Milk for Coffee and Tea.

Waikato Times, Volume XXIV, Issue 1991, 11 April 1885, Page 2 (Supplement)

Milk for Coffee and Tea.

TnAT there is an appreciable difference between raw and boiled milk may be proved by taking equal quantities of each (the boiled sample having been allowed to cool down), adding them to equal quantities of the same infusion of coffee, then critically tasting the mixtures. The difference is sufficient to have long since established the practice among all skillful cooks of scrupulously using boiled milk for making < afe an lait. I have tried a similar experiment on tea, and find that in this case the cold milk is preferable. Why this should be, why boiled milk should be better for coffee and raw milk for tea, I cannot tell. If any of my readers have not done so already, let them try similar experiments with contended milk, and I have no doubt that the ve/dict of the majority will be that it is passable with coffee, but very objectionable in tea. This is milk that has been very muoh cooked. The chief definable alteration effected by the boiling of milk is the coagulation of the small quantity of albumen which it contains. This rises as it becomes solidified, and forms a skin like scum on the surface, which may be lifted with a spoon and eaten, as it is perfectly wholesome and very nutritious. — Popular Science Monthly.