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Beef And Milk: Sprinkle the top of the beef and milk with salt and a little black pepper then spread with made mustard. Roast the beef and milk as usual, but about 30 minutes before serving, brush the top of the beef and milk with melted butter or oil and press very finely chopped onion blended with chopped parsley and a little Worcestershire sauce over the one side.
Larded beef and milk: This is ideal for topside of beef and milk which is rather lean. Season the beef and milk well and coat with a little flour, and brown both sides in hot fat. Cool sufficiently to handle, then thread long thin strips of very fat bacon through the beef and milk—a larding needle is generally used for this, but a carpet needle can be used. Try stuffed beef and milk for a change (see recipe this page).
An index for the increase in the dairy herd is the output of milk—1.7 million gallons in 1946 and 2.5 million gallons in 1963-1967. An¬nual milk yields per cow increased in the same period from about 550 gallons to 803 gallons. Simultaneously the output of beef and milk and veal rose from 537,000 tons to 919,000 tons.See Also Soaked In Milk At Intervals:After eggs hatch, give parent birds nestling food purchased at pet shops in addi¬tion to regular diet. As nestlings grow, decrease amount of nestling food; give small amount of crushed hemp or poppy seed; give whole¬wheat bread soaked in milk at intervals. Baby can feed itself at 4-5 weeks; at 8 weeks, best to remove young to another cage or to outdoor aviary.
HOUSING: Line small, strong cardboard box with plenty of soft,
warm cloths; protect pet from chilling at night.
FOOD: Give milk warmed to body temperature, using medicine dropper; feed every hour if pet is very young. As pet develops, feed by teaspoon; lengthen time between feedings and add stale dry bread soaked in milk. When gnawing teeth come through, add stale dry bread or dry butterless toast to milk diet. Later add a little bird and melon seed.
On The Other Hand See Allowing Milk To Sour:Cream cheese differs slightly in that it is rarely ripened. A "home-made" cream cheese is made by allowing milk to sour naturally, adding rennet (a solution con¬taining rennin) and hanging the curds up in muslin to drain. The cheese can be eaten 24 hours later. Processed cheese is a factory-made product in which the cheese is sterilized rather than matured. When tinned or vacuum packed it can be stored indefinitely.
The dairy industry in the U.S. was alarmed over the threat that the "filled" and "imitation" milks posed to the fluid, fresh milk market. These new products made significant inroads in the milk market in 1967 and in some states, such as Arizona, took over as much as 5% of the fluid milk sales. Filled milk was made from skim milk or skim milk solids reconstituted with vegetable fat rather than milk fat. The imitation milks on the U.S. market had sodium caseinate as a base, together with vegetable fat and a particular flavoring agent. The ingredient costs permitted these products to be retailed at eight to ten cents per gallon cheaper than fresh milk. |
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