davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-04-11
Dried Miiks at Home

You can purchase whole or
skinned milk, depending on the use
you are going to make of it. But f
the skinned milk is made double
strength it is almost as eooo rs he
whole for many purposes. TO be
sure we have the butter fat in the
whole milk which is lacking IN The
skinned, but in baking cakes,
breads, cookies and some puddings
no difference can be detected in the
finished product when the cheaper
milk is used. For ice cream. coffee,
rich cream soups, custards and rich
white, sauces the whole milk is bet
ter. However, in some cases it IS
possible to add sufficient butter CT
eggs to make up the lack of rich
ness and so employ the more cor
venient SKINNED product, even if
no economy results.
While the SKINNED milk has lost
its fat, it is interesting to note that
it provides as much protein in a
pound package as you get in two
pounds of lean beef, and at half the
cost
There is no use that fresh milk
can be put to that the powdered
milk will not serve. Even as a bev-
erage the whole milk is satisfactory
and for milk shakes, when the flavor
ing is added, the very slight pas
tcurized taste is not at all notice
able.
The Kim skim mill. is lique-
fed by beating with an egg beater
six level measures (the equivalent
Of twelve level tablespoonsfu) of
the powder into one quart Of cold
water. 1t takes a minute or two Of
beating to completely dissolve it.
The Krystalak was prepared for use
by dissolving sixteen level table
spoonsful Of the powder into one
quart of cold water. 1t dissolved
instantly without any beating at all.
These differences in measurement
are due to the different physical
make-ups of the two powders. one
being lighter and more bulky than
the other, as seen by the difference
in size Of pound package Of each
But you get five quarts Of liquid mill.
from one pound Of powder in each
case.
The cocoa, soup and white saues
made from the skinned milks were
'all very good and the most critical
New-York tribune., 1920-04-11
Nfariset

~ UR practical Commissioner Of
~ Food and Markets, DR.. Porter,
maintains that consumers love
to talk about "farmers' markets" as
the great white hope OF reduced re-
all prices, but when established they
do not patronize them, except in
some small towns. Investigation
has shown" says DR.. Porter, Gin
several cities, that there are only
two classes OF people who 60 to
farmers markets, where they have
been established. One class is made
up of those who 90 in their automo-
niles, who have servants at home to
do the work; and the other class is
made up Of the very poor. who come
to the market with baskets on their
arms. The great middle class, so to
speak, for convenience, prefers to go
to the corner grocer, to the retHil
store. because they don't have to
neglect their family duties; they
haven't servants to leave behind.
The grocers have telephones, they
have a credit system, they have
costly showcases, and they have
special delivery which brings the.
goods to the door any hours or minute
the consumer sees fit to demand" "
1t is no kindness to build castles
in Spain for markets. They won't
work. If you take the "co" out Of
cooperation the operation vanishes
instantly. And few want to coop
crate In the work as we'll as in the
profits.
The rural motor express may
help. We don't say it cannot be
done. But there is no easy short
cut to the lessen'ing Of distribution
prices. There must be some deep
thinking and broad reorganization
by those who know the fundamental
principles that govern these condi-
tons before prices will go down.
New-York tribune., 1920-04-11

normal liquid SKINNED milk at
cost of 10 cents quart.
Arystalak has two special fea-
tures-it dissolves at once in cold
water without any beating and it
preserves the vitality of the milk
almost perfectly, as indicated by
the chemical tests, which gave
two strong positive reactions for
engines desirable ferments)
duplicating those obtained with
fresh milk. These qualities result
from the fact that the milk is
dried on roller at temperature
not exceeding 180 degrees for
less than thirty seconds.
The labelling to the effect that
this skinned milk product should
not be used for infant feeding
without the addition of cream.
but that the milk sugar and pro-
N>AAA AAh@hC ~ q uOuIlSQlOY and
strengthening food for adults. is
most commendable and to the
point. Skinned milk is the "lean
meat" Of the milk; just because
the fat is gone does not mean
that it is not nourishing. And
since skinned milk in LIQUID form
is not to be had in city markets
at any price, this product becomes
an economical purchase. as we'll
as one Of unusual convenience
Women can help to solve the milk
problem by encouraging the use
Of dried milk in their own houses
and by their friends.
Two Whole Milk.
Ambroaia Full Cream Drv Mill.
MamalA Corporation, New York.
This product has = typical
New-York tribune., 1920-04-11
Both an Emergency and
A Regular Ration

