Newark post. (Newark, Del.) 1910-1969, 1917-12-27
MILK IN THE DIET
Recipes Recommended By
State Leader Of Home
Economics

cluded in the dietary of every per-
son every day" says DR.. Henry
Sherman of Columbia, "if we wish
to increase the efficiency of the
whole American nation"
To understand the value of milk,
we must know of what it is made
up. About 3 percent of the total
weight is protein. 1t is largely in
the form of casein, which gives
the white color to milk. Since milk
is relatively high in protein, it can
truthfully be called meat sub
stitute or meat saver. Meat has
long been recognized as the great
strength giving food but milk or
more exactly cheese made from it
contains the same essential elem
ents and will do the same work.
In the present emergency when we
are asked by our government to
cut down in our use of meat, we
can advantageously substitute milk
and it's products. That this is
fact of which insufficient recogni-
ton is made is shown by a state
ment from the Department of Ag-
riculture, that cottage cheese could
be made from the buttermilk in
creameries to take the place of two
million pounds of meat. Since the
buttermilk in creameries repre-
sents only about one third of the
total amount of butter used, we
can see the tremendous saving in
our meat conservation were we to
utilize the milk protein in the form
of cheese.
From 81 to Az percent of the
total weight is fat. 1t is present
in an emulsified form, that is in
small globules, which renders it
easy to digest. There is present
in this butter fat an element or
principle called vitamine, which is
absolutely essential to the normal
growth and development of the
child if normal development is de-
sired. When milk stands for a short
time, the fat rises in the form of
cream. If this cream is removed
the skim milk which remains is
often considered unfit for food.
However since skim milk contains
practically all the food elements
except the fat, it is still valuable
food and should be considered as
such. The free use of skim milk
in cooking is to be recommended
From a to 5 percent of the total
weight is milk sugar. This sugar
together with the fat content
makes milk a valuable energy-pro-
ducing food.
Milk is also valuable for the
minerals which it contains. 1t is
minerals which is contains. 1t is
high in lime and PHOSPHORUS an6
while it is deficient in iron, the
amount that is present is we'll uti
lized by the body. The lime is
needed by the young child in build
ing bones and teeth and is found
more abundantly in milk than II
any other food. Lime also aids il
the digestion of other foods.
In summing up the value of mill
as determined by its composition
the reasons for increasing the con
sumption of milk may be briefly
stated as follows:
l Milk contains all the foo
principles in a form easily di
gested.
1t is a valuable source of por
tein.
3 Milk contains a substanc
which stimulates growth in tn
young and without which norma
development cannot take place.
a Milk is an important source 0
energy.
5 1t is the cheapest and bes
source of lime.
6 1t is a valuable and chea
source of PHOSPHORUS.
7 1t is deficient in iron but we
utilized by the body.
Milk should be regarded as
food, not as a beverage and mil
and it's products should fill lare
place in the family dietary. Son
of the ways in which it may be il
cluded are as follows:
Cream of Corn Soup ca
corn, 2 water, 2 T butter, 2
flour, 2 milk, 1 slice onion, /
salt, Il t pepper. Cook corn slo,
ly in water for 20 minutes; ST
thru a seive. Scald the milk wit
the onion, and add to the col
mixture. Bind with the butter al
flour as in making white sauc
season, and serve.
Welsh Rarebit-2 T butter, 2
flour, / C milk, pepper, y salt,