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Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy ManagementFlint, Charles Louis

Science

Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

Name: Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management
Author: Flint, Charles Louis

Flint, Charles Louis

Cows; Dairying

Another favorite form in which milk is used is that known as ice-cream,
a cheap and healthy luxury during the summer months. It is frozen in a
simple machine made for the purpose, in the best form of which the time
of the operation is from six to ten minutes. The richest quality of
ice-cream is made from cream, in the following manner: To one quart of
cream use the yolks of three eggs. Put the cream over the fire till it
boils, during which time the eggs are beaten up with half a pound of
white sugar, powdered fine; and when the cream boils stir it upon the
eggs and sugar, then let it stand till quite cold, then add the juice of
three or four lemons. It is then ready to put into the freezer. The heat
of the cream partially cooks the eggs, and the stirring must be
continued to prevent their cooking too much.

A somewhat simpler receipt, given by the confectioners, is the
following: To half a pound of powdered sugar add the juice of three
lemons. Mix the sugar and lemon together, and then add one quart of
cream. This is less rich and delicate than the preceding, but is quite
rich enough for common use, and some trouble is saved.

The following receipt makes a very good ice-cream.

Two quarts of good _rich_ milk; four fresh eggs; three quarters of a
pound of white sugar; six teaspoons of Bermuda arrow-root. Rub the
arrow-root smooth in a little cold milk, beat the eggs and sugar
together, bring the milk to the boiling point, then stir in the
arrow-root; remove it then from the fire, and immediately add the eggs
and sugar, stirring briskly, to keep the eggs from cooking, then set
aside to cool. If flavored with extracts, let it be done _just before_
putting it in the freezer. If the vanilla bean is used, it must be
boiled in the milk. The preparation must be _thoroughly cooled_ before
the freezing is proceeded with.

The ice-cream by this receipt may be produced at a cost not exceeding
twenty-five cents a quart, calling the milk five cents a quart, and the
eggs a cent apiece, and including the cost of labor. It is quite equal
to that commonly furnished by the confectioners at seventy-five cents a
quart. The arrow-root may be dispensed with. The freezer is a cheap and
simple machine.

After the cream has frozen in the machine, it should stand an hour or
two to harden before it is used.

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