CARE OF MILK.—Milk is one of the foods that require the greatest care, and should be well cared for not only in the home but also on the dairy farm. It is one of the foods that afford ideal conditions for the growth of microscopic vegetable organisms, called bacteria (see Why Foods Spoil). Many varieties of these bacteria or tiny plants produce changes in the milk which cause it to sour. A few varieties of disease- producing bacteria also sometimes exist in milk.
Milk can be kept reasonably free from bacteria by:
(a) Perfect cleanliness on the dairy farm.
(b) Cooling it immediately after being drawn from the cow, and by keeping it cool.
(c) Placing it in sterilized utensils.
(d) Covering it, thus keeping it free from dust.
Utensils for holding milk should be of glass, earthenware, or smooth, bright tin. They should be washed, scalded, or even better, boiled, and placed in the sun for two or three hours. In the home, milk should not be used after long standing, even though it is sweet. It is well to buy milk in small quantities and in bottles. The upper rim of a milk bottle should be washed before pouring milk from it. Because milk readily absorbs odors and flavors, it should be kept away from any substance having a strong odor or flavor.
RICE DAINTY
3/4 cupful cooked rice 3/4 cupful fruit, cut into pieces 3/4 cupful powdered sugar 1/2 to 3/4 cupful cream, whipped
Mix the rice, fruit, and sugar, then fold in the whipped cream. Pineapple, shredded or diced; bananas cut into pieces (not slices); dates, seeded and cut into pieces; or cooked apricots are desirable fruits for this dessert.