The Republican journal., 1915-09-09
Skim Milk as Food.

Skim milk is a very economical food
material, in the opinion of experts in the
department, and might we'll be more
largely used as human food in spite
of the fact that it is nine-tenths water.
The argument for economy is based on
the price a: which it is usually sold and
upon the composition of the remaining
tenth, or the nutritive portion.
Whole milk, as everyone knows, is an
indispensable food for the young, and
even in the diet of the adult it is COM
paratively economical. The only nutrient
taken from it in skimming is tie butter
fat. There is left, therefore, in the skim
milk not only all of the sugar, which
amounts to about a 1-2 parts in every
100, and all of the mineral substances.
but also all of the protein. The last
named substance is important because,
besides serving as fuel for the body. as
fats, sugars, and starches do, it also
supplies heterogeneous tissue-building ma
terial. The proportion of protein in skim
milk, as well as of the mineral constitu-
ents, which are also valuable for body
building, is even greater than in the
whole milk.
Since the nutritive part of skim milk
consists very largely of protein, it is to
be classed, as whole milk Is, with such
food material as eggs, meat, fish, poui-
delicate than those foods) rather than
hs%o
serve only as fuel. Two and 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 4
cents quart, or about cents pound,
and round of beef 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 ex-
pensive cuts skim milk makes still bet
ter showing from the standpoint of econ
omy. The comparison with oysters is very
significant; a quart of oysters contains
less than twice as much nourishment as
a quart of skim milk. and it often costs
several times as much. Both are useful,
wholesome foods, and in the oyster one
has a special flavor. A combination of
the two in oyster stew or creamed oys-
tiers is an economical way of using the
oysters, since it makes given quantity
Ego further"
Whole, unskimmed milk has, of course,
a more pleasing taste TO many people,
and those who do not need to consider.
the additional cost will, no doubt, always
prefer it. When used for cooking, how
ever, the difference in taste between
SKINNED and unskimmed milk is not per-
ceptibe, and there are great many
uses to which skim milk can be put in
the preparation of foods In the making
of cereal mushes, for instance, the use
of skim milk in place Of water adds
greatly to the nutritive value, partlcu-
larly by raising the amount OF tissue
forming materials. In making milk
soups, chowders, custards, and cakes,
also, it can be proftably used. In chow
ders the lack of fat is made up by the
use of salt pork.
Corn Chowder
of fresh corn grated cups of skim milk.
cups of potatoes, cut l teaspoonful salt.
into small pieces. ounces crackers.
2 ounces salt pork
Cut the pork into small pieces and fry
1t with the onion until both are delicate
brown. Add the potatoes and corn; cover
with water, and cook until the vegetables
are soft. Add the milk and salt, and re-
heat. 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.
Cakes Without Flour.
When cottage cheese is made from
skim milk, cream or butter is very COM
monty added, to make it more palatable.
For some purposes the cottage-cheese
curd from skim milk is better than that
from the whole milk, as for example, in
cakes made from the following recipe,
which is unusual, since it contains no
flour:
Curd Cup Cakes.
cup dry curd cup sugar.
4eggs. ! teaspoonful salt.
Beat the yolks OF the eggs thoroughly;
add the sugar and the curd (Which must
be very dry), and beat until the mixture
is smooth. Combine this mixture by
cutting and folding with the stfiy beaten
whites of the eggs. Bake for 20 min
utes in a moderate oven in which the
heat is greater at the bottom. Use un-
buttered gem tins. This amount should
make about 30 cakes.
In order to prepare the curd, take 2 IL
Or quarts of sour skim milk; beat to
the boiling point and strain; when no
more liquid runs off. press the curd be-
tween cloths or spread it out in a thin
layer on cloth and dry it in warming
oven. If the curd from the quantity of
milk given amounts to more than a cup
full, it is too wet.
If very sweet cake is liked, as is the
case in parts of South America, where
these cheese cakes are we'll known, two
cups of sugar may be used with two
cups of the cottage cheese and four
eggs.
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 its preparation for fami-
ly use than whole milk has-that of sep
aration or skimming. This in the case of
a food material so liable to become con-
taminated and to be the carrier of dis
ease is very important matter, and the
consumer should take even more pains
chan in buying whole milk to know that
it has been carefully handled, particular
ly if it be used raw.