History and present status of instruction in cooking in the public schools of New York city

Where milk comes from, if clean farm and cattle healthy. If honest milkman J£re?er sn^' , , in . 1 cause of dishonesty|Cl^°c^ser8 demand fu]1 measure at low {Not watered. Dirt or sediment. Diseased animals. Eemoval of cream. Preservatives. Eapid cooling after milking. How delivered from farms to supply large cities or country customers. Importance of care after delivered. Alkaline first drawn,] neutral in about™ - 1;+ i „ A •-, • >1 est with litmus, one hour. Acid iii| two or three. ] App— {S;wMte- {Water. Sugar. Fat. Casein, little albumen. Mineral matter. Effect of standinj Fat globules in suspension lighter than water, so rises to top of milk. Acid assists. 56 Milk called perfect food. Contains an substances to sustain body, not sufficient amount of some substances for adult. Fresh or sweet milk.< Sterilized . Pasteurized Sour milk. Cause due to {To kill germs or bacteria, keep from souring, heating to 212°. Should not be sterilized when used for babies or invalids. Casein hardened. [French chemist, Louis Pasteur. .^Heating to 160° kills germs without | hardening casein and albumen. ^Organized ferments. [Unorganized ferments. (From air. Unclean vessels. Diseased farm hands. Diseased animals. Apply to care in keeping milk and employing honest milkmen. fCream. Parts of \ Curds. [Whey. Condensed milk Removal of large amount of water by evaporation. {Churning in factories or individuals. Made from sweet or sour cream, usually sour. Fresh and salt. Rancid butter caused by presence of casein. Nitrogenous foods more favorable to bacteria. Butter made from cream or whole milk. Uses Keeping Cheese . Adulterations Tests . . . History fUsed as addition to bread in cooking \ and an ointment in some countries. Must be kept very clean and from all odors. Absorbs volatile odors very readily from cheese, meat, vegetables. rExcess of salt covers odor and taste. Oleomargarine made from animal fat churned with milk. Butterine much the same as oleomarga- [ rine. Butter and oleomargarine heating. Kindt Coagulation Process [Great many factories in the United \ States, England, Holland. [Whole milk.. ~) Great many different .< Skim milk . . . I kinds come under [Cream cheese J these heads. (Milk heated, then acid or rennet added. [Separate curds from whey. Molding Ripening Pressed or shaped. Colored usually. Natural color pale yellow. Bacteria absolutely nec- essary in cheese to ripen it; not harmful; gives proper flavor as result. 57 Used as a food [Highly nitrogenous. Very valuable. [Muscle aud bone forming. Cheese Cooking Renders more digestible. Digestion Richer cheeses more easily digested. A. B. H., Teacher. PUPIL'S EXERCISE ON LESSON ON MILK. Milk. — The dairy industry is carried on very extensively in the United States, but chiefly in the Middle Atlantic and Xorth Central States. In large dairies where there are a great many men working, they should be careful to keep themselves and all the utensils very clean, as any dirt or harmful bacteria which may get into the milk are liable to cause disease. Inspectors are appointed who go round and see that the farms, animals, and stables are thoroughly clean.