Milk

As milk forms a clot by the action of the enzyme, rennin, as soon as it reaches the stomach, it should be regarded as a solid food and not a beverage. When taken, it should be sipped slowly that the clots formed may be small and hence more easily digested. The digestibility of milk may be increased by the addition of limewater or a starch gruel. (See milk, page 108.)

Infants have no starch-digesting enzymes present in the saliva or pancreatic juice until they are about one year old, hence cannot digest starchy foods. Any starch given to them should be dextrinized with heat or by the action of the enzyme diastase present in malt. Starch gruels should be dextrinized by the addition of some commercial malt extract before being added to milk to be given to children under one year of age.

Milk for invalids may be clotted by the addition of rennin in the form of junket tablets. Bacteria grow very rapidly in milk, so care should be taken to obtain the purest milk possible. If there is the slightest doubt as to the purity of the supply, the milk should be sterilized or Pasteurized before it is used.

Sterilized Milk

Fill 1/2 pt. bottle with milk to within 1 1/2 inches of the top; cork with sterile cotton. Stand in a steamer of cold water, having the water surround bottles to three-fourths their height. Heat water gradually until it nearly reaches the boiling point and keep at this temperature for ten minutes or longer. Remove from water and cool quickly.

If the milk is to be Pasteurized, raise the temperature of the water to 167° F. and keep at that point for twenty minutes.

Albumenized Milk

White of 1 egg 1 c. milk

Place egg and milk in a covered glass jar. Shake till they are thoroughly blended. It may be sweetened and flavored. Serve immediately.

Junket

1 c. milk

2 tb. sugar

1/8 is. salt

1/4 junket tablet dissolved in 1 ts. water

Heat milk until lukewarm, 100° F., add sugar and salt, stir in the junket quickly. Pour into the dish in which it is to be served. Let stand in a warm place until set, then chill and serve with cream.

Meat Broths

Broths may be made from beef, mutton, or chicken. As ordinarily made the food value of broths is very low, the albumen and globulin of the meat being coagulated by heat and removed by straining, the extractives alone remaining in the broth. To prepare meat for broths wash it carefully with a wet cloth and remove all fat.

Beef Tea, No. I

1 lb. beef from round 1 pt. cold water

1/3 ts. salt

Prepare meat as given in directions for broths and cut in small cubes. Put in a fruit jar with the water and salt, and let stand \ hour. Place in a pan of cold water on a trivet, having the water in the pan as high as the contents of the jar. Heat gradually in the oven or on top of the stove, not letting the water become hotter than 180° F. Keep at this temperature for two hours, strain and season. In reheating care should be taken not to coagulate the juices.

Beef Tea, No. 2

Remove all fat from 1 lb. round steak. Chop meat fine. Add 1 pt. cold water and 1/3 ts. salt, and let stand in ice box from 1 to 3 hours. Heat very gently, stirring all the time until it, just changes color. Pour into wire strainer and press the meat. Season liquid with salt and reheat very carefully, not to coagulate the juices. Do not remove the brown flakes if they form.

Mutton Broth

2 lb. mutton or lamb cut from forequarter or leg 2 pts. water

1 tb. boiled rice 3/4 ts. salt

Prepare meat as for broths. Cut in small pieces. Add water and salt. Cook slowly until meat is tender and bones clean. Strain, cool, remove every particle of fat. Reheat and add boiled rice.