The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-02-23
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fish may be omitted and the soup
made savory and palatable by adding
a few drops of onion juice, or a
vegetable cut into small pieces and
cooked thoroly.
Cereal-Milk Puddings
Puddings made with milk and
bread, rice, or some other cereal
food, have long been recognized as
desirable in the child's diet.
Such milk buildings as old-fashion-
ed rice or Indian pudding may be
the means of serving much milk in
a wholesome way. From the follow
ing recipe for rice pudding other
recipes can be easily made, the pro-
portions in all cases being about the
same.
Rice Pudding
One quart of milk; one-third cup
full of rice; one-half cupful of sugar;
one-half teaspoonful of salt; one
eighth teaspoonful of ground nut
meg, or cinnamon, or the grated rind
of one-fourth of lemon.
Wash the rice thoroly, mix the in
gradients, and bake three hours or
more in very slow oven, stirring &C.
casionally at first.
General Recipe for 'Cereal-Milk
Puddings
For a quart of milk allow one
third of a cupful Of any coarse cereal
(rice, corn meal, cracked wheat, oat
meal, or barley and one-third of a
cupful of brown, white, or maple
sugar, strip, honey, or molasses;
one-half teaspoonful of salt; one
eighth teaspoonful of spice. The
flavoring may be omitted when honey
or molasseS is used.
The above recipe makes quite a
large pudding. 1t is often conven-
lent to make smaller one, and
enough for a child's dinner can be
made in the double boiler, allowing
two level or one rounding table
spoonful each of cereal and of sugar
Tor other sweet) to a cupful of salt
ed and favored milk. Cook an hour
or more without covering.
These buildings, if made thin, may
be poured over stewed prunes or
other cooked fruits, and are good
and economical substitute for the
cream or soft custard usually used
for that purpose.
Custard and Other Milk Puddings
There are many other milk dishes
which are used in the same way as
this milk and cereal pudding. Re-
cipes for some of them follow:
Junket, or "rennet custard," is
milk that has been coagulated or
curdled, a process not unlike one Of
the first steps in digestion. The
curdling is brought about by the adj
dition of "junket tablets" to the
milk. Milk containing rennet will,
if not disturbed, "set" in one piece
resembling a custard. Junket differs
little from milk in food value ex-
cept for the presence of the sugar
used for flavoring, but it gives
variety to the diet. If served very
cold it is refreshing in warm weather.
Junket
Two cupfuls of milk; one-fourth
cupful of sugar, honey or sirup; one
junket tablet; one-eighth teaspoon
full of salt; few grains of nutmeg
or cinnamon.
Warm the milk to about the tenn
perature of the body, crush the tab
let, and add it with the other ingred-
tents to the milk. Pour into one
large or several small dishes and
place in a warm (not hot) place to
harden. Cool before serving.
Boiled Custard
Three egg yolks; two cupfuls of
milk; one-fourth cupful of sugar,
honey or strip; one-eighth teaspoon
Jul of salt; flavoring.
Heat the milk in a double boiler.
Thoroly mix the eggs and sugar and
pour the milk over them. Return
he mixture to the double boiler and