Dairy Products and Preparations

SWEET BUTTER

ET heavy cream stand until it clabbers or thick­ens. Beat with a Dover egg beater until the but­ter is separated. After it is churned cover with ice cold water, wash, and press out all the milk with a spoon. Set on ice until ready to serve.

Butter can also be made from fresh cream, but re­quires more time. There are small churns which can be bought for this purpose.

MILK CUSTARD

' Fill custard cups with rich milk, allow to stand until it begins to thicken. Drop in a few raisins and when thoroughly coagulated or thickened add a dash of nut­meg and serve.

THE SOUR MILK CURE

Sour milk is one of the best forms in which animal proteids can be taken. Various writers have announced to the world during the past few years that sour milk (soured with tablets which they sell) destroys the age bacteria in the intestinal tract. Professor Metchnikoff, who is the father of this theory, seems to have formed this conclusion by observing that the chief diet of the very aged peasants of Bulgaria, was sour milk.

Knowing something of the mind and its imaginings, and how long it has searched for the "Eldorado," and how readily people accept any theory that promises to prolong their lives, and how easy it is for one to become famous telling this story which all people de­sire to hear, I am of the opinion that the sour milk cure, for old age, will soon take its place in the archives of medical superstition along with the lizard-tongue and scorpion-blood remedy for fevers that was so popular and so very scientific only a few centuries ago, and that age of the Bulgarian, French and German peasants will be accounted for by the fact that they were forced by poverty to live upon a plain diet of good simple food, one of which was sour milk.

I have made many experiments with the various commercial tablets for souring milk, and have failed to find anything as good as nature. (See recipe below for souring milk.)

CLABBER OR SOUR MILK

Place a bottle of whole or unskimmed milk in a warm place until it thickens or until it is of the con­sistency of baked custard. Set on ice immediately, and when ready for use pour in bowl and beat with Dover egg beater.

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