170 THE STORY OF MILK 



Devonshire Dainty 



Serve on indi\ddual plates Y2 cup cottage cheese to which has 

 been added 2 tablespoonfuls whipped cream (sweet or sour). Over 

 this pour ^ cup currant jam. 



Pass saltines or other dry, unsweetened crackers. 



MILK BREADS AND BISCUITS 

 Parker House Rolls 



2 cups scalded milk (skim) 1 teaspoon salt 



3 tablespoons butter 1 yeast cake dissolved in )/i cup 



lukewarm water 



Dissolve yeast in water, melt butter, combine all ingredients 

 except flour. Add 3 cups flour gradually, beating vigorously. Let 

 rise tiU hght; cut down and knead" in 23^ cups flour. Cover and 

 allow to rise until three times original bulk. Roll Y2 inch thick. 

 Cut, spread half with butter and fold over. Put in buttered tins 

 to rise, placing 1 inch apart. Bake when light in a hot oven 15 to 

 20 minutes. 



Popovers 



1 cup flour 2 eggs 



34 teaspoon salt Yi teaspoon melted butter 



1 cup milk 



Beat eggs thoroughly. Add gradually, while beating, the milk 

 and flour, to which salt has been added. Add butter and beat two 

 minutes with Dover egg beater. Put a half teaspoon of butter in 

 hissing hot iron gem pans. Fill half with batter and bake thirty 

 minutes in a hot oven. Serve immediately. 



Boston Nut Bread 



Y2 cup molasses 1 teaspoon salt 



1 teaspoon soda Y cup sugar 



2 cups sour milk 1 cup chopped nuts 

 2 cups graham flour 13^ cups white flour 



Mix and sift all the dry ingredients. Add molasses to the milk 

 and combine this gradually with the dry materials. Add the nuts. 



