·. ~ ... \ .~ CO-OP~RATIV~ EXT~NSIO~. WORK

I . ' ~ - IN I . ~ ,· . AGRICULTU:&E AND HO'ME···· ECONOMICS ·. ·· .. ·. STATE OF WASHINGTON STATE COLLEGE. OF WASHIN-CTON EXTENSION SERVICE U. S. DEPT. OF ACRICUL TURE CLUB WORK .r ~ : ., ,. .... '. :, .·.. ·· · :: CO·OPERAT lllo!

~~ '· ;. :. . \ . . . . • . ·I· ... . ,· .. These lessons ·are intended for the Rural C ubs whereno regular. r:· ., ; ·Domestic Sciance instruction is given ..· .. .MILK AND EGGS

Importance of Milk in the Diet · Eggs: as Important Food The eg ~· i a food with a hi'gt1 nutritive vahie much' 0 all the various food used by human beings great'er thari a mere tatement of the protein 'and fat milk is the most important: !' It i a perfect' fo.od fo r content. and energy· \ · ~iJue \VOllld indicate...... · he' infan't as it contain ail the. /oqd prin cipl~. in •• \ # ~ ·~ • . Eggs . ~~v~ .. :b~ en used a food :for. man ince the he right proportion to fully nourish it. . . earliest. ti:rn~. Many kind ~ of ,eg.gs .are eaten: turtle :Milk is a well balanced food. The carbohydrate egg , fish egg.s, eggs of ,wild . ·~bir d s, egg~ ..Df ducks, geese, guinea fowls,. turkeys, and hen s, tll~ : . m ajorit y in milk is pr·esent in the ·form of lactose, or milk of our supply coming from the latter . 01..1r.ce. suga..r. NI U~ must. be combined :with . bulky foods, except fo r infants, because of the large percentage Egg are deficient in starch and hould. be eateti with foods that ar e rich in starch, such as bread, of water in the mille One would have to drin¥ lar ge potatoes, rice, etc. The-' ~ digestive organs will then quantities of milk to · get enough nutrition for the have more to act upon, a certain amount of bulk be- body. ing neces ·ary.' ' · ' ., · . · . . · ·

Do not think of milk · as· a · beverag·e, but rather It seems to be gen~rally ~greed . t~.at eggs, . soft as a food"· because it· is · the most in)..portant of pro­ cooked at a teinperature below boiling water, are the teins. The greatest benefit 'i~ ~btci ine· d from. . mtilk most readily and rapidly digested. If an egg is hard boiled or cooked at a higher temperature H sho~ld when it is heated to bloo'd heat and 'taken at regtilar ' . be thoroughly chewed befor ~ swallowh:rg. · ·' intervals between meals or as a part of a balanced Milk and· eggs are ahhost :perfect foods. Both iDeaL ··· It should he sipped slowly: and eaten with . I • ' .• · . • I • lend themselves to cooking in a: variety of ways. crackers or bread at least 24 hours old. Milk should They modify the texture, flavor and make more pal­ not' be taken hurriedly, as the· ·action of the acid in atable and nutritious many ·other food materials. the' stomach makes large. clirds, while if sips are Eggs· are not as e_c onomical as milk, but may be used aken little curds are formed. interchang.eably with milk. ... · ·:· . · .., ;

lVlilk.. is. particularly desirable .for children under Poached egg on toast i~ one of our best breakfast dishes·.· Stale bread being. easy to dige.st, this is also 12 years of age because it is easily digested and there a good dish 'for invalids. Whe~ · served at a family s practically no waste. Milk should· not be used breakfast, the eggs on slices of t oast may be placed. . with ·acid fruits, as a dense clot or curd'· forms 1n the on a large platter and ·served ·from the table, or stomach that is not easy to digest. Only rich cream brought in on individual plates. hould be served with acid fruits; such as pea'Ches Eggs are particularly rieh· in iron, sulphur and or. berries. · bo ph rus. Pbosphorus is a part of every new celL ·How to Tell Good Milk Ed's Are Fresh When:

Good pure milk is a yellowish white liquid, free They sink to the bottom in a pan of water. Stale from specks. It tastes slightly sweet and has a eggs float. pleasant odor. Milk should have no sediment and They feel rough to the touch. should look blue around the edges. When undiluted They are clear when held ·between the eyes an~ With water milk clings to the glass. a bright light. Stale eggs appear cloudy.

