What to eat and when

This is the casein (protein) which has been separated from milk by the action of rennet. It is highly nutritious and many varieties are on the market. In Europe it is largely used to take the place of meat. Cheese contains almost as much again protein as is contained in the same quantity of meat.

In this country more highly flavored cheeses are in demand, and when eaten in moderate quantities they aid digestion. They are highly concentrated food and but a small quantity should be eaten at a meal, particularly if meat has constituted a part of the meal.

The cheeses poor in fat are more difficult to digest as they are harder and not so easily masticated.

Contrary to the prevalent idea, a properly made Welsh rarebit is more easily digested than uncooked cheese.

One should use judgment, in eating any highly concentrated food, not to eat too large a quantity.

Smierkase, or cottage cheese, is coagulated casein. It contains thirty-three per cent. of protein, twenty-four per cent. of fat, and five per cent. of salts.

The thickening of the milk, or the coagulation of the casein, is like that produced by lactic acid.

Skimmed milk, as shown by the table, contains the same amount of protein as fresh milk, but more sugar and more ash, the difference consisting almost entirely of less fat, which has been removed in the cream.

Buttermilk. There is less fat, protein, sugar, or ash in buttermilk than in skimmed milk; it is therefore less nourishing, but it requires less digestive effort. The sugar has partially fermented and the lactic acid is freed. It is the free lactic acid which gives the pungent taste.

Buttermilk made by lactone or Bulgarian tablets and fresh milk is as nourishing and as desirable as that made in the process of butter making, and it has the advantage of being fresh. When the whole milk is used it, of course, contains the same amount of fat, protein, sugar, and ash as the milk. It is of value in cases of poor digestion of protein and fat, and in chronic stomach trouble. It has been claimed that the bacilli in buttermilk made from the Bulgarian tablets prevent putrefaction in the large intestine. This is disputed, however.

Clabbered Milk. The casein in clabbered milk coagulates and if kept in a hot place the coagulation continues until the water, sugar, and salts are separated. Clabbered or loppered milk is wholesome. It may be sweetened or salted and flavored to taste.

Whey is the watery portion of milk from which the casein has been removed in the process of making cheese. It is a palatable drink and may be flavored with a little nutmeg and sugar or salt. Invalids usually relish it. Beef tea or egg yolk may be added to it.

Milk Sugar. Sugar made from milk is now a commercial product; it is evaporated and transformed into a fine powder. This powder is used by physicians and druggists in compounding powders, pills, tablets, etc.

Junket. The tablets used in making junket are the essence of rennet. Milk coagulated by rennin has not the sour taste of milk coagulated by acid. It is an admirable article of diet in many weakened conditions of the digestive tract.

Condensed Milk is made by evaporating the water until it is reduced to about sixty-one per cent. It is then hermetically sealed. It is convenient for use whenever fresh milk cannot be obtained, but the process of evaporation changes its flavor so that few care for it as a drink. It may be substituted for cream in coffee, and diluted with three times its volume in water the proportions are again the same as before the water was evaporated.