Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-03-15
Editorial for Women
Written by a Woman
USE MORE MILK
BY ELLEN s. BRINTO,;

Momhsr OF the MIR Depertment, Federal
FOOD Administration. Philadelphia.
THERE are frequent articles in news
u papers and magazines and lengthy
letters from correspondents who object
to the present cost Of milk, asserting
that the price is excessive, unreason-
able and threatening an organized boy
colt In order to force reduction. These
persons do not seem to realize that by
their words they are endangering the
food supply Of their own families and
OF our country as whole.
There is n serious shortage of food
the world over. We no longer eat en-
actly what we like. We eat what Is
most available. In order to prevent an
actual famine we must learn to eat
what can be produced from the soil most
economically. We cannot live on vepe-
tables entirely We must have some
animal food for the hest growth Of our
minds and bodies. MILK Is an animal
food. and the mlch COW In the cheapest
converter of foods that human beings
cannot eat tcorn fodder. grass. hay.
mill refuse, etc) into foods that human
beings can eat For every 100 pounds
OF nutriments consumed. the dairy COW
returns 1s pounds of edible solids, the
pig gives 1876 pounds, the steer 2s
pounds, the sheep 26 pounds In her
lifetime the dairy COW supplies In milk
an amount of food equal to that pro-
rided by seventeen steers.
MIX has not advanced in price as
compared with other foodstuffs, maxi
ing II still the cheapest animal food
on the market. Not only Is milk a
necessary food for infants and invalids.
but II can be used freely in cooking
and the general diet with an actual saw
ing In food costs. Experts in nutrition
state that mo family of fvc should buy
meat until they have bought at least
three quarts of milk"
Using more fresh milk is a simple
method Of food conservation. Try COM
blnins milk with potatoes (there are
plenty of potatoes) In all sorts of at
tractive and appetizing ways. and the
family will not feel the need of SC
| much bread-creamed potatoes, seal
loped (plain or with cheese), dashed
brown (using milk, not fats to brown
them) or mashed creamy with milk.
Half the usual amount of meat car
be served. and the flavor Of that small
portion extended by adding cream
sauce or mix gravy. Sausage, ham
bacon. hamburg can be made with 6
milk gravy just as readily as driet
beef.
MIX will make the leftover vege
tables into satisfying and nourishnt
soups. Creamed vegetables are whole
some and appetizing dishes for meatles'
meals.
Use plenty of puddings and milk des
serts. They have real food value a
little cost, and, already containing mill
sugar, require little sweetening.
Skim milk can be used in cooking
and for adults and older children t,
drink. The cream, and thus part o
the flavor. is missing, but there still
remains all of the protein or bone an,
bodybuilding material. and the suga
and mineral salts. The fat can be pur
chased cheaply in the form Of butter.
Buttermilk has the same food valu
as skim milk, with an added medicina
value in some cases. Save your sou
milk for use In mullins and ginger
breads and hot cakes. or make cottag
cheese. The whey can be used In bread
making, the same as milk.
I'm, q 0.t