Whey Honey

Ingredients

• Whey, 1 cup.
• Sugar, J cup.

Method

1. 1

   Mix whey and sugar and boil until the mixture is the consistency of strained honey.

2. 2

   This syrup keeps indefinitely if properly bottled and is delicious for spreading on waffles or pancakes.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 48. The excerpt below is the record exactly as published.

whey honey, as a sirup for hot cakes. G. Whey ice. METHOD OF DEVELOPING LABORATORY WORK. 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 at- tention 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. USE AND PEEPAEATION OF FOOD. 79 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 sweet- ening, 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. Coar.sely chopped peanut meats, J cup. Powdered sage, i teaspoon. The bread crumbs may be made from left-over corn, barley, or other quick breads. Cook the onion in the fat until tender, but not brown. Dissolve the soda in the milk and work into the cheese. Mix all other ingredients thoroughly with the bread crumbs. Blend peanut butter and onion with the cheese, and mix with them the bread crumbs. Form into flat cakes, dust with bread crumbs or corn meal, and fry a delicate brown in a little fat in a hot frying pan. Variations. — To utilize left-over cereals, use 1 cup cooked rice, oat meal, or corn-meal mush with three-fourths cup of bread crumb mixture. Dry corn meal or finely ground oat meal may he used for stiffening the above mixture, but in 80 USE AND PREPAEATION OF FOOD. such case it Is better to form into a loaf and bake it in tbe oven about 25 minutes. Otlier seasonings may be used in place of the above. The amount of liquid will vary in every case. The mixture should be very stiff, since the cheese tends to soften it during the cooking. COTTAGE CHEESE OMELETTE. Two eggs. Milk, 2 tablespoons. Chopped pimentos, 1 tablespoon. Soda, i tablespoon. Cottage cheese, 3 rounded tablespoons. Salt, i teaspoon. Beat the yolks and whites of the eggs separately. Add to the yolks the salt, the milk, and the cheese, with which have been blended the pimentos ; Anally fold in the stiffly beaten whites ; pour into a hot frying pan, in which has been melted about one-half tablespoon fat. Cook the omelette slowly until the egg has set ; place in the oven for a few moments to finish cooking and told over in the center. Garnish with parsley. Other seasoning may be used, such as chopped parsley, green pepper, or minced ham. WHEY LEMONADE. Whey, 4 cups. Slices of lemon, or a little grated or Sugar, 6 tablespoons. diced rind, nutmeg, or cinnamon. Two lemons. WHEY HONEY. Whey, 1 cup. Sugar, J cup.

Cook this with the app: pantry check, scaling, and the assistant.