A textbook of domestic science for high schools

Set a dish of thick sour milk in a pan of lukewarm water (100°). When the curd is well set, strain off the whey through a cheese cloth. Work the curd with a fork or potato masher until finegrained. Season with salt and moisten with cream. Shape into small cakes suitable for serving. Chopped parsley, pimentos, or olives may be added to vary the flavor. Welsh Rarebit No. i \ Ib. rich cream cheese 1 egg | c. milk or cream 4 slices of toast or wafers | ts. mustard Speck of cayenne Cut the cheese in small pieces and melt over hot water, in chafing dish or double boiler. Add milk and stir rapidly. Add the seasoning to the beaten egg, stir in slowly and cook till it thickens a little, but do not let it curdle. Pour over the toast or wafers. Welsh Rarebit No. 2 Melt cream cheese in double boiler or chafing dish. Add milk or cream slowly to thin. Season with cayenne and mustard and stir in a beaten egg. When smooth pour over toast or wafers. Do not overcook the cheese. American Rarebit Soak 1 c. grated bread crumbs in 1 c. milk fifteen minutes. Melt 2 tb. butter in chafing-dish, add 1 c. grated or broken cheese. When cheese is melted, add the bread and milk, 1 egg well beaten, salt and cayenne to taste. Stir rapidly, and when smooth serve on toast or crackers. Cheese Fondue 1 c. scalded milk 1 tb. butter 1 c. soft stale bread crumbs £ ts. salt i Ib. mild cheese cut fine j ts. mustard or grated Few grains cayenne Add above ingredients to hot milk. When well mixed, remove from fire and add 2 beaten yolks of eggs. Fold in 2 beaten whites. Put into a buttered earthen baking dish, and bake twenty minutes in a moderate oven. Serve immediately, as it will fall if it stands. CHAPTER XII WATER is composed of hydrogen and oxygen, its chemical formula being H20. Water is very widely distributed in nature ; it covers three-fourths of the earth's surface, and is present in the soil and rocks and in all animal and vegetable organisms. The human body is composed of about 70 per cent water. The body obtains its water supply from foods and beverages, and a small amount of water is formed chemically in the body by the oxidation of the hydrogen of foods. Water is a very important solvent, dissolving many substances. It also holds many organic substances in suspension. Water which is chemically pure contains no foreign substance of any kind. Distilled water or condensed steam is the only chemically pure water. Water that is hygienically pure contains no substance which is injurious to the health of those drinking it. Harmful or disease-producing bacteria and decaying animal and vegetable matter are the chief sources of water contamination, although the presence of many chemicals makes it unfit for drinking. The disease-producing bacteria most commonly found in drinking water are the typhoid bacilli. Many cases of typhoid fever may be traced to the water supply or to milk which has been diluted with impure water. The common house fly has been found to be a carrier of the typhoid bacillus and should never be allowed to settle on food or on utensils which hold it. Sources of Water. — 1. Rainwater. 2. Springs. 3. Rivers and lakes. 4. Surface wells. 5. Deep or artesian wells.