The midland journal. (Rising Sun, Md.) 1885-1947, 1894-04-20
rIilk as aFooa.


long list of articles which go to make
up mans diet for the one food the
best and most perfect of all, that
one would be milk. 1t is one of
the earliest nutriments of the
human race, and it is said that no
other article of diet is capable of
sustaining life so long. Those peo-
pies who have used it freely as a
! food, have always been exceptional
ly strong and well developed, ply
sically. The fact that infants, and
the young of many animals, develop
rapidly and perfectly upon milk
alone, attests it's value as food.
But that we, in this country,
practically fail to appreciate it's full
worth upon our tables, cannot be
gainsaid. In our mad hurry to ac-
cumulate little property to leave
behind us at least, we starve our
bodies and say we cannot afford
them the luxury of good food. So
low an estimate is placed upon
health and physical perfection that
we make them the very last con-
siderations in every plan of life. I
often think, when 1 try to talk to
people about better ways of living,
and the culture of health, that if
we could only pause a moment and
remember that Gods sunlight, the
pure air, the sweet sounds of life
about us, will soon be shut away
from us forever, then should we
learn to love our lives, to court
health and all her array of graces,
not only for our own present hap
piness, but that blessings might fall
upon the heads of those who shall
come after us. 1t is a delightful
thing to take the very best care of
the physical, in every possible way,
and to feel, each day, almost burst
ing with life, vigor, vitality, and
good spirits. To live thus, depends
not more upon one thing than upon
correct dieting. Simple, natural
food is the great need of American
people to day.
Fresh, new milk is rich food to
be used at the table and not be-
tween meals. There are occasionally
persons who cannot digest it, and
of course, such should let it alone.
But most people find it very nutri-
tious, grateful, and wholesome.
Skinned milk is not the thing to
eat or drink. If we care ANYTHING
for our bodies, we will not give
them any food after it has been
robbed of that which makes it most
desirable and useful to them. ANY
friend would be insulted were we
to present him with book from
which every interesting paragraph
had been cut. Cream is luxury
within the reach of all living in
rural districts, and is delicious on
oatmeal, toast, fruit, vegetables,
etc. Custards are injurious to none,
not even children. The proper.
lions are three beaten eggs and
three heaping tablespoons of sugar
to pint of milk. Season with a
little nutmeg. This makes a per-
feet custard, but it should be watch
ed closely in baking, and the very
instant a knife blade comes out
clean, it is done.
Thick, sour milk, which is usual
ly thrown away or given to the pigs,
because it's value as human food
is not understood, contains large
amount of flesh forming material,
and is well worth saving. Nearly
every one likes Dutch cheese, if it
is nicely made and no prettier dish
can be set on the table. Measure
the milk, heat just enough to Sc
parate the curd from the whey,
pour into a napkin and squeeze
quite dry. For every quart of
milk, add one even teaspoonful of
butter, one saltspoonful of salt, and
one tablespoonful of sweet cream.
Put into deep dish and work with
the hand one hour, by opening and
shutting the hand In the mixture.
Then make into balls, or if too soft,
set in a cool place for awhile. The
working is what makes Dutch
cheese nice, and the more it is work
ed, the whittier and finer grained it
becomes. Western Rural.
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IF dull, spiritlessl and stupid; If your