| CALORIES | GRAMS | |||||
| Prot. | Fat | Cbhy. | Lime | Phos. | Iron | |
| Calculated: | 233 | 543 | 775 | |||
| Analyzed: | 214 | 517 | 873 | 1.475 | 1.865 | .0099 |
Care of Food. All food should be kept covered, protected from dust, bacteria, insects, odors, poisonous gases (from bad drainage in refrigerator or kitchen). Butter should be kept in oiled paper or covered by a salted muslin cloth.
Cooked foods should be quickly and thoroughly cooled, and then covered and kept in a cool place.
Milk requires the most painstaking care, as bacteria multiply in it very rapidly unless it is kept cool and clean. It should be kept in a seamless, non-rusting receptacle, covered from dust and insects (preferably with a clean, double muslin cloth that will admit air but keep out dust); and placed in a clean, odorless, ventilated place. If a refrigerator or clean, cool cellar, springhouse, or well is not available, a homemade refrigerator may be constructed, similar to the fireless cooker, that will require little ice. Or the bottle may be placed in a basin of cool running water and covered with a clean muslin cloth the edges of which absorb the water; if thus placed in a draft, the evaporation will keep the milk cool. In hot weather it should be pasteurized for children under six years, and at other seasons for children under four, unless certified.
Milk should preferably be bottled at the dairy for delivery. If delivered from cans it should be exposed as little as possible to the air and dust, the measures should be scrupulously clean, and it should be poured at once into bottles or jars that have been sterilized by boiling and that are covered from dust until filled. It should be immediately covered.
If milk is delivered in bottles, provision should be made for protecting these from dust, sun, and animals until they are brought into the kitchen. The bottles should be well washed in cool water, especially around the top and cover, before opening. The rim of the bottle should be wiped with a clean cloth and the cover replaced immediately after pouring.
Milk which has been warmed or which has stood uncovered outside the bottle should not be poured back or used again for the children to drink, as bacteria have multiplied in it very rapidly. It may be used for cooking.
Milk. The production of milk requires the greatest cleanliness. If a cow is kept, the dairy, utensils, methods of milking and caring for the new milk should conform to the standards set forth in the Federal and State Health Bulletins. If milk is purchased, inspection should, if possible, be made of the dairy and the methods of cooling and transportation. In the large cities, milk is now graded according to the degree of care and the cleanliness as indicated by the bacteria count. Certified or Grade “A” should be used for children under three years of age. Grade “A” is preferable, but Grade “B” can be used for children over two years. Grade “C” and loose milk are fit only for cooking.
The milk from a herd is more uniform from day to day than from a single cow. Holstein or Guernsey milk is preferable for children, especially for infants, as the lower fat content and softer curds make it more easily digested than Jersey milk.
Sterilized or condensed milk is less easily digested and less nutritious than raw milk, and is conducive to constipation. The high degree of heat to which they have been subjected has reduced the vitamines and affected the protein.