KEEP MILK CONTINUOUSLY CLEAN, COLD, AND COVERED

This injunction applies equally to the producer, the wholesaler, the dealer, and the consumer.

Unclean milk sent from the farm sours and spoils more quickly than clean milk. Pasteurization makes milk safe.

Milk, to keep properly, should never get warmer than 50 degrees F. until it is consumed. The lower the temperature the better the milk will keep.

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THE MILKY WAY TO ECONOMY

MUFFINS, GEMS, (Sour Gems Made of Sour Milk.

Two cups sour milk, one egg, spoon- ful sugar, one-half teaspoon of salt, one teaspoon of soda and two large cups of flour. Bake 15 minutes.

Oatmeal Rolls.

1 2-3 cups rolled oats, 2 cups sour milk, salt, 2 tablespoons sugar, mix and let stand over night. In the morning add 1 cup flour, 1 egg, 1 tablespoon melted butter, 1 heaping teaspoon soda. Bake in roll pan.

Grahani* Rolls.

Two cups sour milk, 1 egg, 2 tea- spoons soda, 2 cups graham, pinch of salt, 4 tablespoons melted butter.

Cinnamon Rolls.

Cream % cup of shortening with 1 cup sugar, add 1 cup of sour milk, 1 teaspoonful soda, and just enough flour to roll. Roll out and sprinkle with dessertspoonful of cinnamon and sugar, mixed, roll up and cut V2 inch thick. Bake in a quick oven.

Emergency Biscuits.

Two cups flour, 1 tablespoon butter, 1 cup thick sour milk, 1 teaspoon salt, % teaspoon soda.

Sift flour, salt and soda well together Rub in the butter with a spoon. Add the milk and stir lightly. The dough should be soft. Drop by spoonfuls into greased muff'in tins and bake in a hot over about twenty minutes.

Sour Milk Biscuit.

Use 1 teaspoon soda to a large cup of sour milk. Shorten with a little cream or butter and mix enough flour for soft dough.

Rye Rolls.

One and one-half cups sifted rye meal, V2 cup white flour, 1 teaspoonful salt, 1 tablespoonful melted butter, ^A cup sugar, 1 cup sour milk (or butter-

ROLLS, BISCUITS Milk)

milk), 1 egg, well beaten, 1 teaspoonful baking soda, dissolved in lukewarm water. •

Bake in hot roll tins thirty minutes.

Buttermilk Biscuits.

One cup buttermilk, 1 tablespoon shortening, 1 teaspoon cream of tartar^ 1 teaspoon soda, i/4 teaspoon salt, 1 tablespoon sugar, flour to mould soft. Cut with very little handling in small round. Bake in quick oven.

Barley Scones.

Sift together one cup of wheat and barley flour, one-fourth a teaspoonful of soda, four teaspoonfuls of baking powder, half a teaspoonful of salt and two tablespoonfuls of sugar. With two> knives, cut in two tablespoonfuls of butter, then mix to a dough with one cup of thick, sour cream. Turn on a floured board with a knife, to coat slightly with flour, knead to get inta shape, pat and roll into a sheet half an inch thick, cut into diamond shapes and set in a buttered pan. Brush over with sweet milk, dredge with granulated su- gar and bake in a quick oven. Split the scones, spread one-half with butter, the other with raspberry jam or orange marmalade and press the corresponding- halves together. Serve hot.

Corn Pone.

Two cups white cornmeal, 1 teaspoon salt, V2 teaspoon soda, 1 cup buttermilk, V2 cup water, 2 tablespoons melted but- ter.

Sift meal, salt and soda together, then stir into this the buttermilk and water; add the melted butter and beat until smooth. Wet the hands in cold water and shape the mixture intO' small pones. Brush a griddle or pan with melted fat and let get smoking hot,, then place the pones on it. Bake in a moderately hot oven until thoroughly done and brown.

CAKES AND COOKIES

Gold Cake.

Two cups not quite full of flour, the yolks of 4 eggs, V2 cup butter, V2 cup sweet milk, 1 cup sugar, V2 teaspoon soda, 1 teaspoon cream tartar. Flavor to taste.

Silver Cake.

Two cups flour, the white of 4 eggs, 1 cup sugar, V2 cup sweet milk, 1 tea- spoonful cream tartar, V2 teaspoonful soda. Flavor to taste.

Milk) White Cake.

Two eggs, 1 cup sugar, V2 cup milk, 4 level tablespoons or i/4 cup butter, 2: cups flour, V2 teaspoon salt, 1 teaspoon soda, 2 teaspoons cream tartar. Sift flour once, measure, add soda and cream tartar, and sift 4 times. Separate yolks and whites and beat whites to a stiff froth. Cream the yolks, sugar and butter, beating thoroughly, add

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THE MILKY WAY TO ECONOMY

milk and flour gradually, and last, fold in the whites of eggs and beat about 2 minutes.

Strawberry Short Cake.

One quart fiour, 2 teaspoons baking powder, % cup butter, 2 tablespoons sugar, a little salt, enough milk to make a soft dough. Roll out almost as thin as pie crust, put 1 layer in a pan, spread on butter and sprinkle over a little flour. This makes 4 layers. Bake in hot oven about 15 minutes. Spread each layer and the top with mashed berries well sweetened. Serve jwith whipped cream.

French Cake. *

Two cups sugar, V2 cup butter, 1 cup sweet milk, 3 cups flour, 2 teaspoonfuls cream of tartar, 1 teaspoonful soda, 3 eggs.

Marble Cake.

Light layers; 1 cup sugar, V2 cup butter, 1 V4 flour, 2 eggs, the whites, V2 cup milk, 1 teaspoon baking powder, % nutmeg. Dark layers; V2 cup brown sugar, V2 cup butter, 2 cups flour, 1 teaspoon baking powder, V2 cup mo- lasses, V2 cup milk, 1 teaspoon cloves and cinnamon, 2 eggs, the yolks.

Sponge Cake.

One cup sugar beaten with 2 eggs, 1 V2 cups flour with 1 teaspoonful cream tartar, V2 teaspoonful soda, sifted to- gether, beaten with sugar and eggs, ^/^ cup hot milk with 1 teaspoon butter in milk, beat and add % teaspoonful lem- on or vanilla.

Fruit Cake.

Four eggs, 5 cups flour, 2 cups sugar, 1 cup of molasses, 1 % cups butter, 1 cup sweet milk, 1 pound stoned raisins, chopped fine, 1 cup currants, 1 cup citron, 1 teaspoon soda, 1 teaspoon clove, cassia and allspice.

