The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-02-16
HOME ECONOMICS

the heading of this group hav
enough in common to warrant bring
ing them together. However, mill
is such an important food for child
rem that 1t is desirable to speak O
1t by itself.
Milk Served in Various Ways
/ Milk is the natural food of babie
and the most important food To-
young children. A quart of milk /;
day is good. allowance for a child
The greater part of this is usual,
given as drink or served on cereals
or in the form of bread and milk
Milk may also be served on fruit.
that are not very acid (baked apple,
or pears, berries, and others), IL
soups, gravies, custard, junket ant
other puddings, and may be used IL
place of water in, cooking cereals.
Milk, being a liquid, is sometimes
classed with water, tea, and coffee
simply as a beverage, by those who
do not understand its value as food
This is a great mistake. If all the
water were to be driven off from a
quart of tea or coffee, almost nothing
would be left, and the little that re-
NAMED would have little or no value
as food. If on the other hand, the
water were driven off from a quart
of whole milk, there would be left
about half a cupful of the very best
food sustances, including butter fat,
kind of sugar not so sweet as
granulated sugar and known as
milk sugar." and also materials
which are needed to make muscles,
bones, teeth, and other parts of the
body. All these valuable food sub
stances are ordinarily either dissolv-
ed or floating in the water of milk.
Besides all this nourishment, milk
contains a very small amount of a
substance or substances now thought
to help the body of the child to make
good use of other foods. For this
reason milk is often. called growth
Apparently nothing can
serve so we'll as the basis for the
diet of the healthy child.
uOOu WuOlo lullh 10 dDlO, UuL
if a mother is obliged to choose be-
tween clean milk and rich milk, she
had better take the clean milk. Best
Of all, of course, is clean whole milk,
but if that can not be obtained it is
better to use clean fresh skim milk
than dirty or questionable whole
milk. A quart of skim milk, even
separator skim milk, contains about
a third of a cupful of solid food,
which is nearly all there was in the
whole milk except the butter fat.
When it is absolutely impossible
% get fresh milk, condensed, powd-
cred, or evaporated milk may be
Used, but before doing this parents
should try in every way to get fresh |
milk for their children.
Compared with most other foods
milk contains much lime but very
title iron. Spinach and other green
vegetables and egg yolks are, on the
ther hand, very rich in iron. This
s one reason why combinations of
&c yolks and milk and of vegetables
nd milk are mentioned so often in
his article.
When milk is given to babies the
hill is usually taken from it. 1t is
afe to do this for all young child
en-. When milk is used as a drink
should be slipped, not gulped down.
Besides being served as beverage
lilk is often combined with many
Their foods, as follows:
Milk Toast a
The following is a good method t
r making milk toast. Put on the r
BILE hot crisp toast or twice baked e
cad and a pitcher of hot milk, n
ghtly sailed. One-fourth teaspoon
/ of salt to cupful of milk is n
fficient. Pour the milk over the il
asst as needed, using hot bowls or S
ep saucers for serving. This is p
e easiest way of serving milk toast, p
d, if care is taken to have all the c.
she's hot and to salt the milk, it
usually acceptable. A supply of a
ice-baked bread can be kept on 81
nd and heated as needed to crisp lie
Another way to make milk toast OF
TO thlcken milk and pour it over "
.st. For one cup of milk one and m
half level teaspoons of -four and -
o-fourth teaspoon of salt. Make
mooth paste out of the flour, salt, to
l a little of the milk. Heat the 81
t of the milk; add the flour and in
TX mixture and boil for about five
1utes, stirring constantly, or cook d1
minutes in a double boiler, STIR be
g constantly at first and frequent eG
later OF. If skim milk is used, ri
evel teaspoonful of butter or bacon or
should be added after the gravy Sc
be
IN easier and quicker method of or
king the sauce or milk gravy" is ar
cook the flour thoroly in a table TO-
Onful of fat before adding the