The Birmingham age-herald., 1915-08-13

Pottls at once and seal. Lay the bottles
 upon their sides in boxes of sand and
 turn every week for the first two months, It will be fit for use in that time. but will improve with age. II is highly medicinal,
 taken under the doctors orders.
 Farmers Rice Pudding
 Last year you had in the Corner the
 best recipe for an old time rice pudding ever tried. It was sent in. If recollect
 aright. by a farmers wife. At least that was the way she signed herself. Could
 you let me have 1t agains My cook book
 to which pasted il got lost in our
 moving last spring. I hope l am not asking too much. MARIA C. B." l fancy this is what you are after. As you say it was signed by one who pur ported to be a farmers wife. and is the l recipe for the genuine farmers rice pud- ding, beloved by us when we were chil-
 dren. happened to preserve the formula, Just as 1t was written. l give it. pre-
 amble and all. hoping it may meet her eye: While the demand for cheap and good reciptes is brisk and increasing. may bring forward one of my best and the lueast expensive I know? Every half trained cook thinks she can make rice pudding Failures are more frequent than successes. But try my way for farmers rice pudding. Wash a small cup of rice and stir 1t slowly into quart of unslimmed milk into a deep pudding dish, adding pinch of salt, one of bak- ing soda and a cup of sugar. Set the dish at the side of the range to heat
 slowly. then set in an outer pan in steady oven, and cook until the milk is
 almost absorbed. Have in double boiler
 at the side of the range one and one-half quarts of rich milk, and as the pudding becomes dry stir this in: add at the same time little vanilla for favoring. Add the milk from time to time until the pud- 1 ding is of soft, creamy consistency.
 Brown lightly and take from the oven. Serve cold. This is the real farmers rice pudding our mothers made to per lection because they were not stingy with milk or with time They gave the
 milk time to cook properly and put in
 enough milk to make it creamy.
 Cheese From Sour Milk
 Perhaps some housemother may be interested In knowing how to make cheese from sour milk. Let the skinned milk stand in a warm place
 until it is. so thick that it may be cut with knife. Now put into a large granite vessel and set on the stove 10 curd. Do not have the stove hot but set on the back of the stove, where 1 it will curd slowly. When the whey | looks clear (not milky) the curd is hard enough. Some of it will look all most like the raw thick milk, but, of course, it must all be curdled. Now with a granite colander dip off the curd and let the whey leak out. Then the curd is set in the colander till no
 more whey drips out, perhaps over l night. Next with the hands rub the | curd fine and mix in a generous quan- l tity of salt, or salt to taste. Invert a
 saucer and place it in the bottom of
 l 10-pound pail and put the curd In 1 the pail. Cover tightly with cheesec1oth | 10 keep out dust and flies. Hang up, l preferably about two or three feet from | the stove, on beam or hook fastened l in the ceiling. Let it hang for day
 or two until 1t begins to 'burn.'. or
 look 'porky' on top. Then mix thor
 oughly and bail if you do not like it very 'porky.' I leave mine usually as
 1t Is and take off enough from the top for the meal, and by the time 1t l Is needed there Is enough for another meal. It does not burn so nicely i'm side the ball after once being balled. l This is called Dutch cheese and you 1 see is the same as schmierkase until | the ripening process begins. Butter
 may be added to make 1t ripen more quickly, if one has plenty; but I do | not use it at the present. I hope B.
 C. B. will find this what she requires. The whole secret of curdling the milk I Is not to get It too hard. A 4U-quart can of milk should make about three quarters of 10-pound pail of curd. 1 MRS. J. H."
 I The Corner and the editor emphat- ically are to be congratulated upon the receipt of a valuable budget of | recipes and other interesting matter | from Mrs. J. H., whose talk of cheese proves her to be pastmistress of the art of communicating to others what
 she has herself gathered by observa- tion and experience. And still there's more to follow" Each item and chat will appear in due season. Meanwhile will our contributor accept out thanks in fullest measure-"heaped up, shaken
 toge ther, pressed down and running over?"
 Ice Cream Spot on Taffeta
 Will you kindly advise me what
 will remove banilla ice cream spot from a blue delf taffeta skirt?
 EDNA C."
 Sponge with equal parts of alcohol and ether to remove the sugar and
 accumulated dust. Wipe dry with soft I linen. If blur remain after the stuff is perfectly dry 1t means that the oily part of the cream has left a grease ; spot. Get at the wrong side of the taf- feta and rub into the spot powdered
 French chalk. Leave it on for eight or | 10 hours and brush out the powder,
 It will take the grease with it and leave no mark.