Delicious Cake.

Two cups sugar, 1 cup butter, 1 cup sweet milk, 3 cups flour, 3 eggs, 1 teaspoon cream of tartar, V2 teaspoon soda, nutmeg; beat butter and sugar together, add yolks of eggs, then the whites; dissolve soda in milk; mix cream of tartar with flour. Frost with chocolate.

Blueberry Cake.

One cup sugar, V2 cup butter, ^^^ cup hot milk, 1 teaspoon cream tartar, Vz teaspoon soda, 1 egg, 2 cups flour, 1 cup blueberries.

Caramel Cake.

One square chocolate, V2 cup of sweet milk, yolk of 1 egg. Boil this

mixture until soft. When cool add: Vz cup butter, V2 cup sour milk, 2 scant cups sugar, 2 eggs, 2 cups flour, 1 tea- spoonful soda, 1 teaspoonful vanilla. (This is not quite as thick as common cake).

Bridal Cake.

One cup sugar, V2 cup butter creamed with sugar, V2 cup milk, 2 cups flour, 1 teaspoonful cream of tar- tar, V2 teaspoonful soda and whites of 3 eggs. Add milk and flour alternately to butter and sugar. (The cream of tar- tar and soda have of course been sifted into the flour.) Last, add the well-beaten whites and 1 teaspoonful of vanilla. Walnut Cake.

One-half cup butter, 2 cups sugar, 3 eggs, beaten, 1 cup milk, 2% cups flour, 1 teaspoon cream tartar, V2 tea- spoon soda, 1 cup chopped walnuts, 1 teaspoon vanilla.

One Egg Cake.

One cup sugar, butter size of egg, 1 egg, 1 cup milk, salt, vanilla, 2 tea- spoons baking powder, 2 cups flour, i.lay be baked in layers with various fillings and icings.

Boiled Milk Cake.

Place over the fire V2 cupful milk, a piece of butter the size of a walnut. Beat 2 eggs with 1 cup sugar, add 1 cup flour sifted with 1 teaspoon baking: powder. Stir into this a pinch of salt and add the warm milk last. Bake in unite a hot oven for about 30 minutes.

Jelly Roll.

Two eggs, 1 cup sugar, 6 table- spoons sweet milk, 1 teaspoon cream tartar, V2 teaspoon soda, 1 ¥2 cups flour, lemon or vanilla to flavor. Bake in a quick oven. Spread with jelly and roll while hot. Patriotic Birthday Cake.

One cup sugar half cup butter, half cup sweet milk, two cups flour, two teaspoons baking powder, whites of four eggs beaten stiff stirred in last. Bake in two tins. Filling: Half cup sugar, two tablespoons water; boil until it threads from spoon. Beat in this one v-hite of egg stiffly beaten, then add one-foarth cup chopped meat nuts and one-fourth cup chopped raisins. Spread between layers. Icing: One cup pow- dered sugar, half teaspoon vanilla; add milk so it will spread. Divide icing in- to three parts. Add red and blue vege- table colors to form stripes and blue field for stars. Take white icing and drop on blue field, forming stars with a toothpick.

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THE MILKY WAY TO ECONOMY

Oatme?! Cookies (20 cookies).

One egg, % cup sugar, V2 cup milk, 14 cup water, 2 cups flour, 2 teaspoon baking powder, 1 teaspoon salt, 1 cup raisiiis, 5 tablespoons melted butter, V2 cup fine oatmeal.

Sift together the flour, baking pow- der and salt. Add the oatmeal. Beat the egg, add sugar, water and milk, dry ingredients mixed together, raisins, and melted butter. Drop from spoon on greased baking sheet and bake in mod- erate oven.

Molasses Cookies.

One-half cup sugar, V2 cup molasses, V2 cup butter, 1 egg, 1 teaspoonful soda in 2 tablespoons sweet milk, 1 table- spoonful ginger or some other spice, a little salt, flour to mix quite stiff.

Sugar Cookies.

One cup sugar, 2-3 cup butter, 2 eggs, scant V2 cup sweet milk, 2 tea- spoons cream tartar, 1 teaspoon soda, 1 teaspoon vanilla, nice with filling.

Sally Lunn.

One egg, butter the size of an 'egg, V2 cap of sugar, scant, 1 cup milk, 1 pint flour with V2 teaspoon soda, 1 teaspoon cream tartar sifted into it. Eaten hot with butter.

■Popovers TSat Always Pop.

Beat 1 egg till light with egg beater, add 1 cup of miilk and 1 cup of sifted pas ry ilour, pinch of salt. Stir to- gether quickly till lumps are out, put ia hot buttered gem pans and bake in hot oven till well browned.

Cream Pufts.

Boil co£,ether 1 cup of watti, Mr cup butter. While boiling add 1 cup flour, stir smooth, and drop on pan far apart. Bake carefully as they brown easily.

Cream for Filling.

One-half cup sugar, 2 teaspoons flour, 1 egg. Pour into 1 cup of boiling milk, flavor, when cool cut open puffs and fill.

Mocha Cake.

One cup sugar, one-half cup butter, one cup of milk, two eggs, two cups flour, two teaspoonfuls baking powder. Rub butter and sugar to a cream, add yolks of eggs, well beaten, then add the milk. Sift flour and baking powder to- gether and mix with eggs and sugar. Finally add the whites of eggs well beaten. Bake in layers.

Filling for Mocha Cake.

One tablespoonful of butter, 2 table-

spoonfuls of boiling coffee, 1 teaspoon- ful of vanilla, 2 teaspoonfuls of cocoa, 1 cup confectionery sugar or a little more until it is right to spread.

Wonder Cake. •

One cup sugar, 1 egg, i/4 cup but- ter, one cup sour milk, one teaspoon soda, one-half teaspoon cinnamon and cloves, a little nutmeg, one cup raisins or dates, two cups flour. Sweet milk can be us^ in place of sour, using one- half teaspoon soda and one teaspoon cream of tartar. My last way is to use one cup of 'sirup in place of sugar, one cup sweet milk and one teaspoon soda.

Chocolate Cake.

One cup sugar, 1 egg, V2 cup t^our milk, 2 tablespoons cocoa, 1 teaspoon soda, 1 teaspoon lemon, 2 cups flour, ^ cup butter^, last thing i/4 cup boiling water.

