Cottage Cheese.
Put a pan of thick sour milk over a stewpan of hot water, and heat almost to the boiling point. When the pan has been over the water for about six minutes, turn the thick milk gently with a large spoon, getting the hot part on top. When the whey becomes so hot that it cannot be touched by the finger, turn the mass into a strainer and let the whey drain off. When the curd is free from whey, season it with salt and butter, allowing one teaspoonful of salt and one tablespoonful of butter to every four quarts of sour milk. A gill of thick, sweet cream, also, may be stirred into the curd. Press the cheese into a bowl, or shape it into balls. This cheese is good only while it is fresh.
Be careful not to have the milk too sour, or to get the curd too hot.
CHAPTER XXIII.
CARE OF THE SICK.
IN every household the time comes when a knowledge of the proper care of the sick is desirable. One should not wait for the necessity to arise before acquiring this knowledge. The physician will do his part, but the care and food are as important as are his medicines. In a book of this kind there is not space completely to cover the subject of preparation of food for the sick, much less the care of the sick. It is hoped, however, that the simple instructions given in this chapter may help the inexperienced to bring comfort and health to their suffering ones. In the body of the book there will be found directions for preparing many kinds of simple dishes that are suitable for the invalid, such as simple soups, broiled meat, fish, and birds, vegetables, toasts, jellies, and simple desserts.
All the food prepared for the sick should be of the best quality, and cooked in the simplest and most careful manner. The service should be the daintiest the house affords. Let the tray be covered with a clean, well-ironed napkin, and the china, glass, and silver be clean and bright. Tea, coffee, or chocolate should be taken to the sick-room in a small pot and poured in the presence of the patient. Have the cream and sugar in a small pitcher and bowl. Serve broth or soup in a dainty bouillon cup or a pretty little bowl. Put cream or milk toast in a small dish and serve small portions on a pretty plate. Serve dry toast in a fresh napkin, and butter portions as the patient requires. Broiled meat or fish should be put on a warm plate, and another warm plate be placed over this to keep the food hot while it is being carried to the patient’s room.
A patient should not have to wait for food beyond the regular time. No one, unless he has been ill, can understand the terrible sinking feeling that comes to a weak patient if the time for his taking food is forgotten.
In caring for the sick an infinite amount of patience, sympathy, and cheerfulness is required. If one be harsh or neglectful, even once, it may mean a whole life of regret.