Compositio~ of Milk and Eggs Care of Milk Milk: Protein or tissue-building 3.3%, Starch or • milk sugar 5%, Fats 4% , Mineral Matter .7% , Water 1. Perfect cleanliness on the dairy farm; ·87%. 2. Cooling immediately after being drawn from cow. Eggs: Protein or tissue-building · 14.8%, F at and keeping it cool. 10.5%, :Mineral :Matter, 1%, Water 73.7%. 3. Placing it in sterilized utensils of glass: earthen ware or smooth bright tin. The Products of Milk 4. Covering it, thus keeping it free from dust. Whole milk, as taken from the cow, is allowed to 5. Milk r eadily absorbs odors and flavors. Do not stand. The fat globules rise to the top in the form put it 'vith substances which are strongly fla­ of cream. Cream is put into the churn and shaken vored. and the globules of fat gather together as butter 6. Utensils for holding milk should be washed, scald.. and the liquid left is called buttermilk. The liquid ed or, even better, boiled and placed in .the sun left by skimming the cream off the top of whole for two or three hours. · - milk that has been left to stand is skim milk. An acid added to whole milk thickens or coagulates the 7. Never mix warm milk with milk that has been casein, forming a curd, separating it from the liquid cooled. called whey. The curd is then made into cheese, 8. Never carry a milk bottle into a sick room. which contains condensed notirishment (casein or 9. Infants' and children's diseases can be much tis~me building and fat of milk). lessened by a clean milk supply.

Food Hints FoOd Hints Condensed milk is prepared by evaporating milk Pasteurizing milk is heating it from 155 to 170 de~ to about one-half to one-fourth of its volume. grees Fahrenheit for from 10 to 40 minutes. Pasteur­ Eggs and milk form the beginnings of all good ized milk is more easily digested than unpasteurized cookery. · milk and in addition the bacteria are ~illed. One quart of milk is equal to one pound of steak Serve milk1 if on h,and, instead of water at a regu~ or to 8 or 9 eggs. lar meal. Do not boil milk, but heat it over hot water. Boil­ In using eggs as food we are availing ourselves of ing milk coagulates the albumen and makes it less one of Nature's richest storehouses. digestible. ~rhe value of milk and eggs as food may be seen in :Milk should be kept cool and clean because bac­ the eases of certain diseases when a diet of milk and teria (good plants and bad plants) grow and develop eggs is prescribed. very rapidly in warm milk. (Look up "bacteria" in All factors of food value taken into account, one the dictionary.) By careless methods in handling dozen eggs may be fairly considered 'vorth as much as and care of milk it has been estimated that 25% of two pounds of beef. the typhoid cases in the United States have been caused. Eggs are most important in '- the diet of a growing The whey e.ontains, beside water, a·u of the milk child or for an adult who may be under-nourished. sugar, which gives it its chief food value. Buy eggs when they are cheap and store them by the water glass method. Sour D;lil.k contains a good bacteria, which forms lactic acid. An egg commences to lose freshness after 24 hou~s. The Water Glass Method Food Hints 'rhe water glass method in a very satisfactory When eggs are high, substitute 1f2 t. of corn­ starch for each egg omitted in custards, puddings, method of preserving eggs for home use. The fol­ etc. lowing directions should be followed : For every Eggs used for thick ening are harmed by long cook­ quart of water glass use nine quarts o-f boiled water ing at high temperature and may separate or curdle. which has been cooled. :Mix these thoroughly and Do not often fry eggs. A fried egg is somewhat put in a clean stone jar. Select non-fertile eggs indigestible, the tissue building part being rendered) about 24 hours old from sanitary nests. Wash and hard and tough. put in solution and see that all are covered by sev­ Egg yolks will k eep for some time if covered with eral inches. of the liquid. Keep jars in a cool place, clean cold water and kept in a cool place. The shell of an egg is porous, therefore the im­ about 60 degrees Fahrenheit. Put eggs in water portance of se ~ uring clean eggs that have been laid glass in April, May and Jtme, if possible, when in sanitary nests and packed under sanitary condi· , ~heapest. Water glass may be purchased at any tions. drug store. Milk and eggs are good substitutes for meat.

