ELEVENTH ANNUAL YEAR BOOK— PART XI 619 



bacteria may be kinds that produce disease. Finally, however, when milk 

 sours the harmless lactic-acid bacteria and the lactic acid which they 

 produce tend to destroy other micro-organisms, including the disease- 

 producing bacteria, so that the time comes when the harmful bacteria 

 decrease very rapidly and the lactic-acid bacteria increase very rapidly. 

 By the time the milk is sour it is practically free from bacteria, except 

 those of the lactic-acid type. 



SWEET CURDS. 



Sweet curds may be made into a good filling for pies or tarts. The 

 curd is obtained by adding rennet to warm milk and allowing the milk 

 to stand until it hardens. The curd is then broken up and strained. To 

 the curd from 1 quart of milk add 1 level tablespoonful of butter, one- 

 quarter of a cup of sugar, the yolks of 2 eggs, and a few Zatne currants 

 or chopped raisins, and a little nutmeg. In earlier times, the sweet curd 

 from cheese making was much used as a food, but is not common today, 

 though sometimes served where it can be readily obtained from a cheese 

 factory. "Wlhey was also much used in earlier times and is still a favorite 

 beverage with many and employed especially in invalid dietetics. 



MILK DESSERTS. 



Junket served very cold is a refreshing dessert in hot weather, as are 

 the numerous milk sherberts, frozen custards, and similar desserts in 

 which milk is used. Baked milk, made by cooking sweetened and flavored 

 milk for a long time in a slow oven, is also good. Many different kinds 

 of puddings are made by baking milk with cereals and either molasses 

 or sugar. The cereal may be rice, corn meal, or buttered white or whole- 

 wheat bread. In this class of food belongs, so far as nourishment is con- 

 cerned, the scalloped potatoes made by cooking sliced raw potatoes for 

 a long time in a large amount of milk. 



BUTTERMILK. 



As a wholesome and nutritious food buttermilk is also valuable. It 

 has 3 per cent of proteids, and a quart contains one-fourth as much 

 proteid as a man needs in a day, even if the most liberal estimate of his 

 needs is taken. It is said to possess hygenic value as well, the theory 

 being that lactic-acid bacteria may grow in the intestines, crowding out 

 other and undesirable kinds. 



Though not much different in nutritive value, buttermilk obtained as a 

 by-product in butter making has a different quality or texture and a 

 different flavor from so-called skimmilk buttermilk referred to above. 



SUMMARY. 



Milk and milk products are wholesome and economical foods, which 

 may readily be used in quantity in the diet. 



Quality and cleanliness in handling are important topics which must 

 be considered, as well as food value. 



A few examples have been given of the use of milk, skim milk, milk 

 curd, and buttermilk in the home. Others will readily suggest themselves 

 to the housewife. 



