THE HOUSEWIFE ON THE FARM.

Dominion, Volume 1, Issue 160, 31 March 1908, Page 3

THE HOUSEWIFE ON THE FARM.

; - HOW TO' USE MILK. \' Cafe au Lait. (Coffee; with Milk) .—Make the coffee very strong'.;'/.-. Use a! tablesjxionfur'to half a pint of water. Heat rich milk to the boiling point'; half .fill the cup.with the boiling milk and then add about six tablespoonfuls. of. tho"hot-coifbe.!!'--Keep the' coffee not in'-a' ' piin 6f : boiling . water.;'! The success 1 of this, drink depends upon_the milk being , rich and !hot, : .'and' thS' coffee'being strong-and hot; i.Ariy, of the''roasted cereals, '.which are : emj •ployed: as' s'ubstitutes. for,''coffee, can be, made and sej-ved in the' same manner/! Cccoa —First heat :a quart of milk to'the boiling point in the douple boiler. ;'Mix iin a ! - saucepan : ,two ' tablespoonfuls. each of breakfast; cocoa and sugar.. ■ .Eour, on this about six tablespoonfuls of hot!water; boil : for two' minutes, stirring frequently, and t[ion add to the boiling-hot milk, arid serve.' Chocolate.—Heat a quart of .milk in the. double! boiler.' y,Shave, two ounces -of- .plain! chocolate. and put in a saucepan with threo: tablespoonfuls of sugar/' and two, of : boiling ;Wvater.;' Stir. oyer' a hot -fire until smooth 'and glossy. . Add tho chocqlate to the-boil-ing-hot milk; beat with a.wisk or eg'grbeater and servo. ; . • -. -' !:'';- ' I'ood. Prepared : with Sour ; Milk.—Jhe. amountyof; acid in sour)' arid bu£ter, milk varies with the age:of the- milk-:6r 'tho.-tem-perature te which it has been exposed..; A good general rule is'to-.allow-'one toaspbon--ful of soda to one pint of the sour milk.-Tho soda! should be-'dissolved .in"; a tablespoonful of cold water : and then be stirred into the sour milk. : If the milk-is only mildly sour measure,tho soda! scant; if, on the other hand, it.is.vory sour, let tho teaspoonful of soda .-bo generous. : ;' Sour or Butter Milk Biscuit.—Sift together brio generous quart of flour, one 'hqaping teaspoonful cnch of baking'powdoi- and salt. Into this mixture rub one tablespoonful of lard or butter.. a teaspoonful:-of■ ! soda in three teaspoonfuls of cold water, and" stir into one pint of : sour or'.'.butter- milk. Pour this on the . flour, stir. to a Smooth paste, then , roll out on the board; cut .into small cakes and bako for twenty minutes in a quick' oven.. .... . '. ".Buttermilk'.Griddle; Cakes. —Dissolve''' ono teaspoonful of soda in three teaspoonfuls bf cold water.- Stir this and ono teaspoonful of salt into one pint of buttermilk. ' Add ono pint of sifted flour and beat well. If the buttermilk is thick measure the flour scaiit ; if it is thin; let tho measure bo generous. ■ - , ; , . - ' . : ' Sour :Milk 'Griddle Ciikes.—Make these the samej as buttermilk griddle cakes,! but add^

two tablespoonfuls of melted butter, or a gill of sour cream; if cream is used omit a gill of tlio milk.' ' ■ v "■ ' Cottage Cheese.—Take a pan of milk that has curdled. With a knifo cut the "curd into squares. Tut tho pan oil an asbestos plato or paper pad, into a rather cool oven, leaving the door open. When the whey and curd separate put in a cheesecloth bag and hang, where it can drain for a' fow hours. Take the drained curd from the bag and beat into it one teaspoonful of salt, ono tablespoonful of soft- butter, or, instead of tho buttor, half a cupful' of sweet cream. This quantity of seasoning is for the curd, from four quarts of milk.