The Washington times., 1919-02-08
What to Do
With Milk
BY Loretto G. Lynch.

OlOOO--uCllClOuSs III o
Turner was saying as she
- slowly and approximately
tasted her friends creamy rice pud-
ding. "You know I'd often have
things like this on my table If only
I, too, could get fresh milk every
day. But it's difficult to get milk
in my neighborhood, and 1 simply
abhor canned milk for cooking"
Mrs. Turner was new at cooking,
but she had a good general educa-
ton and was just clever enough to
apply her knowledge to her house
keeping. She bIushed prettily when
the older woman paid her this COM
pliment and she found herself tell
ing a secret.
why, honey. I seldom have fresh
milk in the house Can't get it just
when I want it. The pudding you
are eating is made with condensed
milk"
There was a time when the house
wife could get all the milk she
wanted delivered to her door in bot
ties for or o cents a quart. But,
alas! now, we usually have to order
ahead and pay most double what
we used TO pay and even at that
the milk dealer usually says he can
only let us have a fraction Of the
number Of quarts we ask for. And
so the modern housewife resorts to
canned or dried milk. And some
housewives use canned milk for tea
and coffee only, never realizing the
large possibilities the preserved
miIks have in the hands Of a clever
woman.
Next time you make a rice or tap
ioca pudding use condensed milk di-
Iutcd in the quantity Of water di-
recte on the package. Mix your
pudding and taste il. If IL is not
quite sweet enough, add a little
more Sweetening. But, OF course,
there are occasions when we do not
want a sweetened milk. For in
stance, we may wish 20 make cream
of vegetable soup or a white sauce.
For either of these I find dried milk
excellent. It is cheaper than fresh
milk and the desired quantity may
be mixed and the rest of the pack
age carefully stored away for fu-
ture use. There arc a number OF
dried miIks on the market and each
has its own claims. Not only is
dried milk good for cooking, but 1t
is also excellent for drinking.
/ am given to understand that 1t
is in dried form that milk is being
shipped to Europe to save our al
lies babies. The dried milks l am
acquainted with lack butter fat. 1t
is similar to the skinned milk we
can purchase loose in some 10
calitieE. But the taste is fresh and
delicious, and it has all the. body
building clements of skinned milk.
In using this in cooking, if the fool
is 10 be eaten by children, ! use
little real butter in the dish 10
make ND for this lack of butter
fat instead of the butter substitute
of adult cookery. Butter contains a
growth element which many
Of the substitutes lack.
Then we have evaported milk.
Evaporated milk is unsatisfactory
unless il is properly prepared Oy
the housewife. To punch Two ho4es
in the can as directed ana use II
a few drops at time until inc
can is empty is not the best IheIhou
by far. Like all canned goods' eNaP-
Grated mill, has lost the oxygen
which helms give fresh milk its
characteristic flavor. This oxygen
can he restored to the milk. First.
upon opening, empty the contents
of the can into a pitcher. Then pour
the milk from one pitcher TO the
other. holding one pitcher three OF
four feet above the other RePeaC
this a dozen or more times. IL IS
fh-n rcacrated and ready TO be al
lutrd y it'll freshly drawn water.
This reaeratCd milk is eXceIIent
in cream sauces. cocoa or any dlSh
in which fresh milk is used. EVap-
GRATED milk treated in this way Is
used with very desirable results IN
the ice cream sold by some OF the
weII-patroniZed soda fountains.