Method 3.--Heat the milk, reserving a small portion. Stir the flour smooth with the cold milk and add it to the hot milk, stirring rapidly. Add the butter and the salt, and continue to stir if cooked over the heat; if cooked in a double boiler, stir only until the mixture is completely thickened and then continue to cook for 10 or 15 minutes. When butter is added to the mixture in this way, it is likely to float on top, especially if too much is used. A better sauce may be made according to this method by using thin cream for the liquid and omitting the butter.
MILK, BUTTER, AND CHEESE (PART 1)
EXAMINATION QUESTIONS
(1) When milk is used in a meal, what kinds of food may be omitted?
(2) Name the chief uses of milk in the dietary.
(3) Why is it possible for a child to remain in normal condition if given only milk for a long period of time?
(4) Name the solids contained in milk and tell for what each one is valuable.
(5) What causes milk to sour?
(6) What are the characteristics of wholesome milk?
(7) What is meant by the adulteration of milk?