The Tulsa star. [volume] (Tulsa, Okla.) 1913-1921, 1915-10-08
SKIM MILK AS FOOD
ECONOMICAL SOURCE Of NoUR-
lSHMENT MANY OVERLOOK.
5utterfat the only Nutrient In Whole
MIX That Is Lacking IN Skim
Mlk-Estremely Valuable
In Cooking.

prepared ny the United states Depart
ment OF AgriuultureJ
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 starchcs but also
supplies heterogeneous tissue building
material. Two and a hall quarts of
skim milk contain almost as much
protein and yield about as much en-.
eTgy as a pound of round Of beef A
quart of skim milk contains more than
twice as much nourishmcut as
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. II 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 1t with the onion until both are
n delicate brown. Add the potatoes
and corn; cover with water, and cook
until the vegetables are soft. Add
the milk and salt, and reheat. II 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 IL has gone through one more
I process i'm the course of its 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 q very
important matter, and the consumer
should take even more pains than I'm
buying whole milk, to know that II
has been carefully handled, particular
ly II 1t is to be used raw.
The provisions Of the food and
drugs act and common honesty require
that skim milk should be sold for
what 1t is, and never for whole milk.
IL should be plainly labeled as skim
milk. To sell it as whole milk would
not only be a 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 II
might be sold.