The Colorado statesman., 1914-06-27
LESSONS IN
DOMESTIC SCIENCE |
Prepared by the
Agricultural Department
WASHINGTON, D. C.
MILK AS A TIssuE-FoRMING
FOOD.

it is rich in fat because they see
cream rise upon it and know that 1t
is made into butter, but of the fact
that it is an important tissue former
they often lose sight. 1t happens that
by far the greater part of the tissue
forming materials remain in the milk
after it is skinned or after the but
ter is removed from it, so for the pur-
pose of building up the body skim
milk counts for as much as an equal
volume of whole milk and buttermilk
is not far behind.
Milk does not appear to be very
liquid, while most other foods are
solids. AS a matter of fact, it is not
a concentrated food, and if a person
should try to substitute it for meat
and to take only as much by weight
as he does of the meat he would get
very little nourishment. But think! 1t
takes only two glasses of milk to
weigh a pound, and many a person
takes as much as this at a meal,
while he would never eat pound of
meat. So, while milk has a small
builders of the food are sometimes
called, it counts up in the long run
because of the large quantities of it
which a person naturally takes.
If you want to get an idea of how
much protein there is in milk as COM
pared with some other common foods,
set side by side glass of milk Zone
fourth of a quartz, a medium-sized
egg 1.-TWO ounces), small ball of
chopped meat Zone and a quarter
ounces of boneless. medium fat beef,
mutton, pork, or other meat. Make
13 balls of equal size out of a pound
of meat and you will get about the
right amounD, piece of cheese half
the size of an egg, and a scant quar-
ter of cupful of uncooked. or half
cupful of cooked navy beans or cow
peas. (The amounts of beans and
peas make allowance for the part
which remains undigested. See
Farmers Bulletin $50, page 81 These
samples OF food will. of course, not
represent exactly equal amounts of
protein, for all foods vary In compost
tion, and besides round numbers have
been selected for convenience. They
will. however, serve to give an idea
of what a glass of milk is equivalent
to as tissue former.
Since milk is so valuable source
of nourishment, people naturally de-
sire to know a large number of ways
of using it. One good way to use
milk, and skim milk in particular, Is
In making milk soup. This is good for
the children and not difficult to pre-
pare. Milk soups, too, are good way
of using up small amounts of vege-
tables which happen to be left over,
for, of course, they are improved by
being favored. There Is almost no
vegetable which cannot be used for
this purpose; tomatoes, asparagus,
peas, corn, potatoes, squash, turnips,
carrots, all are good, and IL the
amount available is small add little
onion to piece out with or onion alone
can be used Some people simply
combine the vegetable, after they have
put it through a sieve, with hot milk
and season with salt or with salt and
pepper Mote: Wash the sieve at
once or put it to soak and save much
trouble) Others thicken the soup
with n little -four which makes it
seem more substantial, and still 9th
ers add a little butter or cheaper
fat, which they work into the soup
more or less carefully. Here is a
recipe for a soup made of cowpeas
and milk taken from Farmers Bulle-
tin $50. Amy other peas may be used.
Cream of Cowpea Soup.-One table
spoonful of butter (all measurements
are leveD, ono tablespoonful flour,
two cups milk. one teaspoonful sugar
one cupful cooked cowpeas (green or
dried), a few drops of onion Juice
salt
Melt the butt er. add the flour and
cook thoroughly being careful not to
brown 1t. Add fhe milk and bring the
mixture to the boiling point. Put the
peas through sieve; add peas and
seasonings to the milk and reheat
If too thick add milk or water.
Baker milk pudding, which is an
other good way OF using skim milk
is too often kept for dessert Few
people realize how trulysnourishing It
is, and that IL it is not made too
sweet or is not too highly favored it
can be used as the chief dish at
meal, providing the family likes it.
Make 1T moist by using only little
OF the starchy substance, rice. corn
meal or farina. with which the milk
is usually combined. and cook 1t in a
very slow oven. Farmers Bulletin
Alb speaks of these puddings and of
their nutritive value and gives many
other valuable suggestions about
keeping and using milk.
Poor Mans Rice Pudding-One
quart of milk, half cup of rice. or
less. half cup of sugar, or less. half
teaspoon of salt, half teaspoon of
powdered cinnamon.
In fhar In,