Sherbet
Tisane
Table topics.

MILK, CREAM, AND BUTTER
Milk, chemical composition of
Proportion of food elements
Microscopic examination of milk
Casein
Casein coagulated by the introduction of acid
Spontaneous coagulation or souring of milk
Adulteration of milk
Quality of milk influenced by the food of the animal
Diseased milk
Kinds of milk to be avoided
Distribution of germs by milk
Proper utensils for keeping milk
Where to keep milk
Dr. Dougall's experiments on the absorbent properties of milk
Washing of milk dishes
Treatment of milk for cream rising
Temperature at which cream rises best
Importance of sterilizing milk
To sterilize milk for immediate use
To sterilize milk to keep
Condensed milk
Cream, composition of
Changes produced by churning
Skimmed milk, composition of
Buttermilk, composition of