Evening star., 1932-08-05
ChOwders, Cremed Dishes.

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ChOwders, Creamed Dishes.
Fish chowders are an appetizing way
of serving milk The proportions are
two cupfuls of milk or Of milk and
water, one cupful of potatoes cut into
small pieces. one pound Of fish and
four large crackers. Onions and fat
from salt pork are usually added for
f1avoring These proportions make a
rich dish and good chowder can be
made with less fish.
Other dishes that resemble chowders
can be made by substituting for the
fresh fish small portions Of leftover
fish, salt Goldfish or dried beef. The
so-called vegetable chowders have corn.
lima beans. sliced carrots or other vege-
tables in place of the fish,
The foundation of creamed dishes is
white sauce made of milk, butter, flour
and SeaSonings. For sauce of medium
thickness the proportions are: One cup
ful of milk. two tablespoonfuls of butter
and two tablespoonfuls of flour. These
ingredients may be combined in several
ways, but the following method is eco
nomical of time and utensils and yields
a rich, smooth sauce. Blend the -four
with the butter, which has been melted
but not allowed to brown; add the milk
carefully and stir the mixture constant
ly until it thickens and begins to boil.
The sauce is then ready to combine
with cooked vegetable, such as cauli-
flower, diced potatoes or celery, with
hard-cooked eggs or with chopped meat
or fish. Adding grated cheese to the
sauce for creamed dishes gives them
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rich cheese sauce of this kind poured
over crisp toast makes a satisfactory
lunch or supper dish, especially if served
with Succulent vegetable.
Milk gravieS are made in the same
way as white sauce, except that the
drippings from meat are substituted for
the butter.
Sour Milk Cookery.
Usually no special methods are fol-
lowed in preparing clabber other than
allowing the milk to stand undistuTbed
until it curdles. If the souring takes
place too slowly. however, the clabber
may have an unpleasant flavor. due to
the growth of undesirable bacteria,
Sour milk and clabber are widely used
in cookery. and, like sweet milk, add to
the food value of many dishes.
Spoonfuls of sour cream may be uti-
lized in many ways, in salad dressings,
and in mufflns. gems, biscuits and
cookies for the sweet tooth of the fam
lily. To make sour cream dressing for
lettuce salad. beat the cream up with
a whisk, sprinkling in about a table
spoonful Of sugar. and toward the end
of the beating add very little lemon
juice, not more than teaSpoonful.
Beverages.
When the plain milk is taken as a
beverage, 1t should be slipped and not
swallowed too quickly. A little salt
added sometimes prevents indigestion,
and better still, is tablespoonful or two
or lime water for each glassful Of milk.
Persons who cannot drink whole milk
are able to digest milk from which part
Of the cream has been removed. 1t is
more easily digested if taken with other
food, especially starchy food, at meals.
luncheon, which are the Tighten meals,
than for dinner, when more protein
nutriment Is usually eaten In addition
to that which is contained in the milk.
Milk may be used as the basis of
great variety of hot and cold beverages
that are about equal to milk itself IN
food value, but are more pleasing in
flavor to persons who do not like TO
drink plain milk. Also, children and
others who need milk in large quanti-
ties enjoy having 1t served occasionally
in unusual ways. The food value OF
these milk beverages depends, of course,
on the kind as well as the proportion
Of both milk and f1avoring used.
Chocolate and cocoa are popular
flaVorings for milk beverages, as they
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med fresh milk. or with milk reconsu-
tuted from dried, evaporated or con-
densed products. These chocolate
favored milk beverages are good served
either hot or ice cold and they are
easily and quickly made at home. For
young children cocoa is best.
Cafe au lait, which Is Just hot milk
favored with little very strong cof-
fee. has greater food value than ordi-
and other favoring extracts, caramel or
maple sirup fruit juices and sirups and
some OF the common spices are also
satisfactory favorings if we'll blended
with the milk.
The proportion of flavoring material
to use in these milk beverages depends
upon individual taste. and definite pro-
portions can be worked out by a few
experiments. For children and invalids
they should usually be favored rather
delicately. Shaking or beating milk
drinks until they are frothy when served
adds TO their attractiveness.
Eggnog, made by beating together
milk. egg and the desired flavoring, is
a specially nutrious drink, since it
combines two foods rich in protein and
minerals.
Desserts.
Many kinds of nutritious puddings
may be made by slowly baking sweet
ened milk with a cereal, such as rice,
cornmeal or buttered bread, and raisirs
or some other dried fruit or a spice
for favoring Blanc mango and corn
starch pudding are still other dishes
made chiefly of milk These, too, may
be varied almost indefinitely by the use
OF different f1avorings, or by serving
them with fruit sauces.
Milk sherbets. frozen custards and ice
creams gre all wavs of serving milk and
cream in form that most persons find
attractive. The food value of these
! frczen-milk desserts depends. Of course,
upon the proportion of milk or cream
| to favoring material, fact that should
not be overlooked. especially when they
are served to children.