a. Some alkali-forming
b. Milk not served with acids, as tomatoes, oranges, apples, apricots, peaches, lemon juice
c. Agreeable proportion of liquids and solids
d. Flavors combined that taste well together
e. Variety slight at one meal (3 to 6 items); wider range from day to day
10. Cooking:
a. Albumen (milk, white of egg) slightly coagulated
b. Cereals and starches thoroughly cooked
c. Fats not overheated (below smoking or scorching point)
d. Fats not mixed while hot with starches or sugars (gravies, sauces, fried foods, pastry), or with protein (fried eggs)