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.
MILK CEREALS
Most cereals are better cooked in milk than in water and those not familiar with this method have no idea of the many good dishes which they can thus easily provide for their families. Cereals so prepared make an especially good wholesome breakfast or supper for school children and the writer has never seen an adult, who, on a cold night, did not enjoy a dish of rice, or corn meal, boiled in milk and served with cream and sugar for supper. Milk cereals must always be cooked in a double boiler and the milk must be hot when the cereal is added.
| Rice | 1 cup to 3 cups milk, boil 2 hours |
| Cornmeal | 1 cup to 4 cups milk, boil 1 to 2 hours |
| Fine Hominy | 1 cup to 4 cups milk, boil 1 hour |
| Cream of Wheat | 1 cup to 4 cups milk, boil 1 hour |
| Farina | 1 cup to 4 cups milk, boil 1 hour |