Cleaning Bottles And Dishes

As soon as a milk bottle is empty, rinse it in lukewarm water until it appears clear, then set it bottom up to drain. Do not use it for any other purpose than for milk. There is no objection to the consumer's washing and scalding the milk bottle, but this is unnecessary, as the dealer will wash it again when it reaches his plant. He can not, however, do this properly if he receives the bottle in a filthy condition, and if you return such a bottle your negligence may result in the subsequent delivery of contaminated milk to some consumer, possibly yourself.

All utensils with which milk comes in contact should be rinsed, washed and scalded every time they are used. Use fresh water; do not wash them in dishwater which has been used for washing other utensils, or wipe them with an ordinary dish towel; it is better to boil in clean water and set them away unwiped.

Sour Milk

Sour milk is used to a large extent in cookery, and the sour milk itself, or more commonly the sour-milk curd, is considered by many persons a palatable and wholesome dish. Sour cream is also used in many ways in the household in the making of sauces and dressings and in cookery.

Curd Pie

Sweet curds may be made into a good filling for pies or tarts. The curd is obtained by adding rennet to warm milk and allowing the milk to stand until it hardens. The curd is then broken up and strained. To the curd from 1 quart of milk add 1 level tablespoon of butter, 1/4 of a cup of sugar, the yolks of 2 eggs, and a few Zante currants or chopped raisins, and a little nutmeg. In earlier times the sweet curd from cheese-making was much used as a food, but is not common today, though sometimes served where it can be readily obtained from a cheese factory.

Whey

Whey was also much used in earlier times and is still a favorite beverage with many, and employed especially in invalid dietetics.

Perhaps the most common name in the United States for the freshly separated skim-milk curd is cottage cheese, though other names, for instance, schmierkase, are also well known.

Cottage Cheese

Cottage cheese contains all the proteids of milk and part of the fat. It is made either by heating the curd slightly and straining, or by straining it without heating. If any heat is used, it should be very gentle, or the curd will become hard and unpalatable. A safe way of heating is to pour boiling water into the curd. This is a good way also for those who do not care for the taste of lactic acid, for the hot water serves to remove part of this.

French Cheese

Cottage cheese would probably be a more popular dish if it were served in a greater variety of ways. For many palates it needs to be enriched with a little butter or cream. The French variety is commonly served with sugar and cream, and a similar dish is eaten in the United States, often being seasoned with a little ground cinnamon or nutmeg.