Unsalted
butter must be fresh or it will be refused by the nose and the palate.
Salt and other preservatives often conceal age and corruption of foods.
Butter combines well with starches and vegetables, in fact, it can be
used in moderation with any other food, when the body needs fat. Butter
should not be used to cook starches or proteins in. Greasy cooking
should be banished from our kitchens.
Milk is a complex food, highly organized, and therefore is easily
injured or spoiled. The general rule is that the more complex a food is,
the more easily it spoils. It is rather difficult at present to get
wholesome milk enough to supply the people of our large cities. When it
is boiled, the milk keeps longer, but boiled milk is spoiled milk. The
fine flavor is lost, the casein, which is the principal protein of milk,
is toughened, the milk, which is normally a living liquid, is killed,
the chemical balance is lost, the organic salts being rendered partly
inorganic. Milk that is unfit to eat without being boiled is not fit to
eat afterwards, for the poisonous end products of bacterial life remain.
The milk is soured by the bacteria it contains.
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