MILK 225 



5. Why should food be well chewed? 



6. Why is the carving of meat an important factor in digestion? 



7. What are the two essentials of tooth powder or tooth paste 

 for cleaning the teeth? 



8. When are crullers very indigestible? 



9. What is the value of warm soup before a meal? 



10. Why should oatmeal be well cooked? 



11. How should the cooking of onions and similar vegetables 

 differ from that of beets? 



12. How should beef be cooked to obtain beef extract? 



13. What kinds of food would be bad to eat just before going to 

 bed? 



14. What foods digest easily? Slowly? 



15. Why should a person eat for breakfast food which digests 

 quickly? 



16. Why is it necessary to eat foods which have different periods 

 of digestion? 



1 7. Why is the crust of bread sweet? 



18. Why should invalids eat toast? 



19. Why do thin pieces of potato become swollen when dropped 

 into hot fat? 



20. Why is the meat in a soup tasteless? 



21. What part of this section do you consider of greatest value? 



MILK 



Source of Milk. Milk is made from the blood of the cow by 

 two large glands. The blood is red, but milk is never bloody unless 

 the cow is sick. The glands are soft, spongy organs, containing a 

 fine network of ducts, and lined with secreting cells which prepare 

 the milk from the blood. Most of the milk is actually formed while 

 the cow is being milked. 



Milk contains all the food that is necessary for the growth and 

 development of young animals. Some cows have produced from 

 10 to 15 times their own weight of milk in a year (over 20,000 pounds) ; 

 but this is rare, as the average cow gives only about 2 to 4 times her 

 own weight. 



