If milk is not handled carefully, it sours because of the mi-
croscopic plants called bacteria which get into it and multiply,
producing there an acid. These plants are everywhere, in the
air, on the hands of the milker, and in dust and dirt of all kinds.
Milk is an excellent food for these plants, and they grow and
multiply rapidly in milk unless it is kept quite cold. Because of
these bacteria, milk should be handled with great care for clean-
liness, and should be kept at as low a temperature as possible.
Simple Courses in Home Economics 103
It is impracticable to keep all of these bacteria out of milk, but
by allowing only a very small number to get in, and by keeping
the milk at a temperature below 60 degrees Fahrenheit, the sour-
ing process is very greatly delayed.
Sour milk is relished by many when eaten as clabber or made
into cottage cheese.
A good recipe for cottage cheese may be found in the cheese
lesson.
The composition of milk is as follows :
Water 87.0 %
Fat 4.0 %
Protein 3.3 '/o
Carbohydrates 5.0 %
Ash 7 %
References
Farwyers' Bulletins:
Care of Milk in the Home. Xo. 63.
Bacteria in Milk. No. 490. ~\
The Use of Milk as Food. No. 363.
Cheese Making on The Farm. No. 161. / j
Lesson Plan
Teacher's Aim:
To show the necessity of a clean milk supply.
To teach the nutritive value and cooking of milk.
Pupil's Aim:
To study milk and its uses.
Suggested Questions
How many drink milk?
"What kind do you like best?
What is the difference ?
What makes milk sour?
How do these bacteria get into milk? (Discuss bacteria, their
growth, etc.)
104 Bulletin of the TJniversity of Texas
What care must be taken in handling milk? (Show pictures
of good and poor handling of milk.)
What is the curd in the sour milk?
What other substances do we find in milk? (Give composi-
tion of milk.)
Discuss the food value of milk, of skim milk, of butter milk.
In how many ways can milk be used in the home? (Make a
list of these suggestions on the blackboard.)
Related Work
Agriculture :
If possible give the Babeock test. Test milk with litmus paper
for acidity.
Discuss healthy cows and the tuberculine test.
Study clean milk production and the nature of bacteria.
Mathematics:
Compute per cent, of butter fat in a given sample of milk.
How many pounds of butter can be made from one gallon of
milk?
Determine from the use of the Babeock test which cows in
your father's herd are not paying for themselves.
Drawing :
Draw a picture; showing a sanitary and unsanitary type of
milk pail.
English :
Write up note books and recipes. Learn to spell and define
all new words.
Read Kipling's "William the Conqueror," in "Day's Work."
Recipes
Caramel Baked Custard.
14 C. sugar — caramelize
14 C. sugar
f, g. salt
Simple Courses in Home Economics 105
2 C. milk
3 eggs — slightly beaten.
Combine ingredients.
Bake in a moderate oven.
Set mould in a pan of water.
After the custard has set, insert a steel knife — if
the custard does not stick to the knife it is suf-
ficently baked.
Serve cold.
Caramel Junket
Ys C. sugar — caramelize, add
Vs C. boilino- water.
Cook until syrup is reduced to % C. cool, add
2 C. milk — scalded (luke warm)
f. g. salt.
1 t. vanilla
1 Junket tablet — powdered.
Turn into mould — a large glass dish or sherbet
glasses.
Let stand in warm place to set. ✪ Caramel Baked Custard
Page 40 · 2 recipe records on this page
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
If milk is not handled carefully, it sours because of the microscopic plants called bacteria which get into it and multiply, producing there an acid. These plants are everywhere, in the air, on the hands of the milker, and in dust and dirt of all kinds. Milk is an excellent food for these plants, and they grow and multiply rapidly in milk unless it is kept quite cold. Because of these bacteria, milk should be handled with great care for cleanliness, and should be kept at as low a temperature as possible.
Simple Courses in Home Economics 103
It is impracticable to keep all of these bacteria out of milk, but by allowing only a very small number to get in, and by keeping the milk at a temperature below 60 degrees Fahrenheit, the souring process is very greatly delayed.
Sour milk is relished by many when eaten as clabber or made into cottage cheese.
A good recipe for cottage cheese may be found in the cheese lesson.
The composition of milk is as follows :
Water 87.0 %
Fat 4.0 %
Protein 3.3 '/o
Carbohydrates 5.0 %
Ash 0.7 %
References Farmers' Bulletins:
Care of Milk in the Home. Xo. 63.
Bacteria in Milk. No. 490.
The Use of Milk as Food. No. 363.
Cheese Making on The Farm. No. 161.
Lesson Plan Teacher's Aim: To show the necessity of a clean milk supply. To teach the nutritive value and cooking of milk.
Pupil's Aim:
To study milk and its uses.
Suggested Questions
How many drink milk? "What kind do you like best? What is the difference ? What makes milk sour?
How do these bacteria get into milk? (Discuss bacteria, their growth, etc.)
104 Bulletin of the TJniversity of Texas
What care must be taken in handling milk? (Show pictures of good and poor handling of milk.)
What is the curd in the sour milk?
What other substances do we find in milk? (Give composition of milk.)
Discuss the food value of milk, of skim milk, of butter milk.
In how many ways can milk be used in the home? (Make a list of these suggestions on the blackboard.)
Related Work Agriculture :
If possible give the Babeock test. Test milk with litmus paper for acidity.
Discuss healthy cows and the tuberculine test.
Study clean milk production and the nature of bacteria.
Mathematics:
Compute per cent, of butter fat in a given sample of milk.
How many pounds of butter can be made from one gallon of milk?
Determine from the use of the Babeock test which cows in your father's herd are not paying for themselves.
Drawing :
Draw a picture; showing a sanitary and unsanitary type of milk pail.
English :
Write up note books and recipes. Learn to spell and define all new words.
Read Kipling's "William the Conqueror," in "Day's Work."
Recipes
Caramel Baked Custard.
14 C. sugar — caramelize 14 C. sugar f, g. salt
Simple Courses in Home Economics 105
2 C. milk
3 eggs — slightly beaten.
Combine ingredients.
Bake in a moderate oven.
Set mould in a pan of water.
After the custard has set, insert a steel knife — if
the custard does not stick to the knife it is sufficently baked. Serve cold.
Caramel Junket
Ys C. sugar — caramelize, add Vs C. boilino- water.
Cook until syrup is reduced to % C. cool, add 2 C. milk — scalded (luke warm) f. g. salt. 1 t. vanilla 1 Junket tablet — powdered.
Turn into mould — a large glass dish or sherbet glasses.
Let stand in warm place to set.
Records on this page
Caramel Baked CustardCaramel Junket