. The Century cook book : with a new supplement of one hundred receipts of especial excellence. BUTTER PATS AND MOLDED BUTTER. (SEE PAGE 268.) 1. Shells made with No. 5. 3. Small pats made with No. 6. 2. Balls made with No. EoUs made with No. BREAD-AND-BUTTER SANDWICHES. Made ol White, Graham, and Boston Brown Bread. (See page 364.) Part III MISCELLANEOUS EECEIPTS STERILIZED MILE The subject of bacteria in foods has of late become a matterof careful scientific study, and the fact has been establishedthat mUk is one of the most subtle of disease-carriers. Henceevery careful mother, bef
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. BUTTER PATS AND MOLDED BUTTER. (SEE PAGE 268.) 1. Shells made with No. 5. 3. Small pats made with No. 6. 2. Balls made with No. EoUs made with No. BREAD-AND-BUTTER SANDWICHES. Made ol White, Graham, and Boston Brown Bread. (See page 364.) Part III MISCELLANEOUS EECEIPTS STERILIZED MILE The subject of bacteria in foods has of late become a matterof careful scientific study, and the fact has been establishedthat mUk is one of the most subtle of disease-carriers. Henceevery careful mother, before giving it to her children, subjectsit to the sterilizing process, which is simply raising it to thedegree of heat which destroys the germs. It is found, how-ever, that this does not Mil the spores or seeds of the bacilli,and so the operation is but a partially successful expedient.(To render it reaUy sterile requires heating several times onsuccessive days.) It has also been found that sterilizing milkrobs it of its antiscorbutic qualities, and that Children fed en-tirely upon it are subject to bleeding gums and other symptomsof scurvy. Milk should be fresh as possible, as the longer itstands the greater wiU be the number of bacteria, and
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