2. That if milk is even but slightly sour, or if some other acid is added to it,—in the form of fruit, for instance,—it is apt to curdle by scalding or boiling.
The limits of a single chapter do not allow many recipes to be given, but a few are furnished under each of the several kinds of milk dishes, and a clever domestic science pupil or the ordinary good housekeeper and cook can easily add to these recipes indefinitely, by following out the simple suggestions offered.
All measurements are level.
SOUPS
Cream Soups.—So-called cream soups may be made
with or without the addition of meat stock. For
example:
Asparagus Soup
3 cups veal or chicken broth
1 can asparagus
¼ cup butter
¼ cup flour
1 qt. scalded milk
Salt and pepper
Reserve tips of asparagus. Add stalks to cold stock, boil fifteen
minutes, rub through sieve, thicken with butter and flour cooked
together, add milk, tips, salt and pepper. If fresh asparagus is used,
cut one bunch in small pieces, boil in as little water as will cover,
remove tough bits of stalk, add two cups stock and proceed as above.
Cream of Celery Soup
3 cups veal or chicken broth
3 " celery cut in inch pieces
4 " milk
Yolks 2 eggs
½ cup cream
Salt and pepper
Boil celery in broth till tender. Rub through sieve, add milk,
bring to the boiling point and add egg yolks beaten and diluted
with cream.
