ioo6 Rural School Leaflet. 



absolutely clean. The cream must be well cared for, and the butter 

 must be put up neatly and be attractive. 



When this is done, then the consumer will have less difficulty in secur- 

 ing good, reliable butter for table use. \ 



Note. — It would be a good thing for the farm girls to try to make 

 good butter during vacation. We shall be glad to hear from all who try. 



VIII 



How to Make Junket Ice-cream 



Object of the lesson. — To acquaint the pupil with one of the uses of 

 milk and cream. An exercise for the noon hour or recess. 



Materials. — A watch or clock with second hand, one small plain 

 glass thermometer, one tin pail holding about four quarts, two quarts 

 sweet milk, one pint cream, three-fourths pound sugar, one-half ounce 

 vanilla flavoring extract, one long-handled spoon, twenty drops rennet 

 extract (or two junket tablets), ten pounds ice, two pounds coarse salt. 



Each pupil should bring a small dish and spoon with which to eat a 

 share of the frozen cream with his dinner. 



Method. — Put the milk and cream into a tin pail. Then add the sugar 

 and wait until it is all dissolved before adding the vanilla. Now heat 

 the mixture to 90 degrees Fahrenheit, and immediately remove from the 

 stove. The rennet is then added and the contents of the pail are stirred 

 with the long spoon for two minutes. 



As soon as the mixture becomes thickened like jelly, the small pail 

 should be placed inside the larger wooden one and the space between 

 them packed with small pieces of ice. Salt is sprinkled on the ice and 

 the small pail is turned backwards and forwards to hasten the freezing. 

 As soon as frozen, the cream is ready to serve. 



Precautions. — Do not allow the milk to become too firmly coagulated 

 after adding the rennet. As soon as it becomes jelly-like, start the 

 freezing. 



If a small ice-cream freezer is available, it can be used to advantage, 

 but the two pails answer the purpose. 



Both before and after being used, all utensils should be thoroughly 

 washed and cleansed. 



Note. — This lesson might be made most interesting for the boys and 

 girls to work out together. It would give the teacher opportunity to 

 help the pupils to realize the importance of cleanliness in the prepara- 

 tion of food. 



