The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1915-10-09
SKIM MILK AS FOOD
ECONOMICAL SOURCE OF NouR-
lsHMENT MANY OVERLOOK.
eutterfat the Only Nutrient In Whole
MIX That is Lacking In Skim
MlIk-ExtremeIy Valuable
IN Cooking.


(Preparsd by the United States Depart
ment OF Agriculture.)
The possibilities of skim milk as q
human food Lave 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 1t, skim milk, like whole
milk, may be clasoed 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 heterogeneous 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
mount 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 hat 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
try 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
well to allow the crackers to soak in
the milk while the potatoes and corn
ar 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,
tn 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
to be the carrier of disease. is a very
important matter, and the consumer
should take even more pains thar in
buying whole milk, to know that it
has been carefully handled, particular
ly IL it 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 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 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 it
might be sold.