October 29, 2010
October 26, 2010
Some kinds of doughnuts and crullers are made of bread dough, and for this reason really belong to breakfast breads instead of to cakes. However, most of the recipes for these two foods include sugar, shortening, milk, eggs, and leavening, making doughnuts and crullers so similar to cake in their composition that they are usually regarded... read more →
BUTTER is the fatty constituent of milk. It is obtained by skimming or separating the cream from milk and churning it in order to make the particles of fat adhere to one another. Butter is used largely in the household as an article of food, for it is one of the most appetizing and digestible forms of fat.
To supply the demand for butter, it is produced.... read more →