Blue Ribbon and Pure Gold cook book

Milk contains all the food stuffs, and the value for children can hardly be over estimated. It builds up the tissue, provides heat and energy, promotes growth, and is the best bone-building food there is. A quart of milk a day should be given to every child, and a pint to every adult. Some suggestions for getting it into the meals are to serve creamed soups and vegetables, scalloped dishes, milk desserts and custards, fancy milk drinks, etc. General Rules for the Care of Milk in the Home: 1. Keep cold. 2. Keep in sterile receptacles. 3. Keep closely covered. Before opening a milk bottle, wipe the outside with a clean cloth, or rinse under running water. It may have been handled by dirty hands. Cheese This is a very valuable food, and is a cheap substitute for meat and fish. It is very concentrated, and is usually served with bland foods, as rice, macaroni, bread. It may cause irritation of the stomach if eaten in too large quantities. All cheese dishes should be cooked at a low temperature, as the protein is made tough and indigestible by extreme heat. Melt cheese over hot water. Welsh Rarebit—1 tablespoon butter, 1 teaspoon cornstarch, 3 cup milk, pinch baking soda, } pound cheese, grated, } teaspoon salt, } teaspoon mustard, a speck of cayenne pepper. Cook the cornstarch in the fat; then add the milk gradually and cook 2 minutes; add the cheese and stir until melted; season and serve on crackers or bread toasted on one side, the rarebit being poured on the untoasted side. Cheese Roll—1 cup grated cheese, 2} cups cooked rice, 1 egg, 1 teaspoon salt, $ teaspoon Pure Gold cayenne, milk. Beat egg, add ingredients with milk enough to form a roll. Roll in buttered crumbs and bake in a moderate oven. Serve with tomato sauce poured over it. Cheese Fondue—2 cups milk, 2 eggs, $ teaspoon salt, 1 cup grated cheese, cayenne, ¢ teaspoon mustard, 1 cup diced bread. Put bread in layers in a buttered baking dish alternately with the cheese. Mix all the other ingredients together and pour the mixture over the bread and cheese. Place baking dish in pan of hot water and bake in a moderate oven until firm. Cottage Cheese—Put a pan of sour milk on the stove or range, where it is not too hot; let it scald until the whey rises to Milk and Cheese 143 the top (be careful not to let it boil or the curd will become hard and tough). Put a clean cloth over a sieve, and pour this curd and whey into it, leaving it covered to drain 24 hours; then put it into a dish and chop it, adding a teaspoon of salt, a teaspoon of butter, and enough sweet cream to make the cheese the consistency of putty. With your hands make it into little flattened balls. Keep in a cool place. Serve with salads or as a salad garnished with lettuce, or as a filling for sandwiches. Some like it made rather thin with cream, serving it in a deep dish. Cheese Crackers—Take small, thin crackers, sprinkle on grated cheese and set in the oven until the cheese adheres to them. Serve either hot or cold. Some people butter the crackers lightly and add a dash of Pure Gold cayenne before sprinkling on the grated cheese. Cheese Seallop—Cook 1 cup bread crumbs in 1 cup milk until hot and smooth, then add 1 tablespoon butter, 1 cup grated cheese, 4 teaspoon salt, and a dash of Pure Gold black pepper, then cook a minute longer. Beat 2 eggs separately, add wellbeaten yolks, and fold in whites, which should be stiff and dry. Put in a buttered baking dish in pan of hot water and bake 15 or 20 minutes. When firm to the touch, it is done. Hot Cheese Sandwich, No. 1—6 slices bread, cut 4 inch thick, butter, grated cheese, salt and Pure Gold cayenne, } cup milk, 1 egg. Remove crusts, butter, cover with seasoned grated cheese. Press 2 slices together. Cut in shapes for serving. Dip both sides in egg and milk mixture. Brown in frying pan until a golden color.