Milk thickened slightly with flour and flavored with such material as
corn, asparagus, celery, tomatoes, beans, peas, or fish makes a
delicious soup. In bisques, or thickened soups, and in chowders, the
liquid used need not be milk, but these are made very appetizing if milk
is used for part or all of the liquid. Then, too, sauces or gravies made
with milk, thickened with flour, and made rich with butter or other fat
lend themselves to a variety of uses. Dice of vegetables, meat, fish, or
game added to a sauce of this kind and served in pastry cases or over
toast provide dishes that are delightful additions to any meal. Milk is
also used as the basis for custards, blanc manges, ices, sherbets, ice
creams, and tapioca, rice, and bread puddings in which eggs, starchy
materials, and flavorings are added and the mixture then baked, steamed,
boiled, or frozen, as the desired result may require. As is well known,
milk is practically indispensable in the making of cakes, cookies, quick
breads, and in fact nearly all dough mixtures. Even if it has soured, it
can be used with soda to take the place of cream of tartar in mixtures
that are to be made light, the lactic acid in the sour milk acting with
the soda as leavening. Left-over milk in comparatively large quantities
may also be used in the home for the making of cheese, although this
product of milk is usually produced commercially.
RECIPES FOR MILK DISHES AND SAUCES
FOODS CONTAINING MILK
61. From the discussion given up to this point, it will be noted that
milk is used in a large variety of ways and in the making of numerous
dishes.
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