Molasses Plum Cake.

One cup molasses, 1 cup sour milk, V2 cup butter, 1 cup raisins, 1 egg, 1 teaspoon soda, spice of all kinds.

Brown Sugar Cake.

One-half cup lard, 1 ^/^ cups brown sugar, 1 egg, 1 cup sour milk, V2 tea- spoon cinnamon and nutmeg, 1 level teaspoon soda, 2 cups flour.

Sour Cream Cake.

One cup sour cream, 1 cup sugar, 2 cups flour, 1 egg, teaspoon each of soda and cream of tartar, salt and flavoring. This cake never fails. Can be used plain or as marble cake, with table- spoonful of cocoa in part of dough, as gingerbread with ginger and caraway seeds, with chopped figs and dates, va- nilla and cinnamon, with raisins and nuts, nutmeg and cinnamon, as a layer cake, plain or with cocoa or as ribbon cake.

Sour Cream Sponge Cake.

Bread 2 eggs into a cup and fill with sour cream, 1 cup sugar, 1 even tea- spoon soda, 1 heaping teaspoon cream tartar. Put eggs and cream, sugar, and soda in a mixing dish together, and beat a few minutes, mix cream tartar with 1 V2 CUDS flour, add a little salt. Flavor wiLh lemon.

Buttermilk Hermits.

With 1 V2 cups sugar blend V2 cup butter, add 2 beaten eggs, V2 cup but- termilk, 1 teaspoonful soda, one cinna- mon, V2 teaspoonful of cloves, % nut- meg and 1 cup chopped raisins. Flour to roll. Cut in squares and bake.

Eggless Chocolate Cake.

One cup of brown sugar, one table-

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THE MILKY WAY TO ECONOMY . 27

KEEP MILK CONTINUOUSLY CLEAN, COLD AND COVERED

(Continued.)

Don't leave your milk bottles on a hot porch or doorstep. A short ex- posure in the sun or in a waiTn place hastens the spoiling even of cold, bottled milk.

Have the bottles left in the coolest and shadiest place about your premises.

Don't leave milk in bottles or vessels in a warm room for a moment longer than is necessary.

Never pour milk, which has been exposed to the air, back into a botle containing other milk. Keep such milk cold and covered in another clean utensil.

Keep milk clean. You can keep it clean only by keeping it covered so that the bacteria and molds from the air will not get into it.

Keep your milk bottles covered either with caps or by placing clean glasses over them. Keep them covered in the refrigerator and in the kitchen or dining room.

Never pour milk into an unsterile bowl or pitcher.

Scald all vessels into which milk is poured for keeping or serving. Cool these utensils after scalding, before you put milk into them.

Before you open a bottle of milk, wash and wipe the outside of the cap with water and a clean cloth. The little depression at the top of the bottle collects dust or water, or milk, which may attract flies. Lift out the cap with a pointed instrument, so that the outside of the cap, Which may be contaminated, will not be pushed down into the milk.

Clean and scald the refrigerator where milk is stored, regularly with hot sal-soda solution. See that the drip pipe is kept open and clean.

Even in the cleanest refrigerator, never keep milk in an open vessel. Milk absorbs odors easily.

If there are babies or little children in your home, clean, cold, covered milk is absolutely essential.

CREAM VERSUS 1C0NES

A woman who is the mother of five splendid children, told me not long ago that it became necessary for her to take some means to pre- vent her children from spending money to buy ice cream cones. These cones she considered neither healthful nor wholesome.

Finally she hit upon a plan that satisfied their sweet tooth and not only made for better health, but also gave a great deal of enjoyment. The plan is that the children save their pennies to buy cream, which she chills well and whips slowly in order to increase the amount. This she serves with a simple dessert, and the fact that the children have bought the cream adds greatly to their happiness. In addition once a week she makes ice cream or milk sherbet.

Gertrude Ford Daniel.

WAYS OF USING MORE MILK

Cereals Cooked in Milk — Cornmeal, oatmeal, and rice are delicious cooked in skim milk. Use the same amount of milk as you would water for oatmeal and corn meal. For rice, you can well use a good deal more milk — four or even more cups of milk to one of rice. Cook for an hour in a double boiler. This makes a delicious creamy cereal. For milk cereal puddings add sugar or sirup and raisins.

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spoon of butter, one-fourth cup of cocoa, one-fourth cup of boiling water, V2 cup of sour milk, V2 teaspoon of soda, 1 % cups of flour and one tea- spoon of vanilla. Mix sugar, butcer and cocoa and add boiling water. Add soda to flour and milk alternately to sugar mixture. Add vanilla. Bake in layers in a moderately hot oven about 30 minutes.

Buttermilk Cake.

Two cups brown sugar, V2 cup but- ter, 14 cup nuts, 3 V2 cups flour, 2 cups buttermilk, 2 teaspoonfuls soda, 1 cup raisins, 1 teaspoonful, each, of cloves, cinnamon and nutmeg.

Cream sugar and butter; add to this the dry ingredients which have been sifted together and the buttermilk. Lastly, the raisins which have been chopped and the broken nut meats. Bake in a slow oven.

Molasses Cookies.

One and one-half cups of molasses, one cup brown sugar, one egg, one cup of melted butter. Stir all together and

add one cup of sour milk, one heaping tablespoon of soda, and one tables- spoon of vinegar. Beat well until soda stops purring, then add one tablespoon of ginger and cinnamon and flour to- roll. Bake in quick oven.

No-Egg Cookies.

Two cups of sugar, % cup of butter^ 1 cup sour milk, 1 teaspoon soda, and flour enough to roll. Can also be made with sweet milk, substituting baking powder for soda and cream of tartar in- stead of the plain soda.

Cornmeal Cookies.

One-half cup melted butter, V2 cup molasses, V2 cup corn syrup, 1 egg, Q tablespoons sour milk, % teaspoon soda, 2 cups cornmeal, 1 cup wheat flour.

Combine the melted butter, molasses, syrup, beaten egg and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon onto a greased pan and bake in a moderate oven for 15 minutes. This makes .55 to 60 cookies about 2 inches in diameter.

ICINGS AND FILLINGS FOR CAKE

Confectioner's Icing.

Sift two cups of confectioner's sugar into a bowl; add half a teaspoonful of vanilla extract and stir in cream or milk, a few drops at a time, until the right consistency is secured.

Sour Cream Frosting.

