| Show HOUSEHOLD HINTS I I 1 MILK II IJ Milk contains all of ot tho lie food rood prin- prin but they thoy arc not in the right ht proportion to mako make It a n perfect food foo for tor an adult Skim milk Is ig whole milk from which tho UIO fat nt has hag been beon removed It may usually bo be bought ht for half balf the thc price of whole milk Buttermilk is tho the milk left after tho the butter fat fut has lias been removed from flom the tho cream m by churning Commercial hut hut- I Is made muJe b by adding certain lactic lac lac- tI tic acl acid 1 bacteria to whole or skimmed milk Certified milk is milk which Is certified titled to bo be pure clean milk to contain con Con- tam tain comparatively few bacteria and none of these to ho disease producing Certified milk sells for about twice as much as ag ordinary milk Pasteurized milk mille is milk heated In a n sterIle to d degrees gr's Fahr for tor fifteen minutes or td to toa a little lower temperature for a longer time Scalded milk I is milk heated In a double dou- dou blo ble boiler until bubbles appear r around tho the edge about degrees Fahr r I GG Eggs ore are a L protein food Usually thoy are arc easily and thoroughly digest digest- ed d. d For this reason reMon eggs are aro often prescribed for tor who sho need nourishIng nourishing nourish nourish- in ing foods 3 lack carbohydrate so wo eat them with toast rice or potatoes 9 The They ar are rich in mineral salts Eggs are much more moro easily digested when cooked 1 at a n low temperature to ISO ISA degrees Fahr Keep eggs In a cool dry place Tho The shell is Iser er very porous and water vapo- vapo evaporates rates through It easily air rushes In Into Into into to take tako Its place and causes decomposition decomposition decomposition decompo decompo- of the tho Ot egg On account of Its lack of oC flavor a araw araw raw cg egg does docs not the tho digestive Juices to flow and is not very cry easily d digested i ted I A soft ort cooked egg digests very quickly A medium cooked egg Is harder to dl digest cst than a n ra raw raw soft cooked or hard cooked egg cst A hard cooked cg egg when cooked at a proper temperature ISm is m I and about as ns easily digested as asa asa a L soft sort cooked OSEr ogg SOFT COOKE RC GGS S. S Put eggs In a saucepan of or boiling water ater to cover corer Keep water Wlter hot but ne never r allow It to boll Cook from five to ten minutes according to consistency consistency consistency consist consist- ency desired UD COOKED I EGGS GGS Use Uso above O method cover saucepan n nand and allow egg to remain in water five forty minutes I EGGS For two eggs select a skillet not larger than a tea saucer Heat Hent the tho skillet and place drippings or butter in it Break tho the eggs Into a a. saucer and slip Into tho the skillet Season with salt and pepper and cover Do not nol havo have too much heat under the tho skillet I lO J EGGS Have water In itt a sl skillet salted and heated to Just boiling point Break tho the eggs egr into a dish and then slip them Into the water moving tho the pan hero n-hero the egg will remain hot but not boll boil This method will produce an egg of jelly jell consistency A muffin ring may first be placed in inthe tho the water w one ODO for lor each egg or tho ho aluminum egg poachers may be used The They are arc very cry convenient and tb PUTT Ji O T. T I Four c eggs g tour four tablespoons warm water ater wall suit an and 1 pepper to season one ono tablespoon butter or oleomargarine skillet t eight or nine Inches In diameter lr for Cor this quantity Preparation Se Separate tho the eggs s Beat nat the thc yolks until stiff and lemon colored Whip hip the white vor very cry stiff fitter Add seasoning seasoning sea sea- an and 1 water ator to tho the yolks Cut CutI I and fold told Into tho the and pour Into the tho pan nan In which tho the tablespoon of buttOr butter but but- ter tOr lias ha b bo ben n melted Place pan over oyer the tho fire Jre until well set around tho the edges eiges Then remove to oven or place under broiler until top Is la dr dry and center cook cooked cd This takes but a C few fe and rare care must be he betaken betaken taken not to overcook o as too much mich heat will cause tho the omelet to shrink Holding pan In the loft lort hand han 1 fold over away from Crom tb the handle of oC tho the pan and turn onto a warm platter Sprinkle with parsley and serve G SCHOOL I Two cups milk one ono tablespoon flour nutmeg n two teaspoons sugar Mugar four tour ta taI tablespoons tablespoons ta- ta I sugar three c egg g yolks yolk two egg g whites two cold water Preparation Place the milk In double I boiler bollor Mix tb the flour and su sugar ar Separate Sep Sop arate eggs ss beat tho lie yolks with two tablespoons cold water Add Acid the mixed flour lour and Ba sugar ar to tho the hot milk mUle allow to cook coole a f w mo moments plo plo- ments then thon a add 1 1 the egg eg yolks If Jt flavoring is desired desired a. a add d a Co tow few drops A As soon a as the custard coats the spoon It Is remove It from the tho hot water When read ready to serve tho the cu custard tard I beat t the whites of ot the eggs stiff sUt a. a add adl d tho the two teaspoons of su sugar ar slowly and continue beating Preparo Prepare a dl dish h of water which Is hot enough to give off steam m but not boiling rapidly Drop spoonfuls of tho ho meringue Into this water when whon glossed over and cooked take tako up each meringue ue and place on top op of th the lie custard and sprinkle with nutmeg Be lie careful that tho meringue aro not overcooked or they will fall Call RAgED nAKED CUSTARD nD COUNTRY STYLE Two livo cups milk es- es eggs s. s ta- ta sugar grating of ot nutmeg Preparation Hoat the milk Beat Heat the e eggs egga gs and add the sugar sus-ar with Ith two tablespoons cold water