Page:Helen Rich Baldwin - Nutrition and Health (1924).pdf/41



4. Talk on subject. A. Milk. 1. Fluid. a) Contents: Fat, protein, carbohydrates, ash and vitamins. b) Illustrate each composition. Show diagrams with proportions of each. c) Points to be stressed about milk. 1. Ways of keeping milk clean. a. Importance of clean healthy cows. b. Necessity of sanitary methods of handling milk. d) [sic] Ways of serving. 1. As a beverage. 2. In beverages: cocoa, milk shakes, egg nogs. 3. In cooking: in milk soups, desserts, white sauces.