The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1925-01-22
MILK THE PERFECT FOOD

Milk is the most perfect food in
the animal kingdom. This we know
without stopping to think because it
is what nature provides for the young
of all animals and is what they live
on until such time as they can assimi-
late heavier food. Even poultry men
are finding that milk fed chicks de-
velop into stronger chickens and pro-
duce more eggs if this food is con-
tinued.
All this being the case, does it not
seem deplorable that so many fami-
lies get along with SO little milk
Outlines people get the idea that
milk is merely beverage and as such
is somewhat of luxury which can
be done away with for the most part.
This is of course, fallacy because
milk contains protein equal to meat in
muscle building, carbohydrate and fat
for the production of heat and ener-
gy and is the greatest source of cal
cium, which is so essential in the
building and repairing of the bones
and teeth. Aside from these it is one
very important source of vitamines.
The only thing that is lacking in milk
is iron and this is furnished thru the
use of fruits and vegetables. Taking
this into consideration we can easily
see that the more milk family buys
the less other food will be needed es-
pecially in the meat line. Vegetables
should never be diminished because
they furnish the minerals and bulk
which are lacking in milk. DIR. H. C.
Sherman of Columbia University says
Carefully controlled experiments
lead to the conclusion that one quart
of milk per day, per child, is the
amount required, for optimum devel-
opment of bones and teeth" At least
one pint per adult should be used al
SO. A portion of this should be con-
sumed raw because the vitamin con-
tent is not impaired in this way.
The balance may be served in many
different ways as, milk soups, (cream
of tomato, celery, potato, etc. milk
desserts, (blanc mango, custard, milk
gelatine. and junket), beverages, (hot
chocolate, cold chocolate, milk shake,
matted milk and eggnog) with veg
etables (scalloped potatoes, scalloped
corn, creamed vegetables of all kinds.)
Even light bread can be made, using
milk as the liquid. In other words,
its uses are legion. The National
Dairy Council is putting out very
excellent little cook book showing the
many ways of using milk in the menu.
Lucky Or shall we say wise, is the
mother whose children are fond of
milk in its natural state. If however,
she finds them not wanting it she
should first look to their parents.
Children are very initiative and will
frequently refuse a food simply be-
cause mother or daddy has a parti-
cular aversion to that particular dish.
Sometimes a parent will unthinking-
ly go as far as to say "You don't
want any of that. You wouldn't like
it." In such cases child will some
times grow to manhood thinking he
does not like that particular food.
Some parents think certain foods
make their children sick. According
to DIR. Caroline Hedger it is physi-
cal impossibility for any food to make
a person sick until it had been on
the stomach one half hour. If it real
ly does make the child sick its use
should be discontinued, but not 9th.
erwise. Children learn at an early
age to work their parents which is
the reason that strangers can often
do more in the line of training than
the child's parents can. An infinite
anount of time and nafionco counlod