Evening star., 1923-05-11

n LIN Is more tnan d mere aux
M ilary to your coffee or to
VI the dessert you prepare for
Il luncheon or dinner. Il is
real food. There are certain val
uable salts in milk which make it
an indispensable factor in keeping
the body vigorous and wholesome.
Your teeth and bones receive their
proper allotments of lime if you in
clude milk in your diet, and on ac-
count of its high protein value it
keeps your blood and muscles in eX-
cellent repair.
\ quart of milk contains about the
same amount of nutriment as three
quarters of a pound of beef or six
ounces of bread. Nearly seven eighths
Of its bulk Is water. but the solid
matter in the remaining eighth con-
tainS protein, fats, carbohydrates and
mineral matter.
The food value of milk is fairly we'll
indicated by its appearance. When it
is heavy and ycllowish, it has Il good
proportion of cream and nutritive
properties. When it is thin and blu
iSh IL has less of those eSSenti tialS, of
cream is about the same as one and
one-cighth pounds of bread or four
and one-half pounds OF potatoes. or
one and one-half dozen bananas.
When milk is taken as = beverage,
II should be slipped and not swallowed
100 quickly. \ little salt added some
times prevents indigestion. and better
still Is "A tablespoonful or two of lime
water for each glass of milk. Persons
who cannot drink whole milk are able
10 digest milk from which part OF the
cream has been removed. 1t is more
easily digested If taken with other
food, especially starchy food, at meals.
It. is more suitable for breakfast or
luncheon, which are the lighter meals.
than for dinner. when more protein
uutrimcnt is usually eaten in addl-
ZION to that which is contained i'll the
milk.
An entire mcnu of milk foods. con-
siStinE of dishes in each of which
milk is an important ingredient, is
sometimes served, but instead OF
using so many at one time, 1t is bet
ter to serve only one or two milk
dishes at each meal. If some milk is
used in all the dishes. first would
come milk soup with cream of corn,
onion, peas. potatoes or any other
vegetable that you would like. Next
would come some preparation OF
cheese or fish or meat. of which a
smaller quantity would be required
because of the white milk sauce
which is combined with it or with
the vegetables accompanying. Then
would follow a salad with sour
cream dressing and lastly ice cream
or u milk dessert.
You should use milk in chocolate,
cocoanut and other favored baked
CuStardS and in sauces and soups. Use
IL in junket, especially for the chill
dren. and in SravicS and choWders.
Combined with rice, taplOca and corn
starch, it makes good puddings. Sher-
bets, ice cream, hot chocolate and
cocoa require a great deal of milk.
When making junket the milk must
be Just warmed and then the dis
solved junket added with the sWceter-
ing and f1avorinE; otherwise the
iunket will not set. To make GUS
tards use ono cupful of milk to one
egg. and swectcn. Fo" a rice pudding
only half u cupful of rice to one quart
IF milk is necessary. Cook very
slowly for about two hours to get the
best results. For variety, add dates
with the raisinS In rice puddings.
Even just bread and milk together
form fairly balanced diet.
There are many diShes which may be
described as vegetable milk soups,
usually made by combining milk and
the juice and pulp of vegetables. This
mixture is then thfCkcned with flour
or other fat. When making these
soups, use should be made of many OF
tho parts of the vegetable that are ordi-
narily thrown away. namely, the
outer and tougher leaves OF lettuce,
the tops Of celery, and even the tops
of young onions. Small quantities of
cooked vegetables left over from
other meals may be utilized in these
and in other kinds of soups.
How to Use Skim MIX.
Clean skim milk is valuable food,
containing all the nourishing ele-
lnents of whole milk except the fat
or cream 1t is useful in cooking
cereals, soups, sauces and cocoa, and
is a palatable. nourishing beverage.
Two and one-half quarts of average
skim milk furnish nearly as much
nroctin and the same fuel value as a
pound of round steak, aud consider
ably greater nutritive value than a
quart Of oysters.
If cornmeal. oatmeal or rice is
rrnnrnv cereaI will be obi ined Use