Make a batter by beating together until perfectly smooth the yolk of one egg, one and one half cups of new or unskimmed milk, and one pint of whole-wheat flour.
No butter or other free fat is required; the tenderness of texture produced by its use can be secured as well by the use of unskimmed milk and thorough kneading.
Heat a pint of fresh, unskimmed milk in a double boiler.
Into two cupfuls of unskimmed milk which has been made very cold by standing on ice, stir gradually, sprinkling it from the hand, three and one fourth cupfuls of Graham flour.
Beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of Graham flour, added a little at a time.
Sift a pint and a half of Graham flour into a bowl, and into it stir a cupful of very cold thin cream or unskimmed milk.
Beat together one and one-half cupfuls of unskimmed milk and the yolks of two eggs, until thoroughly blended.
Rub through a rather coarse colander, add salt and a pint of hot unskimmed milk; if too thin, thicken with a little cornstarch or flour, boil up, and serve.
A noticeable fact in this table is that skimmed milk differs from unskimmed mainly in the withdrawal of the fat.
Of course, then, it is not economical to allow calves to use unskimmed milk.
Many persons who cannot take unskimmed milk for any length of time without its deranging the digestion, or, as is commonly said, making them bilious, can take with impunity milk from which the cream is removed.
The chief advantage of the skim-milk over the unskimmed is simply that it is more easy of digestion.
Either skimmed orunskimmed milk may be used for peptonizing, the latter peptonized being quite as easy of digestion as the former unpeptonized.
Beat six eggs very light, and stir them into a pint of cream, or rich, unskimmed milk, alternately with the biscuit crumbs, a little of each at a time.
Beat six eggs as light as possible, and mix them with a pint of cream or rich unskimmed milk, and four more spoonfuls of sugar, adding some grated nutmeg.
Mix this quantity of spinach juice with a quart of rich unskimmed milk, and a quarter of a pound of loaf-sugar, broken very small.
Boil a quarter of a pound of maccaroni in a pint of rich unskimmed milk, with a handful of blanched bitter almonds or peach-kernels, and two sticks of cinnamon broken into pieces.
The unskimmed morning's milk, of course, may also be used for this purpose, after it has stood twelve hours.
Measure the peach jam; and to each quart allow a pint of cream, and a pint of rich unskimmed milk.
Stir into a pint of rich cream orunskimmed milk a wine-glass of rose-water, or a table-spoonful of extract of roses.
Then stir the rennet-water into three pints of rich unskimmed milk, flavoured with rose or peach-water.
Have ready in a pan, a pint of cream or rich unskimmed milk.
If you cannot obtain cream, take rich unskimmed milk, and add to it three ounces of the best fresh butter divided into three parts, each bit rolled in arrow-root or rice-flour.
When wine is not allowed, you may beat the egg into a glass of new unskimmed milk.
All fish soups should be made with milk, (if unskimmed so much the better,) using no water whatever.
In a shallow pan put a half pint of rich unskimmed milk, and cut up in it a half pound of the best fresh butter.
Take a large pan of rich unskimmed milk that has set in the dairy all night, and is from pasture-fed cows in the summer.
Stir the eggs, gradually, into a quart of rich unskimmed milk, and add half a pound of powdered loaf sugar, a half pint of brandy, and a grated nutmeg.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "unskimmed" in a variety of sentences. We hope that you will now be able to make sentences using this word.
