Milk Recipe

I have already said that milk is the most perfect food; we will

now see what it is made of, and how it nourishes the body; and then we

can understand how necessary it is to have it pure. The elements of milk

which strengthen the whole body are the solid parts that separate in the

form of curd when it begins to turn sour; the whey contains the salts

and phosphates which strengthen the brain, bones, and digestive organs;

the cream is the part which makes us fat. When we remember that cheese

is made from the curd of milk we can see why it is so valuable as food,

and why a meal of black or brown bread and cheese will satisfy a hungry

man.



Try to afford at least a quart of good milk every day. It can be bought

in New York now for seven or eight cents a quart; and if the children

have plenty of seconds bread, or oatmeal porridge, and a cup of milk, at

meal times, they will be strong and rosy.



Skim-milk, butter-milk, and whey, are all excellent foods, and far

better drinks than beer or whiskey. Make a plain pudding now and then,

with skim-milk, adding an ounce of suet to restore its richness. If the

milk has turned a little sour add lime water to it, in the proportion of

four tablespoonfuls of the lime water to a quart. If the lime water is

added before the milk begins to turn it will help keep it fresh. The

following is a good receipt for making lime water:

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