MRS. W.H. PARKER,
19 Wellesley Ave., Toronto, Ontario.


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.