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Serve on individual plates ½ cup cottage cheese to which has been added 2 tablespoonfuls whipped cream (sweet or sour). Over this pour ½ cup currant jam.

Pass saltines or other dry, unsweetened crackers.

MILK BREADS AND BISCUITS

Parker House Rolls

2 cups scalded milk (skim) 3 tablespoons butter 1 teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water

Dissolve yeast in water, melt butter, combine all ingredients except flour. Add 3 cups flour gradually, beating vigorously. Let rise till light; cut down and knead in 2½ cups flour. Cover and allow to rise until three times original bulk. Roll ½ inch thick. Cut, spread half with butter and fold over. Put in buttered tins to rise, placing 1 inch apart. Bake when light in a hot oven 15 to 20 minutes.

Popovers

1 cup flour ¼ teaspoon salt 2 eggs ½ teaspoon melted butter 1 cup milk

Beat eggs thoroughly. Add gradually, while beating, the milk and flour, to which salt has been added. Add butter and beat two minutes with Dover egg beater. Put a half teaspoon of butter in hissing hot iron gem pans. Fill half with batter and bake thirty minutes in a hot oven. Serve immediately.

Boston Nut Bread

½ cup molasses 1 teaspoon soda 2 cups sour milk 2 cups graham flour 1 teaspoon salt ½ cup sugar 1 cup chopped nuts 1½ cups white flour

Mix and sift all the dry ingredients. Add molasses to the milk and combine this gradually with the dry materials. Add the nuts.