Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1915-08-13
kim MILK HAS

the opinion VI 0NP
mt of Agriculture, and might well
~ .nore largely used as human food
" .,,s in spite of the fact that it is
.,na.tenths water. The argument
economy is based on the price at
Itch II is usually sold and upon the
,omposition of the remaining tenth,
or the nutritive portion.
whole milk, as everyone knows, is
!, indispensable food for the young,
"a oven in the diet of the adult 1t is
mnaratiyely economical. The
.,,v nutrient taken from 1t In skim
INC 10 the butterfat. There Is left,
,horafore, in the skim milk, not only
III Of the sugar, which amounts to
.hout A " parts in every 100, and all
- the mineral substances, but also
all of the protein. The last-named
substance is important because, be-
,,dos serving as fuel for the body, as
,ots sugars, and starches do, it also
.unplies heterogeneous tissue-building
material The proportion of protein
IN skim milk, as we'll as of the min
oral constituents, which are also val
uahle for bodybuilding, Is even
greater than in whole milk.
Since the nutritive part of skim
milk consists very largely of protein,
II 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 those foods) rather than with
such substances as sugar, which
serves only as fuel. Two and a half
quarts of skim milk contain almost
as much protein and yield about the
same amount of energy as a pound
Of round of beef. When skim milk
sells for four cents quart, or about
Two cents pound, and round of
h4f for 20 cents pound, a dime, or
any other sum of money spent for
skim milk will provide nearly twice
as much nourishment as it will if
spent for round steak. Round of
beef, of course, is one of the lower
priced meats and when compared
with the more expensive cuts, skim
milk makes still better showing
from the standpoint of economy.
The comparison with oysters is very
significant: quart of oysters con-
tains less than twice as much nour-
ishment as quart of skim milk, and
yet 1t often costs several times as
much. Both are uesful, wholesome
foods, and in the oyster one has a
special flavor. A combination of the
two in oyster stew or creamed oys-
ters is an economical way of using
the oysters, since it makes a given
quantity go further"
Whole, unskimmed milk has, of
course more pleasing taste to
many people, and those who do
not need to consider the addi-
tional cost will, no doubt, always pre-
Ter 1t. When used for cooking, how
ever the difference in taste between
SKINNED and unskimmed milk is not
perceptble, and there are a great
many uses to which skim milk can
oe put in the preparation of foods.
IN the making of cereal mushes, for
Instance the use of skim milk in
pace OF water adds greatly to the
nutritlVe value, particularly by rails
ing the amount of tissue-forming
materials. In making milk soups,
0no"uers, custards and cakes also, it
can De profitably used. In chowders
Inc lack of fat is made up by the
use of salt pork.
Corn ChOwder
can of corn or pint of fresh
'0rn' grated; cups of potatoes, cut
"'o small pieces; 2 ounces salt
PORK; small onion, chopped; A cups
Vi skim milk; l teaspoonful salt;
ounces crackers.
Gut the pork into small pieces and
ny 1t with the onion until both are q