Suppose the milk doesn't come or
is too late for breakfast? Suppose
the milkman comes but the iccman
doesn't, or thunderstorm comes
up and the milk sours? Suppose
you want to do little extra, un-
planned-for cooking, or serve choco-
late, or hot biscuit, or a chatting dish
with cream sauce for an unexpected
guest? And everything is gon hand
for the emergency but the milk.
These things happen to high and
low, rich and poor; in the city apart
ment or in the depths of the woods;
at camp or bungalow or in the
srhErae. There IS nowhere that
New-York tribune., 1920-04-11

whether the weather be hot or cold;
wet or dry, or how long it waits to
be called from the reserve force
into action? The mother of many
children who can never tell what
onslaughts on the pantry may occur,
the woman who keeps open house
New-York tribune., 1920-04-11

buy when she is cut off from the
use of skinned milk which bakers
and confectioners and restaurants
appreciate to the full Any pro
fcssional housekeeper," shut off
from the liquid skim milk supply
as she is, should welcome these
dried skim milk products with en-
thusiasm, for economic reasons, for
convenience, and because of their
special food value.
Lack Of bulk, compactnes5, keep
ing qualities without benefit Of ice,
Gependability over a period Of from
three months to a year, freedom
from bacterial dangers. and special
nutritive surely these are
enough virtues to put dried milks,
whole and skinned, on the prepar-
edness program of every house
keeper-especially in the summer
when ice is scarce and especially
III the winter when milk is scarce!
New-York tribune., 1920-04-11
Why Dried Milks
Winter and Sunmer.

Dried milk plants at sources of
production might we'll help to solve
the problem of stabilizing the milk
supply and utilizing the skim milk
Of the butter and cheese factories
not used by condenscries. The ia
dividual consumer is missing a good
New-York tribune., 1920-04-11
yARIED miIh travels by
H. tro171 qcithout breakage
or spoilage

processing, the cost of the whole
milk and the price of the special
containers necessary to protect it
from moisture, all add to this mar
gin. Could the demand be increased
and larger packages sold the price
coNld be decreased, but it is
claimed that some Of the prod
}scss are being sold at a loss at the
prlces quoted, until the demand is
greater.
New-York tribune., 1920-04-11
::'st9s O. Uribunf Tn3titute Tested Food
10 the Cow That Sits on the Pantry Shelf-Greetin

to remember when looking at the
analyses given on the can labels.
Some milks have half of the fat
taken out and are used under a doc
New-York tribune., 1920-04-11
Two Dried SKINNED Milks

Kim Brand Powdered Skim Milk,
Merrel!-Soule Company. Syracuse,
N. Y.--This powder has all the
good points of the whole milk of
the same make, i. e., it gave good
tests for engines, acting like a
fresh milk, was dissolved in cold
water by beating and contained
the correct amounts Of protein,
minerals and milk sugar, but had
only one-half Of l per cent of fat.
Its price makes this product much
more economical for cooking. as
five quarts can be made from the
pound package, sold at SO cents.
which provides a skinned milk
at 10 cents quart. Inasmuch
as liquid skinned milk is almost
impossible to get at any price, this
product soffers more economy in
connection with its great con-
venience than do the whole nilks.
Kryssalak Brand. Dry Skinned
Milk, The Dry Milk Company,
New York.-This is an excellent
quality OF skim milk as to chenli-
cal composition, and has several
special characteristics Of its own.
besides. The dry powder con-
tanned 4 per cent of moisture.
$50 per cent of protein, 81 per
cent Of milk sugar and 8.3 per
cent Of minerals, with o. per
cent of fat 1t reduces again TO
New-York tribune., 1920-04-11
How to Use Dried d MILK S i.
Skinned and Whole----At
Home and Abroad

and the business woman who must
buy in small quantities, are equally
we'll served by dried milks. The
buying of fresh cream or milk for
one person is very impractical, as
the leftovers are sure to spoil,
which adds much to the initial cost.
Dried milks in such cases are money
savers. Then the care Of milk bot
ties and the duty of returning them
are ohliterated too
New-York tribune., 1920-04-11

finely divided milk into a room filled
with hot currents of air (ahout 22O
degrees), and it is almost immedi-
ately reduced to powdary white
flakes.
New-York tribune., 1920-04-11
How r6L.lks
Arc Dried

The method of making these mills
varies greatly and this affects two
important things about the product,
i. G.. its physical condition and solu-
billty and the "vitality' Of the fin
ished milk. Some are dried on roll
ers at very high temperatures over
800 degrees and so are perfectly
New-York tribune., 1920-04-11
On the Trail

