Williams news., 1915-10-28
SKIM MILK AS FOOD
ECONOMICAL SOURCE OF NOUR-
 ISHMENT MANY OVERLOOK.
Butterfat the Only Nutrient in Whole Milk That Is Lacking in Skim MiIk-ExtremeIy Valuable
 in Cooking.

Prepared by the United States Depart.
 ment of Agriculture
 The possibilities of skim milk as a human food have been rather neglect ed, according to specialists in the United States department of agricul- ture. Butterfat is the only nutrient in whole milk that is lacking in skim milk; practically all of the mineral substances, carbohydrates and protein remain in the skim milk.
 Because of the large proportion of the protein in it, skim milk, like whole milk, may be classed with such foods as eggs, meat, fish, poultry and cheese. Protein not only serves as fuel for the body-a service performed also by fats, sugars and starches also supplies nitrogenous tissue-building material. Two and a half quarts of skim milk contain almost as much protein and yield about as much en- ergy as a pound of round of beef. A quart of skim milk contains more than twice as much nourishment as a quart of oysters which cost several times more. An economical and profit able combination is an oyster stew made with skim milk.
 In cooking there is indeed little or no difference in taste between skinned and unskimmed milk. In the making of cereal mashes, for instance, the use of skim milk in place of wa ter adds greatly to the nutritious value, particularly by raising the amount of tissue-forming materials. o1x,,, H. 1I- tards and cakes, also, it can be profit ably used. In chowders the lack of fat is made up by the use of salt pork. The following recipe for corn chow der calls for no ingredients that are difficult to secure and will be found attractive and nourishing.
 One can of corn or one pint of fresh corn, grated, four cupfuls potatoes, cut into small pieces, two ounces salt cupfuls skim milk, one tablespoonful salt, four ounces crackers.
 Cut the pork into small pieces and 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 to 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.
 In recommending skim milk as food, the fact should always be kept in mind that it has gone through one more process in the course of it's prepara- tion for family use than whole milk has-that of separation or skimming. This, in the case of a food material so liable to become contaminated and to be the carrier of disease, is a very important matter, and the consumer buying whole milk, to know that ii has been carefully handled, particular. ly if it is to be used raw.
 The provisions of the food and drugs act and common honesty require that skim milk should be sold fol what it is, and never for whole milk It should be plainly labeled as skin milk. To sell it as whole milk would not only be violation of the fedora food and drugs act, in cases where that law applies, but also violation | of the state law in any state where ii might be sold
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