from bubbles, 1t Is safe to
sour other milk from this. The fresh
supply Of sweet milk should be heated
TO 140 degrees F. and kept there for
from twenty to thirty minutes, Add
a little Of the sour milk and let 1t stand
for a few DAYS.
It was during the session of the
Graduate School of Home Economics
at Ames that I first tasted lactos.
Professor Mortensen was then selling
the products in small quantities for
family use, and was also supplying
local druggists with them to be sold
at the soda fountains. At that time,
the bacteriologists at the college were
lust beginning to study the new Ices,
for the purpose Of determining how
many of the Tactic acid bacteria sur
vived the rather large dose Of lemon
Juice and the freezing. A report will
be made on this in the forthcoming
bulletin. In the meantime there can
be no doubt that lactos are refreshing
and palatable new desserts.
ButtermiIk Cheese.
Soon after this interesting report
was received from Miss Hunt, sub
scriber wrote to US Can cheese be
made from good, rich buttermilk?" We
at once asked for further facts and re-
ceived the following: In the expe-
riment station of the University Of
Wisconsin, they are making cheese
from buttermilk and also a product
known as "Buttermilk cream" The
former Is much smoother and more
than the ordinary homemade
cheese, and more like the or
binary cream cheese of commerce.
The process to be followed in using
large quantities Of buttermilk Is care
fully described in Bulletin No. 1876.
With small quantities 1t Is sufficient
to treat buttermilk as follows:
Heat the buttermilk slowly to $50
or 140 degrees Fahrenheit, stirring all
mi. l. l., IL, ty,
a double boiler After the heating,
the curd settles to the bottom Of the
dish and most of the whey may be
easily poured off. The remaining whey
may be removed by draining through
several layers of cheese cloth. Season
with salt alone or with salt and pepper,
or with salt and caraway seed. This
cheese Is of such consistency that 1t
can easily be formed into cakes and
cut into slices.
Buttermilk cheese has a fine. mild.
flavor. 1t Is finer grained
than cottage cheese and needs no ad-
dition of cream or butter to make 1t
palatable. 1t Is used like cottage cheese
or may be spread on bread like but
ter. If desired 1t may be warmed
slightly and mixed with onefourth its
weight Of butter, making a product
called sandwich cheese"
Buttermilk Cream.
Buttermilk cream Is made very much
as the cheese Is, except that it should
be heated only to 100 degrees Fahren-
heit. Stir 1t constantly while it is be-
ing brought to this temperature, and
strain through a cheese cloth. allow
Ing the whey to drip out until the curd
Is about the consistency of thick
cream. The curd may be spread upon
bread or eaten with cream and sugar.
II makes a delicious salad dressing,
which Is a good substitute for Ger
man whipped cream dressing.