Station, Bulletin 245 (1912).
BEATTIE. Celery. United States Department of Agriculture,
Farmers' Bulletin 282 (1917).
BREAZEALE. Canning Vegetables in the Home. United States
Department of Agriculture, Farmers' Bulletin 359 (1909).
BUCHANAN. Household Bacteriology.
CORBETT. A Successful Method of Marketing Vegetable Products.
Yearbook of Department of Agriculture for 1912.
CORBETT. Tomatoes. United States Department of Agriculture,
Farmers' Bulletin 220.
DE RIVAZ, EVELYN. Little French Dinners.
GEORGE. Vegetarian Cookery.
LANGWORTHY. Green Vegetables and Their Uses in the Diet.
United States Department of Agriculture, Yearbook for 1911.
LANGWORTHY. -Potatoes and other Root Crops as Food. United
States Department of Agriculture, Farmers' Bulletin 295 (1907).
LEACH. Food Inspection and Analysis.
PARLOA. Preparation of Vegetables for the Table. United States
Department of Agriculture, Farmers' Bulletin 256 (1906).
Iowa State College Agricultural Extension Department. Potatoes,
Demonstration, Short Course Class Notes, Nos. 3 and 16.
SHERMAN. Food Products.
SHERMAN. Chemistry of Food and Nutrition.
THOMPSON. Practical Dietetics.
WILEY. Foods and their Adulterations.
VEGETABLES AND VEGETABLE SOUPS 8l
Soups
DELIEE. Franco-American Cooking Book.
ELLWANGER. The Pleasures of the Table. An Account of Gastron-
omy from Ancient Days to the Present Time.
FARMER. The Boston Cooking School Cook Book.
ROBBINS. Creamed Soups and Vegetables. Oregon Agricultural
College, Extension Service, No. 135.
CHAPTER VI
MILK, CREAM, AND BUTTER
MILK is probably the most important article of diet used to-
day, because of the large place it fills not only in the diet of
children and invalids but also in the economic and hygienic
nutrition of healthy adults.
In qualitative composition milk is an aqueous solution of
milk sugar, mineral matter, and albumin with fat globules held
in suspension and casein together with mineral matter in a state
of semi-solution. Other facts regarding the constituents of
milk will be developed in the course of the experimental work
included in this chapter.
The quantities of the chief constituents average approxi-
mately as follows : water, 87 per cent ; milk sugar, 5 per cent ;
fat, 4 per cent ; proteins, 3.3 per cent ; ash, 0.7 per cent. Mar-
ket milk may of course be somewhat less rich in one or more of
the foodstuffs than this average, but nearly every state now has
legal requirements governing the milk industry and setting at
least a minimum standard for the product. In buying milk
the sanitary quality should be carefully considered as well as
the food value. See Leach's Food Inspection and Analysis,
Chapter VII, Rosenau's The Milk Question, and Sherman's
Food Products, Chapter III.
Milk is the most important of all foods as a source of body-
building material for growing children. While the great eco-
nomic growth of the milk industry, the progress in the chemical
and bacteriological study of milk, and the care given to the
legal and sanitary control of the production and handling of
82
MILK, CREAM, AND BUTTER 83
Page 37
Presented as published in 1916. 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
Station, Bulletin 245 (1912). BEATTIE. Celery. United States Department of Agriculture,
Farmers' Bulletin 282 (1917). BREAZEALE. Canning Vegetables in the Home. United States
Department of Agriculture, Farmers' Bulletin 359 (1909). BUCHANAN. Household Bacteriology. CORBETT. A Successful Method of Marketing Vegetable Products.
Yearbook of Department of Agriculture for 1912. CORBETT. Tomatoes. United States Department of Agriculture,
Farmers' Bulletin 220.
DE RIVAZ, EVELYN. Little French Dinners. GEORGE. Vegetarian Cookery. LANGWORTHY. Green Vegetables and Their Uses in the Diet.
United States Department of Agriculture, Yearbook for 1911. LANGWORTHY. -Potatoes and other Root Crops as Food. United
States Department of Agriculture, Farmers' Bulletin 295 (1907). LEACH. Food Inspection and Analysis. PARLOA. Preparation of Vegetables for the Table. United States
Department of Agriculture, Farmers' Bulletin 256 (1906). Iowa State College Agricultural Extension Department. Potatoes,
Demonstration, Short Course Class Notes, Nos. 3 and 16. SHERMAN. Food Products. SHERMAN. Chemistry of Food and Nutrition. THOMPSON. Practical Dietetics. WILEY. Foods and their Adulterations.
Soups
DELIEE. Franco-American Cooking Book.
ELLWANGER. The Pleasures of the Table. An Account of Gastronomy from Ancient Days to the Present Time.
FARMER. The Boston Cooking School Cook Book.
ROBBINS. Creamed Soups and Vegetables. Oregon Agricultural College, Extension Service, No. 135.
CHAPTER VI
MILK is probably the most important article of diet used today, because of the large place it fills not only in the diet of children and invalids but also in the economic and hygienic nutrition of healthy adults.
In qualitative composition milk is an aqueous solution of milk sugar, mineral matter, and albumin with fat globules held in suspension and casein together with mineral matter in a state of semi-solution. Other facts regarding the constituents of milk will be developed in the course of the experimental work included in this chapter.
The quantities of the chief constituents average approximately as follows : water, 87 per cent ; milk sugar, 5 per cent ; fat, 4 per cent ; proteins, 3.3 per cent ; ash, 0.7 per cent. Market milk may of course be somewhat less rich in one or more of the foodstuffs than this average, but nearly every state now has legal requirements governing the milk industry and setting at least a minimum standard for the product. In buying milk the sanitary quality should be carefully considered as well as the food value. See Leach's Food Inspection and Analysis, Chapter VII, Rosenau's The Milk Question, and Sherman's Food Products, Chapter III.
Milk is the most important of all foods as a source of bodybuilding material for growing children. While the great economic growth of the milk industry, the progress in the chemical and bacteriological study of milk, and the care given to the
legal and sanitary control of the production and handling of