Evening star., 1923-05-11
USING FAMILY MILK SUPPLY
TO THE GREATEST ADVANTAGE
Food Value an Important Factor In House.
hold Program-Various Ways in
Which It May Be Cooked.

the same amount of milk as you
would water for the first two, but for
cupfuls OF milk to one of rice. Cook
for an hour in double boiler. To
cook a cupful of cereal in three cup
fuls of skim milk instead of three OF
water add as much protein as that
contained in three eggs. Thin cereal
milk puddings, made by slowly cook
ing down until thick. ten or twelve
parts of skim milk and one of rice,
oatmeal or similar cereal. may be
used in place of cream, served with
stewed fresh fruit or cooked dried
fruits or baked apples. Cocoa or
chocolate made with skinned milk is
about the same thing in nourishment
value as a milk soup.
Sour Milk Cookery.
Milk that is no longer sweet and
yet not sour enough to need much
soda sto neutraliZe it's acidity, may
be used like sweet milk fn baking
powder doughs by dissolving in 1t
a tiny bit of soda. Sometimes milk
thus treated with soda can be scalded
and successfully used in a white soup
or sauce. or in a baked pudding.
Sour cream may take the place OF
butter in doughs. or If not very rich.
Of part OF the butter and the liquid.
1t is also a good addition TO many
salad dressings. When using sour
milk In baking, care must be taken
not to spoil the mixture by too much
soda. One level teaSpoonful Of soua
for one pint of thick sour milk is
enough. If that does not make the
dough as light as desired, it is better
to use a little baking powder in add!-
tion rather than to have too much
soda. Sour milk and buttermtlk can
be used with soda. in making hot
breads, or sour milk can be easily
49, l,,t,
ber Sour cream is a good shortening
for cakes and cookies, and can be
used in meat STaYieS
Ctotted cream has Il peculiar nutty
flavor which many people relish. 1t
is made by allowing pans of milk to
stand und!Sturbcd until the cream
rises. then scalding and cooling be-
fore skimming the cream, which will
then be thick and ready for use.
ButtermiIk furnishes more nutri-
ment than almost any beverage eX-
cert whole milk. cocoa anu chocolate.
1t contains slightly less protein and
more fat than skim milk. 4 tumbler-
full of buttermilk contains as much
nouri ishment as half a pint of oysters.
one large potato, or two ounces Of
bread.
Proper Cure of Milk.
Before you open a bottle OF milk,
wash and wipe the outside of the
cap with water and a clean cloth.
The little depression at the tip of
the bottle collects dust or water. or
ntilk. which may attract flies. Lift
out the cap with a pointed instru-
nlent. SO that the outside of the cap.
which may he contaminated, Will not
he pushed down into the milk. A
simple household test for the purity
Of milk is to strain the contents Of
a bottle of milk through bit of
fine gauze. If the disk shows dis
coloration. the milk is not clean.
1t is a danger signal if milk keeps
sweet four or five days, as that may
Indicate the presence of u harmful
preservative, although IL may he only
the effect of thorough pasteurization.
Such milk should remain sweet for
twenty-four hours even in hot wealth
er if kept on ice. When It sours too
quickly, the Indication is that it was
stale when it was delivered.
\ very simple way of pasteuriZinG
milk at home is to heat it in Il double
boiler until II registers 14S degrees
Fahrenheit by cooking thermome-
ter. Hold il at that temperature for
twenty minutes. Be sure not to let
1t boil, as boiling changes the flavor
OF the milk. If YOU have no ther-
mometer, heat the milk nearly to the
scumming point, then cover it and let
it cool.
A very simple yet satisfactory way
Of keeping bottled milk from souring
is first to close the mouth Of the milk
bottle and then place the bottle in a
deep saucer. Over the saucer fit a
cloth bag that will reach to tho top
of the bottle. Place on top OF the
bottle a large tin pan that has a
Very small hole in tho bottom. Fill
the pan with cold water and your
cooler is complete. The cold water,
leaking through the hole in the pan,
saturates the cloth bag. The air
blowing on the bag evaporates a part
of the water and 80 keeps the bottle
cool.
An emergency ice box may be con-
structed by placing a piece Of ice in
a covered tin pail or bucket having
hole in the bottom An old, leaky
pail will answer. Place the bottles
Of milk in direct contact with the ice
and cover the whole with a heavy
cloth or blanket The pail may be
kept in the sink.