Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-02-13
Ks. WILSON CIYES
GOOD MILK RECIPES
b Use in Desserts Makes II
PalatabLe to, Any
Child

essy'0hf. i'ft,t ,tont, Sy Ars ye:svsd ~ T. ""'0"' a."
i EtrHE protein valuo Of milk compares
III fayorably with meats and poultry |;
sra Il the material necessary for bone.
& scoih and muscle structure, As well as
y sroyiding the necessary constituents OF
MIX ID the vitality necessary food for
z ~ infant, and the young and growing
aid: and should form q substantial
sart Of his diet.
"a Use the cheaper cuts Of meat and the
mario wholesome vegetables and plenty
+ - milk desserts IL you are busy
I $orker, who ia always feeling just be.
icw mar and note how quickly you will
4 s.in In health. Closely connected with
: milk diet comes the solid curd Of the
s,tIt' known as cheese. This food
ssodnct % from milk forms the principal
rrotein content Of the diet Of many
Mousands Of European peasants. and
sry one who has scen the immigrant
A. Ne comes IN to this country knows
Srt how healthy and husky he looks.
Eith h nary a sign Of kidney or other di-
c.siiye troubles to rob him Of the
risaaure of living. have gathered for
shis space some old milk desserts and
dishes of your granddud's days.
Sweet Clabber. or Junket
Warm three cups of milk to 100 de-
s,ees Fahrenheit. and add
on. half cup Of sugar and one junkec
AsSlet dissolred IN three tablespoons Of
cold pdter,. .
One tedsboon Of canilta. . =
sir and pour in small cups: let
stsnd In warm place for one half hour,
then chill and serve with slight dust
irs Of nutmeg or little whipped cream.
Cup Custard
! Place in bowl
!. Tro cups Of milk.
d nc.hait teaspoon Of nutmeg.
Onc.hay cup of sugar, '.-.
Z Teo eggs. ... ... e.
Yolk of Que eog. Pc
Beat well for five minutes, then turn
N nicely buttered custard cups; set the
cups in a pan of warm water, and bake
IN slow oven until the custards are
at. Now sprinkle lightly with pow.
dsred sugar and place under the broiler
m the gas range for a few seconds to
brown lightly. q.
Dip and Slip
This Is an old. fashioned corn starch [,
pudding and Is made as follows:
Rub n saucepan with butter and add
. Tro cups of milk,
: One.half cup of sugar,
Seven level tablespoons of cornsfdrch,
1ssolped IN one. half cup of cold ,cdter. |
Now add the starch to the cold milk.
and bring slowly to q boiling point {; |
cook for ten minutes (this must be
stirred the entire time of cooking), them
add
yolks Of t,co eggs,
Tteo teaspoons of camilla. !
One. quarter teaspoon of salt,
One. quarter teaspoon of nutmeg. /
Beat hard and cook for five minutes. ,
then turn in glass baking dish and cover
With meringue, made as follows:
Place in bowl whites Of two eggs,
whip until dry and the eggs hold their
shape, then remove the beater and |
whip in one.half cup Of granulateL |
sugar; now cut and fold in four leve' |
tablespoons Of powdered sugar and pile
ligh on the cornstarch. e.: ....,
Cabinet Pudding "~,
Soak stale bread in cold water until
cloth and press dry now rub through
T,Do- thirds of cup of the prepared
Sread.
and place in bowl; add
0ne.half cup of -four dissolred IN
One and one.half cups of milk,
Onc.halt cup of sugar,
Yolk of tico eggs,
One teaspoon Of camilla,
One. quarter teaspoon Of salt,
Pinch Of nutmeg.
Beat to blend we'll and then add three
tablespoons Of melted butter and beat
again; turn in we'll buttered custard
cups and bake same as for cup GUS
trds. Serve with vanilla sauce.
Floating Island
Place in saucepan
Ttco cups Of milk,
One-half cup of sugar.
Onc.quarter teaspoon Of salt,
Three tablespoons of cornstqrch dis.
'o!ved IN five tablespoons of cold roter, 4
Yolks Of three eggs.
Beat hard to blend: cook for ten
minutes after the mixture reaches
boiling point. Remove from the stove
Tpo teaspoons of ranillo.
:. Beat to blend and turn, in q glass
Dish now whip. the, whites Of three eggs
until stiff and drv InOtU odd ~,