The Olneyville times. (Olneyville [Providence, R.I.]) 1887-1917, 1915-10-08
SKIM MILK AS FOOD
SOURCE OF NOUR-
lSHMENT MANY OVERLOOK.
6utterfat the Only Nutrient in Whole
Milk That Is Lacking in Skim
Milk-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-but also
supplies nitrogenous tissue-b 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.
In making milk soups, chowders, Gus
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
pork, one' small onion, chopped, four
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 1t is
we'll 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-
ton 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 very
important matter, and the consumer
should take even more pains than in
buying whole milk, to know that it
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
what it is, and never for whole milk.
1t should be plainly labeled as skim
milk. To sell it as whole milk would
not only be violation of the federal
food and drugs act, in cases where
that law applies, but also a violation
of the state law in any state where it
might be sold.