Domestic science (Johnson, for schools and homes)

Sour Milk Cheese. 1 qt. thick sour milk. 1 tbsp. cream, 2 tsps. butter, 1-8 tsp. salt. Heat the milk slowly until the curd separates from the whey. Place a piece of cheese-cloth in a strainer, and place the strainer over a bowl. Pour in the milk, lift the edges of the cloth and draw them together over the mass; then, holdmg the bag thus formed with one hand, press and squeeze It with the other, until the curd is as dry as possible. Place the curd thus formed, in a bowl, season with butter, cream and salt. Stir well, to mix the ingredients. Pepper may be used if desired; also one teaspoonful of powdered sage may be added. Vegetable Casein is found principally in peas, beans, and lentils. It is contained in the water in which these art thoroughly cooked. It is a vegetable proteid. and, as such gives the great nutritive value to these foods. Cream OF Lima Beans: Soak one cup of dried Lima beans over night; drain, and boil in salted water until soft; drain, add three-fourths cup of cream, and season with but- ter and salt. Reheat before serving. Lesson 8. Starch is a heat and energy producing food, and belongs to the carbohydrates. It is vegetable, and its principal sources are cereals and vegetables. It is a fine, white, glistening pow- der, insoluble in cold water, but partially soluble in hot water, with which it forms a jelly-like paste. Heat and moisture are necessary to soften starch. Although starch 34 DOMESTIC SCIENCE cannot sustain life, alone, it forms one of the most important foods when taken in combination with foods which build and repair tissues. Raw starch is not digestible; therefore all foods containing starch should be subjected to boiling water and thoroughly cooked. Starch is manufactured principally from wheat, corn, and potatoes. Starchy foods are not digestible by the stomach until after they have been thoroughly mixed with the fluids secreted by the glands of the mouth. For this reason, bread and all other starchy foods should be well masticated before swallowing. Baking Potatoes: Wash and scrub potatoes of uniform size. Bake on the grate of a hot oven, until soft. When baking, turn them every ten or fifteen minutes, to keep them from burning. Test them by pressing them with the hand wrapped in a towel. When soft, break open the skins to let the steam escape, and serve immediately. If any are left over, remove the skins, and use the potatoes for warming over. Lesson 9. Sugar, like starch, is a carbo-hydrate; therefore its func- tions are to yield heat and energy. It is made for common use from sugar cane, sugar beets, and maple sap. The grains of sugar are minute crystals formed from the solution of sugar and water taken from the plant or the tree. Sugar has the same properties as starch; yet, while starch will not dissolve in cold water, sugar readily dissolves in all liquid substances. All starch is turned to sugar in the process of digestion (grape sugar). Because sugar dissolves so readily, it is easily digested. It is a most important food, and harmless when not indulged in to excess. Scientific investigation shows that sugar repairs muscular strength, when depleted, more quickly than any other food-stuflF.