Girl's home manual of cookery, home management, home nursing and laundry

orange juice and the grated yellow rind of a quarter of orange for the vanilla and water. Baked Eggs. 1 tbsp. butter. 1 tsp. powdered parsley. 6 eggs. 2 tbsp. chopped, cooked ham. Grease six small cups thickly with butter, sprinkle powdered parsley at the bottom of three, and chopped ham in the remainder. Break an egg into each cup. Stand the cups in a pan of boiling water, cook gently until a film of white covers each yolk. Slip a knife round each cup and turn the egg on to a circle of buttered toast. Garnish the dish with parsley. Eggs in a Nest. 1 egg. Y% tsp. butter. Grease a saucer with the butter. Separate white from yolk, keeping the yolk whole in half the shell. Whip the white to a stiff froth. Pile it on the saucer, make a slight depression in the centre and slip the yolk into it. Bake in a moderate oven until the white is a pale fawn colour. Serve on the dish in which it is cooked, with salt and pepper. Steamed Egg. 1 egg. Y% tsp. butter. 1 tbsp. chopped ham. % tsp. powdered parsley, pepper and salt. Butter a small cup or tin mould, sprinkle parsley or finely chopped ham at the bottom, break a fresh egg on to it and cover with a greased paper. Steam gently ten minutes. Serve turned out on a circle of buttered toast. MILK 39 MILK Composition. About 87 parts of milk are water, the following solid ingredients are dissolved in it: proteins, called casein and albumen; milk sugar, called lactose; cream, which is fat; and mineral matter, called calcium and phosphorus, needed for bones and growth. Food Value. Milk is a perfect food for infants up to the age of one year. Since milk contains only 2%4 oz. of solids to the pint, it is not a suitable single food for adults, who would need 9 pints daily, also it does not provide the necessary bulk in the body, but is better mixed with other foods for adults. It is a good food for invalids as it is easily taken and does not irritate the intestines. Digestibility. Milk, strictly speaking, is only a liquid outside the body. It the stomach a digestive ferment called rennin causes the casein to clot. The same effect is produced in making junket. Milk should be sipped slowly to prevent the formation of large clots in the stomach. Lime water (2 teasp. to % pint) makes milk easier to digest, soda water has a similar effect. One pint of raw milk digests in 3% hours. “cc sour “ce “ 3 oe “ce boiled “ce ee 4 ” Effects of Cooking Milk. (1.) Disease germs are killed. < (2.) Scalded milk keeps longer. (3.) Scalded milk takes slightly longer to digest. Milk is somewhat constipating, especially boiled milk; therefore milk should never be boiled, only scalded at 195° F. Sour Milk. Milk sours owing to its sugar (lactose) fermenting. When attacked by certain bacteria in the air, lactic acid is formed. Warm weather and thunderstorms hasten this. Skimmed Milk contains all the nutriment of whole milk minus the cream, and is very nutritious, though less rich. Buttermilk is the liquid left from butter making. It contains all that separated milk does. The lactic acid causes the casein clot to be finely divided, rendering it easier to digest. It is a valuable food. Whey is milk minus casein and fat, but contains water, sugar and salts. Products from milk: butter, clotted cream, cheese. Butter is 93 per cent. fat. It is one of the most easily digested fats. Butter should be kept covered in a cold place. Diseases Which May Result From Contaminated Milk. Diarrhoea, typhoid fever, scarlet fever, diphtheria, and tuberculosis have all been traced to infected milk, owing to one of the following causes: (1.) Placing milk uncovered where it can absorb poisonous vapours, odours and bacteria from the air. Milk is very absorptive. (2.) Lack of cleanliness in the vessels used to hold milk on the farm, during transit, or in the home.