Three short courses in home making

Car*.', Cost, and Pood Value ol Milk. Value and l sc «>i Sour Milk Cot* tau^' Cheese, Clabber. Rice <>r Cornstarch Pudding Plain, Caramel, or Chocolate si nil < i \i \ i 111:. Milk contains all the foodstuffs which the body requires, and there- fore is capable <>f sustaining life for comparatively long periods, ft me of the most important protein foods, bul it contains so smaii a criit of carbohydrate (milk Bugar) thai for the adult if must be supplemented wit h carbohydrate foods. For the baby, milk is a per foci food, and it is a valuable adjunct to the diet of alj children. One quart of milk should be allowed for the diet of cadi child daily after the twelfth month. The diet of the adult can well he supple- mented by the use of milk. The greatesl care should be exercised to protect niiJk from dust and dirt, for it is easily contaminated and may lie mean- of carrying disease germs to the body. The changes which milk undergoes when BOUling do not render it harmful to t in- body. For many people buttermilk is more easj of digestion than niJk, because of the changes produced by souring and the absence of fat. Sour milk is of value in cooking, producing a tender bread which can readily be made light by the addition of sods one teaspoon ofsoda to 1 pint of sour milk that has clabbered. I u the preparation of cheese, the whey is separated from the curds, thu tcting most of the water, sugar, and salts, and leaving a Bub- Btance rich in protein and fat. Ch "se is of \ -ihie in cooking, for it increases the food value of those foods t<> which it is added. PRELIMINARY PI \ \ . The teacher should make inquiries a few days in advance to be Bure thai ! quart of sour milk can be secured, and when it is brou she should examine it to see that it is in proper condition to make c tage cheese. She should arrange to have about i quart of sweet milk brought and such other supplii re necessary for the pudding. Opportunity <an be found to discuss the use of left-over cereal by the preparation of the rice pudding, if the teacher provides some cold »ked rice for the Lesson. In the absence <»f cold rice, the corn- starch pudding can be prepared. 1:1 I fl'KS. Heat sour milk .-lowly until the winy ri • |>, poUX the winy off, put tho curd in a bag and lei it drip for aii hours with o I'm the curd into a bowl and Lr> .il: fine with a wooden Bpoon; • nth Bait, are', mix in in a paste with a little cream or batter. Mold into balls, if d< ired, and keep in i place. (It is best when Freeh.) See Farmer'e Bulletin No :w,.i, The Use of Milk a* Pood; N" ;-'.'. ' lc<--i- and its ! inomical I Fsea in the Di gO THREE SHORT COURSES IN HOME MAKING. Rice Pudding. \ cup boiled rice. \ cup sugar. 2 cups milk. \ teaspoon salt. 2 egpS I teaspoon vanilla. Scald the milk and add the rice, heat until rice is soft; add well-beaten yoK \ < eggs, sugar, and salt; cook three minutes, over water; remove from fire; add tho well- beaten whites and flavoring, and serve cold. Serves 8. Cornstarch Pudding. i cup sugar. 3 cups milk. 5 tablespoons cornstarch, or % cup flour. 1 egg.