Point out the most important differences between a Foamy and a White Sauce
Omelet.
What is the purpose of cutting and folding in the whites of eggs in omelets?
What is the purpose of beating eggs?
What are the tests that show when egg white is beaten stiff and when dry?
What are the tests for thoroughly beaten egg yolk?
LESSON XLVI
MILK
MILK, AN INVALUABLE FOOD.—It has been said that there is no one food except milk which cannot be eliminated from the diet. Milk is the only food for which there are no easily found substitutes. The housekeeper or one who plans the food for the family should purchase daily, if possible, a pint of milk for each adult and a quart for each child under ten years. She should see to it that this amount of milk is entirely used either as a beverage or in cooked foods. If one must economize in foods, less should be spent for meat, and more for milk.
Although more than 4/5 of milk is water, it contains only a little more water than do potatoes and lean meat. The value of milk is due to the fact that it contains: (a) Proteins of "excellent quality." An authority on diet says [Footnote 48: See "The Newer Knowledge of Nutrition," by McCollum, p. 74.]: "There can be no doubt that the proteins of milk are far superior to those of any foods derived from vegetable sources." The most important protein existing in milk is called casein.
Casein is a complete protein and is very important for growth. It has a peculiar property; it precipitates when acid is added to milk. When milk sours, the sugar contained in the milk changes to an acid, and this acid causes the casein to precipitate. Casein is also clotted by an enzyme occurring in the digestive juice of the stomach.