One cup sour cream, 2 cups powdered sugar, Vs cup chopped nuts or raisins, V4, teaspoon vanilla. Boil as you do fudge, then beat.

Sour Cream Filling for Cakes.

Sweeten and chill a cup of sour cream. Whip it, keeping it cold while doing so. When stiff add a cup of chopped nuts. If cream does not be- come stiff", add one teaspoon of melted gelatine at the last and set on ice. Makes an excellent filling for layer cakes.

Cream Filling.

Boil one pint of milk. Beat two eggs; add half a cup of sugar and one salt- spoonful of salt. Melt one tablespoon of butter and add two tablespocnfuls of fiour. When well mixed, ndd the boil- ing milk gradually, pour it on the eggs and sugar, and cook in double boiler five minutes or till smooth. When cool flavor with lemon, vanilla or almond.

Orange and Cocoanut Filling.

One egg beaten well ; add one cup of whipped cream, half a cup of sugar, one cup of grated cocoanut, the grated rind of half and the juice of one orange. Put this between the top of the cakes and sprinkle fresh cocoanut over the whole.

Caramel Frosting.

Three cups of confectioner's sugar, 1 cup of cream, 1 heaping tablespoon but- ter. Boil them in saucepan without stirring until, when dropped in cold water, it is hard enough to be waxy. Stir only on bottom to keep from burn- ing. Set pan in cold water, as it hard- ens, spread it on the cake while it is still soft enough to spread. It will settle into a smooth sui'face instantly.

Cocoa Filling.

One-half cup cocoa, one-half cup su- gar, one-half cup milk, one tablespoon flour, one egg, one-quarter teaspoon salt. Mix cocoa, sugar, milk together, put on to boil; mix flour with a little cold milk until smooth, add one well- beaten egg and salt, add to boiling cocoa and milk; boil 10 minutes, stir- ring constantly. Set aside until cold.

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Lemon Pie.

One cup sugar, butter half as large ,as an egg, cream sugar and butter to- gether, 2 eggs separated, beat whites to a stiff frotli, 1 cup sweet milk, yolks of 2 eggs, beaten with milk, juice and rind of 1 lemon, beat these all together then beat whites in last. Bake crust before adding the filling.

Pumpkin Pie.

One quart of milk, 1 or 2 eggs, 1 pint sifted pumkin, 3 tablespoons mo- lasses, Vz cup sugar, pinch of salt, V2 teaspoon of ginger or cassia. This makes 2 pies.

Cream Pie.

Make good, rich crust as for custard pie, when cool fill with the following: 1 pint mlik, 3 tablespoons sugar, yolks ' of 2 eggs, 1 V2 tablespoons cornstarch, a small piece of butter, salt. Put in double boiler and cook until thick. Flavor with 1 teaspoon vanilla. Use whites for frosting.

Date Pie.

Stone 1- large cup of dates and cook until soft in enough hot water to cover them. Then add 2 spoons of sugar, 1 cup of rich milk, small bit of butter, 1 egg, 1 spoon flour. Put whipped cream or frosting on top.

Chocolate Pie.

Three cups milk, 3 eggs, V2 cup su- gar, 1 V2 squares chocolate, 1 table- spoon flour, vanilla if desired. Take the chocolate, half the sugar, and 2 tablespoons milk and place over steam to melt together. Scald the rest of the milk. When chocolate is melted smoothly, add slowly, the hot milk, then stir in the rest of the sugar, thoroughly mixed with the flour, aod let

thicken in the double boiler a few min- utes. Beat slightly, 1 whole egg and yolks of two and add. Pour into the crust and bake. The flour used will not thicken the mixture much but helps to make the custard smooth and pre- vents wheying. Frost with 2 remain- ing whites, sweeten and flavor.

Banana Pie.

Bake a crust and let cool, slice into it two bananas, scald 1 cup of milk and stir into it V2 cup sugar 2 tablespoons of flour and yolks of 2 eggs. Cook un- til thick. Cool, turn into the crust, frost with the whites of the eggs.

Squash Pie.

One cup squash, 1 V2 cups milk, 2: common crackers, 1 egg, V2 cup sugar, salt, 1 teaspoon cassia.

Sour Milk Lemon Pie.

One cup of sour milk, two-thirds cup' of sugar, one egg, grated rind and juice of one lemon, one tablespoon of butter, two tablespoons of cornstarch. Add the sugar to the sour milk. Stir while heat- ing. When hot add the thickening, which has been mixed with a little sour milk, and cook until thick. Then add lemon, egg yolk and butter and cook again to thicken the egg yolk. Mix the egg white with one tablespoon of sugar and heat until glazed. Then bake in a slow oven for 35 minutes.

Buttermilk Pie.

Cover a deep plate with good pie crust and fill with following filling: Yolks of 2 eggs, 1 cup of sugar, pinch of salt, 2 rounding tablespoonfuls of flour and dessertspoonful of extract of lemon. Mix thoroughly and add 1 V2 cups of buttermilk. Bake in the usual way and frost with whites of 2 eggs. Brown in the oven a few minutes. To be eaten cold.

To freshen up rice or bread puddings. Remove crust from yesterday's pudding and turn the pudding into smaller dish. Add hot milk and (to a bread-pudding) fresh crumbs for top, dotted over with butter. Bake again. Rice pudding may be reheated with hot milk, or if to be served cold, covered with a meringue flavored with lemon juice and browned. Bread Pudding.

Two and one-half cups bread crumbs, 1 cup milk, 1 cup water, 4 tablespoons sugar, 1/4 teaspoon vanilla, V2 teaspoon salt, Vs teaspoon nutmeg, Vs teaspoon cinnamon.

Scald milk and pour over bread crumbs. Add sugar, water and salt, va- nilla and spices. Mix well together.

and bake for about one hour in a mod- erate oven. Serve with fruit sauce. Fruit sauce was made by adding to a clear sauce some left over raisins,, peaches and orange peel.

Chocolate Bread Pudding.

One quart milk, 1 pint bread crumbs,.

V2 cup sugar, 1 tablespoon butter, 5 tablespoons grated chocolate. Cook all together in a double boiler until bread is soft and chocolate melted. Then stir in 2 well-beaten eggs, and bake in pud- ding dish 1 V2 hours. Make a sauce of 1 cup of sugar heated to the boiling point, in ^^ cup of water, then pour it

over well-beaten whites of 2 eggs, beat thoroughly and flavor.

