The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-11-09
The Household
Milk Supply

The milk situation has perhaps
brought a greater number Of people
face to face with what food shortage
might possibly come to mean to us
than any other food problem yet pre-
scented to US.
Evaporated milk Is coming into It's
own during this period OF the high
price Of fresh milk. Families OF adults
particularly feel that they should use
evaporated milk. This decreases the
demand for the fresh article thus
bringing IL within reach of families
with a number of children.
After the housewife once uses evap-
grated milk she will always keep a
supply in her pantry Of staples.
This is a comparatively new prod
uct to many. An article in The
American Food Journal Of recent date
gives this valuable information: "By
the Federal Food and Drug act evap-
GRATED milk is defined as follows:
Evaporated milk is milk from which
a considerable portion Of the water
has been evaporated and contains not
less than 2S per cent Of milk solids
of which less than 27.5 per cent is
milk fat.
The milk for condensing purposes
must be Of rather higher quality than
for other purposes, and most OF the
stricter watch over the producers or
their milk than is customary in other
lines. In concentrating the milk by
evaporating the water, the percentage
of acid and other non-volatile chemi-
Gals is increased, so that the necessity
of having milk Of low acidity Is ap-
parent. ... a
The extent of the evaporated milk
business will probably be one or the
surprises of the next census. The de-
mands Of the armies have been great
and the use OF evaporated milk in
stead of raw milk has steadily in
creased in cities and villages.
How to Use EVaporated MIX.
We find in our work with women's
clubs that the average housewife Is
delighted to find that she can use
cvaporated milk in baking, for fruits
and cereals, in tea or coffee, for ice
cream making and for whipping pur-
poses.
The slight caramel taste in the nat
urai result OF heating milk to los
which is necessary to facilitate evap-
grafton.
The heating of the milk for evap-
grafton purposes tends to melt down
the tiny>fat cells of the milk into oils.
This does not change the food value
OF the milk but does cause the oils
TO mix through the entire quantity.
For this reason we cannot expect
to whip evaporated milk so that 1t
will stand" as fresh milk does. The
air cannot get into the milk in the
necessary amount as the oils are par
TALLY liberated and joined instead of
being separated into individual fat
cells. -.--. r
BY heating the evaporated milk just
to the simmering point and then
quickly chilling it by pouring the
product into a container surrounded
by cracked ice the original relation of
fat cells is restored as nearly as pos
sible. Whipped in the usual way the
milk will hold up splendidly for hot
chocolate, coffee or dessert topping.
To use very best evaporated milk as
whole milk it should be diluted in the
proportion of one cup of evaporated
milk to two and one-quarter cups Of
water This will give a product ave-
raging rich whole milk. For bak-
ing purposes the proportion of one to
three will give satisfactory results.
Creamed Ham on Toast: Thicker
one and one-half cups Of milk with
one tablespoonful of flour rolled in
one Of butter add one cup of minced
cold boiled ham and seasoning 10
taste. Cook three minutes and serve
on hot buttered toast cut in rounds
Oyster and Tomato Pie: To one
and one-half cups of oysters and one
cup of strained tomatoes, one table,
spoon of minced celery, two table,
spoons of butter and the same Of
cracker crumbs, season with salt,
Z Pepper. and a dash Of nutmeg. Let
the mixture boil up once, turn into
q bakingl dish ana cover with 4 rich
!. haknG powder bis suit crust and
lake in a quick oven shout fifteen
minutes.