The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-05-12
HOUSEHOLD HINTS
The Value of Milk and Eggs

eat but upon what we digest, it is
advisable to include in our diet some
dishes made of milk and eggs MIX
is of itself a we'll balanced and high
ly nutritious food. That it does not
agree with every individual may be
owing to the presence of an excess OF
calcium phosphate.
However, in persons who digest milk
well the average percentage of FOOD
values it contains may run as nigh as
80 per cent for protein, SO per cent
for fat and 80 per cent for carbohy-
drates. When it is remembered that
the average values for animal food are
81 per cent protein, 95 per cent fat and
SO per cent carbohydrates, it will read
lily be seen how high milk ranks as a
food material. In fact, many indlv-
iduals whose digestive organs are not
in good condition can derive greater
benefit from a milk diet than from
any other single food.
On the other hand, many house
keepers think of milk for grown peo-
pie as a beverage rather than as a
food. They do not realize that a
glass of milk adds as much nutritive
value to meal as a quarter of loaf
of bread or a good slice of beef II
freely used in the preparation of other
foods, milk will add considerably to
the nutritive value of the meals. OF
course it should reach the kitchen in
as sanitary condition as possible COM
patible with modern methods of deliv-
cry, and should be properly sterfiized
or go thru a pasteurization treatment
before being used.
Milk soups furnish an excellent
means of using it. When mixed with
stock" made from meat 1t forms the
chief basis of many tastyi and deli
cious soups, to which such vegeta bles
as beans, peas, potatoes, corn or eel
cry are added to give flavor and
body"
oyster stew made with milk owes
its food value more to the milk than
to the oysters. OF it many creamed
meats are made to use with leftover
meats, and there is no end to the pud-
dings and desserts in which milk is
used Then there are the countless
forms of custard of which milk and
eggs form the principal basis. And
butter Chat indispensable first aid to
the cook) is one of the most import
ant sources of fat in our diet. Being
simply separated milk fat, it is one of
the most palatable and digestible of
the milk products that come to our
table.
Despite the present high prices, we
cannot entirely do without eggs. The
methods of serving them, either alone
or in combination with other food ma
teria1s, are legion. Eggs are especial
" rich in protein, which is required
in body building and repair They are,
perhaps, the most nutritious and most
easily digested all-around food that
can in any sense be said to take the
place of meat. Accordingly, there
fore, we cannot omit entirely either
milk or eggs from a well-balanced
diet, though we can try to use such
recipes as will make them go as far
as possible.
Rice Cakes AMI CaySa oa-Add opa
egg, unbeaten, and two tablespoons OF
cold fried sausage to one cup of cooked
rice, warm or cold. Mix we'll and form
into flat cakes. If mixture is very soft.
add more rice. Brown lightly in well
heated fat drippings.
Fresh Frufts-Oranges, apples and
bananas all have their place in the
human diet and are not much more
expensive than at this time three years
ago. Dried fruits, however, are
scarce, owing, 1t is said, to heavy ex-
ports
Fish Chcwder-Take one pound of
fish, preferably halibut, wash well and
cut into one-inch squares. Cut three
potatoes into dice. Chop one onion.
Put in the bottom of kettle a laver
of potatoes. layer of fish, a sprink-
ling of onion. thyme, salt, pepper and
celery seed, and so continue using one
tablespoon of powdered thyme. one
saltspoon of celery seed, one teaspoon
-. u SAT-, oliS sdilSpoonIuI pepper.
Add pint of water and cover ket-
tie Cook without stirring on moder-
ate fire for twenty minutes. Heat one
pint of milk, add quickly and serve.
Breads
Economy Bread-Here is a way to
cut down on wheat flour by using part
graham with the wheat to make
bread. OF course, 1t isn't white. but
it is very good and healthful. The
graham flour is much cheaper than
the wheat flour and whoever tries
his recipe will be sure to like IT.
In the evening soak one cake of
yeast in half cup warm water. hayins
three medium-sized potatoes boiled
(mash them until they are free from
lumps) Add two quarts lukewarm
water, one tablespoon salt, two table
snoons sugar. then yeast stirred in