618 IOWA DEPARTMENT OF AGRICULTURE 



small portions of chicken or veal or grated cheese. Milk gravy flavored 

 with cheese makes a good and very nutritious sauce to pour over cauli- 

 flower and cahhage or to serve with boiled rice or hominy. 



A very good way to serve milk toast is to toast bread very thoroughly 

 and to pour hot milk over it at the time of serving. In serving milk toast 

 in this way all the dishes should be kept very hot. A heavy earthenware 

 pitcher may be used for serving the hot milk, as it retains heat for a 

 long time. 



Sour milk is used to a large extent in cookery and the sour milk itself, 

 or more commonly the sour-milk curd, is considered by many persons a 

 palatable and wholesome dish. Sour cream is also used in many ways 

 in the household in the making of sauces and dressings and in cookery. 



Perhaps the most common name in the United States for the freshly 

 separated skim-milk curd is cottage cheese, though other names, for in- 

 stance, schmierkase, are also well known. 



Cottage cheese contains all the proteids of milk and part of the fat. 

 It is made either by heating the curd slightly and straining or by strain- 

 ing it without heating. If any heat is used, it should be very gentle 

 or the curd will become hard and unpalatable. A safe way of heating 

 is to pour boiling water into the curd. This is a good way also for those 

 who do not care for the taste of lactic acid, for the hot water serves to 

 remove part of this. 



Cottage cheese would probably be a more popular dish if it were 

 served in a greater variety of ways. For many palates it needs to be 

 enriched with a little butter or cream. The French variety, to which 

 reference was made, is commonly served with sugar and cream, and a 

 similar dish is eaten in the United States, often being seasoned with a 

 little ground cinnamon or nutmeg. m 



Cottage cheese is always a good addition to or accompaniment of 

 salads. A good luncheon which can be served in one course consists of 

 cottage cheese in which the first portions are eaten with dressed lettuce 

 or water cress, and the last portion with a little of some rather sweet 

 fruit preserve, such as strawberry or raspberry jam or preserved quinces. 

 Served with bread and butter and tea this makes a well balanced meal. 



Cottage cheese flavored in different ways may be used for sandwiches. 

 In busy households it may be well to prepare the filling and to allow the 

 various members of the family to make their own sandwiches at the table. 

 Caraway seeds, chopped stuffed olives of different sorts, and chives (a 

 vegetable which may be easily grown in the kitchen window as well as 

 the kitchen garden) make good flavors. Instead of the different kinds of 

 stuffed olives, plain olives and pimentos may be chopped separately and 

 added, but this requires more work. 



The question is likely to arise why sour milk and its products are 

 considered safe food to be eaten raw while stale sweet milk is looked upon 

 with some suspicion unless it has been cooked. The reason is that for 

 a long time after the milk is drawn all the bacteria which enter into it 

 increase in number, the increase being more or less rapid, depending 

 chiefly on the temperature at which the milk is kept. Some of these 



