Many laboratories are now furnishing modified milk put up by physician's prescription. FOOD. 5 Butter. COMPOSITION, Fat, 93%. Mineral matter, 95%. Water, 5.34%. Casein, .71%. — Columbus Chemist. Our butter is made from cow's cream. The quality of our butter depends upon the manner in which it is made and the care of the cows. In order to have well- flavored butter the cow should be very clean before milk- ing, and should be milked in a clean place. A dirty barn will spoil both milk and butter, as they both absorb all odors with which they come in contact. Butter should never be worked enough to spoil the grain of the butter, and should be kept in a cool place and well covered to keep out odors, and also to keep it from becoming ran- cid. The salt preserves our butter; butter freshly churned without salt, such as is served in Paris, France, will spoil Yery quickly, and for this reason must be used at once. Cheese. Cheese is made from skimmed milk, and will keep a longer or shorter time according to the kind of fermient or decomposition that takes place in it. This is called the ripening of the cheese. There is the soft cream cheese that is not allowed to ripen, but must be used at once. Cheese, being very rich in proteid matter, is often used instead of meat. Prof. Atkinson, in his book on "Nutrition," says a pjound of cheese equals a pound of beef. Cheese is hard to digest. Some authorities say cooking makes it more digestible. A piece of rich cheese is often used as a digester. In the skimmed-milk cheeses most in use we find the Parmesan, Edam and Gniyere. 6 SCIENTIFIC COOKING. Parmesan, being very hard, is used principally for grat- ing. Besides these we have the family of milk and cream ciiee&es. Fruits. Fresh fruits are always wholesome and digestible with few exceptions, and should always have a place on every table. The care of fruit is very important, and should never be kept in a warm room to furnish ornamentation for the sideboard. To be in its best condition it wants to be firm, cold and fresh. We will make an exception to the rule in the small fruits, which are sweeter when brought fresli from the garden with the sunshine on them,. All fruits coming from market should be chilled. Much taste can be displayed in the arrangement of fruits for the table. When one can obtain them, green leaves are always an addition to the dish of fruit, using the foliage of the different fruits with kind of fruit you are serving. They are, so to speak, the trademark, same as Minerva is always rep- resented with the spinning-w^heel. Apples should alwaj'-s be rubbed until well polished before serving. The red and bright green ones are a great addition to a dish of fruit. Grapefruit is served for break- fast or as first course for a luncheon. The seeds and eore must be removed and the pulp separated from the bitter skin. A pair of scissors is the best thing to prepare them with. Put sugar in the center, and thoroughly chill them before serving. Peaches should have the down taken off lightly with a soft cloth when they are to be served whole, but they stain the linen very badly, and for that reason are better for the com- fort of the housekeeper to be peeled before serving, but they must be chilled and prared just as they are sent to the table. Strawberries usually have to be washied FOOD.

AI-modernized reading of the original text

Many laboratories are now furnishing modified milk put up by physician's prescription. FOOD. 5 Butter. COMPOSITION, Fat, 93%. Mineral matter, 95%. Water, 5.34%. Casein, .71%. — Columbus Chemist. Our butter is made from cow's cream. The quality of our butter depends upon the manner in which it is made and the care of the cows. In order to have wellflavored butter the cow should be very clean before milking, and should be milked in a clean place. A dirty barn will spoil both milk and butter, as they both absorb all odors with which they come in contact. Butter should never be worked enough to spoil the grain of the butter, and should be kept in a cool place and well covered to keep out odors, and also to keep it from becoming rancid. The salt preserves our butter; butter freshly churned without salt, such as is served in Paris, France, will spoil Yery quickly, and for this reason must be used at once. Cheese. Cheese is made from skimmed milk, and will keep a longer or shorter time according to the kind of fermient or decomposition that takes place in it. This is called the ripening of the cheese. There is the soft cream cheese that is not allowed to ripen, but must be used at once. Cheese, being very rich in proteid matter, is often used instead of meat. Prof. Atkinson, in his book on "Nutrition," says a pjound of cheese equals a pound of beef. Cheese is hard to digest. Some authorities say cooking makes it more digestible. A piece of rich cheese is often used as a digester. In the skimmed-milk cheeses most in use we find the Parmesan, Edam and Gniyere. Parmesan, being very hard, is used principally for grating. Besides these we have the family of milk and cream cheeses. Fruits. Fresh fruits are always wholesome and digestible with few exceptions, and should always have a place on every table. The care of fruit is very important, and should never be kept in a warm room to furnish ornamentation for the sideboard. To be in its best condition it wants to be firm, cold and fresh. We will make an exception to the rule in the small fruits, which are sweeter when brought fresli from the garden with the sunshine on them,. All fruits coming from market should be chilled. Much taste can be displayed in the arrangement of fruits for the table. When one can obtain them, green leaves are always an addition to the dish of fruit, using the foliage of the different fruits with kind of fruit you are serving. They are, so to speak, the trademark, same as Minerva is always represented with the spinning-wheel. Apples should always be rubbed until well polished before serving. The red and bright green ones are a great addition to a dish of fruit. Grapefruit is served for breakfast or as first course for a luncheon. The seeds and eore must be removed and the pulp separated from the bitter skin. A pair of scissors is the best thing to prepare them with. Put sugar in the center, and thoroughly chill them before serving. Peaches should have the down taken off lightly with a soft cloth when they are to be served whole, but they stain the linen very badly, and for that reason are better for the comfort of the housekeeper to be peeled before serving, but they must be chilled and prared just as they are sent to the table. Strawberries usually have to be washied FOOD.

Scientific cooking with scientific methods