516 



GLEANINGS IN BEE CULTURE 



August, 1919 



of the milk supply. Those who have never 

 owned a cow of their own can never imagine 

 how good milk, cream, and butter reallj^ can 

 taste. Fresh milk to drink twice a day, pans 

 of milk covered with thick, yellow cream in 

 the i(;e box, and perhaps a firm little pat of 

 butter of home manufacture give a house- 

 keeper a wonderful feeling of satisfaction. 

 Whenever practicable I believe a family 

 should own a cow, or at least have part in- 

 terest in a cow while their children are 

 growing up. For years we have owned one- 

 sixth part of two cows, which would be equal 

 to a third of a cow, wouldn't it? and most 

 of the time we have all the fresh milk and 

 cream we can use, and occasionally we have 

 enough cream to spare for a little pat of 

 sweet butter, churned in a cream whip. It 

 is great fun, and the work of straining, di- 

 viding the milk and washing pails and cloth 

 strainer does not become a burden if each 

 family takes it in turn, a month at a time. 



If you are unfortunate enough to find 

 yourself in a locality where fresh milk cannot 

 be secured, dried milk may now be obtained 

 by sending direct to the producers. This is 

 pure, pasteurized milk, reduced to a powder 

 by a process which removes all the water 

 content, and when the water is restored it 

 looks and tastes like fresh milk which has 

 been heated to the point of pasteurization. 

 It will keep indefinitely in the dry, powdered 

 state, but when mixed with the required 

 amount of water will sour as ordinary milk. 

 Both dried whole milk and dried skimmed 

 milk, suitable for cooking purposes, may 

 now be obtained. They have been used by 

 large baking industries for some time, but 

 have onlv recentlv been offered to the pub- 

 lic. 



If it is difficult to induce your family to 

 drink enough milk thei'e are endless ways to 

 use milk and the milk products in cooking, 

 such as creamed and scalloped potatoes, 

 creamed vegetables of all kinds, creamed 

 chipped beef or codfish, white sauce, cus- 

 tards, puddings, junkets, bonnyclabber, etc., 

 and nearly all good housekeepers are glad to 

 have sour milk for use in baking. 



As to cream, there is just no limit to its 

 possibilities; vegetables, fruits, and cereals 

 are nearly all improved by the addition of 

 a little cream. A spoonful of whipped cream 

 placed on a dish of cream of vegetable soup 

 just before it is served will spread over the 

 surface and give the soup a velvety texture. 

 Pie crust spread Avith cream just before it 

 is put in the oven will taste much richer 

 than it is and will brown delicately and have 

 a delicious flaky texture and fine flavor. 

 Cottage Cheese. 

 If you like cottage cheese and can produce 

 an article which satisfies your own house- 

 hold, you will not need to read this; but 

 several people have told me they never liked 

 cottage cheese until they tasted mine, and 

 so I will tell my way on the chance that 

 there may be others with similar tastes. 



In the first place, when you remove the 

 I-' ilk from the ice box be sure to put it in 



a warm place to sour quickly. Because of 

 the necessity for this it is easier to make 

 cottage cheese in the summer, but good 

 cheese may be made in the winter if the 

 milk is soured in a warm part of the kit- 

 chen instead of in a cool pantry. "When it 

 is solidly clabbered place the utensil con- 

 taining it on a stove mat over a gas burner 

 turned low or a moderately hot part of the 

 range. It is well to cut thru the curd sev- 

 eral times to make sure that the heat can 

 penetrate evenly. 



So far this is just as anyone else makes 

 cottage cheese; but where others merely 

 warm the curd I heat it steaming hot and 

 then remove it from the burner and let it 

 partially cool before turning it into a colan- 

 der to drain. This leaves the curd firm and 

 dry but not tough. When the curd is not 

 heated to this point a little of the whey is 

 left in the cheese, and I believe it is the 

 slightly bitter taste of the whey to which 

 many people object. When thoroly drained 

 put the curd in the ice box until ready to 

 serve, when it should be worked until 

 smooth with the back of a spoon, seasoning 

 it with salt and adding cream until it is as 

 soft as desired. Serve it with more cream 

 poured over it and sprinkled lightly with 

 pepper or paprika. If you have no cream, 

 work softened butter and a little milk into 

 it. 



Chopped green sweet pepper or canned pi- 

 mento may be added to cottage cheese, or 

 it may be packed into green sweet pepjier 

 cases. It is also very tempting served with 

 marmalade, preserves, or honey. 



f RKA^r SALAD DRESSING. 



V2 cup sweet or slightly 2 tablespoons vinegar 

 sour cream Da.sh of pepper or 



1 teaspoon sugar or paprika 



honey 1 teaspoon minced on- 



V2 teaspoon salt ion, if desired. 



Add the dry ingredients to the cream ai.d 

 then the vinegar, a little at a time, beating 

 constantly. Serve with green vegetables. 



EGGS POACHED IX MILK. 



6 , eggs or less 1 teaspoon salt 



2 cups milk Buttered toast. 



Turn the milk into a frying pan, liring 

 to a scald, and add salt. Break the eggs 

 into a saucer, one at a time, and slip into 

 the scalded milk, cover and cook until set. 

 Serve on the buttered toast, the crusts of 

 which have been softened in the hot milk. 

 Do not let the milk boil. Skimmed milk 

 may be used. 



GREEX CORX I'UDDIXG. 



2 cups fresh green corn 1 tablespoon honey 

 cut from cob, or 1 teaspoon salt 



1 can corn Pepper or paprika to 



2 eggs taste 



1 tablespoon butter 1 1/2 cups milk. 



Carefully cut the corn from the cob, cut- 

 ting only halfway thru the kernel and scv.ip- 

 ing out the rest of the pulp with the hack 

 of tlic knife; mix with the eggs slightly 

 hcateii, the butter, honey, and dry ingredi- 

 euts; add the milk and bake in a glass or 

 carthernvvare pudding dish until the custard 

 is set. It should bake slowly. 



