Twenty lessons in domestic science

Preparation : Heat the milk. Beat the eggs and add the sugar with 2 tablespoons cold water. Stir rapidly into the heated milk. Turn into custard cups and sprinkle with nutmeg. Place these cups in a dish surrounded with an inch and a half of water and put into moderate oven until well set. [illustration: Refrigerator and Refrigerant] [illustration: Screened Breakfast Porch] Planned and Executed by Marian Cole Fisher for Women's Federation Minnesota State Fair Lesson Number Six Proteins Cheese Cheese has nearly double the amount of protein (muscle builder), weight for weight, that beef has and should be placed in the regular dietary as a staple rather than as an auxiliary food. SKIM MILK CHEESE is about 1/3 protein, 1/3 fat and 1/3 water. EICH CREAM CHEESE has a larger percent of both fat and protein than steak, eggs, milk or bread. The harder breads and crackers are recommended as proper complement to induce mastication. Cheese dishes require the green vegetable with rice, potatoes or Italian paste to balance the meal, with fruits as a dessert. Cottage Cheese (Schmierkase) Pour as much boiling water into the thick sour milk as you have milk, stirring as it is poured. Let it stand five minutes, then pour into a drain bag. If only a small quantity is being made, put a square of cheese cloth into a strainer and pour in the curds and whey. "When drained, gather up the edges of the cheese cloth, tie with a cord and allow to hane over night. Kase Kuchen (Cheese Pie) 3 eggs 1 heaping teaspoon flour, or Grated rind and juice of 1 bread crumbs lemon 2 cups cheese 1 cup sugar Preparation : Mix the sugar and flour, reserve two egg whites, beat up the remaining egg white and the yolks, then put all of the materials together into the double cooker. This can be turned into the uncooked pastry shell and baked until the pastry is cooked and the filling set. The reserved whites of the eggs may be beaten with two tablespoons sugar and used as a meringue. LESSON No. 6 Domestic Science Welsh Rarebit, with Ale and Wine % pound of good cream cheese lA loaf white bread 1 cup of ale % cup of port wine Salt, paprika and mustard Rounds of toast to taste Preparation: Put the cheese in the upper part of chafing dish, over the hot water pan. When melted add the bread, which has been crumbed, then add the ale and then the wine. Season with the salt, paprika and mustard. Serve on rounds of toasted bread. Welsh Rarebit, with Beer % pound cream cheese % loaf bread, crumbed 1 pint beer % teaspoon mustard 1 teaspoon salt 2 teaspoons butter Preparation: Place butter in the upper part of chafing dish or rice boiler. Break the cheese into the vessel, then pour in the beer. When quite warm add the bread crumbs and seasoning. When all combined and heated through, serve on slices of bread which have been toasted on one side. "Bunny" 2 eggs 2/3 cup tomatoes 1/3 cup milk 1 cup chopped cheese 1 tablespoon butter 2 tablespoons flour % teaspoon mustard y2 teaspoon salt