Care of Milk. Utensils must be sterilized. Milk
should be strained through sterilized cotton, aerated
(poured back and forth in air), and cooled after de-
livery. It should be kept in a cool place tightly
covered.
Methods of Transportation. Milk should be trans-
ported in large cans or small sealed bottles which
should be full and carried in spring wagons to prevent
churning. If carried far on the cars it should be kept
on ice, then stored in cool places ready for dehvery.
Milk as Food. Whole milk (all parts) contains all
MILK
57
elements of nutrition in an easily assimilated form.
It contains them in the right proportion for the young
but not for the adult, for there is too large a propor-
tion of water and also of proteid for an adult, and too
small a proportion of carbohydrates.
Milk for food must have other bulk than water
(more solid matter). 1 lb. milk produces | oz. dry
nitrogenous substance. 1 pt. milk weighs 1 lb. 4f
oz. If 1 lb. is digested and oxidized in the body, it
is capable of yielding a force equal to 390 tons raised
1 ft. high. Milk is easily digested by most people.
Probably heating milk makes its proteid more indi-
gestible.
Cream is valuable as a food on account of the fat
which gives heat to the body. Composition of cream:
water 55%, casein 6, fat 36, sugar 3.
Skimmed Milk. As only a part of the fat has been
lost, skimmed milk is a valuable food. The composi-
tion of skimmed milk is: water 89, casein 4.3, fat .4,
sugar 5.5, mineral .8.
Buttermilk, a by-product of milk, is a thin liquid
left after butter has been prepared. Composition
of buttermilk: water 90, fat .8, mineral 8.4, mineral .8.
General Composition of Milk: water 87, fat 4,
mineral .7, proteid 3.4, lactose 4.9. Its nutritive
value may be compared with other foods, fibrin,
casein, albumen or gluten.
Beef
Eggs
Milk
Wheat
Oatmeal
Proteid
85
49*
31
12
17
Fat
10
46
27
1
10
Carbohydrates
36
86
71
Mineral
5
4i
6'
1
2
58 DOMESTIC SCIENCE
Two weeks could well be spent upon milk and very
valuable information brought in from all sources.
Casein is the proteid part of milk. Casein in milk
is made into solid curds by rennet — a substance that
is made from the lining of the calf's stomach.
Rennet is sold in two forms — in an alcohol solu-
tion called liquid rennet, and in tablets, — made
from the powder. This prepared rennet affects
milk in the same way as rennet in the stomach, so
the curdling of milk by rennet is the first stage of
digestion in milk; so rennet custard, often called
junket custard, is partly digested milk and is often
used for food for invalids and people whose digestive
organs are weak.
Rennet or Junket Custard — Home Recipe. 1 tp.
milk, 1 rennet tablet dissolved in 1 tbsp. water, 4
tbsp. sugar, 1 tsp. flavoring✪ Rennet or Junket Custard.
Heat milk until lukewarm, add sugar and flavoring
and remove from fire, add tablet dissolved in water,
stir sUghtly and pour out at once into serving dishes.
Let it stand undisturbed in warm room or warm
water till firm like jelly, then put in a cool place imtil
ready to serve.
School Recipe. 4 tbsp. milk, ^ tsp. sugar, 2 s.s.
liquid rennet or ^ of rennet tablet dissolved in
2 s.s. water, 2 drops flavoring — orange, lemon or
vanilla. Cinnamon or nutmeg may be sprinkled
over the top, or chocolate added.
Order of Lesson
1. Milk.
2. Kingdom.
3. Classes of foods.
4. Milk and Germs.
5. Souring.
CHEESE 59
6. Favorable conditions.
7. Disease germs — harmless, harmful.
8. Typhoid fever, chief source of germ.
9. Remedy — (absolute cleanliness, cold).
10. Milk as food.
11. Composition.
12. Perfect food for infants, etc.
13. Digestion, rennet.
14. Discussion of rennet.
15. Recipe.
Lesson XII
Page 22 · 1 recipe record on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Care of Milk. Utensils must be sterilized. Milk should be strained through sterilized cotton, aerated (poured back and forth in air), and cooled after delivery. It should be kept in a cool place tightly covered.
Methods of Transportation. Milk should be transported in large cans or small sealed bottles which should be full and carried in spring wagons to prevent churning. If carried far on the cars it should be kept on ice, then stored in cool places ready for delivery.
Milk as Food. Whole milk (all parts) contains all
elements of nutrition in an easily assimilated form. It contains them in the right proportion for the young but not for the adult, for there is too large a proportion of water and also of proteid for an adult, and too small a proportion of carbohydrates.
Milk for food must have other bulk than water (more solid matter). 1 lb. milk produces | oz. dry nitrogenous substance. 1 pt. milk weighs 1 lb. 4⅕ oz. If 1 lb. is digested and oxidized in the body, it is capable of yielding a force equal to 390 tons raised 1 ft. high. Milk is easily digested by most people. Probably heating milk makes its proteid more indigestible.
Cream is valuable as a food on account of the fat which gives heat to the body. Composition of cream: water 55%, casein 6, fat 36, sugar 3.
Skimmed Milk. As only a part of the fat has been lost, skimmed milk is a valuable food. The composition of skimmed milk is: water 89, casein 4.3, fat .4, sugar 5.5, mineral .8.
Buttermilk, a by-product of milk, is a thin liquid left after butter has been prepared. Composition of buttermilk: water 90, fat .8, proteid 3.2, mineral .8.
General Composition of Milk: water 87, fat 4, mineral .7, proteid 3.4, lactose 4.9. Its nutritive value may be compared with other foods, fibrin, casein, albumen or gluten.
Beef
Eggs
Milk
Wheat
Oatmeal
Proteid
49*
Fat
Carbohydrates
Mineral
6'
Two weeks could well be spent upon milk and very valuable information brought in from all sources.
Casein is the proteid part of milk. Casein in milk is made into solid curds by rennet — a substance that is made from the lining of the calf's stomach.
Rennet is sold in two forms — in an alcohol solution called liquid rennet, and in tablets, — made from the powder. This prepared rennet affects milk in the same way as rennet in the stomach, so the curdling of milk by rennet is the first stage of digestion in milk; so rennet custard, often called junket custard, is partly digested milk and is often used for food for invalids and people whose digestive organs are weak.
Rennet or Junket Custard — Home Recipe. 1 tp. milk, 1 rennet tablet dissolved in 1 tbsp. water, 4 tbsp. sugar, 1 tsp. flavoring.
Heat milk until lukewarm, add sugar and flavoring and remove from fire, add tablet dissolved in water, stir slightly and pour out at once into serving dishes. Let it stand undisturbed in warm room or warm water till firm like jelly, then put in a cool place imtil ready to serve.
School Recipe. 4 tbsp. milk, ½ tsp. sugar, 2 s.s. liquid rennet or ½ of rennet tablet dissolved in 2 s.s. water, 2 drops flavoring — orange, lemon or vanilla. Cinnamon or nutmeg may be sprinkled over the top, or chocolate added.
Order of Lesson
1. Milk.
2. Kingdom.
3. Classes of foods.
4. Milk and Germs.
5. Souring.
CHEESE 59
6. Favorable conditions.
7. Disease germs — harmless, harmful.
8. Typhoid fever, chief source of germ.
9. Remedy — (absolute cleanliness, cold).
10. Milk as food.
11. Composition.
12. Perfect food for infants, etc.
13. Digestion, rennet.
14. Discussion of rennet.
15. Recipe.
Lesson XII
Records on this page
Rennet or Junket Custard