Milk Milk

NZ Truth, Issue 1184, 9 August 1928, Page 17

Milk Milk

The article which , n>e call milk is composed of roater, sugar, casein and fat, and is one of the most wholesome forms of food we haye — provided it is pure! TP impure, (however, it; does more Harm than good. It is very, liable to conr tamination and for that reason it should be' kept m a scrupulously clean vessel and covered. ■ . . - > Here are a few recipes' in which milk can be Used to advantagre'and for the benefit of those, who, even m New Zealand, are unable to obtain fresh, clean milk, condensed milk will prove an excellent substitute. ■ 9 . SAGO PLUM PUDDING . TAKE 1 cup of breadcrumbs, 1 cup of milk, 1 cup of sugar, 4 tablespoons of sago (soaked m milk), % teaspoonfulof carbonate of soda, 2 teaspoons of butter, essence of lemon and a pinch of salt. Soften the butter, mix "wltlu sugar, add^ other ingredients and steam for 2% hours; CUSTARD JELLY . MAKE a. custard 0f. 3 eggs m one pint of milk. Flavor and sweeten to taste, lfl then add %oz. gelatine, which has been soaked and dissolved m, a little milk. Stir well and pour into mould to set; . y. VELVET PUDDING * / : ' '. TAKE 3 ciips milk, 2 tablespoons of cornflour,^ eggs, Vn cup of sugar. Bring 1 the milk to the boil and then add the cornflour, beaten yolks and sugar. Put into, a piedish and cover with meringue top. A layer of jam under the meringue is a great improvement. • RICE MILK TAKE 3 tablespoons of rice to 1 quart of milk. Wash the ripe carefully and 1 put into a saucepan with the milk. Simmer gently until the rice is tender, being careful to stir it to prevent/the milk burning. Sweeten po taste and serve with a cut lemon, stewed fruit or blackcurrant jam.