Dutch cheese
[Illustration]

Ingredients 1 quart sour milk 1/3 to 1 teaspoon salt 1/4 cup sour or sweet cream (or 1 large tablespoon butter)

Method—­The milk should be freshly sour to get the best flavor.  This is best obtained by adding a little sour milk to five or six times the amount of sweet milk.  It should be kept in a warm place (the back of the stove) until the curd of the milk is thick and smooth and the whey is watery and has risen to the top.  Drain in a cheese cloth bag until dry.  Add cream (or butter) and salt.  If the process needs to be hurried stir into the milk a cup full of nearly boiling water.  Leave to settle before draining.  As the cheese is very rich in protein it easily becomes tough by overheating.  For the same reason it is very nourishing.

The continued Success of a medicine depends entirely upon its merit.  For nearly fifty years Lydia E. Pinkham’s Vegetable Compound has been demonstrating its worth among women as a valuable medicine for the treatment of female ills, and the tremendous volume of letters on file in the Pinkham laboratory at Lynn, Massachusetts, from grateful women in all parts of the United States and Canada is ample proof of its merit.

“A lot of good” “I had female troubles for two years.  I always had a headache and a pain in my side, and sometimes I felt so weak that I could not do my work.  A friend advised me to take Lydia E. Pinkham’s Vegetable Compound and I have taken six bottles of it.  It has done me a lot of good and I am still taking it.  I will tell my friends of your medicine and hope they will try it.”  Mrs. Camille DesROCHE, Miscouche, Prince Edward’s Island.

Cake-making Success in cake-making depends on careful combining of ingredients, accurate measurements and careful baking.  To make cake light and close in texture, thorough beating is necessary.

Baking—­Small and layer cakes require a hot oven for 10 to 20 minutes.

Loaf cakes need a moderate oven from 40 to 60 minutes.  In the beginning the oven should be hot enough to cause the cake to rise and then to form a crust which holds the gases.  When the cake has risen to its full height decrease the heat so that the cake may finish baking without becoming too brown.  If the oven is too hot at first a crust will be formed before the cake is risen.  If not hot enough, gas will not be retained in the cake.  Either of these conditions will make the cake heavy.

Testing—­The cake is baked if, when pressed lightly upon the top in the middle, it springs back again.  It usually shrinks from the sides of the pan.  A deep cake may be tested with a clean straw.

Methods of work—­First grease and flour the pans.  Collect all materials and utensils needed and make sure that the oven will be ready.  Do this before combining any materials.

We read a good deal about “Pre-Natal Care”—­the care of the mother before her child is born—­and we all agree that a healthy and happy mother is the one to have the best babies.