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REFRIGERATORS

Never permit a day's supply of milk to stand in the sun. An hour of this treatment will ruin the best milk possible to produce. It should be put. at once into a well iced refrigerator, or lacking this, you can impro- vise a milk cooler.

Two cents a day refrigerator. Take an ordinary wooden butter tub and place three inches of sawdust in the bottom. Set a stoneware jar (or if a tin pail is used instead of the stone jar and two cents worth of ice put in each day the milk can be kept perfectly fresh and cool) on the sawdust, have the jar or pail smaller than the tub to allow an inch and a half of sawdust packed all around the sides. Set the milk bottles into the jar and pour in enough cold clean water to nearly cover them. Put on the cover and place a clean, snugly fitting, cotton, hay or sawdust- stuffed cushion over them. Then put cover of butter tub on. Set in the coolest place you have.

The water in the jar or pail should be changed every twenty-four hours. The temperature of the milk should not be more than one degree warmer than the water during that time.

AN ICELESS REFRIGERATOR Acute Evaporation Necessary for Good Results.

Make a screened case three feet and a half high, twelve inches wide and fifteen inches long, with two movable shelves, twelve to fifteen inches apart, in it. Next place two one-inch wooden strips across the top, over the screen, low enough to allow a square pan to fit in.

Place the twelve-inch pan on the top to hold the water and the other under the case to hold the drip.

A covering of white Canton flannel, with smooth side out, is made to fit the case, and two double tabs of Canton flannel, six inches square, to form wicks, are sewed on the top of each side and allowed to extend over into the water two or three inches. Buttons and buttonholes permit opening the door without letting in warm air.

When the case is placed in a shady place where the air can

the wicks are kept in the supply of water in the upper pan ; it be- comes an iceless refrigerator; for the water carried down the sides of the cloth continually evaporates, drawing the heat

from the inside and thereby low- iceless REFRiaERATOR. by cour-

ering the temperature to fifty test of womans municipal.

degrees. league, boston.

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THE MILKY WAY TO ECONOMY 31

A PLEA FOR CLEAN BOTTLES

Wash empty bottles. This helps your milkman.

Never take milk bottles into a sick room. If you have an infectious or contagious disease in your home, boil the milk bottles, and do not re- turn them without the express sanction of your local health officer or attending physician.

As soon as a milk bottle is empty rinse it in lukewarm water until it appears clear, then set it bottom up to drain. Do not use it for any other purpose than for milk. There is no objection to the consumer's scalding the milk bottle, but this is unnecessary, as the dealer will sterilize it when it reaches his plant. He can not, however, do this properly if he receives the bottle in a filthy condition. Clean and re- turn empty bottles promptly. Remember that they are the property of the dealer and represent cash.

CARE OF MILK IN THE HOME

Don't Let Milk Spoil.

Sometimes in very hot weather housekeepers complain that in spite of all precautions their milk sours quickly even in the ice box. This is often due to the fact that the air in the ice box, although it seems cold in contrast with ' the heat outside, is really not cold enough to check the milk from souring; if a therinometer placed inside registers more than 50 degrees F. the fault is almost surely in the temperature of the ice box and not in the milk.

If the milk producer and the milk dealer have done their duty there is daily left at the consumer's door a bottle of clean, cold, unadulterated milk. By improper treatment in the home the milk may then become unfit for food, especially for babies. This bad treatiment consists (1) in placing it in unclean vessels; (2) in exposing it unnecessarily to the air; (3) in failing to keep it cool up to the time of using it; and (4) in ex- posing it to flies.

The suggestions given here regarding milk apply also to cream.

Receiving the Milk.

Take the milk into the house as soon as possible after delivery, par- ticularly in hot weather. Never allow the sun to shine for any length of time on the milk.

Handling and Keeping Milk.

On receiving the milk put it in the refrigerator at once and allow it to remain there when not using it. Except in cold weather milk can not be properly kept without ice. Unless the milk bottle is in actual contact with the ice it will be colder at the bottom of the refrigerator than in the ice compartment, as the cold air settles rapidly.

Keep milk in the original bottle 'till needed for immediate consump- tion ; do not pour it into a bowl or pitcher. Carefully wipe or rinse the bottle, especially the mouth, before pouring any milk from it, so that dust or dirt which may have gathered thereon or on the cap will not get into the milk. Do not pour back into the bottle milk which has been exposed to the air by being placed in other vessels. Keep the bottle covered with the cap as long as milk is in it and when not actually pour- ing from it. If the cap has been punctured, cover the bottle with a clean inverted tumbler.

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Tapioca Pudding.

One quart skimmed milk, three-quar- ters cup tapioca, speck salt, % cup sugar.

Add tapioca, sugar and salt to skim- med milk and cook until granules are clear and milk is absorbed. If more liquid is needed, add by the tablespoon. Pour into wet moulds. Chill, unmould and serve. Variation, two squares of chocolate may be melted and added as soon as mixture is hot.

Cracker Pudding.

Seven crackers, 1 cup sugar, 1 cup raisins, 2 quarts sweet milk, 3 eggs, the whites of 2 beaten for the top.

Pudding Sauce.

One egg beaten well, % cup milk, 1 cup sugar, flavor with vanilla.

Chocolate Pudding.

One-half cup sugar, 1 cup flour, Vz cup sweet milk, V2 teaspoon soda, 1 tea- spoon cream tartar, 3 tablespoons chocolate, 1 egg. Steam 1 V2 hours. Make a plain sauce.

Orange Pudding.

One quart milk, yolks 3 eggs, beaten. Heat in double boiler, thicken with cornstarch. When cool add four oranges, sliced. Beat whites of eggs with sugar, spread on top of pudding, drop a few drops of cold water on. Place in oven and let brown. Serv'e cold.

Thanksgiving Pudding.

One cup butter, 1 cup molasses, 1 cup sour milk, 1 V2 teaspoons soda, 1 tea- spoon cinnamon, V2 teaspoon cloves, V2 teaspoon salt, 1 ^/4 cups chopped raisins, % cup currants, 2% cups flour, steam 4 hours.

Cottage Pudding.

One-quarter cup butter, 2-3 cup su- gar, 1 egg, 1 cup milk, 2% cups flour, 4 teaspoons baking powder, V2 tea- spoon salt.

Sift together the flour, baking pow- der and salt. Cream the butter, add su- gar gradually and well beaten egg. Add alternately the milk and the sifted dry ingredients. Mix well. Turn into but- tered cake pan and bake in a moderate oven for thirty-five minutes.

