2. Thicken either the tomato juice or the milk. Have each hot, and do not heat further after combining ; or combine cold, and heat only to the serving point. 3. Omit salt until ready to serve. 4. Pour the tomato into the milk. 5. Avoid letting the soup stand after it is made. 6. If the milk is old, or the tomato juice very acid, or the soup must stand (as in serving a large number of people), use soda. B. CREAM OF TOMATO SOUP. Prepare a half cup of cream of tomato soup, seasoning by heating onion, or cloves, or bay leaf in the milk✪ Cream of Tomato Soup. Remove, before serving. C. PREPARE LEMON MILK SHERBET. Make in large amounts in a freezer, or stir and freeze in a tin cup. LEMON MILK SHERBET. 4 c. milk 1| c. sugar Juice of three lemons✪ Lemon Milk Sherbet 274 FOOD STUDY Combine and freeze. Curdling will not affect the qual- ity after freezing. MILK (continued) The amount of fat in milk varies with the breed of cow as well as with the feed given. Milk from Jersey cows is high in fat ; from Holstein cows, low. Milk from the latter breed is considered best for babies. While the amount of fat in milk averages four per cent by weight, in the cream it averages from twenty to thirty per cent. The fat of milk is already in an emulsified form, so, like the fat of egg-yolk, it is considered especially digestible. Babies, however, often have difficulty in digesting much of it. This fat is peculiar in containing a relatively high amount of the volatile fats and less olein than is present in most fats used as food. It also contains a very small amount of stearin and a fairly large amount of olein. At least three-fourths of the protein in milk is casein. Some albumin is also present, as well as other proteins in much smaller amounts. These proteins are of high nutri- tive value. An unusually high percentage of them is digested and absorbed, and they do not readily undergo intestinal putrefaction. The percentage of protein in milk is much greater than in mothers' milk. To remedy this, milk for feeding to babies is diluted with water, after which more sugar is added. Sugar of milk is the carbohydrate present in milk. This sugar is less sweet than cane and is supposed to be much better for babies, because it is less liable to irritate the stomach. As, however, cheap grades of milk sugar are impure, and the pure sugar is exceedingly expensive, many doctors recommend the addition of cane sugar to the diluted milk in baby-feeding. The mineral elements in milk need special mention. MILK 275 Calcium and phosphorus are present in unusual amounts. The iron present seems to be in a form which is most readily assimilated, thus making up somewhat for the small quantity present. Babies are born with relatively more iron in their bodies than adults have. This seems to be nature's way of assuring them a plentiful supply. Diluted cows' milk furnishes less iron than mothers' milk, and so babies which are fed artificially have other food added to their diet earlier than those wrhich are nursed. Boiling milk seems to bring about certain changes in the substances present. The protein is undoubtedly changed, for such milk fails to clot with rennin, while raw milk clots readily. The boiling may also affect the vitamines present. This may be an important question when milk is used as the sole food. Boiled milk does not seem to be less digestible than raw milk.

AI-modernized reading of the original text

2. Thicken either the tomato juice or the milk. Have each hot, and do not heat further after combining ; or combine cold, and heat only to the serving point. 3. Omit salt until ready to serve. 4. Pour the tomato into the milk. 5. Avoid letting the soup stand after it is made. 6. If the milk is old, or the tomato juice very acid, or the soup must stand (as in serving a large number of people), use soda. B. CREAM OF TOMATO SOUP. Prepare a half cup of cream of tomato soup, seasoning by heating onion, or cloves, or bay leaf in the milk. Remove, before serving. C. Prepare Lemon Milk Sherbet. Make in large amounts in a freezer, or stir and freeze in a tin cup. LEMON MILK SHERBET. 4 c. milk 1| c. sugar Juice of three lemons Combine and freeze. Curdling will not affect the quality after freezing. MILK (continued) The amount of fat in milk varies with the breed of cow as well as with the feed given. Milk from Jersey cows is high in fat ; from Holstein cows, low. Milk from the latter breed is considered best for babies. While the amount of fat in milk averages four per cent by weight, in the cream it averages from twenty to thirty per cent. The fat of milk is already in an emulsified form, so, like the fat of egg-yolk, it is considered especially digestible. Babies, however, often have difficulty in digesting much of it. This fat is peculiar in containing a relatively high amount of the volatile fats and less olein than is present in most fats used as food. It also contains a very small amount of stearin and a fairly large amount of olein. At least three-fourths of the protein in milk is casein. Some albumin is also present, as well as other proteins in much smaller amounts. These proteins are of high nutritive value. An unusually high percentage of them is digested and absorbed, and they do not readily undergo intestinal putrefaction. The percentage of protein in milk is much greater than in mothers' milk. To remedy this, milk for feeding to babies is diluted with water, after which more sugar is added. Sugar of milk is the carbohydrate present in milk. This sugar is less sweet than cane and is supposed to be much better for babies, because it is less liable to irritate the stomach. As, however, cheap grades of milk sugar are impure, and the pure sugar is exceedingly expensive, many doctors recommend the addition of cane sugar to the diluted milk in baby-feeding. The mineral elements in milk need special mention. Calcium and phosphorus are present in unusual amounts. The iron present seems to be in a form which is most readily assimilated, thus making up somewhat for the small quantity present. Babies are born with relatively more iron in their bodies than adults have. This seems to be nature's way of assuring them a plentiful supply. Diluted cows' milk furnishes less iron than mothers' milk, and so babies which are fed artificially have other food added to their diet earlier than those wrhich are nursed. Boiling milk seems to bring about certain changes in the substances present. The protein is undoubtedly changed, for such milk fails to clot with rennin, while raw milk clots readily. The boiling may also affect the vitamines present. This may be an important question when milk is used as the sole food. Boiled milk does not seem to be less digestible than raw milk.

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