The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-05-03

ing food, than the same quantity of
whole milk but does not furnish as
much energy due to the absence of
fat.
Price is no index to food value:
Skim milk sells for one-third the price
of whole milk, yet the government
figures show that for energy skim
is worth over half the price of whole
milk and for protein it is worth 15hc
when whole milk sells for 15c.
One quart of skim milk at five
cents will furnish more protein, more
energy, and more lime, or bone build
ing substance than whole milk at
twenty cents, round steak at twenty
six, eggs at sixty-five etc.
The following tables show the
amount of energy, lime, (bone build
ing substance and tissue building ma
,erials in ten cents worth of our COM
mon foods.
Ten cents will buy the following
units of: in skim milk at 33-4c, lime
1850, energy 1923, tissue building food
80; in skim milk at Sc, lime 1922,
energy 10, tissue building food GA;
whole milk at 10c, lime 1886, energy
VS6sOS ClSSuC OO1AulIlk 1VOu o. WIIOlO
milk at 15c, lime 1000, energy 1868,
at 26c, lime .019, energy 271, tissue
building food STA; cheese at 25c,
lime 1.99, energy 747, tissue building
food 1926; eggs at csc, lime .149, en-
ergy 234, tissue building food 2O.6O;
eggs at 65c, lime .081, energy 1895,
tissue building food 11.72; lima beans
at zoe, lime .225, energy 784.8, tissue
>uilding food 41.05, white bread at
1Oc, lime .119, energy 1028.1, tissue
building food 1863; corn meal at &c,
lime .097, energy 2309.5, tissue build
ing food 94.6; oat meal at &c, lime
1877, energy 2350.5, tissue BUILDING
food 500.
Do we agree that skim milk is a
highly valuable food, vel! worth saw
ing?
How can We use skim milk in our
meals as a beverage.
Skim milk, sweet or sour can be
served, chilled or warm with any meal
or at any time during the day. Re-
member-one glass Of skim milk is
equal in food value to one~fo1rth Of
a loaf of bread; good slice of beef,
one medium sized potato or a half
pint Of oysters. It al he served as
chocolate, cocoa, egg nog, milk shake,
or junket butter milk. Its high food
value should be considered and the
amount of other food reduced accord
ingly.
Cocoa or chocolate-Four cups skim
milk (scalded), three level teaspoons
cocoa, three level teaspoons sugar
or three scant spoons of honey, one
teaspoon corn starch, cup hot wat
er, pinch salt, vanilla few drops. Mix
the cocoa, salt and corn starch to.
gether, dissolve in water and cook fol
six to ten minutes. Then add to the
hot milk and cocoa for twenty minutes
stirring occasionally to prevent corn.
starch from Jumping. Add vanilla
just before serving. This is a delicious
cup served ice cold.
Milk Soups.
Milk thickened and favored with
vegetables, fish, peanut butter or cot,
'ge cheese are both appetiZ;ng ant
'tious and furnish an excellen,
way of utilizing left overs and por
tions of both vegetables and meat
that would otherwise be wasted tout
side leaves and unsightly stalks of Gel
cry, lettuce, cabbage ETC., gristle O.
bone of meat and poultry.) From {
general rule for soup making, one cal
modify according to left overs O,
hand. Corn, onions, turnips, squash
carrots, beans (black and soy, peas
mashed potatoes, and scraps Of tisl
are suggested as f1avorings. Masl
the vegetables or grind the fish an,
mix with the water left from cookin,
then add to No. l white sauce or Nc
2 if there is much water. A littl
onion always improves the flavor 0
soup.
White Sauces
NJ. 1-One teaspoon fat, one tea
spon flour or corn meal, one Gu
skinned milk used for Dreaming soup
and gravy.
No. 2-Two teaspoons fat, two tea
spoons flour or corn meal, one Gu
skim milk used as sauce for mois
vegetables and fish.
No. 3-Three teaspoons fat, tire
teaspoons flour or corn meal, n Gu
skim milk used for scalloped dishe
and croquettes.
Of b fe~r c 1Inmb1e may tSe be en USED IN P PLac
The -four and fat and add to the he
milk, stir until smooth an dthick, sea
son with salt, celery salt, cottag
INAASSoS9 PSNiANV DAVCOA may OS ouuC
to No. 2 as sauce for toast, ric,
creamed eggs and macaroni.
Custards and Puddings.
Use skim milk, sweeten with hone!
sugar, Karo, maple syrup or molasse'
! Thicker with corn starch, egg, gels
I tin, junket, cereals, tapioca, rice, oat
\ meal, cornmeal, etc.; or stale brea
J crumbs. Add nuts, raisins, dates, fig
I etc. if desired. Bake, steam, boil {
I freeze.
Cereals cooked in milk in the do,
l BILE boiler can be made to take up 81
eight times the ordinary quantit
of milk. This method not only in
proves the flavor but will increa!
GOD value four fold. .
Junket Custard.
Two cups skinned milk, one-ha
teaspoon vanilla, one-half junket ia
ct. two teaspoons sugar or honey.
: Heat the milk luke warm in a do
: lie boiler and add sugar and flavo
ing add junket tablet dissolved in ca
water, stir thoroughly pour into t
dish from which the custard is to
sorvod Tot iS stand until c+;fe en-,