The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

to cause the butter to separate but not enough to make it oily. Remove the dish from warm water just as soon as butter begins to separate; pour off buttermilk and pour pure cold water over the butter. Work a little and pour water off; next pour on water with a little salt (1 teaspn. to the quart) and let it stand from 10 to 15 m. Remove butter to cold dish, add salt, about ½ tablespn. to the pound, if unsalted butter is not preferred; work a little, cover with a cloth wrung out of salt water, and let stand a few hours in a clean airy place. Then work a little and shape as desired. Do not work enough to spoil the grain and make the butter oily. This is the method with which I have had the best success. The regular temperature for churning cream is from 58 to 60 degrees by the thermometer. Sterilized butter should be made fresh every day. “Protein is the most costly of the food ingredients and the one most likely to be lacking in inexpensive meals, and is the nutrient which skim milk supplies in a cheap and useful form.”--_R. D. Milner, Ph. B. Farmers’ Bulletin, 363, U. S. Dept. of Agriculture._ “Sour milk is the safest form to use if milk is not Pasteurized, as the acid of the milk kills all the germs except the lactic acid germ.”--_Dr. Rand._ “People who cannot digest fresh milk or in whom it produces a feeling of heaviness and discomfort, can eat large quantities of curdled milk without inconvenience.”--_W. Brown, M. B., Ch. B., in Edinburgh Medical Journal._ “Lactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts. Its effect on the casein is to improve the digestibility of this important compound, the meat element, which is the most valuable constituent of milk.... As a matter of fact, sour milk is really a more healthful food than sweet milk, digesting more rapidly and more completely.”--_W. M. Esten, in Storr’s Bulletin, No. 59._ Directions for making artificial buttermilk