Principles of cooking

and is a very digestible protein food. Butter is the most easily digested form of fat known. The sugar in milk is called lactose. It is added to cow’s milk for infant feeding, as it does not ferment as readily as does cane sugar. Experiments with Milk to find Composition. t. Boil some milk. The skin which rises to the surface is albumin. It is like white of egg, and like the substance that rises to the surface of water when potatoes are boiled; also like the brown scum which forms when meat is boiled. \ 2. Add rennet to lukewarm milk. Casein is coagulated. Stir with a spoon, and the casein, entangling the fat, separates from the — whey. The whey contains most of the sugar and mineral matter. Add acid, as vinegar or lemon juice to milk, or allow it to sour. The casein is precipitated by the presence of the acid. 3. Test a sample of milk for starch with solution of iodine. 4. Drop milk on paper, and note the presence of fat. s. Slowly turn out the contents from a bottle of milk, and note whether there is dirt or sediment in the bottom, or in the last portion of milk. If so, it shows that the milk is insanitary and not fit to use. This condition should be reported to the State Dairy and Food _ Inspector. Pasteurized Milk for Infant Feeding. — Sterilize the bottle by boiling it for ten minutes as you would sterilize fruit jars. Fill the bottle nearly full with milk, and place the cap on the bottle or close with a wad of absorbent cotton. Place the bottle in a deep pan which contains a small rack or board so that the bottom of the bottle will not come in contact with the bottom of the pan. Fill the pan with cold water so that the water comes as high as ~ the milk in the bottle. Heat the water to 158° F., remove to the back of the stove, cover the pan, and keep it at that temperature for twenty minutes. Cool milk quickly and keep in a cool place until ready to use. If it is to be used for infant feeding, it must be heated to lukewarm temperature just before it is used. Cottage Cheese. — Heat sour milk to a temperature of about 98° F. and let stand untilitis uniformly warm throughout and the curd separates from the whey. Drain the whey off; add. melted butter or cream, salt, pepper, and serve while ipesheev tt may. ‘be’ * flavored with pimentoes, chopped olives, — or choppednuts. Thecurd and whey may be separated by pouring boiling water over the milk. Junket. — Use one rennet tablet dissolved in one tablespoon of cold * water. Heat one quart of milk to a temperature of 98° F.; add four tablespoons sugar and one teaspoon of vanilla; add the dissolved rennet and let it stand in a warm place until it thickens. Cool and serve with a sprinkling of cinnamon or nutmeg or whipped cream. Milk Soups or Cream Soups.— Milk soups are White Sauce and the pulp of some vegetable that has been PASTEURIZING MILK. (From Hunter’s Civic Biology.) thoroughly cooked and pressed through a strainer so as to rid it of seeds, skins, and any coarse particles. The vegetables most commonly used for soups are potatoes, tomatoes, celery, corn, peas, beans, and asparagus. Milk soups are very nutritious; in fact, one half recipe of potato or lentil soup and one or two ounces of bread form a balanced meal for lunch or supper. Milk soups should not be served at dinner, as they contain too much nutrition to be served with a heavy meal. They may form the main dish at lunch or supper. All milk soups may be made after the following directions. Cook the vegetables until soft enough to be put through a strainer. If the vegetables contain acid, as in tomato, ~