FARM DAIRYING 



A gallon and a half of good milk makes one pound 

 of cream. 



WHIPPED CREAM 



Many complain that they cannot get cream to 

 whip well. Three things are necessary: 



1. Have the cream rich — 25 per cent fat or 

 over. 



2. Have the cream at least a day old. Sepa- 

 rator cream will not whip if just fresh. Hold it 

 sweet for a day or two and it will whip beautifully. 



3. The cream must be cold, otherwise it is apt 

 to churn into butter. 



Set the vessel in which you are whipping the 

 cream, in a dish of ice or snow, or cold water, and 

 beat the cream in a cool air. 



There are few things a little whipped cream 

 will not improve, and it does not take much cream 

 to make a large dish of whipped cream. 



JUNKET (curds AND WHEY) 



Junket is an old-fashioned, wholesome milk 

 dish. In one farm home I visited, it was their 

 regular Sunday dessert, made from the fresh 

 morning's milk and set in a cool place till needed 

 for dinner. 



I quart of rich milk. 



J4 cup white sugar. 



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