LESSONS ON DAIRYING FOR RURAL SCHOOLS. 23 
protein and nearly as much energy. Therefore skim milk should be 
used as a human food, and only the excess fed to farm stock. 
Practical exercises. — Cottage cheese may be made in the schoolroom. 
The milk may be donated, and the equipment needed may either be 
donated or purchased. The cottage cheese thus made may be used 
for a part of the school lunch. 
For a practicum, the students may make cottage cheese at home, 
making a written report upon the process. A "Cottage-cheese week" 
campaign may be held and not only the pupils, but the housewives 
should be encouraged to make and use cottage cheese during the week. 
Charts can be made showing the comparative value of cottage cheese 
with other foods. Assemble a model equipment for making cottage 
cheese. 
Correlations. — The use of cottage cheese in connection with the 
daily meals; cottage cheese in combination with other foods to make 
a balanced ration. 
All these may be worked out in connection with the lessons in home 
economics. 
LESSON XII. THE USE OF MILK AND ITS PRODUCTS IN COOKERY. 
Sources of information. — Farmers' Bulletins 363, 413, 487, 717, 824, 
and 850. 
Topics for study. — Review food value of milk. Discuss value of 
milk as a food for children. 
Ways to use milk in cooking — white sauce, milk soups, chowders, 
cereals cooked in milk, and desserts made from milk. 
Skim milk — nutritive value; uses — in general cooking, for cottage 
cheese and whey or clabber. 
Cheese— comparison with other foods; food values; its economical 
use in the diet. 
Cheese dishes in place of meat — cheese fondue (equal to a pound 
of beef), cheese souffle (equal to a pound of beef and a pound of 
potatoes), baked rice and cheese (equal to one-fourth pound of beef). 
Practical exercises. — Have the pupils make a list of recipes wherein 
milk and milk products are used in cooking; prepare another list 
wherein milk is used as a supplement to other foods. Some of the 
recipes may be prepared in the schoolroom, and used as a part of the 
school lunch; others are to be worked out at home. Especial atten- 
tion is to be paid to the use of milk and milk products to supplement 
other foods. 
A day may be set apart as "Milk food day," and small prizes given 
for the best display of dishes cooked with milk or milk products, and 
others for milk dishes used as a substitute. The patrons of the dis- 
trict should be invited and the county agent should be asked to be 
present and to lecture on milk. 
