452 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



200 F., and without any ebullition other than what is neces- 

 sary for skimming, the duration of which should not exceed 

 fifteen minutes. In boiling at 200 the yield of cooked meat 

 is increased from three to six per cent. ; the yield of bouillon 

 is increased ten per cent. Thus we can obtain a quantity of 

 bouillon equal to that which we had at 212, and neverthe- 

 less diminish by ten in the hundred the portion of water 

 placed in the pot. To maintain the cooking at the degree 

 of heat mentioned, it would, of course, be necessary to make 

 use of some kind of thermometer properly secured against 

 danger of breaking by the ordinary carelessness of cooks. 

 These, however, have been manufactured, and can be obtain- 

 ed at the house-furnishing establishments in Paris. 4 B y No- 

 vember 15, 1871, 838. 



SUBSTITUTE FOR CREAM. 



Some German experts maintain that cream can be dis- 

 pensed with in the manufacture of ice cream without appre- 

 ciably affecting the quality of the product. They consider 

 cream as milk rich in butter, and contend that milk changed 

 into an emulsion by boiling with butter and some saccharine 

 substance will absolutely replace cream. The butter, of 

 course, must be perfectly sweet. They give the following 

 recipe for vanilla ice cream as furnishing a very satisfactory 

 resiflt. The ingredients are, fifteen ounces of sugar, two eggs, 

 two ounces of good sweet butter, one quart of milk, one gill 

 of water, and a small piece of vanilla for flavoring. Here the 

 cream is represented by milk and butter. The yolk of the 

 egg is essentially a fatty albumen, and housekeepers are ad- 

 vised, wherever economy is desirable, to make use of the 

 above substitutes. In reference to fruit ices, it is to be ob- 

 served that concentrated sirups do not freeze at all, and when 

 too much diluted they are hard and watery ; as to strawber- 

 ries, ladies are reminded that boiling entirely destroys their 

 peculiar flavor. 4 C, V., vi., 41. 



FISH AND SAUCE. 



A dish known in Scotland as " fish and sauce" is said to 

 be very palatable when properly prepared. Fresh haddock 

 are to be cleaned, and the heads, tails, and fins to be cut off. 

 All of these latter are to be thoroughly boiled, to make stock. 



