very small scorched area will be sufficient to make a quantity of milk
taste burned. The utensil in which milk can be heated in the most
satisfactory way is the double boiler, for the milk does not come in
direct contact with the heat in this utensil. If a double boiler is not
available, good results can be obtained by setting one pan into another
that contains water.

59. Milk is often used in place of water for cooking cereals, beverages,
puddings, soups, etc. This is good practice and should be followed
whenever possible, for when milk is added it serves to increase the
nutritive value of the food. It should be observed, however, that more
time is required to cook grains or cereals in milk than to cook them in
water, because milk contains more solid matter than water and is not
absorbed so quickly. Another frequent use of milk is in breads and
biscuits, where, as is explained in _Bread_ and _Hot Breads_, it
produces a browner and more tender crust than water.

60. VARIETY OF WAYS TO USE MILK IN COOKING.--Because of the numerous
purposes for which milk is required in the preparation of foods, the
smallest amount of it, whether sweet or sour, can be utilized in
cooking; therefore, no milk need ever be wasted. A few of the uses to
which this food is oftenest put are mentioned briefly in order that the
housewife may be familiar enough with them to call them to mind whenever
she desires to carry out a recipe that calls for milk or when she has
occasion to utilize milk that she has on hand.

Milk thickened slightly with flour and flavored with such material as
corn, asparagus, celery, tomatoes, beans, peas, or fish makes a
delicious soup. In bisques, or thickened soups, and in chowders, the
liquid used need not be milk, but these are made very appetizing if milk