If cooked at the proper temperature this omelet will be of a jelly-like consistency. 40 DOMESTIC SCIENCE. MILK. Milk is a food rather than a beverage. It contains all the food substances. But as such a large percentage of milk is water (87 to 88 per cent.) it would have to be taken in enormous quantities to supply the necessary nutrition for a healthy adult. Therefore, while a com- plete food for infants, it requires the assistance of other foods, especially of carbo-hydrates, in supplying sufficient nourishment for a healthy person. Skim milk is important as a cheap source of albuminoids. Cream is the top layer of milk which has stood for some time. It contains most of the fat of the milk. Cream is very easily digested and is useful where fat is especially required in the system. It must, however, be considered a luxury in the ordinary diet. Butter is made by churning cream until all the little fat globules have run together and separated from the milk. What is left is called buttermilk and contains most of the water, sugar, casein an^ mineral matter. Butter is an easily-digested fat and one of the most valuable foods. Cooked butter is less digestible; it burns more readily than other fats. If there is any doubt as to the purity of milk, or if it has been exposed in any place where it would be likely to become contaminated (milk absorbs odors and impurities very quickly) — and as milk is more liable than almost any other food to contain disease germs — it is always safe to sterilize it, that is, heat it to the boiling ix>int (212'F.). MILK. 41 30.— STERILIZED MILK Fill small-necked bottles to within one and one half inches of the top with m✪ Sterilized Milkilk, and cork with absorbent cotton. Stand in a steamer of cold water, having water three fourths of the height of the bottle. Heat the water gradually until it reaches boiling point, then move back on the stove and let stand for ten minutes, just below boiling point. If the milk is to be preserved for some time it should be kept at boiling point from five to t6n minutes. Put in a cool place and keep tightly corked until used. 31.— PASTEURIZED MILK. While sterilization is the most efficient way of dealing with milk germs, it has its drawbacks. It alters the taste of the milk and renders the casein less easy of digestion. Therefore pasteurization is often substituted in the treatment of milk. This consists in keeping the milk at a temperature of 158°F. for twenty minutes or half an hour. While this method may kill most of the germs usually found in milk it does not destroy the tubercle bacillus or some bacteria which will cause diarrhea. In pasteurizing milk use the same method as in sterilizing, only changing the temperature. 32.— JUNKET. 1 cup milk. I J junket tablet. 1 tbsp. sugar. | 1 tap. cold water. A little flavoring✪ Junket. Put the tablet to soak in the cold water. Put the sugar and milk in a pan and stir over the fire until it reaches blood heat. Be careful that it gets no hotter, or 42 DOMESTIC SCIENCE.

AI-modernized reading of the original text

If cooked at the proper temperature this omelet will be of a jelly-like consistency. MILK. Milk is a food rather than a beverage. It contains all the food substances. But as such a large percentage of milk is water (87 to 88 per cent.) it would have to be taken in enormous quantities to supply the necessary nutrition for a healthy adult. Therefore, while a complete food for infants, it requires the assistance of other foods, especially of carbo-hydrates, in supplying sufficient nourishment for a healthy person. Skim milk is important as a cheap source of albuminoids. Cream is the top layer of milk which has stood for some time. It contains most of the fat of the milk. Cream is very easily digested and is useful where fat is especially required in the system. It must, however, be considered a luxury in the ordinary diet. Butter is made by churning cream until all the little fat globules have run together and separated from the milk. What is left is called buttermilk and contains most of the water, sugar, casein an^ mineral matter. Butter is an easily-digested fat and one of the most valuable foods. Cooked butter is less digestible; it burns more readily than other fats. If there is any doubt as to the purity of milk, or if it has been exposed in any place where it would be likely to become contaminated (milk absorbs odors and impurities very quickly) — and as milk is more liable than almost any other food to contain disease germs — it is always safe to sterilize it, that is, heat it to the boiling point (212°F.). MILK. 41 30.— STERILIZED MILK Fill small-necked bottles to within one and one half inches of the top with milk, and cork with absorbent cotton. Stand in a steamer of cold water, having water three fourths of the height of the bottle. Heat the water gradually until it reaches boiling point, then move back on the stove and let stand for ten minutes, just below boiling point. If the milk is to be preserved for some time it should be kept at boiling point from five to ten minutes. Put in a cool place and keep tightly corked until used. 31.— PASTEURIZED MILK. While sterilization is the most efficient way of dealing with milk germs, it has its drawbacks. It alters the taste of the milk and renders the casein less easy of digestion. Therefore pasteurization is often substituted in the treatment of milk. This consists in keeping the milk at a temperature of 158°F. for twenty minutes or half an hour. While this method may kill most of the germs usually found in milk it does not destroy the tubercle bacillus or some bacteria which will cause diarrhea. In pasteurizing milk use the same method as in sterilizing, only changing the temperature. 32.— JUNKET. 1 cup milk. I J junket tablet. 1 tbsp. sugar. | 1 tap. cold water. A little flavoring. Put the tablet to soak in the cold water. Put the sugar and milk in a pan and stir over the fire until it reaches blood heat. Be careful that it gets no hotter, or

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