Cereal Pudding.

One cup cooked cereal (left over), 2 cups scalded milk, V2 cup molasses, 1 % teaspoons salt, 1 V2 tablespoons butter.

Pour milk on cereal and mix well. Add remaining ingredients, pour into greased pudding-dish and bake one hour in slow oven.

Cornstarch Pudding With Fruit.

One pint of milk, 4 tablespoon corn- starch mixed with a little cold water, V2 cup sugar, 1 well-beaten egg, ^/4 tea- spoon salt, 1/2 cup chopped cooked peaches, apricots or pears, 1 teaspoon vanilla.

Scald milk; then stir in cornstarch mixed with a little cold water, and cook five minutes in double boiler. Place up- per part of double boiler on fire, let cornstarch boil, return boiler to place, add sugar, egg and salt beaten together, and cook two minutes, stii'ring con- tinually. Flavor with vanilla, add fruit, and pour into mold. Chill and serve with sugar and cream.

Rice and Raisin Pudding.

One quart milk (whole or skimmed), 1-3 cup rice, V2 teaspoon salt, 1-3 cup sugar, 1 cup raisins.

Wash rice, mix ingredients, and pour into buttered pudding-dish ; bake three hours in very slow oven, stirring three times during first hour of baking to pre- vent rice from settling. If skim milk is used add 1 tablespoon butter.

Simple Rice Pudding.

Wash a cup of rice; then boil it on the stove in a quart of water for about 5 to 10 minutes. Take it off the stove and do not drain ; then add a quart of milk, % cup of sugar, % teaspoon salt and a little nutmeg. Put it in the oven and bake very slowly for about 1 hour. Stir it frequently while it is baking.

Baked Indian Pudding.

Scald two cups of milk in a double boiler. Stir one cup of cold water into four tablespoonfuls of corn- meal, then stir this into the hot milk. Cook and stir until the mixture thick- ens. Add half a cup, each, of sugar and molasses (or a full cup of mo- lasses), two eggs, beaten light, half a teaspoonful of salt, one teaspoonful of cinnamon and half a teaspoonful of gin- ger and turn into a buttered baking dish. Bake half an hour, then pour on half a cup of cold milk and let bake, without stirring, two hours. Serve with cream and sugar.

Eggless Plum Pudding.

One cup ^bread crumbs, 2 cups rye flour, 4 teaspoons baking powder, V2 teaspoon salt, 1 teaspoon cloves, 1 tea- spoon cinnamon, 1 cup butter, 1 cup seeded raisins, 1 chopped apple, 1 cup molasses, 1 cup milk.

Mix the dry ingi-edients thoroughly; add the butter and the prepared fruit. Mix well and add gradually the molasses and milk, stirring continually. Steam 2V2 hours. Serve with hard sauce.

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Two cupfuls of milk, 'M cupful of su- gar, honey or syrup, 1 junket or 2 ren- net tablets, Vs teaspoonful of salt, a few grains of nutmeg or cinnamon.

Warm the milk to about the temper- ature of the body, crush the tablet, and add it with the other ingredients to the milk. Pour into several small dishes and place in a warm (not hot) place to set. Place on ice to chill, before serv- ing.

Soiled Custard.

Three egg yolks, 2 cupfuls of milk, % cupful of sugar, honey or syrup, % teaspoonful of salt, flavoring.

Heat the milk in a double boiler. Thoroughly mix the eggs and sugar and pour the milk over them. Return the mixture to the double boiler and heat it until it thickens, stirring con- stantly. Cool and flavor. If the cus- tard curdles, remove it from the fire and beat with a Dover egg beater.

Tapioca Custard.

Tapioca custards may be made as fol- lows: Add to the list of ingredients for boiled custard one-fourth cupful of pearl tapioca. Soak the tapioca in wa- ter for an hour or two, drain it, and cook in the milk until it is transparent. Proceed as for boiled custard.

JBaked Custard.

In making allow one egg and two level teaspoonfuls of sugar and a few grains of salt and nutmeg for each cup- ful of milk. Beat the eggs slightly and add the other ingredients. Bake in cups set in a pan of water in a mod- erate oven.

Peach Custard.

Fill sundae glasses about a quarter full of chopped peach and then nearly to the top with soft custard. When ready to serve cover each portion with sweetened whipped cream and invert half of a chilled peach in the center.

l^emon Custard.

Grate 2 lemons, add V2 pound of su- gar and 1/4 pound of butter, beaten to- gether to a cream, 1 pint of milk, 2 ta- blespoons of flour and 2 eggs beaten separately. Add whites last.

Coffee Custard.

Put V2 cup of ground coffee in a small muslin bag and place it in a dou- ble boiler containing 4 cups of cold

milk; let stand half an hour, then heat to the boiling point and cook five min- utes. Remove the bag and pour the hot milk over 2 beaten eggs and 4 heap- ing tablespoons of sugar. Pour into small custard cups and set in a pan of hot water in the oven and bake until firm. Serve cold.

Chocolate Custard.

One quart of milk, 3 eggs, 8 table- spoons grated chocolate, 2 tablespoons cornstarch, pinch of salt, teaspoon va- nilla, put milk to heat in double boil- er, using a little to mix cornstarch; beat eggs, add sugar and beat well to- gether, add dissolved cornstarch, then the melted chocolate and beat again; put into hot milk and stir all together. Cook until thick and smooth, take ffom the stove and let cool a little, then add salt and vanilla. Serve cold.

Buttermilk Custard.

One pint buttermilk, one cup sugar, two tablespoons flour, one-half cup but- ter, three eggs, grated rind of a lem- on. Cream butter and flour together. Add sugar, beaten egg yolks, the stiffly beaten egg whites and lemon last. Bake until firm.

Irish Moss Blanc Mange.

One quart of milk scalded with a scant handful of Irish moss, well rinsed. Cook in double boiler about 20 minutes. Take off, add salt and vanilla to taste. Strain and mold. Melt chocolate if wanted for chocolate blanc mange. Eat with sugar and cream.

Canton Cream.

Make a custard of 1 cup milk, yolks 2 eggs, % cup sugar and few grains salt. Soak % box gelatine in H cup cold water and add to hot custard. Strain, chill in pan of ice water and add

1 tablespoon wine, V2 tablespoon bran- dy, 2 tablespoons ginger syrup and 14 cup Canton ginger cut in pieces. When it begins to thicken, fold in whip from

2 % cups cream.