On a camping trip the dried milk
is carried right along with the flour,
sugar and other dry staples, and t
can be opened and closed at your
own sweet will without spoi!age,
provided you make sure that You
do close it securely and keep out
the moisture. 1t is also much more
compact even than the condensed
and evaporated milks. The cup of
instant coffee" made with the "ir-
stant milk" is far ahead of the av-
erage wayside beverages obtainablc
on motor and train trips. The whole
milk is, Of course, better Cor coffee
than the skinned, but it is possible
to use the latter if double the
amount is put in the cup. On the III
stitute six teaspoonsful of SKINNED
milk or three Of the whole milk gave
satisfactory There is no pasteur-
ICED taste in. this case.
The Kim must be dissolved first
in cold water, but the Krystalak
and Ambrosia may be put in the
bottom of the cup and hot coffee
added
For the Boy or Girl Scout going
on a springtime hike, what is more
fun than to bake the stick biscuits
over the camp fire? They can be
prepared at home by mixing the
flour, dried milk, salt and shorten
ing, and only the water need be
added at the picnic What could be
simpler for the junior cook? This
is how to do it:
New-York tribune., 1920-04-11
Things Every Woman Should
Know About Milks---Wet
and Dry

TAVE you ever tried dried
- milks, the whole milk. or
Il SKINNED, or half skinned?
What do you know about their rela-
tive cost as compared with bulk
milk or bottled milk? What about
their wonderful convenience, what
ever their price? And what of their
nutritive value apd chow they get
that way?
New-York tribune., 1920-04-11
Scout Biscuits

8 cupsful -four, q teaspoonful
4 tablcspoonsful salt,
dried SKINNED 3 tablespoonsful
milk. fat,
teaspoonsful cupful water.
baking powder,
Sift flour. baking powder, dried
milk and salt together. Cut in the
fat. Add water to make a stiff
dough.
Work dough into ribbon about
two inches wide. Procure stick of
green wood, peel bark from one
end and heat until sap starts.
Wind dough around peeled end
Of stick. Bake over open fire, turn
;,,,r ll,-
New-York tribune., 1920-04-11

NN7HAT cares the neat, con-
w venient little package of
dried milk, carefully
wrapped in tin or paraffined paper,
New-York tribune., 1920-04-11

Cook onc-half can of tomatoes
(smalI size) until soft enouga 10
strain. Allow 10 mo 10 lie boiling
point ano add one fourth teasrooe-
full of sos. scald the SKINNED mix
df using krystalai. dissolve Is
tablespoons n ore qaart Of water
OF twelve ta6lcspoonslnl Of KIND
in . double boiler. Melt tuo table
spoonsful u butter s1d .3a eue
tablespoonful Of cornstarch and
cook Tor fca
the not milk slowly, season, and
just before serving add the tomato
Juice.
New-York tribune., 1920-04-11

Dissolve one and one-half cupsful
of krystalak, or one cupful Of Kim,
dissolved in four cupsful Of water,
beat in three eggs or one-half cup
ful OF cream. Mix with any desired
fruit and one cupfal of sugar.
Freeze
New-York tribune., 1920-04-11
Composition of Milks,
Solid and Liquid

What is the difference between a
fresh milk and the dried kind? What
has it lost or gained? Average
milk as it comes from the COW is 81
per cent water, 33 per cent Of pro-
tein, 3.5 to per cent of fat, S per
cent of milk sugars and or per cent
Of minerals.
When the milk is dried practical
ly all the water is taken out (from
0.3 to A per cent was left in the
samples examined in the Institute) i,
and SO you have left a dry substance
with 6 to per cent Of minerals, 26
to 28 per cent of fat, 81 to 40 per
cent of milk sugar and rs per cent
Of protein. These are good figures
New-York tribune., 1920-04-11
Typical Dried Skinned MIX
Recipes

The following recipes for tho
skinned milks will be found very
satisfactory ard viii illustrate Tbs
general principles of their use.
New-York tribune., 1920-04-11
zhe Chemist Reports or -Four Dried lIiIk>


or
CHE RESULTS OBTAINED ARE REPORTED
Dreao,T Msttus
New-York tribune., 1920-04-11

scaid enc quart cf liquid skim
milk made from the powder. Add
seven tablespoonsful cG maple syrup
and one-fourth teaspoonsful Of salt.
Pour mixture over the beaten yoll7s
Of three eggs. Cook custard n
double boiler, stirring constantly
until it coats The spoon. Remove
from the fire and chill.
New-York tribune., 1920-04-11
Scrambled Eggs

