Add the butter and the salt, and continue to stir if cooked over the
heat; if cooked in a double boiler, stir only until the mixture is
completely thickened and then continue to cook for 10 or 15 minutes.
When butter is added to the mixture in this way, it is likely to float
on top, especially if too much is used. A better sauce may be made
according to this method by using thin cream for the liquid and omitting
the butter.
MILK, BUTTER, AND CHEESE (PART 1)
EXAMINATION QUESTIONS
(1) When milk is used in a meal, what kinds of food may be omitted?
(2) Name the chief uses of milk in the dietary.
(3) Why is it possible for a child to remain in normal condition if
given only milk for a long period of time?
(4) Name the solids contained in milk and tell for what each one is
valuable.
(5) What causes milk to sour?
(6) What are the characteristics of wholesome milk?
(7) What is meant by the adulteration of milk?
(8) What quality of milk is of the most importance to the health of
those using milk?
(9) (_a_) Why is dirty milk dangerous? (_b_) Pour a quart of the milk
you purchase regularly through a pad of cotton. Note the result and
report the condition of the milk by comparing the cotton with the disks
shown in Fig. 2.
(10) Name some of the ways in which milk is likely to become
contaminated.
(11) What is the safest kind of market milk to buy?
(12) Describe the conditions under which milk of this kind is marketed.
(13) (_a_) What is pasteurized milk? (_b_) What is the purpose of
pasteurization?
(14) How may milk be pasteurized in the home?
(15) (_a_) When should milk be sterilized? (_b_) What changes take place
in the sterilization of milk?
(16) What points should be considered in the purchase of milk?
(17) Why is it necessary to give milk considerable care in the home?
(18) Mention the precautions that should be observed in caring for milk.
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