Lunch Cheese

Cottage cheese is always a good addition to or accompaniment of salads. A good luncheon which can be served in one course consists of cottage cheese in which the first portions are eaten with dressed lettuce or water cress, and the last portion with a little of some rather sweet fruit preserve, such as strawberry or raspberry jam or preserved quinces. Served with bread and butter and tea, this makes a well-balanced meal.

Cheese Sandwich

Cottage cheese flavored in different ways may be used for sandwiches. In busy households it may be well to prepare the filling and to allow the various members of the family to make their own sandwiches at the table. Caraway seeds, chopped stuffed olives of different sorts, and chives (a vegetable which may be easily grown in the kitchen window, as well as the kitchen garden) make good flavors. Instead of the different kinds of stuffed olives, plain olives and pimentos may be chopped separately and added, but this requires more work.

Is Sour Milk Safe

The question is likely to arise why sour milk and its products are considered safe food to be eaten raw, while stale sweet milk is looked upon with some suspicion unless it has been cooked. The reason is that for a long time after the milk is drawn all the bacteria which enter into it increase in number, the increase being more or less rapid, depending chiefly on the temperature at which the milk is kept. Some of these bacteria may be kinds that produce disease. Finally, however, when milk sours, the harmless lactic-acid bacteria and the lactic acid which they produce tend to destroy other organisms.

Milk Gravies

A great variety of milk gravies, thickened with flour and enriched with butter or other fat, may be served with potatoes or other vegetables or poured over toast. The proportions are 2 level tablespoons of flour and 2 level tablespoons of butter to 1 cup of milk. To this may be added chipped beef, codfish or other fresh or salt fish, hard-boiled eggs, small portions of chicken or veal, or grated cheese. Milk gravy flavored with cheese makes a good and very nutritious sauce to pour over cauliflower and cabbage or to serve with boiled rice or hominy.

Milk Toast

A good way to serve milk toast is to toast bread very thoroughly and to pour hot milk over it at the time of serving. In serving milk toast in this way all the dishes should be kept very hot. A heavy earthenware pitcher may be used for serving the hot milk, as it retains heat for a long time.

Milk Chowder

Chowders are also a very acceptable means of serving milk. In making rich chowders the proportions used are: Two cups of milk or of milk and water, 1 cup of potatoes cut into small pieces and 1 pound of fish. The flavoring is onions and fat fried from salt pork. While these proportions make a rich dish, it is possible to reduce the amount of fish greatly, to leave it out entirely, to use small portions of leftover fish or some salt codfish which has been freshened, or to substitute corn for it. Such dishes are palatable and of reasonably high nutritive value, providing the greater part of the liquid used is milk.

Milk Desserts

Junket served very cold is a refreshing dessert in hot weather, as are the numerous milk sherbets, frozen custards, and similar desserts in which milk is used. Baked milk, made by cooking sweetened and flavored milk for a long time in a slow oven, is also good. Many different kinds of puddings are made by baking milk with cereals and either molasses or sugar. The cereal may be rice, cornmeal, or buttered white or whole-wheat bread. In this class of food belongs, so far as nourishment is concerned, the scalloped potatoes made by cooking sliced raw potatoes for a long time in a large amount of milk.