Beat four eggs slightly, add SAT-,
pepper and milk. TIE amount i,
using Krystalak is two level table
spoonsful of the powder 70 one-AaR
cupful of water Kim - tbs).
Put in two tablespoonsful Of buttez
and when melted pour in tie mix
ture. Cook until of a creamy coz
sisyencs, stirring and scrapiar Irom
bottom of the pan.
New-York tribune., 1920-04-11

modern woman sets up her house
hold gods that these emergencies
do not arise-and when travelling
with child the emergency may be
chronic! 1t is a wise woman who
keeps dried milk on her pantry shelf
or in her trunk! Whole milk for the
children and for coffee and skinned
milk for cooking.
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1920-09-08
NEWPORT PERSONALS

Walter Mitchell returned to Bos-
ton Saturday night after spending
his vacation here.
Miss Marion Redfeld of Barton
was in town to sing in the Congrega-
tional church Sunday.
Mrs. Maria Hobbs of Crescent
City, Florida, visited her cousin,
Mrs. John Akin, last week.
Mr.. John Morrill, and Mr.. Fred
Brock attended the Elks convention
IN New York state this week.
Mr.. and Mrs. George Newton of
with Mr.. and Mrs. T. C. Camp.
Miss Albertine Gendron of Man
sonville, P O., is guest at the home
of Mr.. and Mrs. E. c. Duchesneau.
Bernard Hanson, employed at the
National Bank left for Boston today,
where he will enter his second year
at he Boston Univerity.
Miss Belle Hight of Sherbrooke
and Mrs. Lila Allen of New York
are visiting their brother, DR.. H. v.
Hight.
C. S. Emery, Walter Cleary, D. J.
Emery, and Rev. L. A. Edwards, at
tended a rally in Lyndonville, Fri
day evening.
Miss Helen Mitson, nurse, of
New York city is spending her vaca-
ton with Mrs. o. B. Shattuck and
other friends in town.
Mr.. and Mrs Lorenzo Cummings
and two sons Harold and Charles,
have returned TO Montreal after a
short visit 10 friends here.
Mrs John Morrill, is entertaining
her father, Mr.. Brock, her brother.
Fred Brock, his wife, and two child
rem, Jean and Robert, from Wells
River.
Mrs. K. B. Mckay of Highwater,
Mrs. W. ". Wright, Miss Ruth An
mis-, and Miss Hazel Sherwell ali of
North Troy were recent guests OF
Mrs. F. r. Sherwell.
Joseph Colby of Montreal spent
the keek-end with his family at the
closed for the season and on Monday
the family returned TO Montreal
Charles Clark and John Wyman
viii conduct the True & Blanchard
exhibit of farm implements, mach
ines, victrolas, and other goods al
the County fair IN Barton this week
Prof. and Mrs. E. S. Watson arriv-
ed in town Friday noon and have
taken rooms In the Hill house, Sec
ond street Mr., Watson takes up his
duties this week as principal of New
port High school
Mrs. Stephen Keith is re-opening
her house on School avenue to board
ers this week after five weeks OF va
cation
Miss Eva Borella, nurse IN train
ing at the Mary Hitchcock hospital
in Hanover, is spending her vacation
/ at home
Mr.. and Mrs A B. Reed of Rich
ford called on friends In town Fri
day. They attended Sherbrooke fan
Thursday
Miss Dorothy Smith visited hel
grandparents, Mr. and Mrs GeorgE
Smith on their farm on the Beebt
road last week
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1920-09-08
NEWPORT, A CITY
OF CANDIDATES
Emery on Republican State
Ticket and Root on
Democratic

With c. S. Emery a candidate for
governor on the state Republican,
9cket and George T. Root. a candi-
GATE Tor lieutenant governor on the
state Democratic ticket, Newport.
Nermonts youngest city, may well be
termed city of candidates.
Many voters who are Republican in
their political beliefs are wondering
Just how they can cast Compliment
tary vote for their townsman and
nelghbor, Mr.. Root. AS the Question
IS studied 1t becomes more and more
apparent that such a thing is impos-
slble- The statute governing the
primary law distinctly states that at
the primaries 3 ballot is spoiled when
more than one party column is used.
So the law appears to preclude
casting real vote for Emery and a
complimentary vote for Root. And
Emery may need all the real votes
Newport can produce, while Root will
be nominated for lieutenant govern
or on the Democratic ticket ANYWAY.
Root has "a clear field and a sure
win Whatever you DO, don't spoil
your primary ballot by voting in
different party columns. Confine all
voting 10 one party.
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1920-09-08
EXTENSIVE REPAIRS
ON CONGL CHURCH
Including Interior Decorations,
All the Woodwork, Ceiling,
Floors and Pews

