Evening star., 1925-08-28
The Importance of Milk

flavor. Puddings made with milk and
bread, rice or some other cereal food
have long been recognized as desirable
in a child's diet Such milk puddings
as old-fashioned rice or Indian pud-
ding may be the means OF serving
much milk In a wholesome way.
Savory Milk Toast.
A great variety of milk gravies or
sauces, thickened with flour and en-
riched with butter or other fat, may
be served with potatoes or other vegc-
tables or poured over toast. The pro-
portions are two level tablespoonfuls
OF flour and two level tablespoonfuls
of butter TO one cup OF milk for
sauce of medium thickness. To this
may be added Clipped beef, Goldfish or
other fresh or salt fish, hard-boiled
eggs. small portions of chicken or veal
or grated cheese. Milk gravy favored
with cheese makes a good and very
nutritious sauce to pour over cauli-
flower and cabbage or to serve with
boiled rice or hominy. A very good
way to serve milk toast is to toast
bread very thoroughly and TO pour
hot milk over 1t at the time of serv-
ing. In serving milk toast in this way
all the dishes should be kept very
hot A heavy earthenware pitcher is
excellent for serving the hot milk, as
it retains heat for long time.
Soups and Chowders.
Milk soups are an excellent way
not only of serving milk but also Of
utilizing leftover portions of vege.
tables and other foods. When making
these soups allow TO each cup OF
liquid. including milk and the Juice
and pulp of vegetables. from one.half
| TO one level tablespoonful OF -four and
one level tablespoonful or more of
butter of other fat. Some of the
f1avorings that may be used are
onion. corn. asparagus, cabbage, cauli-
flower, peas, potatoes, beans. toma-
toes, celery. spinach. salmon or other
fish. or grated cheese. Very often
children who do not Ike milk to drink
will relish it when combined with
favorite vegetable and served as
soup, and in this way may be induced
TO take the desired amount of milk
each day.
ChowderS are also 4 very appetizing
way of serving milk. For fish choWders
the proportions are two cups of milk
or of milk and water, one cup of po-
tatoes cut into small pieces and one
pound of fish The flavoring is onions,
and fat fried from salt pork. While
these proportions make a rich dish, II
is possible to reduce the amount OF
fish greatly, TO leave It out entirely, 10
use small portions of leftover fish or
salt goldfish which has been freShened,
or TO substitute corn for IL. Such
dishes are palatable and of reasonably
high nutritive value, provided the
greater part Of the liquid used is milk.
Junket.
Warm two cups Of milk to about the
temperature of the body. crush one
junket tablet and add II with one
fourth cup OF sugar, honey or sirup,
pinch of salt and a little nutmeg or
cinnamon. Pour into one large or sew
eral small dishes and place in warm
but not hot place to harden. Cool be-
fore serving.
Floating Island.
In this dish the whites of eggs left
over from boiled custard can be used
to serve with 1t. Beat the whites until
stiff, sweeten them a little and cook
them in a covered dish over water
which is hot, but not boiling, or cook
them on top of the hot milk which is
to be used in making custard. Lift
them out with wire egg beater or
split spoon and place on top OF the
custard. Decorate with small bits of
jelly.
Baked Custard.
When making, allow one egg and
two level teaspoonfuls of sugar and a
few grains Of salt and Of nutmeg for
each cup of milk. Beat the eggs
slightly and add the other ingredients.
Bake in cups set in a pan of water in
| a. moderate oven.