Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-26
habits are firmly established. Eternal
vigilance in this respect entails much work
upon the mother-but It's work that pays.

| habits are firmly established Eternal
vigilance in this respect entails much work
| upon the mother-but it's work that pays.
| Did you know that iced coffee with lemon
Is quite as refreshing as iced tea? Make
| an extra amount for breakfast pour what
| Is left of the grounds into a glass jar and
| set down cellar or In the ice box to chill.
At luncheon or dinner serve in glasses with
Clipped Ice and sliced lemon. By the way.
| never allow either tea or coffee to stand on
| their grounds. Always strain before setting
away to cool.
| One of the most wholesome and refresh
| ing of all beverages at this time of the year
| is buttermilk, fresh and cold If you are
where you cannot buy it, 1t is an easy mat
ter to make it. Frequently 1t seems to be
just the thing that an invalid Graves.
At the housefurnishing store you can
buy little glass churn, holding gallon.
These have a nick1e cover and a dasher,
and cost $3.50. If one makes a practice of
churnfng frequently this will be found
great labor saver, but when one has but an
occasional pint or quart Of cream to churn
they can accomplish the same result with
little stone jar or pitcher and spoon or
wire cream whip.
You can buy the sour cream at 20 cents
a quart Have it quite cold and beat until
the butter separates. Collect the butter
with spoon, press out all the milk, work
1t, and thus you have your own little pot of
sweet butter, besides the buttermilk, pure
and fresh Cream varies, but one quart of
rich cream will usually give about three
fourths of a pound of butter.
The law of compensation holds good in
not weather. If your supply of sweet milk
turns sour, it leaves you, none the less, the
wherewithal for the connection of a variety
OF delicious dishes A quart of sour milk
will furnish large dish of "pot-cheese' for
luncheon or tea.
But do not l beg of you, mold it in can
nonball imitation of the dry, crumbly abom-
nations sold at the dairy or delicatessen
shop. Put your loppered milk in pan on
the back of the stove or in the oven. until
the curd begins to separate from the whey
DO not let it even approximate the scalding
point. for If you do it will be tough. Merely
heat It, Pour into bag, tie string
ABOUT the neck, and suspend over a Ian to-
drain. In an hour or two 1t will be ready
Empty the curd into a basin. Salt to taste
pour in few Spoonfuls of sweet cream or
tablespoonful of melted butter and a lit
tie milk to moisten. Mix and pile I'D light
~ on a plate. Eat with gingerbread made
in this way:
Cne cupful New Orleans molasses or
sorghum. one-half cupful brown sugar. one
half cupful butter and drippngs mixed and
melted, one cupful sweet milk, three cup
fu4s Hour, one dessert spoonful soda one
teaspoonful of ginger, one-Lalf teaspoonful
of salt. Beat thoroughly and bake in gem
tins or in loaf
Flour used for cake should be the pastry
or winter wheat which Jumps in the sitter
Ii the appetite flags and one feels that it
Is too hot to eat anything" an egg-l lemon
ade taken two or three times a day will
keep up the strength.
The acid Of the lemon neutralizes the bill
1ous tendency of the egg, and physicians
frequently recommend 1t to conservatives or
those with liver trouble
Elther milk or water may be used. To
one Well-beaten egg add two level table
spoonsfuls of sugar and the Juice of half
a lemon. Fill the glass with milk or water
beating rapidly as it is poured in
Kumyss and matzoon are other noursh-
ing and easily digeSted beverages that fur
nish both meat and drink at the same
time.
The benefit derived from them is specially
noticed in wasting diseases. where constant
building up of strength must be effected
without entailing extra work for an en-
feebled digestion.
Both beverages bear the seal of great
antiquity. kumyss was originally made
from mares milk by wandering tribes in
Russia and Asia. Homer speaks of the
kumyss making. HippOmalgi and Herodo-
tus says that the Scythians deprived their
slaves of sight in order to keep secret the
process of making pungent drink from
mares milk. 1t is still so highly valued in
Russia that sanatoriums where valued ku-
myss cure is used are numerous. 1t resem-
bles buttermilk in taste but has brothy
appearance, and the casein of the milk is
coagulated into a fine curd. Both kumySS
and matZoon have undergone alcoholic fer
mentation, but matzoon is not effervescent
Matzoon, called taourt by the Turks, is
especially popular in Bulgaria and Turkey.
1t is usually made from the milk of the
the buffalo. which is extremely rich and
thick. A little of the old matzoon Is al
ways kept on hand for Starter just as
our grandmothers kept yeast. About three
nf IL tlA Rr1 10 boil
great care being taken that it does not
scorch When it has come to a good boil,
1t is set off to cool until just little hotter
than lukewarm. An eighth of cup of old
matzoon is then stirred through 1t very
thoroughly, and the dish set aside for sew
eral hours. 1t will then be found thickened
like loppored milk, only much richer
All our American missionaries and teach
ers in Turkey and the Balkans grow very
fond Of this dish. At Robert College 1t is
often served in berry time with the fruit.
A fairly good imitation Of the original
matzoon is made in this country from cows
milk.
A popular method Of preparing matzoon
is as follows: To one quart Of milk allow
one teaspoonful of sugar and one-third of
q cake of compressed yeast. This will make
two small bottles.
Thoroughly dissolve the yeast and sugar
in a small quantity of the milk, which has
been slightly heated IN order to start the
SedSl "oi 1iie !eiiieaihuei VI lne hiiiN
should then be heated lukewarm, and in an
hour when the yeast begins to form bub-
bes on top, added to the yeast mixture.
Put into small bottles. and if the corks
do not fasten with spring snaps, tie firmly
into place lest the gases formed in the fer
menting milk may force them out. Stand
for three hours in a warm place, then put
in a moderately cool place for two days,
shaking thoroughly three or four times
day.
On the third day open the bottles and
pour the contents into bowl to allow the
effervescence to pass away.
This will take from ten to fifteen min
utes Pour the matZoon again into the bot
ties and place directly on the ice to pre-
vent any return of the fermentation. AS
soon as chilled it is ready for use. 1t may
thicken slightly during its exposure to the
air, but this makes 1t the more creamy.
Have you ever tried dates stuffed with
chpeSe2