Chocolate Blanc Mange.

One qt. of milk, 2 sq. chocolates, 3 tablespoons cornstarch, 4 teaspoons su- gar, 1/4 teaspoon salt. Heat milk. Melt chocolate and cook it for 3 minutes with 1/2 cup of water. Blend last three ingredients with 1-3 cup of milk, and add to chocolate. Pour hot milk into above mixture and stir constantly to avoid lumps.

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Snow Eggs.

Whip the whites of four eggs to a stiff froth. Have ready a pint of boil- ing milk and into this drop the egg whip in spoonfuls. Keep over the range un- til the egg whip poaches, but do not let it brown. Slip these snow balls into a shallow dish and make a custard from the hot milk and the four yolks, with sugar to taste. Just before sending to the table, as a hot pudding pour the custard around the snow balls and sprinkle the whole with chopped dry maccaroon-

Molded Custard.

Soften one-fourth a package of gela- tine in one-fourth a cup of cold milk. Make a soft custard with three egg- yolks, one-third a cup of sugar and half a teaspoonful of salt. Add the softened gelatine, stir until dissolved, and let cool; add half a teaspoonful of vanilla extract and strain into a mold. When unmolded, pour over half a cup of fruit jelly half dissolved in one-fourth a cup of boiling water. Or, sei've with half- beaten cream.

Vanilla Bavarian Cream.

Soften one-third a package of gela- tine in one-third a cup of cold milk. Make a soft custard of one cup of milk,, three egg-yolks and two-thirds a cup of sugar; add the softened gelatine and stir over ice-water until beginning to thicken, then fold in one cup and a half of cream beaten light and one tea- spoonful of vanilla. This may be made without eggs. Simply dissolve the gel- atine and sugar in the hot milk and finish as usual.

Buttermilk Charlotte.

One pint buttermilk, V2 cup sugar, 1 tablespoon gelatin, % cup fruit (apple- sauce is best but berries are a good substitute), 1 egg white.

Soak the gelatin in three tablespoons of water and melt over hot water. Add sugar and melted gelatin to buttermilk and allow to stand until it begins to thicken. Beat the egg white and fold in white and fruit. This is molded and served cold with whipped cream or fruit juice and garnished with cut fruit.

PANCAKES AND DOUGHNUTS

Raised Doughnuts.

One egg, 1 pint of milk, scalded, V2 cup butter, 1 cup sugar, 1 yeast cake, dissolved in Vz cup water. Mix stiff and set to rise over night.

Molasses Doughnuts.

Two eggs, V2 cup sugar, V2 cup mo- lasses, 1 cup sour milk, 1 tablespoon sour cream, 1 teaspoon soda, a little salt, cinnamon, and ginger.

DouShnuts.

Beat well together two eggs and two cups granulated sugar. Add one pint milk and one quart flour in which are mixed and sifted three teaspoons bak- ing powder, one teaspoon salt and one grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out half inch thick, cut in rings.

Doughnuts with One Egg.

One egg, 1 cup milk (scant), 1 ta- blespoon sugar, V2 teaspoon soda, 1 teaspoon cream tartar, salt, flour to make rather stiff, fry in deep fat.

Corn Meal Flap Jacks.

Two-thirds cup cornmeal, 1-3 cup rye flour, V4, teaspoon salt, % teaspoon soda, 1 egg. 1 V2 cups sour milk, V2 tablespoon butter.

Mix and sift dry ingredients. Add the beaten egg and milk to the mixture. Mix thoroughly. Add melted butter

and beat well. Drop from a spoon ori to a hot greased griddle. When brown, serve.

Cereal Pancakes.

One cup sweet milk, 1 cup flour, 2 teaspoons baking powder, 1 cup cooked cereal, 1 egg, 1 teaspoon salt.

Beat the. egg and cooked cereal to- gether until light and smooth and stir in the milk. Sift the flour and salt together and add to the cereal mixture. When ready to bake the cakes, stir in the baking powder and beat the batter vigorously. Cook on hot pan.

Sour Milk Pancakes.

One cup thick sour milk, V2 cup cooked cereal, 1 egg, % cup flour, 1 teaspoon soda, Vs teaspoon salt.

Beat sour milk, cereal and egg well together. Sift flour and salt and add them. When ready to bake the cakes, add the soda and beat the batter vig- orously. If too thin, add a little more flour; if too thick, add more sour milk.

Two cups sweet milk, 3 cups crumbs (level), 14 teaspoonful salt, 1 table- spoonful sugar, 1 egg.

Sufficient sweet milk to wet the crumbs, then add the other ingredients and whip with egg-beater. Add 2 tea- spoonfuls baking powder, and bake on hot griddle. The quality of bread crumbs varies so much that more or less liquid than given may be necessary.

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Mix whey and sugar and boil the mix- ture till it is of the consistency of strained honey. This syrup will keep indefinitely if properly bottled and is

DIRECTIONS FOR WHIPPING CREAM

delicious for spreading on waffles or' pan cakes. Used a little thinner it makes an excellent pudding sauce. Since- it requires no thickening, it is the eas- iest possible sauce to make.

Difficulties experienced by house- keepers in the whipping of cream may make of interest the following direc- tions:

1. Light, medium or heavy cream may be used but medium cream is of the most favorable richness.

2. At the time of whipping, cream should be at a temperature as low as forty degrees.* This probably can be secured only by placing for a time the bowl of cream in a pan of cracked ice and water.

3. Whip cream in a cool room.

4. Whipping is favored by adding; one teaspoonful of sugar (powdered! preferred) to two teacupfuls of cream.

5. Cream should whip under above conditions in about a minute.

6. Whipped cream will^ not remain, sweet as long as unwhipped cream.

*The low temperature of cream is the- most important factor to accomplish successful whipping.

MILK AND CEREAL DISHES

Milk Toast.

The following is a good method for making milk toast. Put on the table hot crisp toast or twice-baked bread and a pitcher of hot milk, slightly salted. One-fourth teaspoonful of salt to a cup- ful of milk is sufficient. Pour the milk over the toast as needed, using hot bowls or deep saucers for serving. This is the easiest way of serving milk toast, and, if care is taken to have all the dishes hot and to salt the milk, it is usually acceptable. A supply of twice- baked bread can be kept on hand and heated as needed to crisp it.

