Where Are You Going, Pretty Maid?

Radio Record, Volume VII, Issue 10, 15 September 1933, Page 46

Where Are You Going, Pretty Maid?

By

Kuki

HERE is no doubt that the towunsman’s strongest link with the country is the dairy. To find new milk on the breakfast table every morning makes us think of the freshness of open fields; thick cream and rich pats of butter bring before our. minds a vision of sleek cows grazing in green meadows. Before we get our daily portion of milk, however, it has to go through maby processes-strained, tested and tried before it finally finds a brief resting place on our doorsteps. A large distributing dairy is a very busy place and bas to be extremely efficient, for in handling great quantities of milk time-saving is essential. Bvery hour of the day and most of the night work ef some sort is going on in one of iis rooms, for there are other products than milk to handle. All milk is pasteurised immediately it arrives. It is put into a huge container and brought up to a temperature of 160 degrees F., kept at that for half an hour, and then cooled down to 40 degrees. It is also tested for butter-fat and bacteria content. The dairy knows the standard of every bottle of: milk that leaves its premises, for this testing is done every day on every consignment. There is another side of this organisation that must be appreciated, and that is the endless cleaning. Bottles, floors, sterilising machines, _ testing machines, churns and everything in sight of the milk has to be kept spotless, not only in appearance, but in fact. Bottles are washed, rinsed several times, and then sterilised, and the delicate tubes used for testing are also sterilised. Cream that is bought at a dairy is separated on the premises and pasteurised before it is sealed in bottles or cartons, but the cream for butter is sent in cans straight from the farms and the butter made by the dairy. With milk, butter, cheese and eggs in your pantry it is easy to think out a simple meal, for there is a host of possibilities in these staple products. Most children like milk, but there should be variety. Junkets can be varied in several ways. Flavoured with chocolate or coffee they are good, and grated chocolate sprinkled on the top of a junket and served with cream makes a nice change. Cheese custards are also a good way of using three dairy products. Make a custard of two eggs and half cup milk, add two tablespoons grated cheese, a little nutmeg, paprika. salt and a squeeeze of lemon. Grease a dish, fill with the mixture and sprinkle with chopped parsley. Bake in a hot oven for a few minutes until set. Serve immediately. A Milk Drink. AKE 2 tablespoons freshly chopped mutton kidney suet, 2 cups milk, 1 tablespoon honey, 2 tablespoons rum. Put milk and suet in a saucepan and simmer about } hour. then strain and add honey and rum. Take one cup hot going to bed, warm the remainder for

the next night. This has been known to cure the most stubborn cough. Coconut Pudding. [NGREDIENTS: One large cup miik. dlb. desiccated coconut, 4, cup breadcrumbs, 2 oz. sugar, 2 oz. butter, 4 eggs, 4 teaspoon vanilla essence. Beat butter and sugar to a cream; add yolks of 4 eggs, then add in coconut. Stir well before mixing in milk and t ria

breadcrumbs. Beat whites of two eggs well and add to the mixture. Put mixture in a dish, bake for 4 hour, then beat whites of remaining 2 eggs, to which add 1 oz sugar. With this cover the top of pudding. Bake till light brown on top.

Yeast Milk. ; "TARE 4 cups milk, scalded and covled. When lukewarm stir in rhe following: 1 eggspoon compressed yeast, 2 dessertspoons sugar, 3 cup cold water. Stand 3 hours and bottle, or leave in covered jug and drink next day. This is very stimulating as a summer beverage when tired, also taken immediately before a meal. It beautifies the complexion and revives the nerves. Foamy Egg. EPARATSH carefully the yolk of an egg from the white, then whisk the white to a stiff froth. Melt a little butter in a small saucepan, put in the beaten egg white, and as quickly as possible drop the yolk into the centre of it. Cover and cook a minute or two, then slip on to a round of buttered toast. Cheese Crab. AKE 2 or 8 ozs. grated cheese, 1 oz. butter, pinch of dry- mustard, few grains cayenne, Worchester sauce ro taste. Spread on hot buttered toast. Cream of Carrot Soup. RATE 4 good-sized carrots after washing and scraping them. Put three pints of water or stock into a saucepan and.simmer carrots and 1 grated onion in it for #-hour. Rub together 2 tablespoons of butter and the same of flour and add to the soup when off the boil; stir till it thickens, add half a pint of milk, bring to boil, and serve at once. Potato Scones. To make potato scones mash some well-boiled potatoes through .a_ sieve. adding a little salt while they are still hot, then knead them quickly with a little flour and roll out thinly. Cut in rounds and cook on a greased griddle, browning them on both sides. Butter them and serve hot. It is hardly necessary to say, I think, that if muffins and crumpets, those great. favourites for winter time teas, cannot be served piping hot, it is better not to serve them at all.