Woman's Institute Library of Cookery

Woman's Institute Library of Cookery
Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

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Woman's Institute Library of Cookery by Woman's Institute of Domestic Arts and Sciences

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Woman's Institute Library of Cookery
Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

By

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he Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the same as those on which students of the Institute are required to report. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.

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ey help to keep the fluids of the body in the right condition. Because of the work they do, these mineral salts are necessary in the building of the bodies of growing children, and are useful for repair and the regulation of the body processes in adults. In cheese, butter, and cream, which are the products of milk, less of the mineral salts are found in proportion to the quantity than in whole milk, skim milk, and whey.

12. WATER IN MILK.--The percentage of water in milk is much greater than that of all the other food substances combined, there being more than six times as much. While this quantity seems very large, it is an advantage, for milk provides nourishment to persons when they can take neither solid nor more condensed food. On the other hand, the water is a disadvantage, for it is responsible for the rapid spoiling of milk. This fact is clearly shown in the case of condensed milk, where the water is partly or completely evaporated, for milk of this kind keeps much longer without spoiling than

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