Another way to make milk toast is to thicken milk and pour it over toast. For one cup of milk allow 1 V2 level teaspoons of flour and V4, teaspoon of salt. Make a smooth paste out of the flour, salt, and a little of the milk. Heat the rest of the milk; add the flour and milk mixture and boil for about five minutes, stirring constantly, or cook 20 minutes in a double boiler, stirring con- stantly at first and frequently later on. If skim milk is used, a level teaspoon- ful of butter should be added after the gravy is prepared.

An easier and quicker method of making the sauce or "milk gravy" is to cook the flour thoroughly in a table- spoonful of butter before adding the milk. This, however, is not thought to be so wholesome as the kind of gravy in which the flour is cooked in* the milk.

Milk gravy may be combined with dried beef or salt codfish which has been cut into small pieces and soaked in warm water, or with small pieces of tender meat, chicken, fish or vegetables. Such gravy may be served with toast, with baked or boiled potatoes, or with boiled rice or other cereals.

Indian Meal Gruel.

Scald one quart of milk, then mix 4 tablespoons of Indian meal, 1 egg, 4 tablespoons of sugar and a little salt in. a little cold milk and pour into the hot milk. This is much better than gruel.

Soak brown bread crusts over night in good, fresh, sweet milk. In the morning boil slowly in more sweet milk,, and just before taking up to serve while- hot add a little butter.

Milk taken with breakfast cereals or used as a beverage is an important source of nitrogenous material, a glass supplying as much as 2 ounces of lean meat or one egg. Cooking cereals with milk instead of water is a convenient way of adding nitrogenous material to, the meal. Fried Bread.

To an egg, well beaten, add one cup of whole milk thoroughly. Soak pieces of stale bread in this, fry whole in but- ter.

Stale bread in a mixture of eggs and milk and fried as "French Toast" for breakfast, softened with milk, seasoned with sugar and cinnamon and served with a pudding sauce, is a satisfactory- dessert. Bread Cereal.

Dry bread in the oven until crisp and. brown. Roll on board, or put through: meat grinder, having crumbs coarse. Serve warm as a breakfast food with milk or cream.

Gruels (barley flour, rice flour, fa- rina, oatmeal or cracker meal) : 1 ta- blespoon of the flour or meal (2 table- spoons of the cracker meal), 1^4 tea- spoon salt, V2 cup each of boiling water and milk. Boil and strain.

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Rice Water.

One-half tablespoon rice, 2 cups milk, salt. Put the rice on in cold milk, boil 30 minutes, and strain.

There is a class of extremely valua- ble dishes which are sometimes called ■"cereal milk puddings," usually made by cooking equal volumes of a cereal (usually rice) and sugar in 12 times the volume of milk — for example, one- fourth cupful of rice, one-fourth cupful of sugar, and 3 cupfuls of milk. When a fire is kept constantly and the cost of fuel need not be considered, such a dish may be made with skim milk, and

very much more than 3 cupfuls of the milk used. As the water evaporates, the dish becomes richer and richer in pi'otein.

Oatmeal may be substituted for rice in the above-described pudding and adds somewhat to the priftein value, though the quantity of cereal used is so small that this is not important.

Thin cereal-milk puddings, made by slowly cooking down until thick 10 or 12 parts of skim milk and 1 of rice, oatmeal or similar cereal, may be used in place of cream with stewed fresh fi'uits or cooked dried fruits or baked apples.

Scrambled ESgs using up yolks of eggs

Three yolks, dash cayenne, dried bread or toast, 1 large tablespoon ba- con (cut in bits), I/2 cup milk, V2 ta- blespoon butter.

Prepare crisp dry toast, or use oven- dried slices of old bread. Beat eggs slightly, add milk and bacon. Melt but- ter in hot omelet pan ; add the egg mix- ture, and cook lightly, holding pan up from intense heat. Have hot milk ready in saucepan, dip slices of bread or toast quickly in it, put on hot plat- ter, and pour scrambled eggs over all.

Egg Croquettes.

Put five hard-boiled eggs through a "vegetable press, or chopper. Put one tablespoon of butter and two of flour into a saucepan, add a half pint of milk, stir until boiling, add a half cup •of stale, unbrowned bread crumbs, a teaspoon of salt, a tablespoon of chop- ped parsley, a dash of pepper and a half teaspoon of onion juice; add the eggs, mix and turn out to cool. When cold form into cutlets, dip in egg and then in bread crumbs and fry in smok- ing hot deep fat. Serve with plain cream sauce.

Floating Island using up whites of eggs

Beat up whites of eggs until stiff; gradually beat in a very little pow- dered sugar and drop large spoonfuls in hot milk in frying pan. Dip milk over egg, that it may cook slightly. Take up in a skimmer and drain. Serve on soft custard with a bit of jelly on top of each spoonful.

Scrambled Eggs.

Slightly beat the number of eggs re- quired, add one tablespoonful of milk for each egg. Season with salt and pepper. Pour into omelet pan and as egg hardens stir. Serve on a hot plat- ter, garnish with crisp bacon and sprigs of parsley. Eggs a la Goldenrod.

One tablespoon butter, 1 tablespoon flour, V2 teaspoon salt, V2 saltspoon pepper, 1 cup milk, 3 hard-boiled eggs, 3 slices toast, parsley. Put butter in chafing dish. When bubbling add flour, salt, pepper and gradually the milk. Add the whites of the eggs, chopped fine. When hot, pour over the toast. Rub the yolks thi-ough a s.trainer over all and garnish with parsley.

FROZEN DESSERTS

Cheap and Easy to Make Your Own Ice Cream.

A frozen dessert is easier to make than a cooked one, ice is not more cost- ly than coal and there is no waste to a frozen cream.

Ice cream is fast getting out of the refreshment class and becoming a sta- ple food.

Ice cream can be made at home for less than half the cost of the commer- cial article, and freezers are to be had in many sizes and at many prices — reasons enough, it would seem, for an immediate adventure in making frozen 'dessei'ts.

From 10 to 15 minutes is usually re- quired for freezing, and the process is certainly more comfortable than bak- ing a pie. One part of salt and three parts of ice usually produce good re- sults. Turn the freezer slowly at first, and more rapidly near the finish. After draining off the brine, cover the can with unsalted ice, and wrap with news- paper and blankets.

Ice cream should ripen several hours before serving.

Banana Ice Cream.

Pare and mash six ripe bananas. Mix one quart of milk with one-half pound of sugar and stir until dissolved. Beat

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