Every evening, Wilmington daily commercial., 1918-05-16
GOOD HOUSEKEEPING.
ny Henrietta Grauel.
THE COMPLETE FOOD.

Foods containing milk. butter, butter
milk, and cheese, contain all the clements
required for developing and reinforcing
the body 4 glass of milk contains the
same food value as large slice of beef or
two eggs II il we're not for the fact that
the digestive organs demand quantity. or
bulk, us well as quality, human beings
could go through life on milk diet. As
matter of fact many Of us are as fond oi
milk as il we had never been wcaned, and
enjoy bowl of creamy milk with freshly
baked brown bread above the most eiabo-
rate dinner.
Dairy dishes are always spoken of as
complete foods, and milk toast, cottage
cheese with fruit, junket, cream soups,
vegetable soups, and eggs and milk
custar,ls are popular home made dishes
But today milk is three times the price
il was ten wears ago, when the milk man
drove UP to the gate and rang his bell and
YOU ran out with pitcher for him To pour
the fve-ceut milk into IL Is not any
better for being modified, pasteurlaed and
certified, YOU feel sure; the only difference
YOU can see is that the delivery Is more
prompt, there Is no extra measure, and
YOU never have quite enough.
There Is no doubt but that everyone
who knows the great food value of milk
regrets it's present costumes. But pas
teurization is a necessity, food is treble ITS
price Of ten years ago, and labor on the
farm is far harder Ia secure and higher
priced than YOU can realize.
Everything that milk comes in con-
tact with influences its wholcsomencss- -
the hcalthfulness of the cattle the con
dition of the cattle sheds. the cleanliness
of the milkman, the temperature of the
cooling rooms, and SO on, through the
whole process OF dairying. Milk spolls
more easily than almost any other food,
and the ultimate consumer must pay for
losses all along the line.
When YOU reflect on all the conditions
that govern the dairy business, the bill for
milk seems more reasonable, and the de-
mands of the food conservation officers
that milk be used to the last drop whether
II hc sweet or sour-arc more chccrfully
met
1t is often possible to substitute water
for milk, IN cooking but when YOU con-
sidcr the splendid food value of milk, you
can never think that II Is eNtravagant to
use all you can afford to buy. The only
CXtravagancc Is to let milk decay and he
thrown out when YOU could have used It,
Milk bottles are usually SoIlcd on the out
NNit WiNh 't'itN'ltN W NbNt N'p' ~ ~
carefully before opening them, and YOU
will avoid getting foreign matter into the
milk
Never leave milk or cream IN warm
place. or uncovered; il absorhs odors and
impurities, and quickly becomes unfit for
, the table Sourcd milk should nc poured
into freshly-scalded crock and be covered
and kept cool until used. One-half cup Of
sour milk and fourth Of teaspoon Of
soda will furnish enough leavening for a
! pint OF corn meal or -four, and make sIN
| gems or tea biscuit
When adding milk to tomatoes. put =
tiny bit Of soda in the vegetable first, and
il will not curdle When making sauces
with milk and eggs. beat the milk and
pour it on the beaten eggs. and then return
both to the FIRE and they will not separate