Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1917-03-03

keep Of the body.
AS the fat is separated to form the
cream some Of the protein, milk sugar,
and mineral matter go with it, but by
no means all. The protein remains;
therefore a quart Of separator skim
med milk provides slightly more of
this Indispensable and costly material
than does a quart Of whole milk. 1t
contains in all about l 1-5 ounces of
protein, 1 IA ounces of milk sugar,
about one-quarter of an ounce of min
eral water, and a little fat, the last
named depending. of course, upon the
completeness Of the separation. This
means that, quart for quart, it would
furnish the body with slightly more
protein and milk sugar than whole
milk does, and practically the same
quantity of mineral matter though
far less fat. In other words, as tissue
builder it is equal to whole milk, and
as an energy yielder not nearly so
good. Since, as a rule, the tissue
building materials are contained in the
more expensive foods (meat, eggs,
etc. and the energy yielding mater
ials can be- largely provided by cheap
er foods dread and other cereal foods,
fats, potatoes, etc. it seems doubly
wasteful not to use skim milk.
Those who buy milk seldom have
much skim milk to use unless they
follow the custom of Swimming their
own cream That there is economy
in so doing is shown by the following:
A quart of whole milk usually sells
for the same price as a half pint of
tryI ca
ounce Of Arotein, / 1-2 ounces of fat,
not quite one-third ounce of milk
sugar, and a very little mineral sub
stance. If this is compared with a
quart of whole milk, which very COM
monty can be purchased for the same
sum, it will be seen that the purchaser
in buying half pint of cream instead
of quart of milk sacrifices nearly an
ounce of protein, l 1-3 ounces of sug-
ar and one-fifth ounce Of mineral
matter. He gets, of course. a trifie
more fat-about onefifth ounce, or a
level teaspoonful-but this is small in
comparison with what is sacrificed.
Some people, therefore, buy whole
milk instead of cream in order to have
for family use the nourishment con-
tanned in the milk after it has been
skinned. Home skinned milk is, of
course. richer in fat than that which
has been SKINNED by separator, but
it can be used in the same way
The uses Of skim milk are many and
in cooking it adds to quality as we'll
as to food value. If used in place of
water in bread it adds about as much
protein to one pound of bread as there
is In an egg. Skim milk used in
place of the usual half milk and half
water, of course increases the guam
tity of protein in a loaf by the amount
that Is contained in half an egg. The
saving involved in the use of skim
milk in bread. however, is small COM
pared with that involved in it's use in
the preparation of cereals, for, while in
bread the milk is only about one third
of the flour, in the preparation of
cereals the volume of milk is usually
three or four times that of the cereal
To cook a cupful of cereal in cup
fuls of skim milk instead of of water,
adds as much protein as that con-
tanned in 3 eggs.
There are many dishes which NAV
be described as vegetable milk soups
usually made by combining milk and
the juice and pulp of vegetables. This
mixture is then thickened with flour
and starch and enriched with butter
or other fat. If fire is kept all the
time and the cost of fuel need not
be taken into consideration. the fol-
lowing method is recommended as a
means of utilizing skim milk: Chop
the raw vegetable or cut it into small
nj ID,,t tel
into a double boiler and cook until
the vegetable is tender. The mixture
can then be thickened and enriched as
described above. BY this method no
part of the vegetable is thrown away
and the liquid of the soup, instead of
being part milk and part water. is
all milk A soup so made, therefore,
usually has about twice as much pro-
TEN as that made in the other way.
and has the additional advantage of a
particularly good combination of min
eral substances, for milk is rich in
calcium and phosphorus, and the veg
etables are rich in iron.
In making these soups use is made of
many OF the parts of the vegetable
that are ordinarily thrown away. +
namely the outer and tougher leaves
OF lettuce, which has a higher iron con-
tent than most other vegetables; the
tops OF celery; and even the tops of
young onions. Small quantities of
cooked vegetables left over from other
meals may be utilized in these and in
other kinds Of SOUP.
Ii in making these soups the vege-
table is chopped finely in the meat
grinder, they need not be strained be-
fore being served. If the vegetable is
not so chopped. the soup may be put
through an ordinary strainer, or such
vegetables as carrots or potatoes may
be cut into slices and left in the Ii
quid, in which case the dish resembles
vegetable chowder. These soups
may be thickened with stale bread