Domestic science (Johnson, for schools and homes)

Albumenized Milk for the sick: Put the white of one egg into a tumbler or a Mason's jar; add 1-2 cup milL Cover tightly and shake until well mixed. Serve cold. Sterilized Milk: Put 1 c. milk in a pt. Mason's jar. Cover tightly. Place in lower part of double boiler, with water on the outside of the jar as high as the milk in the jar. Allow water to heat gradually, to near the boiling point. Keep it at this temperature for ten minutes. When used for infants, allow from a tsp. to a tbsp. of lime- water in each jar. 64 DOMESTIC SCIENCE Lesson 7. Milk: Review of lessons fourth, seventh, and twelfth, seventh year. Milk is the natural food of the young of all mammals. This shows its nutritive value: Fig. 18. Milk. Land 2. Water. 4. Fat. 3. Lactose (Sugar of Milk). 5. Proteid. 6. Mineral Matter. The composition of milk varies, from different cows. Lactose is sugar in minute crystals, in suspension in the milk. It is commonly called sugar of milk. Milk is caused to sour by bacteria that float into it from the air. These attack the sugar in the milk, and convert it into acid, called lactic acid. This acid acts upon the casein of the milk, somewhat as rennet does; forming a curd and whey. Then we call the milk sour milk, or curdled milk. Cream is formed of minute globules of fat, which are held in suspension in the freshly drawn milk. When the butter fat, or cream, is below 4 per cent, of the weight of the milk, the milk is said to be "poor in butter fat." Milk is rendered free from all bacteria, except the kind that causes it to sour, by pasteurizing. (See lesson XII., seventh year). Sterilizing destroys the bacteria that cause it to sour. (See recipe, previous lesson). Modified milk is prepared to fill physicians* prescrip- tions. It is first sterilized, then separated into its parts, and these parts are recombined in different proportions. It is used for infants and for the sick. Rennet Custard: To 1 qt. sweet milk, lukewarm, add 4 tbsp. sugar. Stir until the sugar dissolves; pour the mix- COOKING 65 ture into a glass or china dish, add 1 tbsp. liquid rennet or 1 rennet tablet. Set the mixture in a warm place until firm; then place it to cool. Serve cold, with sugar and cream. Lesson 8. Vegetables. Review lesson IV., seventh year. Scalloped Potatoes: Cut 1 qt. cooked potatoes (cold) in cubes, or slice; add 1 tsp. salt, 1-4 tsp. pepper, 5 tbsp. chopped parsley. Butter a baking dish, put in the potatoes, pour over 1 cup sweet milk, cover with 1 cup buttered bread crumbs. Bake until brown. Serve hot. Boiled Turnips: Wash and pare the turnips, slice thin, and cook in enough boiling salted water to cover them. Boil until soft. With great spoon or skimmer, remove the turnips from the water, placing them upon a piece of cheese cloth. Mash them fine in the cheese cloth, with a wooden potato masher; pressing them in the cloth to remove the water. Pour the water in which they were boiled, out of the kettle, and replace the mashed turnips. Add to every pint of turnips, 2 tbsp. butter, 1-4 tsp. salt, and a speck of pepper. Stir thoroughly, allowing the turnips to heat and dry slowly in the kettle. Serve hot.