PURE FRUlf^j 
clELL'O 
t Americas most, famous dessert 
—for a treat 
The plainest meal becomes festive when there is Jell-O 
for dessert. The family, particularly the children, will love 
it. Jell-O looks so pretty—sparkling and clear. And 
tastes so good—sweet and fruity. All you need to do to 
prepare JelhO is “pour water.” And it is economical; we 
don’t know what good dessert could be cheaper. Ask' for 
a JelhO Recipe Book and give the family some treats. 
THE GENESEE PURE FOOD COMPANY, Le Roy, New York 
NEAPOLITAN JELL-O 
Dissolve a package of Lemon Jell-O in a pint water. When it is cold put two-thirds of it, a 
of boiling water. Pour two-thirds of it into a spoonful ata time, on the Lemon Jell-O. For the 
mould of proper shape. When it has set, whip fourth layer, whip the rest of the Strawberry 
the rest, pour it on and let it harden. Dissolve a Jell-O and pour it on the hardened plain layer, 
package of Strawberry Jell-O in a pint of boiling All layers must be hard before others are added. 
\ 
tii 
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473 Culvert & 5th St., Cincinnati, Ohio. Founded 1897. 
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DUPLEX MFG, 
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DETROIT, MICH. 
w 
HEN WRITING TO ADVERTISERS BE SURE TO 
MENTION AMERICAN AGRICULTURIST 
Cheese-Making on the Farm 
Home Produced Foods Often the Best 
I T IS not difficult to make a good 
quality of cheese on the farm, and the 
necessary equipment is very simple. 
Plan on making a quantity of cheese, say 
once a week. This is an excellent way 
to utilize surplus milk, and adds a highly 
nutritive, delicious and convenient food 
to our supply. The ingredients required 
for cheese making are whole, sweet milk; 
rennet tablets or extract (bought at any 
drug store); cheese coloring, if desired, 
and salt. One gallon of whole milk 
makes approximately one . pound of 
cheese. 
Plan on making up as much cheese at 
one time as possible, for it requires little 
more time or labor to make 5 or 10 
pounds than 1; also there is less waste 
in rind. Have vessels and loops of the 
most convenient size for the amount of 
cheese you intend to make. 
Equipment Necessary for Cheese- 
Making 
1. A vessel large enough to hold all the 
milk you intend making up at one time. 
2. A dairy thermometer (convenient 
though not absolutely necessary). Milk 
is usually about 85 degrees fresh. Blood 
warmth is 98 degrees. However as a 
dairy thermometer is useful 
and inexpensive, and as 
accuracy brings best results, 
it is well to have one. 
Curd knives for horizontal 
and vertical cutting. A long 
kitchen knPe, a strong strip 
of tin, or a strong piece of 
galvanized wire netting does this work 
very well. 
3. Cheese cloth to line hoops (which 
you can make by punching nail holes 
into the bottom of a tin can of suitable 
size which has no flange at the top). 
Certain coffee and peanut butter cans 
are suitable, also lard pails. Cut rounds 
of cheese cloth to fit bottom of can; a 
straight strip for sides; also a round to 
be placed on top of curd. 
4. A wooden block which just fits in 
top of hoops on which press lever rests, 
5. A small block of wood on which 
loops set in a pan to catch whey. 
6. A simple lever with weights, a 2 by 4, 
bolted and swinging between two blocks 
fastened to a wall, makes lever. A 
bucket of rocks hung in notch at far end 
of lever gives pressure. 
Procedure in Cheese-Making 
1. Pour required amount of milk into 
vessel. 
2. If cheese coloring is used add 1 
teaspoon to 16 gallons of milk. 
3. Heat to 85 or 90 degrees, Fahren¬ 
heit. Hold at this temperature. Add 
rennet extract or tablets; extract, in pro¬ 
portion of 1 ounce to 12 gallons of milk; 
if tablets are used, 1 tablet to 12 gallons 
of milk. In either case dissolve rennet 
in cold water. 
