1. Cream.

2. Butter.

3. Buttermilk.

4. Cheese.

Cream And Butter

After milk has stood for several hours, cream rises. The thickness of the cream depends upon the breed of cow. Good milk should yield one-fifth of its total in cream.

Gravity cream is that which is allowed to rise to top of pan. It takes at least four hours for the cream to rise. If the pan is kept covered the cream will be softer; if left uncovered, a sort of crust will form on top of cream.

Separated cream is that which is put through the separator and separated at once from the milk.

In double cream we find 33 per cent butter fat.

In coffee cream 18 per cent butter fat is found.

Fat is found in milk in the form of tiny globules, about 1/1500th of an inch in diameter. These small globules, being lighter than the rest of the milk, rise to the top as cream. The fat globules in cream have a little albuminous covering. The turning back and forth of the cream causes the rupture of the covering, allowing the fat to run together, forming butter.

Butter is salted to prevent it from spoiling. The salt added is about two ounces to one pound.

Butter is sold on market as dairy and creamery butter.

Dairy butter is the farmer's product, sometimes good, not always reliable, often bought in large bulk (in tubs) and taken to some large manufacturing center and made into renovated butter and sold as creamery butter.

Creamery butter is manufactured the year round in a uniform way.

Good butter contains about 87 per cent fat, is firm, not crumbly, will foam when heated, and will yield little water when pressed.

Manufactured Butter

Oleomargarin.-The process of making oleomargarin was discovered during the Franco-Prussian war, and was manufactured to supply the French army with butter. It is made from animal fats by chemical process.

When oleomargarin is churned in a liquid form with a given amount of milk, a butter is formed which mixes with it. The buttermilk imparts a flavor of fresh butter to the mass, making a perfect imitation which can hardly be distinguished from real butter.

Butterine is made by churning oleomargarin with milk and water, or by churning milk with butter and yolks of eggs. This combination is converted into butterine.

Directions For Making Butter

Beat thick cream with Dover egg beater or small churn, until it separates into buttermilk and butter. Remove butter and wash it under a stream of cold water, to remove all the buttermilk. When buttermilk is all washed out, work butter with a wooden spoon to press out all the water, then add salt, about two ounces to one pound of butter. Pack in a covered dish and keep in cool place.

Maitre D'Hotel Butter

1 c. butter.

Juice of 1 lemon.

1 tbsp. of minced parsley.

Cream butter till soft and waxy; add lemon juice, drop at a time, then parsley. Serve with fish or vegetables.