A textbook of domestic science for high schools

Melt the butter, add flour, and when bubbling add milk gradually. When thick and smooth add lobster, which has been picked fine. Season. Put in buttered shells. Cover with buttered crumbs and bake till brown. Escalloped Oysters 1 pt. oysters 1£ c. crumbs 4 tb. oyster liquor f c. butter melted 6 tb. milk or cream Salt and pepper Stir the melted butter into the crumbs. Put a thin layer in bottom of a buttered baking dish, cover with oysters, and sprinkle with salt and pepper, add part of the milk and oyster liquor. Repeat, and cover the top with crumbs. Bake 40 m. in hot oven. Two layers of oysters are sufficient; if more be used, the center layer will be underdone. Creamed Oysters Wash, by pouring over them | c. water, and look over 1 c. oysters. Parboil them in the oyster liquor and the water in which they were washed, until the edges curl and the oysters are plump. Drain. Make a white sauce with 3 tb. butter | c. oyster liquor 3 tb. flour \ ts. salt f c. milk \ ssp. pepper Add the parboiled oysters and cook till hot. Serve on toast, in toast boxes, or patty shells. Toast Boxes Cut stale bread into 2 inch cubes, trim the crust, take out the center, leaving the bread in the form of a box. Brush with melted butter and bake in a quick oven until a light brown. Fill with any creamed mixture. CHAPTER XI AVERAGE COMPOSITION OF MILK (SNYDER) FAT CASEIN ALBUMEN LACTOSE ASH 87.0% 3.5% 3.25% 0.5% 5.0% 0.75% Milk is the food of the young animal, and hence contains all the nutrients necessary for the support of the body. Owing to the large per cent of water in its composition, milk is a bulky food, and being deficient in starch, is not a satisfactory food for the healthy adult. Milk is a white, opaque liquid. It consists of a bluish white liquid, called serum, in which float globules of fat, which give the milk the appearance of a white liquid. These fat globules are suspended through the milk in the form of an emulsion, fresh milk being the most perfect example of an emulsion. Upon standing, however, the emulsion is broken and the fat rises to the surface in the form of cream. Butter is made by separating the fat from cream by churning, thus completely breaking down the emulsion of fat. Skimmed milk contains practically all the ingredients of whole milk with the exception of the fat, and forms a cheap supply of protein. The protein of the milk is largely in the form of casein, which contains both sulphur and phosphorus. Casein coagulates when an acid is added to it, or when an acid is formed in the milk during the process of lactic fermentation. /It forms a clot in the stomach by the action of the enzyme rennin, which is secreted by the stomach, and it then digests as a solid food. In cheese making and in the making of junket, a commercial form of rennin obtained from the second stomach of the calf is added to the milk, thus causing it to clot. The addition of limewater, or some cereal water, as barley water, tends to make the casein form a lighter and more digestible clot, hence they are often added to baby foods. \ The albumen of milk, or lact-albumen, coagulates with heat and forms the scum of boiled milk.