Newark post., 1921-04-20
For The
Homemaker's Eve
Salads and Desserts
from Despised Whey


Whey is the thin, watery part of
milk which is left when the solids
have been collected either by souring
or in the process of cheese-making.
In a bottle of milk which has been
allowed to sour, the whey is the pale,
yellowish substance in the lower part
of the bottle.
Whey should not be considered a
waste product. 1t has again and again
been proved of value as a protein
supplying food. In several of the old
world countries a cheese is made from
the whey alone.
How to Secure Whey
Follow the usual method for MAX
ing cottage cheese. Clabber the milk
thoroughly. Set the pan of clabbered
milk in a pan of hot water to heat
slowly until the curd separates from
the whey. When the curd is entirely
separated, turn it into strainer
lined with a piece of cheese cloth
wrung out of hot water and placed
over a bowl to collect the whey as it
drips through. Then turn the curd
into bowl, crush it with a fork and
add salt ad other seasoning as de-
sired. Both cottage-cheese and whey
are then ready for use.
Cottage-cheese and whey may also be
made from sweet milk by the use of
junket. For this four quarts of sweet
skim-milk, one cupful of sour milk,
one-eighth junket tablet and one
tablespoonful of cold water are re-
guired. The sour milk is added to the
sweet milk and the mixture heated
until it is luke-warm. The junket
tablet must be dissolved in cold water
and added to the lukewarm milk.
Then it is set aside at room tempera-
ture overnight. In the morning the
clabbered milk is turned into cloth
to drain. The whey is collected in a
bowl and the cheese remains behind
in the cloth.
Whey Pie
Two-thirds cup sugar, 8 table
spoons cornstarch, 1 cup whey, strain
ed; lemon, grated rind and juice; ]
tablespoon melted fat, salt, eggs.
Mix the sugar and cornstarch and
add them to the boiling whey. Cook
the mixture until it is thick. Add the
beaten egg-yolks, melted fat, salt,
lemon-juice and rind and cook it for
two minutes. Pour it into crust
which has been baked. Cover the
top with meringue made by beating
the whites of eggs until stiff, adding
two tablespoons of sugar and little
flavoring, and beating until it is
glossy. Spread the meringue on the
pie and bake in slow oven twenty
five minutes.
Whey pie has outstripped the old
favorite lemon pie in popularity, par
ticularly with the men of the family.
Whey Sponge
Two cups whey, 2 tablespoons gela-
tin, 1/3 cup cold water, 2/3 cup
sugar, 1 egg-white, 1 cup grated raw
carrot, grated rind and juice of "
lemon.
Soak the gelatin in the cold water.
Dissolve it by setting the cup in a
pan of boiling water. Mix the gelatin
thoroughly with the whey, add the
sugar and set the mixture in a pan
of ice-water. When it begins tc
thicken around the edges, beat it well
with a Dover egg-beater, add the
lemon-iuice and grated rind and the
grated carrot. Fold in the well-beater
white of egg and turn the mixture at
once ino a mold. Serve the sponge
with soft custard or whipped cream.
Strawberries, rhubarb, pineapple
orange or peaches may be used in
stead of carrot.
Whey Sherbet
One quart of whey, juice of one
lemon, 1 tablespoon gelatin, n cup
cold water, IL cup sugar, Guy,
crushed pineapple, peaches, berries.
cherries or orange-juice.
Soak the gelatin in cold water and
dissolve it over a pan of boiling
water. Mix together all the ingredi-
ents except the crushed fruit. Pack
and freeze. When the mixture begins
to thicken add the fruit and continue
freezing.
Whey Punch
Boil one and one-quarter cup OF
sugar and one cup of whey together
for five minutes. Cool, add one quar-
of whey, the juice Of two lemons ant
one cup shredded pineapple. Mix well