1. Principle of tender-meat cookery. 2. Principle of tough-meat cookery. 3. Compare these. 4. Discussion of recipe. 5. Practice. 6. Cuts used for tough-meat cookery. 7. Review cuts used for tender-meat cookery. (Eist on board of both kinds of meat.) 8. Review tests for fresh meat and care of meat. 9. Class of foods to which meat belongs. 10. Use of this class of foods in body. 11. Economy in bujdng different cuts of meat emphasized. 52 DOMESTIC SCIENCE MILK Lesson XI Milk is a valuable food as it contains strength- giving, heat-giving and tissue-building properties. It also contains water and mineral matter. MUk is almost a perfect food for a baby, but the elements in milk are not in the right proportions for older people. Its value for older people has been very much over-estimated. Milk that is good is a cream white in color, and not blue on the edges. Milk should cling to the glass. Composition of Cow's Milk. Water, 87%; proteid casein, 4.3%; milk sugar, 4%; fat, 4%; mineral, 7%. Goats in Switzerland, sheep in Sweden, Denmark and Norway, give milk. In America Jersey milk is rich and good, although other breeds of cows give nearly as good milk. A cow must have fresh air, good nourishing food, and hygienic surroundings. She should have a special room for milking. Too much care cannot be expended upon the milk vessels and milk cans; they must be immaculately clean. The milker must have clean hands and clean clothes. Milk absorbs odors and impurities quickly, and often becomes poisoned, especially for children. Scalding milk will make it perfectly safe. To scald milk heat it in a double boiler to about 160° F. If you have no thermometer, you can tell pretty well by the small bubbles that appear at the edge of the MILK 53 milk. Large bubbles indicate boiling point (212° F.). Use the milk when cool. Boiling mUk makes it less digestible. Milk varies with the age and size of the animal, and also with general treatment, viz. — food, surround- ings, exercise. Fresh country pasture furnishes the best food. The color of milk is sometimes affected by saffron, madder, rhubarb, cabbage, (yellow) onion, and decayed leaves, and these often give an odor to it. Wormwood in food gives milk a bitter taste. The quantity of milk also depends on the food of the animal. The state of health of a cow affects the milk, and fresh air and exercise improve its quality. Hygienic surroundings are especially important. Contamination of Milk — Internal Sources. The milk duct is such that outside dirt may penetrate it and diseases be conveyed into it, — as scarlatina, tuberculosis, diphtheria, fever, tyro-toxicon poison- ing (like ptomaine). External Sources. The cow's body may be coated with dirt or manure. In the stall, light and air is necessary. Dust from hay is a contamination. Cows need special room for milking. Milk vessels or cans should not stand in dirty places and should be scalded before use. Dirt from clothes and hands of milker, and the air, in which there are one hundred different kinds of germs in one quart, contaminate milk. Contamination is organic, i. e. from solid matter which settles to the bottom of milk and indicates the presence of germs, or from bacteria. There are dairy bacteria in milk and its products. The majority of these are harmless and some of them are useful, 54 DOMESTIC SCIENCE viz. — for ripening of cream, developing of flavor in butter, and in the making of cheese. Others, such as disease germs and poisonous toxins, are harmful and have an injurious effect on milk or on the health of the consumer.

AI-modernized reading of the original text

1. Principle of tender-meat cookery. 2. Principle of tough-meat cookery. 3. Compare these. 4. Discussion of recipe. 5. Practice. 6. Cuts used for tough-meat cookery. 7. Review cuts used for tender-meat cookery. (Eist on board of both kinds of meat.) 8. Review tests for fresh meat and care of meat. 9. Class of foods to which meat belongs. 10. Use of this class of foods in body. 11. Economy in buying different cuts of meat emphasized. Lesson XI Milk is a valuable food as it contains strengthgiving, heat-giving and tissue-building properties. It also contains water and mineral matter. MUk is almost a perfect food for a baby, but the elements in milk are not in the right proportions for older people. Its value for older people has been very much over-estimated. Milk that is good is a cream white in color, and not blue on the edges. Milk should cling to the glass. Composition of Cow's Milk. Water, 87%; proteid casein, 4.3%; milk sugar, 4%; fat, 4%; mineral, 7%. Goats in Switzerland, sheep in Sweden, Denmark and Norway, give milk. In America Jersey milk is rich and good, although other breeds of cows give nearly as good milk. A cow must have fresh air, good nourishing food, and hygienic surroundings. She should have a special room for milking. Too much care cannot be expended upon the milk vessels and milk cans; they must be immaculately clean. The milker must have clean hands and clean clothes. Milk absorbs odors and impurities quickly, and often becomes poisoned, especially for children. Scalding milk will make it perfectly safe. To scald milk heat it in a double boiler to about 160° F. If you have no thermometer, you can tell pretty well by the small bubbles that appear at the edge of the milk. Large bubbles indicate boiling point (212° F.). Use the milk when cool. Boiling milk makes it less digestible. Milk varies with the age and size of the animal, and also with general treatment, viz. — food, surroundings, exercise. Fresh country pasture furnishes the best food. The color of milk is sometimes affected by saffron, madder, rhubarb, cabbage, (yellow) onion, and decayed leaves, and these often give an odor to it. Wormwood in food gives milk a bitter taste. The quantity of milk also depends on the food of the animal. The state of health of a cow affects the milk, and fresh air and exercise improve its quality. Hygienic surroundings are especially important. Contamination of Milk — Internal Sources. The milk duct is such that outside dirt may penetrate it and diseases be conveyed into it, — as scarlatina, tuberculosis, diphtheria, fever, tyro-toxicon poisoning (like ptomaine). External Sources. The cow's body may be coated with dirt or manure. In the stall, light and air is necessary. Dust from hay is a contamination. Cows need special room for milking. Milk vessels or cans should not stand in dirty places and should be scalded before use. Dirt from clothes and hands of milker, and the air, in which there are one hundred different kinds of germs in one quart, contaminate milk. Contamination is organic, i. e. from solid matter which settles to the bottom of milk and indicates the presence of germs, or from bacteria. There are dairy bacteria in milk and its products. The majority of these are harmless and some of them are useful, viz. — for ripening of cream, developing of flavor in butter, and in the making of cheese. Others, such as disease germs and poisonous toxins, are harmful and have an injurious effect on milk or on the health of the consumer.

Domestic science (Clark, Cornell home economics)