Science of food & cookery

Starter. — Heat I cup of milk to the boiling point in a double boiler, and keep at that temperature for about 10 minutes ; then set in a pan of cold water, and cool to about 115°. Dissolve 2 yogurt tablets in a little milk, and add to the warm milk. Mix, cover, and set on the top of a boiler of hot water, wrapped in a cloth so as to keep the temperature of the mixture as nearly uniform as possible. Renew the hot water in the boiler every hour or so, until the milk begins to coagulate, which will require all the way from 8 to 12 hours. Then set in a cold place; and in 12 hours, you have your starter. Yogurt. — Sterilize a quart of milk, and cool to about 110° to 115° F. Add l/4 cup of the starter to begin with, first having beaten it with a whip to make it smooth. Mix, and set in a warm place, the same as for the starter, for about 5 to 8 hours, or until it coagulates; then put in a cold place. Beat with an egg whip before serving. The starter is not good to drink, and need not be kept after the first batch of yogurt is made; but reserve a portion of this batch as starter for the next. Use less and less of the starter as it grows older, until a quart of milk can be soured with 2 teaspoons of yogurt starter. If the buttermilk tastes too acid, or if it is covered with a thin whey, use less of the starter. Just so it coagulates, that is the main objective. Use as little of the starter as possible to accomplish that purpose. LACTOSA Lactosa may be made successfully with less warming than yogurt ; and for this reason, it is preferred by some. It may be made by adding i tablet to a gallon of scalded and warm milk, and letting it stand in a warm place for from 10 to 20 hours, until it coagulates; or make the same as yogurt, using about the same amount of starter for the same amount of milk, and simply wrap in a cloth until coagulated, which will require from 8 to 12 hours if not kept warm throughout. COTTAGE CHEESE No. 1 Set a dish containing yogurt or lactosa in a pan of hot water, cover, and heat until the milk forms into a curd ; then set on a table and let^ cool. Pour into cheesecloth and hang up to drain. Rub smooth with a little Pasteurized cream, yogurt, or canned milk, and a little salt, and serve. COTTAGE CHEESE No. 2 Pour boiling water into clabbered milk until whey forms. Let cool 15 minutes or longer; then strain as usual. NOODLES i egg About 1% cups white flour i tablespoon milk A few grains of salt Beat the egg slightly with a fork. Add the milk, a sprinkle of salt, and flour sufficient to make a dough that will not stick to the board. Divide in 2 pieces, and roll out to the thickness of paper, having the board and the dough well floured while rolling out. Let dry for a few minutes; then cut in strips iJ/2 inches wide, pile in tiers, and cut crosswise into fine shreds with a sharp knife. These will keep well if properly dried after shredding. BROWNED FLOUR Sift white flour into a baking pan, put into a good oven, and bake to a nice brown, stirring often, so that it may be uniform in color and not scorched. Sift again, and keep for use as needed. CREAM ROAST FLOUR