Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-05-24
Dome.tic Uses OF Butterm,l,x.

FUTTERMILK CHEESE. - Some weeks since,
there was a request for the naodus operGndi of
unanswered. Loppered milk Is generally used
for that purpose, but it is much better and
richer MADE OF fresh buttermilk, with only one
I'm n sour mik IL should be placed in large
over a slow fire, and allowed to remain there
until the curd has separated from the whey. III
sne Llre IS TOO not, SO that the buttermiik Is
mass. Set tin colander on the top of pail,
spread coarse linen towel over 1t. and into
that dp the curd. Let the curd remain In the
tie the corners OF the towel together and hang
up for several hours or until the whey rs wen
drained out. Then turn it into pan, anu MIN
the hands work In small quantity OF salt, a
piece Of butter and also little cream, II the
cheese Is to be eaten fresh, as most Yankee pal
fo both Ba a0 1e
be omitted. Make into nice, firm balls. the
size Of good apple, and cut In slices for the
table.
BUTTKRM1LK PeP.-Boil one quart of fresh
buttermilk. Beat one egg, pinch Of salt, and
a heaping tablespoon of flour together, and
pour into the boiling milk. Stir briskly and
warm with sugar, or still better, maple syrup
Although this is an Old-faShioned and holneIy
dish, eaten and relished by our grandparents
before corn starch, sea moss fariDa, desSicated
cOcoanut and other similar delicacleS were even
heard OF, 1t is perhaps as nutritious as any IT
them, and often far more easily obtained.
It's HYGENIC PRoPRIETIEs-As the butter
which Is taken from the milk Is only the car
bOnaceOus Of heat-prOducing element, there
are still left in it all the nourishing properties
which make it SO valuable as food. AS drink
for men at work In the hot sun, buttermilk is
far preferable to cider, metheglin, switched, or
any preparation OF beer whatever, as 1t is not
only cooling and refreshing, but also strength
giving. OF course there are plenty of people
who are constantly dosing themselves with
bleed searchers, liver purifiers and stomach
tnvigoratOrs, who would laugh at the mention
OF Duttermilk as medicine, and yet II they
could be once persuaded to try drinking glass
Of that fresh beverage every day, they would
and 'clogged up livers" In a little book Of
Plain Directions for the Care of the Sick, writ
ten by an intelligent physician of Philadelphia,
who has under his medical supervision several
charitable institutions, we find buttermilS
mentioned as being very useful, especially in
fevers, as an article Of diet for the sick.
BUTTERMILK WHEy.-In olden times, when In
many farmhouse, the medical pharmacopeia
was limited to q few household remedies, bat
tern1lk whey became q familiar and valued
subGorific and many an old lady whose long and
successful experience as nurse gives weight
to Ter testimony, Still In 'istS that 'there Is no
better cure for cold than to bring on a sweat
by drinking hot whey
An additional proof of its value as medicine
has been found In a letter from a traveller in
Switzerland, who has been visiting a '.g )at's
whey cure at GaiS.' Patients afflicted with
weak and disordered stomachs there find relief
in drinking whey warm from the cheese watts.
Trey begin to drink about six In the morning,
while the whey is pure and warm, and take as
much as seven or eight glasses, with an In
terval Of a quarter OF an hour between the
glasses. This treatment is laxative, but its
effects are in some measure cOunteracted by
farinaceouS food. The treatment gins early
In summer, and lasts three weeks.-ICOuntry