When the services begin again
Sunday Of this week In the Congrega-
tional church, after the holidays, the
congregation viii find much i'm
proved auditorium from the one they
last saw. The work of refnishing
has been in the hands Of Burbnk &
Slee. and the work viii be completed
by the end Of the week
The walls Of the auditorium which
were of green with broad stripes Of
. darker shade, and which were
badIv stained with water, have been
PAINTED In cream color with mar
row border, two inch stripes at top
and hot1orn Of brown edged with mar
row lines of gilt, white and brown
The effect Is q much cleaner and
eater appearing church This work
uar done this time with oil color
instead of calcimine and II is be-
Iieved that the oil paint viii resist
any weather
THE pewg which were badly worn
and amazed By water, and the floors
have been refnlsneo-
The entire interior OF the room,
floor. woodwork, ceiling, and WIN
dows have been painted
Also the roof has been patched and
n Is expected that al leaks have
+ has been suggested that the sys-
tenn of lighting be changed, and
fhorgF there has been as yet nothing
defiritely decided, It is hoped that
This may take place in the near fu-
+r1rp
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1920-09-08

Mr. and Mrs r. d. Flint ana Nc.
-Alce House took an auto trim :, r.
Ton and Exeter, n H, over the wfel--
END and brought home Charles Flint
VINO mas been attending summer
school at Phillips Exeter Academy
Rudolph St. German. Wilfred low
al, Albert Currier and Leon D1,ches-
neau. left town Saturday for Swan
ton, where they VIII enter Swnton
college
Mrs. Dell Tlbbetts and Miss Ma
Ilbbetts returned home Saturday
night from their outing at York
Beach and p business trip 10 Boston
and New York markets.
Miss Alice NOVEL; who has been
the pianist at the Premier Theatre
Tor the past three weeks, left Satur-
day night for Maine, where she viii
spend > few days before returning
TO her home In Bellows Falls.
The death OF Ray Young which oc-
CURED at his home on East Main
street yesterday afternoon came as
a great shock 10 his many friends.
He wa taken III August q with ty-
phoid fever Funeral arrangements
have not been made
Joseph ST. Germain OF Richford
spent the weekend IN town visiting
his brother, Thee. St Germair He
brought his two daughters, Cleora
and Mary Louise, who VIII enter the
Convent school
Foreign letters remaining uncaIled
for at the Newport, VT, poStofhce
for the week ending Sept l, 1920:
Percy T. Smith, In care National
Nileometer Co, Ernest Gilbert, Aid
way Langetot, W. &. Liffeton.
Mr.. and Mrs Thoe St German
entertained the following guests
Sunday: Mr.. and Mrs Wilfred St
German and Mrs David Benoit OF
Enosburg Falls, Mr. and Mrs Louis
St GERMAN and Mr. and Mrs Al
fred St German CT Richford- They
made the trip by auto
The following people were callers
OF Mr. and Mrs Z :. Humphrey,
Sunday Ny and Mrs George
Humphrey and daughter, Grace,
George Noxley. Mr. nd Mrs George
Fisk and Elmer Humphrey OF Bar
ton. M and Mrs Harry Humphrey
q North Hampton, Mass
Tba interior OF the South school
building has been thoroughly repair
ID inside. Steel ceiling has been
mt into three rooms Walls, cell
5nr and floors have been cleaned and
7aInted In some cases, and the ouil9-
ing has received 3 general overhaul
Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1920-09-08
NEWPORT PERSONALS

Peter Handy expects a brother,
Wafdy Handy 70 arrive this week,
Nth : party OF seven, his three chill
dren- two children belonging 70 an
otler brother, and two cousins, VINO
have come direct from SPAN, ana
have landed in Ottawa Another
member Of the party vas sent PACK
when he reached France, because ne
- - unable to read and write The
crow, members Of the party who
Lare er,eceeded In coming, can speak
Frgiish. The children who are IN
able TO. viii be taught In our chools-
Two of the children viii be taken 70
Mr.. Handy's home, Coventry Road,
while the others expect 70 occupy
the tenement over the new store on
Coventry street.