The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1894-05-05
Milk as a Food.


From Western Rural
If we were to search through the long
list of articles which 20 to make up mans
diet for the one food the best and most
perfect of all, that one would be milk. 1t
is one of the earliest nutriments Of the
human race, and it is said that no other
article of diet is capable Of sustaining life
so long. Those peoples who have used it
freely as a food, have always been excep-
tionally strong and well developed, physi-
cally. The fact that infants, and the young
of many animals, develop rapidly and per-
fectly upon milk alone, attests its value as
food.
But that we, in this country, practically
fail to appreciate its full worth upon our
tables, cannot he gainsaid. In our mad
hurry to accumulate little property to
leave behind us at least, we starve our
bodies and say we cannot afford them the
luxury of good food So low an estimate
is placed upon health and physical perfec-
ton that we make them the very last con-
siderations in every plan of life. I often
think, when try to talk to people about
better ways of living, and the culture of
health, that if we could only pause mo-
ment and remember that Gods sunlight,
the pure air, the sweet sounds of life about
us, will soon be shut away from us forever,
then should we learn to love our lives, to
court health and all her array of graces,
not only for our own present happiness,
but that blessings might fall upon the
heads of those who shall come after u.s.
1t is delightful thing to take the very
best care of the physical, in every possible
way, and to feel, each day, almost bursting
with life, vigor, vitality, and good spirits,
To live thus, depends not more upon one
thing than upon correct dieting. Simple,
natural food is the great need of American
people to day.
Fresh, new milk is :, rich food to be
used at the table and not between meals.
There are occasionally persons who cannot
digest it, and of course, such should let it
alone. But most people find it very nu-
tritious, grateful, and wholesome. Skinned
milk is not the thing to eat or drink. Ii
we care anything for our bodies, We will
not give them any food after it has been
robbed of that which makes it most desir-
able and useful to them. Any friend
would be insulted were we to present him
with a book from which every interesting
paragraph had been cut. Cream is a lux
ury within the reach Of all living in rural
districts, and is delicious on oatmeal, toast,
fruit, vegetables, etc. Custards are injur
ious to none, not even childeen. The pro
portions are three beaten eggs and three
heaping tablespoons of sugar to pint of
milk. Season with a little nutmeg This
makes perfect custard, but it should be
watched closely in baking, and the very
instant kuife blade comes out clean, it is
done.
Thick, sour milk, which is usually thrown
away or given to the pigs, because its value
as a human food is not understood, con-
tains large amount of fesh-forming ma
terial, and is will worth saving. Nearly
every one likes Dutch cheese, if it is nicely
made and no prettier dish can be set on
the table. Measure the milk, heat just
enough to separate the curd from the whey,
pour into napkin and squeeze quite dry.
For every quart of milk, add one even
teaspoonful of butter, one saltspoonful of
salt, and one tablespoonful of sweet cream.
Put into a deep dish and work with the
hand one hour, by opening and shutting
the hand in the mixture Then make into
balls, or if too soft, set in cool place for
awhile The working is what makes Dutch
cheese nice, and the more it is worked, the
whittier and finer grained it becomes