Use and preparation of food

Served with cream and sugar, or preserved or fresh fruits. 4. Uses for whey. — The whey contains more than one-fourth the total food value of the milk and should not be wasted. It may be used : A. As the liquid in boiled salad dressing. B. As the liquid in cornstarch or tapioca pudding. C. As the liquid in gelatin desserts. D. As the liquid in yeast bread. E. In beverages. F. In whey honey, as a sirup for hot cakes. G. Whey ice. Cottage cheese should be made in class by both methods. Since the time required for the setting of the milk is much longer than the laboratory period, two members of the class may be asked to set the milk for the cheese at home according to directions furnished by the teacher, and to bring the curdled milk to class, where the cheese is to be made. Have the cheese made by the two processes compared as to (1) texture, (2) flavor, (3) amount of time and attention required. In selecting recipes, a part of those given may be used for class practice and the women asked to try others at home and report their success. CHEESE DRESSING. Oil, 6 tablespoons. Cottage cheese, * cup. Vinegar, li tablespoons. Chili sauce, 2 tablespoons. Salt • Paprika. Combine the oil and vinegar and beat thoroughly. Add cheese and seasonings and mis well. Pour over head lettuce. CHEESE CUSTABD. Milk, 1 cup. One egg. Sugar, sirup, or honey, 1 tablespoon. Gelatin, 1 teaspoon. Cold water, 2 tablespoons. Vanilla, ^ teaspoon. Cottage cheese, 1 cup. Salt. Heat the milk, pour it gradually over the beaten yolk of egg, add the sweetening, and cook the mixture until it coats a spoon. Soak the gelatin in the cold water ; dissolve it by setting the cup in boiling water. Beat the white of egg until it is light, add the vanilla and the dissolved gelatin. Beat the mixture until it is very stiff. Fold this into the custard mixture. Chill the pudding. Just before serving it, add the cheese, slightly salted. COTTAGE CHEESE PIE. Cottage cheese, 1 cup. Sugar, ^ cup. Honey, i cup. Milk, § cup. Mix the ingredients In the order given. Bake the pie in one crust, slightly, cover it with meringue, and brown it in a slow oven. Yolk of 2 eggs, beaten. Melted butter, 2 tablespoons. Vanilla, J teaspoon. Salt. Cool it COTTAGE CHEESE LOAF. Cooked kidney beans, 1 cup Cottage cheese, 1 cup. Ground peanuts, 1 cup. Bread crumbs, 1 cup. Boiled rice, 1 cup. Chopped onion, 1 tablespoon. Fat, 1 tablespoon. Tomato juice, 1 cup. Salt. Pepper. Mix the ingredients well and form the mixture into a roll. Brush It over •with melted fat, and bake it in a moderate oven for 25 minutes. Serve the loaf with a medium thick white sauce, to which may be added 2 tablespoons of minced sweet red pepper. COTTAGE CHEESE SAUSAGES. Thyme, i teaspoon. Milk, 1 tablespoon. Soda, i teaspoon. Finely chopped onion, 1 tablespoon. Salt, 1 tablespoon. Pepper, ^ teaspoon. Cottage cheese, 1 cup. Bread crumbs, 1 cup or cold cooked rice, i cup, and bread crumbs, i cup. Peanut butter, i cup, or savory fat, 2 tablespoons. Coarsely chopped peanut meats, J cup. Powdered sage, i teaspoon.