"There should be no sediment of dirt after standing. There should be about one-sixth the total depth of cream — the narrowing neck of the bottle may make it seem even more. The milk should keep sweet twenty- four hours, and when it tastes sour it should separate into curds and whey, not be simply a uniform white mass, as is likely to happen when soda is used to keep it." l Cottage Cheese Heat thick, sour milk over hot water until the whey separates. Place in cheesecloth and let drain until no whey remains. Salt to taste, adding a little cream to give the right consistency. Shape into balls of the de- sired size. Butter Use thick, sour cream. If a large amount, place in churn; if small, beat with spoon or egg-beater. When small globules of butter have formed, drain off the 1 Mrs. Richards's " Food Materials and their Adulterations." A HANDBOOK OF HOME ECONOMICS 43 buttermilk, wash in clear, cold water, salt to taste, and shape in rolls or balls. Junket or Thick Milk 1 qt. milk. 2 tbsp. cold water. 1 junket tablet. }/± c. sugar. Flavoring: vanilla, nutmeg. (1 tbsp. liquid rennet may be used instead of junket✪ Junket or Thick Milk.) Place the milk in double boiler and warm it. Do not let it become hot. Add the rennet dissolved in the cold water, and stir. Add flavoring. Keep in a warm place till thick. Then set in a cool place, taking care not to shake it. Serve cold with a custard sauce. Why does milk sour? What is the curd of the milk composed of? What is cheese a substitute for? What is condensed milk? What is certified milk? CREAM SOUPS Cream soups are a combination of strained, cooked vegetable pulp and white sauce; sometimes a small amount of white stock is also used. The proportions are equal parts of pulp and white sauce. The vegetables 44 A HANDBOOK OF HOME ECONOMICS generally used are peas, beans, corn, asparagus, celery, and potatoes. Usually the vegetable is cooked in a small quantity of water, and this is mixed with the pulp before meas- uring and adding to the white sauce, but with potatoes the water is not used. The amount of starch in the vegetable used will make it necessary for more or less flour to be used in the white sauce; the final consistency of the soup should be that of good cream. If the soup stands any length of time it will become too thick, but may be thinned with hot milk. Allow one cup of soup for each person when planning your meal. Potato Soup 1 c. potatoes. 3 tbsp. butter. 3 c. milk. 2 tbsp. flour. 1 c. water. J^ tsp. salt. 1 stalk celery. Spk. pepper. J4 onion. Spk. celery salt✪ Potato Soup. Boil potatoes, and mash. Cook milk, celery, and onion together 20 m. in double boiler. Add to potato, thicken as for white sauce, strain, and serve at once. Mock Bisque Soup 2 c. milk. 3 tbsp. butter. 3 tbsp. flour. Spk. pepper. 2 c. tomato juice. J^ tsp. baking soda. Yz tsp. salt✪ Mock Bisque Soup. A HANDBOOK OF HOME ECONOMICS 45 Combine milk, butter, flour, salt, and pepper as for white sauce. Heat tomato and stir in soda, let the mixture stand 5 m., add to the white sauce, heat, and serve immediately. Corn Soup y% pt. water. 2 tbsp. minced onion. 1 pt. canned corn. }/2 tsp. salt. 1 pt. white sauce (thin). J/£ tsp. pepper. % tsp. celery salt✪ Corn Soup.

AI-modernized reading of the original text

"There should be no sediment of dirt after standing. There should be about one-sixth the total depth of cream — the narrowing neck of the bottle may make it seem even more. The milk should keep sweet twentyfour hours, and when it tastes sour it should separate into curds and whey, not be simply a uniform white mass, as is likely to happen when soda is used to keep it." l Cottage Cheese Heat thick, sour milk over hot water until the whey separates. Place in cheesecloth and let drain until no whey remains. Salt to taste, adding a little cream to give the right consistency. Shape into balls of the desired size. Butter Use thick, sour cream. If a large amount, place in churn; if small, beat with spoon or egg-beater. When small globules of butter have formed, drain off the 1 Mrs. Richards's " Food Materials and their Adulterations." buttermilk, wash in clear, cold water, salt to taste, and shape in rolls or balls. Junket or Thick Milk 1 qt. milk. 2 tbsp. cold water. 1 junket tablet. }/± c. sugar. Flavoring: vanilla, nutmeg. (1 tbsp. liquid rennet may be used instead of junket.) Place the milk in double boiler and warm it. Do not let it become hot. Add the rennet dissolved in the cold water, and stir. Add flavoring. Keep in a warm place till thick. Then set in a cool place, taking care not to shake it. Serve cold with a custard sauce. Why does milk sour? What is the curd of the milk composed of? What is cheese a substitute for? What is condensed milk? What is certified milk? CREAM SOUPS Cream soups are a combination of strained, cooked vegetable pulp and white sauce; sometimes a small amount of white stock is also used. The proportions are equal parts of pulp and white sauce. The vegetables generally used are peas, beans, corn, asparagus, celery, and potatoes. Usually the vegetable is cooked in a small quantity of water, and this is mixed with the pulp before measuring and adding to the white sauce, but with potatoes the water is not used. The amount of starch in the vegetable used will make it necessary for more or less flour to be used in the white sauce; the final consistency of the soup should be that of good cream. If the soup stands any length of time it will become too thick, but may be thinned with hot milk. Allow one cup of soup for each person when planning your meal. Potato Soup 1 c. potatoes. 3 tbsp. butter. 3 c. milk. 2 tbsp. flour. 1 c. water. J^ tsp. salt. 1 stalk celery. Spk. pepper. J4 onion. Spk. celery salt. Boil potatoes, and mash. Cook milk, celery, and onion together 20 m. in double boiler. Add to potato, thicken as for white sauce, strain, and serve at once. Mock Bisque Soup 2 c. milk. 3 tbsp. butter. 3 tbsp. flour. Spk. pepper. 2 c. tomato juice. J^ tsp. baking soda. Yz tsp. salt. Combine milk, butter, flour, salt, and pepper as for white sauce. Heat tomato and stir in soda, let the mixture stand 5 m., add to the white sauce, heat, and serve immediately. Corn Soup y% pt. water. 2 tbsp. minced onion. 1 pt. canned corn. }/2 tsp. salt. 1 pt. white sauce (thin). J/£ tsp. pepper. % tsp. celery salt.

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A handbook of home economics