A. Since the action of the junket tablet is due to the presence of an enzyme, the clotting takes place best if the mixture is at body temperature. B. If the milk has been boiled, some of the lime salts are precipi- tated, and the milk will not clot, unless a calcium salt is added, since the presence of soluble lime salts is necessary for this. If boiling is necessary, as in adding chocolate, a small amount of milk may bo heated with the chocolate and the remainder added, uncooked. C. If the mixture is shaken or stirred after it begins to clot, there is a separation of the clot, which is undesirable. For this reason, any flavoring or sugar should be added to the milk before the junket tablet. 8. The effect of acid upon milk : A. When a small amount of acid is added to milk it causes the casein to precipitate, or, as usually stated, the milk curdles. This frequently happens in cooking, one of the best examples being in tlie making of cream of tomato soup. This may be prevented by — (1) Neutralizing the acid of the milk with soda. While this method is effective it spoils the good flavor of the soup, and since the acid of the tomato varies it is difficult to know how much soda to use. (2) If the milk is slightly thickened and the tomato juice added to the thickened mixture with both at a little above serving temperature there is either no curdling or the curd formed will be held in suspension. Do not heat again after com- bining. 9. Method of preventing scum on heated milk: A. A scum forms on milk or milk mixtures when they are heated, probably due to the drying out of the proteins on the surface of the heated milk. This can be in part prevented by any one of the fol- lowing methods : (1) Cooking and cooling in a covered vessel. (2) Stirring to keep the mixture agitated. (3) Beating with a Dover beater to form a protective foam over the top. METHOD OF DEVELOPING LABORATORY WORK. In connection with this lesson a visit to a dairy might be ar- ranged, to see something of the care and handling of milk. It might also be advisable to have the class investigate the sources of the local milk supply, to ascertain grade and the cleanliness of USE AND PREPARATION OF FOOD. 63 the milk furnished. Study the State and city laws in regard to dairy and milk inspection and see whether or not they are enforced. Junket, 1 tablet. Cold water, 1 tablespoon. Milk, 3 cups. Sugar, i cup. Vanilla, 1 teaspoon. Heat milk and sugar (or sirup) to body temperature, 37.5° O. (98.6" F.), add the vanilla and the junket tablet, which has been crushed and dissolved in the cold water. Pour immediately into serving dishes and let stand in a warm room until firm ; then chill. Season with nutmeg grated over the top and serve with berries, chopped nuts, or jelly. CBEAM OF TOMATO SOUP. Milk, 2 cups. Fat, 2 tablespoons. Tomato juice, 1 cup. Onion juice, i teaspoon. Flour, 3 tablespoons. Salt and pepper. Melt fat, stir in the flour, and add milk and onion juice, and cook 10 to 15 minutes. Remove from the fire and add the tomato juice, which has been heated. Both should be just above serving temperature when combined, and the soup should be served immediately. Note to teacher. — In case the women are not taking the starch unit, insert here the lesson on white sauces, starch pudding, and cream soups.

AI-modernized reading of the original text

A. Since the action of the junket tablet is due to the presence of an enzyme, the clotting takes place best if the mixture is at body temperature. B. If the milk has been boiled, some of the lime salts are precipitated, and the milk will not clot, unless a calcium salt is added, since the presence of soluble lime salts is necessary for this. If boiling is necessary, as in adding chocolate, a small amount of milk may be heated with the chocolate and the remainder added, uncooked. C. If the mixture is shaken or stirred after it begins to clot, there is a separation of the clot, which is undesirable. For this reason, any flavoring or sugar should be added to the milk before the junket tablet. 8. The effect of acid upon milk : A. When a small amount of acid is added to milk it causes the casein to precipitate, or, as usually stated, the milk curdles. This frequently happens in cooking, one of the best examples being in the making of cream of tomato soup. This may be prevented by — (1) Neutralizing the acid of the milk with soda. While this method is effective it spoils the good flavor of the soup, and since the acid of the tomato varies it is difficult to know how much soda to use. (2) If the milk is slightly thickened and the tomato juice added to the thickened mixture with both at a little above serving temperature there is either no curdling or the curd formed will be held in suspension. Do not heat again after combining. 9. Method of preventing scum on heated milk: A. A scum forms on milk or milk mixtures when they are heated, probably due to the drying out of the proteins on the surface of the heated milk. This can be in part prevented by any one of the following methods : (1) Cooking and cooling in a covered vessel. (2) Stirring to keep the mixture agitated. (3) Beating with a Dover beater to form a protective foam over the top. In connection with this lesson a visit to a dairy might be arranged, to see something of the care and handling of milk. It might also be advisable to have the class investigate the sources of the local milk supply, to ascertain grade and the cleanliness of the milk furnished. Study the State and city laws in regard to dairy and milk inspection and see whether or not they are enforced. Junket, 1 tablet. Cold water, 1 tablespoon. Milk, 3 cups. Sugar, i cup. Vanilla, 1 teaspoon. Heat milk and sugar (or sirup) to body temperature, 37.5° O. (98.6" F.), add the vanilla and the junket tablet, which has been crushed and dissolved in the cold water. Pour immediately into serving dishes and let stand in a warm room until firm ; then chill. Season with nutmeg grated over the top and serve with berries, chopped nuts, or jelly. CBEAM OF TOMATO SOUP. Milk, 2 cups. Fat, 2 tablespoons. Tomato juice, 1 cup. Onion juice, i teaspoon. Flour, 3 tablespoons. Salt and pepper. Melt fat, stir in the flour, and add milk and onion juice, and cook 10 to 15 minutes. Remove from the fire and add the tomato juice, which has been heated. Both should be just above serving temperature when combined, and the soup should be served immediately. Note to teacher. — In case the women are not taking the starch unit, insert here the lesson on white sauces, starch pudding, and cream soups.

Use and preparation of food