Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About
Vessels used for milk must be thoroughly cleansed; they should be first washed in clear, cold water. Fill them with water in which a teaspoon of borax or bicarbonate of soda has been dissolved, and let stand one hour. Then scald, wipe thoroughly, and stand in the sun or near the stove to dry.
Cover milk with muslin and keep in a cold place. Milk may be sterilized or pasteurized to destroy disease germs.
In summer, milk should be sterilized twice a day, for babies or young children.