158 THE STORY OF MILK 



Farina or Cream of Wheat Soup 



3 pints milk 1 tablespoon butter 



Y2 cup farina or cream of wheat 1 " sugar 



Scald milk and add cereal slowly. Cook one hour and add butter 

 and sugar and a sprinkling of nutmeg. 



Milk Chowders 



Chowders are also a very acceptable way of serving milk. For 

 rich chowders the proportions used are: Two cups of milk or of 

 milk and water, 1 cup of potatoes cut into small pieces and 1 pound 

 of fish. For flavoring add an onion fried in two tablespoons of fat 

 tried out from salt pork. While these proportions make a rich dish, 

 it is possible to reduce the amount of fish greatly, to leave it out 

 entirely, to use small portions of left-over fish or some salt codfish 

 which has been freshened, or to substitute corn for it. Such dishes 

 are palatable and of reasonably high nutritive value, providing the 

 greater part of the liquid used is milk. 



Similar, but less rich and thick, is: 



Milk Stew 



1 qt. of milk 2 tablespoonfuls of butter or 



bacon fat 

 1 cupful raw potatoes cut into 1 cupful of codfish cut into small 

 small pieces pieces or just enough to 



flavor the stew 

 Soak the fish in lukewarm water until it is soft and the salt re- 

 moved. Cook the potatoes in water until tender, drain them, add 

 the milk and codfish, and bring to the boiling point; add the butter 

 and salt to taste. 



In place of the codfish, fresh fish, clams, oysters, or 

 a Uttle chipped beef may be used. Or the fish may be 

 omitted and the soup made savory and palatable by 

 adding a few drops of onion juice, or cheese or a vege- 

 table cut into small pieces and cooked thoroughly. 



