Farina or Cream of Wheat Soup
3 pints milk
½ cup farina or cream of wheat
1 tablespoon butter
1 " sugar
Scald milk and add cereal slowly. Cook one hour and add butter
and sugar and a sprinkling of nutmeg.
Milk Chowders
Chowders are also a very acceptable way of serving milk. For
rich chowders the proportions used are: Two cups of milk or of
milk and water, 1 cup of potatoes cut into small pieces and 1 pound
of fish. For flavoring add an onion fried in two tablespoons of fat
tried out from salt pork. While these proportions make a rich dish,
it is possible to reduce the amount of fish greatly, to leave it out
entirely, to use small portions of left-over fish or some salt codfish
which has been freshened, or to substitute corn for it. Such dishes
are palatable and of reasonably high nutritive value, providing the
greater part of the liquid used is milk.
Similar, but less rich and thick, is:
Milk Stew
1 qt. of milk
1 cupful raw potatoes cut into small pieces
2 tablespoonfuls of butter or bacon fat
1 cupful of codfish cut into small pieces or just enough to flavor the stew
Soak the fish in lukewarm water until it is soft and the salt removed.
Cook the potatoes in water until tender, drain them, add
the milk and codfish, and bring to the boiling point; add the butter
and salt to taste.
In place of the codfish, fresh fish, clams, oysters, or
a little chipped beef may be used. Or the fish may be
omitted and the soup made savory and palatable by
adding a few drops of onion juice, or cheese or a vegetable
cut into small pieces and cooked thoroughly.