4. Stir 2 or 3 minutes. Then allow 
milk to stand until curding takes place 
10 to 30 minutes. 
5. The curd is ready to cut when, 
touched with the finger, it breaks without 
flaking. 
6. Cut curd lengthwise and crosswise 
of vessel. Then cut obliquely to bottom 
of vessel until curd is cut into 
cubes. Stir for 2 or 3 minutes. 
7. Now heat to 100 degrees Fahrenheit 
continually. Hold curd at 100 degrees for 
35 to 40 minutes. Curd is done when a 
little pressed gently in the hand falls 
apart when hand is opened. 
8. Drain off whey. A separator bowl 
is very convenient for use in this process. 
9. To 12 gallons of milk add 3^ ounces 
of salt. Mix it well with the hands. 
10. Fill curd into cheese cloth lined 
hoops, place top cloth into position, 
place block into place on top of cloth, and 
lever on top of block. Hang pail or 
rocks on notch in lever and press cheese 
24 hours. 
11. After removing from press rub 
with butter, leaving cheese cloth on 
cheese, wrap in waxed paper and place 
in a room 60 degrees to 75 degrees Fahren¬ 
heit and as moist as possible. Leave 
cheese here to cure. It will be ready for 
use in from 3 to 8 weeks. Occasionally 
turn cheese and at the least signs of mold 
rub with butter again. 
12. To add variety add a quantity of 
chopped olives or pimentos to curd when 
mixing in salt. Proceed as for plain 
cheese. 
When the Meal’s in the Oven 
I F your stove is small as mine is, you’ve* 
probably often wished for more space, 
especially on wash-days. 
On Monday, and any other busy day, I 
place the meal, sometimes all, sometimes 
a part, in the oven. Then I don’t have 
to pay it such close attention. 
Here are some of my recipes that you 
might want to try out for yourself. 
Baked Potatoes and Ham 
Pare and quarter as many potatoes as 
you will need, and place them in a baking 
pan. Cover with boiling water and season 
with salt and a dash of red pepper. Place 
over the tops of the potatoes as many 
slices of ham or pork chops as you care 
to serve. Cook about two hours, until 
the meat and potatoes are done. 
Spiced Meat Loaf 
Chop fine two cups fresh lean beef (or 
any other lean meat). ’ Then add two 
eggs, y teaspoon celery seed, two table¬ 
spoons butter, \y 2 teaspoon black pepper, 
a small piece of onion chopped fine, 
together with one tablespoon mixed spices. 
Bake until done in a buttered loaf pan, in 
a moderate oven, and pour over it one 
cup water. Baste frequently. 
Baked Eggs 
Butter a baking dish, and pour into it 
a little cream or milk. Into this drop as 
“TOY” HELPERS 
m 
U SE the children’s toys to help in 
your work: 
A small washboard to wash small 
articles done separately. 
A toy flat-iron for places hard to 
reach with large ones. Fine for baby 
clothes. 
A cart to hold basket and clothes¬ 
pins to draw along under the line on 
wash day. 
A slate and pencil to write grocery, 
etc., needs. Also to hang outside for 
chance callers to write on when they 
find you gone away. 
Toy tea-set and other dishes for use 
of sick ones of the family. 
Toy egg-beaters for beating in a 
cup. 
Toy pancake turner for use when 
the large one is inconvenient. 
—MRS. E. M. C. 
many eggs as desired. Season them to 
taste, and place the dish in a pan of water 
and bake in the oven until the eggs are 
set, but not too hard. Serve with 
buttered toast. 
Baked Turnips 
Boil turnips in salt water until done, 
then slice them into a buttered baking 
dish. Add salt, pepper and a little butter. 
Then pour over them Yl cup sweet milk. 
Lastly put cup bread crums or x /i cup 
grated cheese over the top. Bake in the 
oven until brown.— Pauline Carmen. 
