Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Milk. |
This is an article that all of us are,
or have been at some stage in our
lives, familiar with, and there
is practically little that can be
said about its various uses but
what is already quite well known
in every household in the land. A
few words, however, from the
advice of a prominent physician,
in reference to the use of milk
in a medical way, may be of value
to some of our patrons. Good,
pure, sweet, wholesome milk is a
natural food, and should be used
by both old and young. Drinking a
large cup or glass of cold milk
on a hot day is almost as harmful
as doing the same thing with ice
water. To get the full benefit of
milk, drink it moderately and
slowly. There are some persons
whose stomachs are so sensitive
that they cannot retain milk; let
such persons add a little lime
water to the milk, and they will
find it has a very beneficial effect.
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MILK OR EGG NOG.--Break a fresh egg
into a bowl with two
tablespoonfuls of fine white
sugar, which beat together until
it is very light and frothy; then
pour in half a pint of ice-cold
new milk, stir the whole well,
and grate upon it a little
nutmeg; use it immediately.
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A spoonful of grated horse radish will keep a pan of milk sweet for days.
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