Belding banner. (Belding, Mich.) 1889-1918, 1917-02-28
f A r M A N d.
O r G H A r d


quart of whole milk which very COM
monty can be purchased in buying a
half pint of cream instead of quart
of milk sacrifices nearly an ounce of
protein, ! 1-3 ounces of sugar, and
onefifth ounce of mineral matter. He
gets, of course, a trifie more fat
about one-fifth ounce, or level tea
spoonful-but this is small in COM
parison with what is sacrificed. Some
people, therefore, buy whole milk in
stead of>cream in order to have for
family use the nourishment contained
i'm the milk after it has been SKINNED.
Home-skimmed milk is, of course,
richer i'm 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 well
as to food value. If used in place of
water in bread it adds about as much
protein to ne 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 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 its use in
the preparation Of cereals, for, while
in bread the milk is only about one
third of the -four, in the preparation
of cereals the volume of milk usually
three of four times that of the cereal
To cook a cupful of cereal in three
cupful of skim milk instead of three
of water, adds as much protein as that
contained in three eggs.
There are many dishes which may
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 follow
| ing method is recommended as a
means of utilizing milk: Chop the raw
vegetable or cut it into small pieces.
Put it with the skim milk into a dou-
BILE 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 portein as
tina made in the other way, and has
the additional advantage of partic-
ularly good combination of mineral
substances, for milk is rich in cal
cium and phosphorus, and the vege-
tables are rich in iron.
In making these soups use is made
of many of the parts of the vege-
table that are ordinarily thrown away,
namely, the outer and tougher leaves
of lettuce, which has a higher iron
content than most other vegetables;
the tops of celery; and even the tops
of young onions. Small quantities
left over from other meals may be
utilized in these and in other kinds of
soup.
| In making these soups the vege-
tables 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
bay be cut into slices and left in the
liquid, in which case the dish resem-