New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
Bv JENNIE CAMPBELL DOUGLASS


NEW housekeepers realize that quart Of
II milk when SKINNED will give one-haf
~ pint of cream. The two articles cost
about the same, but when the housekeeper does
her own skmming she has left three-qnarters
of the bulk she purchased and more than three
fourths of the food value.
Every cup Of skim milk equals one egg in
nutritive value. according to the statement Of
experts in the Department Of Agriculture.
1t is cheaper. then to buy milk than cream,
for there are many ways in which this skim
milk may be substituted for other protein foods,
which are very expensive, but very necessary
for muscle growth.
In the pint and half of leftover milk is
fully an ounce of this protein, over an ounce of
sugar of milk and very appreciate amount
of mineral matter necessary TO body structure
The quart of milk received to-day should Do
put on ice and skinned tomorrow morning for
its cream. Then the housekeeper has her choice
of many uses 70 which to put the skim milk
CEREAL MADE WITH MILK
If she wishes to make cereal her principal
breakfast dish she may put little over three
quarters Of cup Of dry cereal on the stove
in three cups Of skim milk and cook in double
boiler This cereal served in three portions
that is. to three peoples equivalent to giving
each an egg and the same amount Of cereal
cooked in water.
Or, if she make hot bread for breakfast, a
cup Of the skim milk will give much nutri-
ment as would an egg TO mullins made with
water.
EGGLESS MUFFINS
The following recipe makes very light eggess
mullins: One cup and half Of sfted -four, one
and one-half heaping teaspoonsful OF baking
powder. one cup of skinned milk, one teaspoon
ful Of salt and one tablespoonful Of sugar.
Bake fifteen minutes in quick oven.
BAKED OMELET MADE WITH SKIM MILK
A baked omelet made Of three eggs and
cup Of skim milk will serve four people bounti-
fully Heat the milk with one teaspoonful Of
butter. one-haf tcaspoonful Of salt, one-haf
teaspoonfu Of onion juice. Pour this over the
beaten yolks and add the beaten whites. Bake
twenty minutes-or until the omeet is set, like
custard-in a baking dish in moderate oven.
Eggs preserved in water-glass are as good as
freshly laid eggs for this dish.
VEGETABLE SOUPS WITH SKIM MILK
The use of skim milk is not confined to
breakfast Delicious vegetable soups may be
made from it, either by cooking the vegetables
in little water until they can be strained
through PURGE sieve and then adding milk, or
by cooking them directly in the milk in a double
boiler Try boiling two cups Of celery-outside
stalks and leaves chopped-one onion and q
teaspoonfu Of salt in one three-cent quart Of
skim milk. After straining, thicken by adding
to it white sauce made Of two tablespoonful
Of -four, one tablespoonful OF butter and one
cupful Of milk. Or put two slices Of stale bread
through the meat chopper and add instead Of
the -four, cooking until the crumbs are Alb
sorbed by the milk.
SOUP OF SPINACH AND MILK
Another milk soup may be made by putting
one quart Of spinach and one small onion
through the meat chopper, following it with
two slices Of bread, for the bread cleans the