New-York tribune., 1905-11-11
SOME MILK FOODS.
Simple, Wholesome Dishes Made By
Miss Anna BarrOUs.

recent lecture at Teachers College The Milk
Foods. In this class all the cheese prepara-
tions. all the cream and cream soups. One
mixture is the basis of the last two It is the
cream sauce. used with fish and vegetables
oreamed potatoes and milk toast and in all the
vegetable soups. It IS composed of equal auanti-
ties Of butter and -four, and less milk ac-
cording to the thickness desired. The way Il is
put together makes the goodness OF II. Mixed
without science, It makes the old fashontd lumpy
milk gravy" Concocted Miss Barrows does it.
it makes smooth and creamy mixture, which
renders delicious anything TO which It is added
The proportions of the cream sauce of average
consistency are one tablespoonful each of butter
and -four to every cup Of milk. This is the sauce
commonly used with fish vegetables One-haf
the milk to the same amount Of butter and -four
makes the soufiet mixture used with croquettes
To show her first method of mixing the ingredi-
ents, Miss Barrows melted her butter in a stewpan
stirred in the -four and let It cook till 1t frothed and
bubbled
This mixture" said she 'ff poured into jar or
glass set away in the cupboard will keep for a
reasonable period. and be ready to thcken soups
sauces when needed. The French cooks
very much inclined to keep 1t cooked up in ad-
vance IN this way.
IF now you add your hot milk while the butter
and -four are bubbling It is almost sure to lump.
Draw it back from the fire that it
cools just little, then pour in the hot milk. stir
ring well and thoroughly. Now. your cream
sauce is ready for your fish. vegetables toast
it is ready add vegetables and milk for cream
SOUP"
AS g second method of blending. the Instructor
mixes the butter and flour cold, with casekaife
in a stewpan producing two little butterbaIls. and
these are mixed into warm not hot, milk the
fire. The third method is used when butter must
be economfzed. The -four is mixed in cold milk.
and salt and less butter added to the heated
milk
For cream Of spinach soup the cook put into the
saucepan an equal quantity of the sauce and
cold cooked spinach. Half the quantity of spinach
may be used. according to taste An onion had
been cooked with the spinach. and cold milk. suffi-
cient to make the quantity OF soup desired,
added When it had boiled up and passed
around, it proved cunning blend what Eugene
Field calls "a soothin kind of sass. Any vegetable
stock may be used in this way
A very simple and appetizng cheese dish
made by crumbng alternate layers of bread and
American cheese into trnbale cups. over it was
poured a mixture composed of eggs, milk, salt,
pepper and mustard beaten up together in the pro-
portion of one egg and one tablespoonful of milk to
each timbale These may be baked in the oven
hut Miss Barrows set them in q stewpan over the
fire. in her favorite way poured in little water,
clapped on the cover and left them 20 steam:
They very good for simple and easy
dish. Some macaroni in cheese was de-
licious. First. she put the macaroni to boil in
boiling water, salted. being sure to have enough
water so that the paste would not stick on. and
stirring it occasionally with fork. 1t was done
in about twenty minutes-half hour for the
This is the first step i'll the preparation OF all
macaroni dtshes' said Miss Barrows; 'nacaroni
is served in any form without first boiling II in
this way
Then into the double boiler she threw half cup
OF crumbled cheese. half cup of the egg and
milk mixture left from the timbales. some salt
and pepper and little cream. When the cheese
was melted and the whole blended she threw in the
rnacaroni. stirred 1t up thoroughly and served
She showed useful trick with butter by setting
a cup of it to melt. When melted. she pointed out
at the bottom a pale yellow sediment.
Those curds at the bottom said she, ARE
what injure the keeping qualities of the butter.
The liquid on top is the pure fat of the milk. By
trying out butter in this very inferior grades
such could not be used for the table, are ren-
dered perfectly good for cooking purposes
Miss Barrows made some Dutch sour milk
cheese, which enticing thing when COM
pared with the substance which goes under that
name ordinarily in the CITY. She made II simply
by putting the lobbered milk in bowl pouring
in hot water and stFainIng out the milk. This she
did twice. her object being to wash away the
sourness. The last time she let II drip through
cheesecloth and finally squeezed it out She
worked in a tablespoonful Of butter salt ito and
pepper Half a cup Of cheese resulted from a
quart OF milk. Speaking Of cooking with sour
milk, she declared that It should be taught and
practised, Is enormous quantity of sour milk
IS thrown away which would make wholesome
dishes The safe general rule for the use OF sour
milk is for every cup of sour milk use nan
teaspoonfuI Of soda. sifted into the -four. never
dissolved in the milk when used in any KIND OF
iough.