New-York tribune., 1903-02-04
MILK AS A FOOD.
Recipes in Which It May Be Used TO Great
Advantage

grave one, said Miss Helen Louise JoulSoI4' III
her lecture yesterday al the Brooklyn Institute
so far as possible every person using milk in
city of this kind should have some knowledge OF
the purity Of its and it's handling This Is
not such a utter impossibility would seem
The diseases which caused by impure milk
supply. or, more properly, spread by means OF H.
are. in the main those which attribute to filth
Unclean stables. dirty cows and mixers. utensils
not kept in proper condition, all OF these are
positive menaces to health and should not be per-
mitted. A visit to the dairy which supplies you
with milk may seem impossible but it is worth
the making if you have the interests of your family
at heart. Let the consumers form the habit of
visiting these places and while at first such ex-
posures took place in Peter Sterling might
occur, it would certainly tend toward curing great
evils. Where there is the slightest suspicion Of
the presence Of bacteria of harmful nature it be-
comes necessary to sterilize the milk Not that
sterilizing make bad milk good: II can
simply lessen danger.
HOW TO sTERILIZE IT.
TO steriize milk for immediate all that is
necessary is to heat the milk in a double boiler to
100 degrees Fahrenheit, ana keep it at that point
for an hour. AS the milk has stood the
required hour pour it at into a sterilized
pitcher and cool quickly. The Department of Agri-
culture issues the following directions for steriliz
ing milk in quantities: One bottles nearly
full of milk plugged with dry absorbent cotton
and placed in upright position in vessel hav-
ing false bottom, and containing enough water
to rise above the milk in the bottles. The vessel
Is closed placed the stove and heated until the
water is 155 degrees Fahrenheit in winter and $50
degrees Fahrenheit in summer. II is tnen removed
and kept tightly covered for a half hour. A heavy
cloth over the pail will help to retain the heat
The milk bottles then taken out. cooled as
quickly possible by cold or ice. and kept
in a cold place. MIX thus prepared may be
pected to keep twenty-four hours, and should
preferably be used within that time The cotton
plugs should be kept dry possible. and should
not be removed until the milk is be used A
covered tin pail answers very well for the larger
vessel. An inverted, perforated pie tin may serve
as the false bottom
Milk is commonly spoken Of q perfect food.
because It contains all the ingredients needed for
noUrishment- A quart Of milk. according to a bull
lettn OF the Agricultural Department, contains
about the amount OF nutrfment three
quarters OF pound OF beef. Six ounces OF bread
would likewise supply not far from four ounces OF
nutrittve substances. But while the twelve ounces
Of beef and six ounces OF bread supply the same
amount Of nutrirnent the quart Of milk. the
rutrtt1ve value IS the same. and they
equally useful food
Milk is ordinarily regarded liquid. but It
actually consists OF clear transparent fluid called
the milk serum This contains great number Of
The total consistency Of milk serum is water. sugar,
According to this analysis milk contains proteine
matter in its casene and albumen. carbohydrates
in the form Of sugar, fats in very dgestibe form
and, lastly, both salts and water. Here all the
classes or FOODS: therefore,, why not Use IL as a
diet? The obstacle in the way OF is the matter Of
digestibility- Some people cannot take milk at all
WHEN IT IS DTGEsTIBLE.
TO consider what happens when milk is eaten it
is necessary, in the first place, TO regard it as
solid food As it reaches the stomach it is
curdIed coaguIated by the action Of the pepsin
and acid Of the gastric juice and when eaten alone
in large quantities these curds therefore
large and difficult Of digestion by many But cook
ing changes the texture of food affecting its d.
raw better than cooked, in general the cooking
renders ii more digestibe-
may be cooked to serve as a food rather tnan a
beverage is that of cream SOUP These soups are OF
especial value a luncheon dish which school
children to eat. and often for dinner which Is
made In much the same Way but there is great
difference in way that method is applied. Food
Usually the Vegetable is boiled and pressed
pint OF the vegetable pulp is diluted or mixed with
quart of stock or perhaps for d small falnlIy
half tabiespoohfui of butter to one of -four, Tor
the smaller quantities given above, remember ana
crea7I IF voIJ have il or the voIk Of an egg or
neither needs to be used. Season and serve
CREAM OF CELERY SOUP.
Two cups of celery, one tablespoonful Of butter,
one cup of cream, a few drops of onion extract.
two cups OF milk, tablespoonful of -four, one
sprig Of parsley few drops of celery extract one
tablespoonful of almonds chopped very fine. and
Chop the celery and cook In boiling salted
ScaId the milk with the parsley. rub the butter
and -four together until smooth and add to the
scalded milk Cook until 1t thlckens Press the
celery through coarse sieve. Add the celery.
cream and seasoning to the milk. Add the almonds
chopped. and when ready 10 serve beat with an egg
beater until smooth The tips or the celery may De
used garnsh-
CARAMEL CUsTARD
Two cups of milk. quarter cupfuI OF sugar. three
eggs a half teaspoonfuI of vanilla and pinch OF
salt
Melt the sugar and cook to Il delicate brown
color. 5cald the milk. add the caramel gradually
favorng strain into a CREASED mould and bake
custard, Serve with caramel sauce made as
CARAMEL SAUCE.
half cup Of sugar. half cup of boiling water
Melt and brown the sugar add the water and
simmer ten minutes Cool and serve Miss ParloaJ
CHOCOLATE JUNKET.
Three teaspoonfuIs of Dutch cocoa. three tea
spoonfus of sugar and quarter cup Of boiling
water Mix the sugar and the cocoa, add the
water gradually and stir TO a smooth paste Cook
over the fire until the mixture boils Take a pint
of milk one teaspOouful of rennet table
spoonfus OF sugar, teaspoonful Of sherry
Add the milk to the cooked cocoa and stand
where il viii about IS degrees Take from
the fire. add the sugar reunet. sherry and a few
drops of vanilla. Mix we'll turn into individual
cups and let stand in q warm place until the jelly
sets Cool and serve with whipped cream
In cases where milk cannot be taken alone IL
may be mixed with lime water, soda, seltzer, vichy
and peptOnlZed milk, or preGlSeSteQ mix Is
given. koumiss is fermented milk; albumenized
Is with the addition of the white OF
Condensed milk has a large proportion of water
evaporated and sugar added. Preserved milk IS
milk that has been condensed and canned without
sugar