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

(3.) Mixing of impure water with milk, or using impure water to clean milk utensils. Well water on farms is often impure. (4.) Diseased cows, especially cows with tubercular trouble. Care of. Milk. (1.) Diseases from milk are largely preventible if the milk is boiled. (2.) Milk should always be kept covered, in glass vessels preferably. (3.) New milk should never be mixed with old. (4.) Milk must be kept in a cold place. Pay a fair price for milk and procure it from a tested herd of cows where it is handled hygienically. Milk Dishes. See Junket and Milk Pudding. CHEESE Composition. Cheese contains about equal quantities of protein, fat and water, with some mineral matter and a little milk sugar. It is therefore a highly concentrated food and should not be eaten in large quantities. It lacks bulk, this must be supplied by other food. Manufacture. Cheese is prepared from milk by the action of rennet (obtained from the fourth stomach of the calf), or by an acid. Whey, the liquid part of milk, is separated from the casein, which forms a curd. The solid curd is salted, run into moulds and subjected to pressure. It is then set in a cool place to ripen, that is to develop flavour. The various flavours of cheese are produced by different bacteria, and it is the production of these flavours which adds to the cost of cheese. Cheeses Made From: Whole Milk Milk Plus Cream Skim Milk Canadian. Gloucester. Stilton. Gruyere. Cheddar. Gorgonzola. Double Gloucester. Parmesan. It takes one gallon of milk to make a pound of cheese. Value in Diet. os A pound of cheese contains the solids from one gallon of milk. American cheese at 25 cents per lb. contains as much nourishment at Stilton at.50 cents per lb. Cheese is a very valuable and economical food, containing weight for weight twice as much protein material as meat. But it is not so easy to digest. Cheese 1s a good substitute for meat. It should be eaten with foods rich in cellulose. Digestibility. Cheese is somewhat difficult to digest, as the casein (a protein) is coated with fat, which prevents the digestive juices readily acting on it, it is easier to digest if well masticated or if it is grated. If cooked a small quantity of bicarbonate of soda added to it makes it more digestible. MILK 4] Effect of Cooking. Cheese before being cooked should be grated or cut finely, and mixed with other foods and should then be cooked at a low temperature to prevent it becoming stringy and more difficult to digest. When cooking cheese add a few grains of bicarbonate of soda (to 4 lb. cheese allow what would cover a 5 cent piece). The casein is made more soluble by the soda and it also neutralizes the fatty acids which the process of ripening develops in the cheese. Cottage Cheese. Take milk which has soured quickly, tie in cheesecloth, hang over a bowl to drain. When no water comes from it, take the solid curd, add a little fresh cream or creamed butter, season to taste with salt and butter, press into a small glass dish. Serve whilst fresh with green salad or celery. Chopped olives may be added to cheese. CHEESE DISHES Welsh Rarebit, I. 1 packed cup grated cheese (34 lb.). % tsp. cayenne. 1% tsp. soda. esc 34 cup milk. (tbsp putter, 1 tsp. mustard. 7 circles of toasted bread or 7 crackers. 14 tsp. salt. Melt cheese, soda and milk in top part of double saucepan, stir occasionally. Mix mustard, salt, cayenne, egg beaten, and butter together, add these to the ‘melted cheese, stir until the mixture thickens. Pour at once over hot toast or crackers and place on the top shelf of a hot oven for 2 minutes to brown the surface of cheese, or it may be served without browning. Welsh Rarebit, II. 1 tbsp. cornstarch. 3% cup milk. 1 tsp. mustard. 1 tbsp. butter. 14 tsp. salt. 1 cup (packed) of grated chese (34 lb.) i tsp. cayenne. 4 tsp. soda.