on top, especially if too much is used. A better sauce may be made
according to this method by using thin cream for the liquid and omitting
the butter.


MILK, BUTTER, AND CHEESE (PART 1)

EXAMINATION QUESTIONS

(1) When milk is used in a meal, what kinds of food may be omitted?

(2) Name the chief uses of milk in the dietary.

(3) Why is it possible for a child to remain in normal condition if
given only milk for a long period of time?

(4) Name the solids contained in milk and tell for what each one is
valuable.

(5) What causes milk to sour?

(6) What are the characteristics of wholesome milk?

(7) What is meant by the adulteration of milk?

(8) What quality of milk is of the most importance to the health of
those using milk?

(9) (_a_) Why is dirty milk dangerous? (_b_) Pour a quart of the milk
you purchase regularly through a pad of cotton. Note the result and