Domestic science (Johnson, for schools and homes)

Sauted Potatoes: Cut cold boiled potatoes in slices one-fourth inch in thickness. Season with salt and pepper, place in a hot, well-greased frying-pan, brown on one side, turn, and brown on the other side. Serve hot. Lesson 12. Milk, as it is drawn from a cow in perfect health, may be regarded as free from injurious germ life, unless germs enter it during the process of drawing, or "milking", but, during the process of drawing the milk, as commonly per- formed, dust enters the milk, and also dirt from the skin of the cow; therefore, all milk drawn by the common pro- cess may be regarded with suspicion; and few cows are en- tirely healthy. Sterilization will undoubtedly kill all of the germs of the milk; but as this process requires that the milk be heated nearly to the boiling point, the flavor of the milk is much changed, and the milk is rendered less digestible, especially for infants, and those persons having weak stomachs. The method called pasteurization destroys all the germs except those which cause the milk to sour. Pasteurized Milk: Fill sterilized bottles or jars nearly full of milk; cork with cotton that has been heated in the oven until yellow. Place bottles on a rest in a deep pan, so that they will not touch the bottom of the pan. Fill the pan with cold water to reach as high as the upper COOKING 39 surface of the milk in the bottles. Place over tKe fire, and heat to 155 degrees or 165 de^'rees Fahr. If no thermome- ter is used, heat until small bubbles appear in the milk, next to the glass. Remove to the back of the stove where the milk will not reach a higher temperature; allow the milk to stand at the same temperature from 20 to 40 minutes; <==^ ^nh tf^ 0 ^ Y\^. 11. A Group of Lactic Bacteria, Highly Magnified. place the bottle in lukewarm water for a few minutes, and then in cold water until milk is cold. Keep the bottles in a cool place. Do not remove stoppers until ready to use milk. Do not insert the thermometer into the milk to test, but into the water; to avoid carrying germs into the milk. Any spring-top or screw-top glass jar used in canning, may be utilized for pasteurizing milk. During the process of heating the milk, the top of the jar should be slightly loosened, to allow the escape of the expanding air; but when ready to remove the milk from the fire, to cool, the tops of the jars should be tightly closed; and screw-top jars should be again tightened several times, af they cool. 40 DOMESTIC SCIENCE Lesson 13. Cooking in Deep Fat. French Fried Potatoes: Wash and pare the pota- toes, about six, medium size; cut in halves, lengthwise; cut each half in pieces like the slices of an orange; allow to stand in cold water 20 minutes. Drain, dry, and fry in smoking hot, deep fat. Place on clean brown paper to absorb the grease. Sprinkle with salt. Care should be taken that the fat is not too hot, as the potatoes must be cooked as well as browned. Lesson 14.