RECIPES

Rennet Custard or Junket Yellow Cup Custard

1 qt. milk 1 t. vanilla 4 c. scalded milk 1j 2 c. sugar 6 T. sugar 1-3 t. salt 4 eggs % t. salt 1 T. liquid rennet or F ew grains cinnamon or nutmeg. 1 rennet tablet dissolved in 1 T. water. Beat eggs slightly, stir in the sugar and salt. Scald Heat the milk until lukewarm, add sugar, salt and milk over water or in double boiler. Add scalded milk flavoring, sbrring until the sugar is dissolved. Add slowly to the egg mixture. Pour into buttered cus­ the junket and pour in to the serv.ing dish. Chill. tard cups, sprinkle a little nutmeg on top of each. Serve with a fruit sauce or whippe

Chocolate Prepare a buttered slice of bread for each egg. Keep warm. Have a shallow pan containing enough For each cup of chocolate: salted water to cover the eggs. Break each egg sep­ 2-3 c. heated milk V:.! 'r. sugar arately into a saucer. A little vinegar poured into lf2 sq. bitter cho olate A few grains of salt salted water in which the-eggs are poached will assist lj 2 t. cornstarch mixed 4 or 5 drops of vanilla the thickening or coagulation and prevent loss. Slip with 1-3 c. cold mi1k the eggs gently into the boiling water, being careful Add cornstarch, sugar, and salt to cold milk and that the water does not r each the boiling point. Cook heat to boilingr stirring constantly. Remove from until the white is firm and a film forms over the top fire., add grated chocolate, and mix with 2-3 c. heat­ of yolk. Remove the eggs from· the water with a ed milk. Heat in a double boiler from 10 to 15 min­ skimmer or gr.iddle cake turner. ·Drain, trim off utes. Just before serTing, add vanilla and beat with rough edges. and place each egg on a slice of toast. Dover egg-beater. Garnish with parsley, if you like. )

RECIPES (Continued) I ~':: .- ... .. Omelet Boiled Eggs (soft) For each serving: Place eggs in sauce pan c<;>ntaining enough boilin~ 1 egg 1 T. water water to cover. Let stand on back of stove from 8 1/s t. salt 1 t. butter to ~0 minutes. Separate white and .. yolk of egg. Beat yolk until thick aqd salt and water and mix well. Beat white until stiff but not dry. Fold the white c~refully into Cheese Crackers the .y lk. Melt the butter in an omelet pan, add the · Sprinkle ·grated cheese thinly over crackers. Sea­ egg, and cook. at a .low t~ mperature. Place in a ,hot oven to dry the top. Fold and turn onto a hot son as desired. Place in ·the oven until crackers are patter. lightly brovrned.

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t' Questions ., Practice 1. Add a few drops of vinegar to warm milk in a Give four est for crood milk. ·· granite cup. What is the result ~ \Vhat sub­ stance in the milk was curdled by the acid f \Y.hy not er...-e· a pucld}ng of milk and eggs after \Vhat is in the liquid 1· a meal with much meat 7 2. How much cottage cheese is obtained from one quart of milk ?

3. V\~h is milk calded .over water 1 3. Estimate the cost per pint of cottage cheese pre­ pared at home.· . 4. Gh e .,hre reason for clean milk supply. 4. Visit the dairy · barns from which your milk comes, and ·state whether you are satisfied or not. 5. \Vliy not serve milk with acid fru i ts ~ 5. \¥ rite to your State Inspectbr of Dairies, Olym­ pia, Wash., for laws regarding cleanliness in ' co mpa~e a· hard cooked egg and a soft cooke~ d airi~s. egg for digestibility. 6. Prepare eggs in an: easily digestible· way and in way that is hard to digest. !(. What food principle is lacking in eggs 1 7. Try. at least one each of- the recipes using milk and eggs .and· report your. results.

8. How may an egg which has been kept too long I l ' • ~ in cold storage be d~tect~d 1 i 8. G:i-ye your ,one best,r,ecipe for use of milk or eg gs~.

Write your answers on enclosed sheet. Use· both sides. Mail to

Submi~ted ~o and Approved by: MARY E. SUTHERLAND Extension Specialist in State Club Leader, Home Economics. · Pullman, Washington. .. (. ~ . : · de· ~-- · -~ . . ' . . . ·•:.,• .. .· . . ·.. ··· ., ·:. I ;_ . • - • . . . . . > . . . Director of Exten~ion Service.