Thursday, March 31, 2011

Random Ideas for Milk.

The title says it all today folks. I have something different planned for you tomorrow, so to end our milk series I give you a little cache of milk recipes that didn’t fit in the posts earlier in the week.

Milk Yeast.
Take a pint of new milk, a tea-spoonful of salt, and a large spoonful of flour stirred in; set it in a warm place, and it will be fit for use in an hour. Twice the quantity of common yeast is required for use. It must be used soon, as it will not keep.
The Family Doctor, or guide to health, (1844) by H.B.Skinner

Milk Soda.
Half fill a tumbler with milk, and pour upon it soda water.
The Invalid’s own book, Lady Mary Anne Boode Cust, 1853.

Milk Jelly.
Ingredients: One ounce of Iceland Moss. One quart of milk or water. Two tablespoonfuls of powdered loaf sugar.
Time required (after the Iceland Moss has soaked all night), for ‘Water Jelly’, about one hour; for ‘Milk Jelly’, about two hours.
To Make [Milk] Jelly with Iceland Moss:
1. Wash one ounce of Iceland moss well in cold water.
2. Then put it in a basin of cold water and let it soak all night.
3. After that time, take it out of the water and squeeze it dry in a cloth.
4. Then put it in a saucepan, with one quart of cold milk.
5. Put the saucepan on the fire and let it boil for two hours; you must stir it frequently.
6. Then strain it through a sieve into a basin, and sweeten it with loaf sugar, according to taste.
7. When it is cold, turn the jelly out of the basin onto a dish, and it is ready for use.
Lessons in Cookery: Handbook of the National Training School for Cookery (London, 1879)

A Delicious Candy.
Milk Candy is a delicious one for children. It can be made with either brown, castor, or loaf sugar. When made with brown sugar it becomes very hard, with castor sugar slightly sticky, with loaf sugar it is crisp. The method is the same whichever sugar is used, and it can be flavoured to suit the tastes of those who are going to eat it. Lemon juice, vanilla, and peppermint essence can all be used to flavour it. For brown or castor sugar, take a breakfastcupful of sugar and the same quantity of milk. Put the milk and sugar into an enamelled pan, bring it to the boil, and boil it 20 minutes, when the candy should set; pour it into a greased tin, and score it well with the point of a knife before it is cold or it will not break into nice neat pieces. When using loaf sugar, use half a pint of milk to a pound of sugar, and treat exactly as above described. A breakfastcupful of milk and one of sugar will only make a small quantity of candy, as it reduces so much in the boiling.
The Echo, [newspaper], London, July 11, 1905.

Quotation for the Day
I won't eat any cereal that doesn't turn the milk purple.
Bill Watterson


Unknown said...

I'm presuming that Iceland Moss would be what we refer to as Irish Moss (Carrageenan?)... if so, I'd definitely make that with soy milk. :)

The Old Foodie said...

Yes Megan, they are the same. It was a common jelling agent back then. Why would you use soy milk in the recipe?