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Milk

( Originally Published 1918 )

Care, cost, and food value of milk. Value and use of sour milk, cottage cheese, curdled milk. Rice or cornstarch pudding (plain, caramel, or chocolate).

SUBJECT MATTER

Milk contains all the food-stuffs which the body requires, except starch, and, therefore, is capable of sustaining life for comparatively long periods. It is one of the most important protein foods; but it contains so small a percentage of carbohydrate (milk sugar) that for the adult it must be supplemented with carbohydrate foods. For the baby, milk is a perfect food, and it is a valuable adjunct to the diet of all children. One quart of milk should be allowed for the diet of each child daily. after the twelfth month ; and the diet of the adult should be supplemented by the use of milk. The greatest care should be exercised in protecting milk from dust and dirt, for it is easily contaminated and may he the means of carrying disease germs to the body. The changes which milk undergoes when souring do not render it harmful. Fur many people buttermilk is more easy to digestion than sweet milk, because of the changes produced by souring, as well as the absence of fat. Sour milk is of value in cooking, producing a tender bread which can readily he made light by the addition of soda, one teaspoonful of soda to one pint of sour milk that has curdled.

In the preparation of cheese, the whey is separated from the curd', thus extracting most of the water, sugar, and mineral matter, and leaving a substance rich in protein and fat. Cheese is of value in cooking. for it in-creases the food value of those foods to which it is added.

PRELIMINARY PLAN

The teacher should make inquiries a few days in advance, to be sure that one quart of sour milk can he secured, and, when it is brought, she should examine it to see that it is in proper condition to make cottage cheese. She should arrange to have about one quart of sweet milk and such other supplies as are necessary for the pudding, brought by the pupils.

An opportunity may be afforded to discuss the use of left-over cereal by the preparation of a rice pudding, if the teacher provides some cold cooked rice for the lesson. In the absence of cold rice, the cornstarch pudding may be prepared.

Household Science in Rural Schools:
The Value Of Carbohydrates In The Diet

Fruits And Vegetables

Cereals

The Planning And Serving Of Meals

Milk

Soup Recipes

Eggs And Egg Preparation

Simple Desserts - Custards

Batters And Doughs

Meats

Read More Articles About: Household Science in Rural Schools



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