True food values and their low costs

To make the cheese, set a pan containing the milk (the cream may be skimmed for use with fruit) into a cool oven. Do not shut the stove door. Leave the milk to stand until the curd separates from the whey. Then turn the contents of the pan into a muslin bag and hang it up to drain. When all the whey has drained off, remove the contents of the bag, add salt to taste, and a generous piece of butter or a little sweet cream. If the oven cannot be used conveniently, set the milk on the back of a not too hot stove. Hearty nourishing and delicious salads can be made with the cheese as a foundation. The sour milk can also be used to make delicious breads, muffins, and cake, which keep moist and fresh longer than when sweet milk is used. Molded Cheese Salad Take the Dutch cheese and line tiny molds with it. Fill the center with chopped nuts, or ripe olives cut into bits, or chopped-up celery. Turn the molds out on crisp lettuce leaves, and serve with mayonnaise or plain French dressing. Bran Gems made with Sour Milk 2 cups bran 1 teaspoon melted butter 1 cup graham flour 1 teaspoon soda yi cup Barbadoes 1 teaspoon salt molasses 1 cup sour milk Mix together the flour, salt, and soda, add the molasses and the milk, and beat well. Then add the melted butter and bake in gem tins. The bran adds a bulkiness and fibrous quality to the food, which makes it of especial value to those troubled with constipation. CHAPTER XXV Coffee as a Beverage Properly made and used in moderation, coffee mildly stimulates the digestive processes, having an opposite effect on the bowels from tea, which constipates. Coffee with some proves a laxative, especially when drunk early in the morning, thus benefiting the liver. In moderation coffee also supports the nervous system, counteracting exhaustion through such support. In excess or improperly made, it should be noted that coffee reverses its action somewhat, causing biliousness, and instead of toning and calming the nerves, excites them through overstimulation, and instead of aiding digestion, retards it. Any coffee may produce such deleterious effects in persons with weak digestion. What do I mean by moderation? Oh, one or two cups a day. What by proper preparation? Well, of the three processes (viz.: filtration or percolation, infusion, and decoction), I believe an infusion made by placing finely ground coffee in / water at the boiling point and allowing it to stand for ten minutes, at a temperature of, say, 190 degrees, is the best. Sufficient strength is thus extracted without the loss of the fine aroma that is sacrificed when the coffee is boiled to any extent, and long boiling develops tannin, which is especially pernicious to digestion. If a greater strength is desired than the infusion gives, one does not need even then to boil it, since percolating the infusion will make it stronger and avoid the disagreeable features incident to boiling. Idiosyncrasy has much to do with the effects of either coffee or tea — ^a thing for which we can make no rules. Be it noted, however, that improperly made or drunk in excess, either of these drinks is not well tolerated by a large number of people. Care of the Coffee Pot How difficult it is to get a cup of really good coffee! Great care is taken to have the best freshly ground coffee and boiling water, but yet there is something wrong with the flavor. The trouble is caused in many cases by the coffee pot. Careless servants often leave the pot for many