The Bridgeport evening farmer., 1915-08-03
SKIM MILK HAS
 HIGH FOOD VALUE
Nutritive Elements in Skim
 Milk Under-estimated.


 perts in the Department of Agricu1- ture, and might well be more largely used as human food-this in spite of i the fact that it is nine-tenths water. The argument for economy is based on the price at which it is usually sold and upon the composition of the re- maining tenth, or the nutritive por- l ton.
 Whole milk, as everyone knows, is an indispensable food for the young, and even in the diet of the adult it is | comparatively econo omical. The only | nutrient taken from it in skimmtng is the butter fat. There is left, there | fore, in the skim milk, not only all of the sugar, which amounts to about 4 1-2 parts in every 100, and all of the mineral substances, but also all of the protein. The last-named substance is l important because, besides serving as fuel for the body, as fats, sugars, and starches do, it also supplies nitrogen ous tissue-b building material. The pro- i portion of protein in skim milk, as well as of the mineral constituents, which are also valuable for body building, is even greater than in whole milk.
 Since the nutritive part of skim milk consists very largely of protein, i it is to be classed, as whole milk is, with such food materials as eggs, meat, fish, poultry, and cheese | (though it is much more delicate than
 
 substances as sugar, which serve only as fuel Two and half quarters of l skim milk contain almost as much protein and yield about the same amount of energy a pound of round of beef When skim milk sells for cents a quart, or about cents a 1 pound, and round of beef for 20 cents a pound, a dime, or any other sum of money spent for skim milk will provide nearly twice as much lnourishment as it will if spent for Isround steak. Round of beef, of course, is one of the lower priced meats and when compared with the more expensive cuts, skim milk makes a still better showing from the stand point of economy. The comparison with oysters, -is very significant; a 1 quart of oysters contains less than twice much nourishment as a quart of skim milk and yet it often costs several times as much. Both are use full, wholesome foods, and in the oy- ster one has a special flavor. A com bination of the two in oyster stew or creamed oysters is an economical way of using the oysters, since it makes a given, quantity Ego further.''
 Whole. unskimmed milk has, of course, a. more pleasing taste to many people, and those who do not need to- consider the additional cost will, no doubt, always prefer it. When us- ed for cooking, however. the differ ence in taste between bkimned and unskimmed milk is not perceptible, and there are a great many uses to which skim milk can be put in the prep paration of foods. In the making of cereal mushes. for instance, the use 1 of skim milk in place of water adds greatly to the nutritive value. partieu- 1arly by raising the amount of tissue forming materials In making milk ssE soups, chowders, custards and cakes also, it can be profitably used. In chowders the lack of fat is made up by the use of salt pork.
 Corn Chow6er
 can of corn or pint of fresh corn grated.
 cups Of potatoes, cut into small pieces,
 ounces of ,salts pork. small onion. chopped. cups of skim milk. Il teaspoonful salt.
 4 ounces crackers.
 Cut the pork into small pieces and i, fry it with the onion until both are a delicate brown. Add the potatoes and corn; cover with water, and cook until the vegetables are soft. Add the milk and salt, and reheat. It is well Ito allow the crackers to soak in the milk while the potatoes and corn are being cooked. Some people cook the , cobs from which the corn has been removed, in water, and later use this water for cooking the potatoes and corn.
 Cakes Without Flour
 When cottage cheese is made from skim milk. cream or butter is very commonly added, to make it more Z palatable. For some purposes the cottage cheese curd from skim milk is better than that from the whole milk. as for example, in cakes made from the following recipe, which is unusual since it contains no flour.
 Curd Cup Cakes
 1 cup dry curd.
 eggs.
 3-4 cup sugar.
 s Is teaspoon salt.
 Beat the yoIks of the eggs thor r oughly; add the sugar and the curd. (which must be very dry9 and beat until the mixture is smooth. Combine this mixture. by cutting and folding, with the <stiffly beaten whites of the I eggs. Bake for 20 minutes in a mod r crate oven in which the heat is great l CT at the bottom. Use unbuttered t gem tins. This amount should make
 about 30 cakes
 In order to prepare the curd, take 2 1-2 or quarts of sour skim milk; f heat to, the boiling point, and strain; n when no more liquid runs off, press f the curd between cloths, or spread il n i out in a. thin layer cloth and dry
 it in a warming oven. If the euro = from the quantity of milk given e amounts to more than a cupful, it is
 too wet.
 2 If a very sweet cake is liked. as is s l the case in parts of South merica d where these cheese cakes are vel : known, two cups of sugar may be us Q ed with two cups of the cottage cheese q and four eggs.
 In recommending skim milk as food > the fact should always be kept il
 mind that it has gone through ont
 more process in the course of it's pre- T paration for family use than whole E milk has--that of separation or skim ! ming. This, in the case of a food ma, X terial so liable to become contanninat
 ed and to be the carrier of disease, i