SUr Stir rapidly Into tho the heated ted milk Turn Into custard cups and sprinkle with nutmeg Place these cups In a adish adish alish dish lish surrounded with an Inch inch and a ahalt half halt of water and put Into moderate oven until well set EESI EESE Cne o ha has nearly double doable the amount of or protein muscle builder weight for tor weight that beef beet has h and aad should be pI placed need In the lie re regular ular dietary as a n stapie staple staple sta sta- pie rather than as ae an auxiliary rT food Skim milk cheese Is about third one protein third one-third fat tat and third one-third water Rich cream cheese has a larger larser per percent percent percent cent of both tat rat and protein than st steak k e eggs milk or bread Cheese ten tends to cause constipation The harder broads breads and crackers crL ar are recommended as ns proper complement to induce mastication Cheese dishes require the tho green vegetable vegetable e with rice potatoes or Italian Hallan paste to balance the O meal with fruits as a dessert essert COTI COTTAGE G c E CUBES CHEESE r. r Pour as much boiling wat water r into the thick sour Hour milk as you have havo milk stirring stirring stir stir- ring as It Is poured 1 Let It stand five minutes then pour into a drain bag If H only a small quantity Is being made put a square of cheese cloth Into a strainer and pour pOUl In the curds and whey When hen drained gather up the edges of the cheese cloth tic tie with a acord acord t cord and allow to hang over o night KASE Cheese Pie Three eggs SS grated rind and Juice of one lemon Jemon one cup sugar one heaping t teaspoon sI oon flour floar or bread crumbs two cups cheese Preparation Mix tx tho the sugar and flour reserve two egg whites beat up the lie remaining pt egg white and the yolks then put all of ot the tho materials together ether into to tho the double cooker This can n bo be turned Into the uncooked pastry shell and baked until the pastry paltry is cooked and the filling tilling set The reserved whites of oC the eggs s ma may be beaten with two tablespoons sugar and used as a WELSH RAfiE RAREBIT lT WITH ALE AIE AND WINE WIH v I-E. I One half pound of ot good cheese one cup of ale salt saIt paprika and mus- mus to taste one fourth loaf loat white bread one half cup of port wine rounds of or toast Preparation Put the cheese In tho the upper part port of oC chafing ch dish over the hot water pan When melted add the tho bread which which has been crumbed 1 then add tho the ale and then tho the wine Season with the thc salt paprika an and 1 mustard Servo Serve on rounds of ot toasted bread WELSH II n. Alt EDIT III n. n One half pound cr cream m cheese one pint beer one teaspoon salt saIto one half loaf lOf br bread a crumbed 1 ono one teaspoon mustard two teaspoons butter Preparation Place butter in tho the upper part of ot chafing dish Ish or rice boiler boil boil- er or Break Beal the tho cheese Into the vessel I Ithen then pour In tho the beer beor When hn quite warm add the bread brea 1 crumbs and andea seasoning sea cea- Boning When all combined and heated through servo BerTO on slices of bread which have hare been toast toasted ell on one sl side Ii tINNY Two eggs erg third one-third cup milk one tablespoon butter one half t teaspoon mustard two thirds s cup tomatoes one curl cup chopped cheese two vo tablespoons flour Jour one half teaspoon poon salt Preparation Beat the c eggs t-t t and add to the milk Heat the butter and blend with flour Jour Add the tho milk When cooked creamy add the tomatoes Then add tho cheese with seasonings Serve Sele as S soon an aa C cheese leeso I is melted on bread brend toasted on ono otie sidI side sid i TOASTED E. CHEES-E. Take a shallow stono stone plo pia plate plate- or an anold anold anold old Ironstone china plate Spread over the plate pinta thin slices of cream m chee cheese Sprinkle with salt and paprika It if de- de sired Hired Place under broiler firo and allow to toast without turning Servo Serve hot on toasted bread The cheese prepared this way makes a n delicious and hearty sandwich nl Self RisIng Jour Flour Self rising flour is nothing more mere than a mixture of ot flour lour and f salt t with sod soda and an acid ingredient or In other othor words with Ingredients such as ns asare asaro aro are used In making ln a baking powder This mixing Is lit almost always done without any chemical control of or the be purity or strength th of ot the Ingredients or of at the proportioning proportioning- of tho the Ingre- Ingre Tho The soda and acid are par par- chased of the manufacturers with a formula for mixing them The formula forum formu la Ia is never chan changed no matter how hot much the purity or strength of tho the in Ingredients may vary ory S Such h a product subjects tho the user thereof to every Inconvenience and dl disappointment disappoint disappoint- ment as aR to flavor and color In the thc finished fin fin- food tood such as would result from the tho use uso of or the cheapest baking powder manufactured without chemical controL controL con con- Inasmuch as excessive quantities of the tho soda and acid are aro frequently added the housewife Is also preparing food containing excessive amounts of residue when she uses use rising self flour lour Because of or the tho large amount of oC water water wa wa- wa ter contained In flour lour and the lack of protection from atmospheric moisture through the use of or cloth b bo bags a as aH containers containers containers con con- the keeping qualities oC or tho the self-rising self mixture are seriously im impaired irn- irn pal pai paired red Less Leas baking powder Is required for I cake cako making than for bi biscuits cult etc therefore self rising flour woul j I contain more baking powder thi Ut should hn hr n used il In the th makine nf of r |
