y may be afforded to discuss the use of left-over cereal by
the preparation of a rice pudding, if the teacher provides some cold
cooked rice for the lesson. In the absence of cold rice, the cornstarch
pudding may be prepared.

RECIPES

_Cottage Cheese_

Heat sour milk slowly until the whey rises to the top, pour the whey
off, put the curd in a bag, and let it drip for six hours without
squeezing. Put the curd into a bowl and break into fine pieces with a
wooden spoon; season with salt and mix into a paste with a little cream
or butter. Mould into balls, if desired, and keep in a cold place. (It
is best when fresh.)

_Rice Pudding_

1/2 c. rice
2 c. milk
2 eggs
1/3 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla

Scald the milk in a double boiler. Add the prepared rice and cook until
soft. Beat the egg-yolks, sugar, and salt together until well mixed.
Stir into the rice and cook for 3 minutes. Remove from the heat and
serve cold. Serves eight.

_Cornstarch Pudding_

1/4 c. sugar
5 tbsp. cornstarch, or 1/2 c. flour
1 tsp. vanilla, or other flavouring
3 c. milk
1 egg

Mix the sugar and cornstarch thoroughly. Add one cup of cold milk and
stir until smooth. Heat the remainder of the milk in a double boiler;
add the cornstarch mixture slowly, stirring constantly until it begins
to thicken. Continue cooking for 20 minutes. Beat the egg well, add the
hot pudding slowly, strain, and cool. Serve with milk or cream and
sugar. (The egg may be omitted, if desired.) Serves eight.

For chocolate cornstarch pudding, use 1/4 cup of sugar additional
and two squares of chocolate. Melt the chocolate carefully,
add the sugar, and add to the cornstarch mixture.

For caramel cornstarch pudding, use 1 cup of brown sugar
and 1/2 cup of boiling water. Heat the sugar until it becomes a
light-brown liquid, add the boiling water, and stir until the
sugar is all dissolved. Let it cool; then add to the cornstarch
mixture.

METHOD OF WORK

As soon as the class meets, demonstrate the method of making cottage
cheese. Show the separation of curd and whey, by adding vinegar or lemon
juice to sweet milk. While the cheese is draining, make assignments of
work and have the rice or cornstarch pudding made.

In this lesson and in those following emphasize the use of protein
foods.

Discuss also the food value of skimmed milk and sour milk and the
purposes for which these may be used in cooking.

Use the cott