Butter, like milk, absorbs odors readily, and should never be allowed to remain in occupied rooms or any place exposed to strong or foul odors, but be kept covered in a cold place.
CHEESE.
Cheese is a product of milk prepared by separating the casein, with more or less of the cream, according to the manner in which it has been prepared, from the other ingredients of the milk. It is an article, which, although possessing a large proportion, of nutritive material, is very difficult of digestion, and the use of which is very questionable, not only for this reason, but because it is very liable to contain a poison called tyrotoxicon, capable of producing most violent and indeed fatal results, according to the remarkable researches of Prof. Vaughan of Michigan University. This poison is sometimes found in ice cream and custards, cream-puffs, etc., made from stale milk or cream.
It is much better to use milk in its fresh, natural state than in any of its products. Made into either butter or cheese, we lose some of its essential elements, so that what is left is not a perfect food.
RECIPES.
Hot Milk.—Milk is more easily digested when used hot. This is not due to any marked chemical change in the milk, but to the stimulating effect of heat upon the palate and stomach.
To prepare hot milk, heat it in a double boiler until a wrinkled skin appears upon the surface. In the double boiler it may be kept at the proper temperature for a long time without difficulty, and thus prepared, it forms one of the most healthful of foods.
Milk, either cold or hot, should be taken a few sips only at a time, and not be drank in copious draughts when used in connection with other foods at mealtime. It will then coagulate in the stomach in small flakes much more easily digested than the large mass resulting when a large quantity is swallowed at a time.