Los Angeles herald., 1910-08-07
WARM WEATHER DISHES

WARM WEAT HEX DISHES
Cottage cheese is so easily made at
home when there is sufficient milk
that it is a pity more housekeepers do
not make it an item on the bill of fare.
1t requires merely the standing on the
back of the stove the painful of sour
milk until the watery fluid or whey
rises to the top, then cover a sieve
with a clean cloth, pour the whey and
curds upon it, knot the ends of the
cloth to form a bag and hang where
the whey can drip out for two hours
or more. When the dripping ceases
turn the curds into bowl, add lit
tie salt, a tablespoonful of butter and
a little sweet cream, if convenient,
stirring the whole together with
fork Make into little balls and keep
wrapped in clean cheesecloth in cool
place. Onion, chives or sage may be
added to the cheese at serving time.
A spoonful of sweet cream is great
improvement.
For the scalloped cheese, cut slices
of bread, trimming off the crust; but
ter and put a layer in the casserole
or earthenware baking dish, sprinkle
with grated dairy cheese and little
salt and pepper. Repeat until the
dish is full finishing with a layer of
grated cheese. Beat four eggs with
three cupfuls of milk and pour over,
then bake brown in a hot oven and
serve hot
Fruit supplies the housekeeper with
an easy solution of the dessert ques-
ton, and it can be varied by home
made fruit ices, with or without milk;
also there are several simple sweets
which require only a few minutes
cooking. Slip or junket, as it is vari-
ously known, is quite as nice in the
opinion of many as ice cream, and it
is especially delicious to serve with
strawberries, raspberries or peaches.
For it, is required milk and liquid rem
net, or junket tablets, with suitable
flavoring. The milk should be just
warmed, no more, then powdered
sugar to taste, stirred into it and two
teaspoonfuls of the rennet to a quart
of the milk added. Stir, after adding
the rennet, only sufficiently to mix it
with the milk, then stand in cold
place to harden. Crate nutmeg over
the top before serving.
Boiled custard served cold is easy
to make and generally liked. For It,,
heat to the boiling point in the double
boiler or cereal cooker a quart of milk,
reserving about half cupful, in which
dissolve two even tableSpoonfulS of
cornstarch. When the milk is boiling
hot stir into it the dissolved starch,
also three well-beaten eggs into which
have been whipped -FOUR tablespoon
fuls of powdered sugar and a pinch
of salt. Boil for two or three minutes,
stirring all the time, remove from the
fire. flavor with lemon or vanilla, and
serve very cold in punch glasses, with
a macaroon in each. The whites Of
two of the eggs may be reserved and
beaten for a meriEgue to top the
glasses.
For strawberry or raspberry or choc-
olate blanc mango, If fruit be used, 1t
must be stewed until soft with very
little water then the juice drained off
and sweetened. Put the sweetened
juice-about a piht-in the double
boiler and bring to the boiling point,
then stir into it four tablespoonfuls of
cornstarch which has been dissolved
in pint of milk. Cook, with constant
stirring, until thick and smooth-about
three minutes, then turn into cups or
molds and set aside to harden and be-
come very cold. Serve with cream
and sugar or with boiled custard made
as above.-Exchange