Evening star., 1925-08-28
Its Use AS a Food-Special
Milk Dishes for Children
Care Required for Pres
ervation-A Few Tested
Recipes.

~
M growing children. 1t is the
vi only food the majority OF
Il children get for the first nine
months of their lives, yet
they live on II. grow on it and they do
their work Of playing. kicking and
crying on it. Milk supplies building
material for tho bones, teeth and
muscles: it keeps the heart beating
regularly: ii strengthens the nerves
and every other part of the body. It
has a growing force which makes
weak bodies grow into strong ones.
10 other one food contains as many
Of the various growing materials
needed by children. No other one
food supplies enough building material
for bones and teeth. Good bones and
teeth need lime for building. Children
need viriety of growing materials
and they must all be supplied If every
child is TO be a str6ng. healthy man
or woman. Every child ought TO have
= quart of milk a day. If possible, be
cause il is SO easily built up into
body tissue.
With a few exceptions, milk eXcels
all other foods in the variety and
quality Of materials that II furnishes
the body. The solids Of milk COM
prise protein, fat, sugar and mineral
matter, all in such form that they can
be easily utilized in building and re-
pairing the tissues and bones of the
body. Fresh whole milk also con-
tains all three OF the vitamines. con-
stttuents of certain foods found by
scientists TO be necessary for the main
tenance of health and normal
growth. Milk is one of the easiest
Of all foods to digest for the normal
healthy person and for many invalids
as well. II should be kept clean, GOV
cred and cool from the time IL is
brought into the house until il is
used, in order to prevent the bacteria
IN il from developing and causing it
to spoil. The care of the refrigerator
plays an important part in the keep
ing quality Of milk stored in IL. 1t
should be inspected at least each
week and thoroughly cleaned at regu-
lar intervals. Skim milk, although
lacking in fat, is a highly nutritious
food especially useful in cooking or
combining with other foods. 1t con
tains practically all the protein, sugar
and mineral matter OF the whole milk.
Condensed, evaporated and dried milk
may he used for many purposes in
place Of fresh milk. For feeding chill
drCn they do not always take the
place OF fresh milk and need often be
supplemented by fresh green vege-
tables and fruit juices.
Milk Dishes for Children.
Milk. being a liquid. is sometimes
claSsed with water, tea and coffee.
simply as a beverage, by those who do
not understand its value as food. This
IS a great mistake. If all the water
were to be driven OF from a quart of
tea or coffee. almost nothing would be
left. and the little that remained
would have little or no value as food.
If, on the other hand, the water were
driven off from a quart of whole milk
there would be left about half a cup
of the very best food substances, in
Guiding butter fat, kind of sugar not
50 sweet as granulated sugar and
known as milk sugar, and also materi-
ais which are needed TO make muscles,
bones, teeth and other parts Of the
body. All these valuable food sub
stances are ordinarily either dissolved
or fioated in the water Of milk.
Good whole millr is desirable, but If
a mother is obliged TO choose between
clean milk and rich milk, she had bet
ter take the clean milk. Best of all.
Of course, is clean whole milk, but IL
that cannot be obtained it is better to
use clean fresh skim milk than dirty
or questionable whole milk. A quart
of skim milk, even separator skim
milk, contains about a third OF a cup
of solid food, which is nearly all there
was in the whole milk except the but
ter fat. Compared with most other
foods. milk contains much lime, but
very little iron Spinach and other
green vegetables and egg yolks are,
on the other hand, very rich in iron.
This is one reason why combinations
of egg yolks and milk and of Vege-
tables and milk are mentioned so
Of iC rr{1r 70 hIh hioS
the chill is usually taken from it. II
is safe to do this for all young chill
dren. When milk is used as q drink
il should be slipped, not Gulped down.
Besides being served as a beverage,
milk is often combined with many
other foods.
Cereals and Milk.
Thoroughly cooked cereals served
once a. day for the first course and
once a day for dessert encourage the
use of milk. Any cereal may be cooked
in milk besides being served with IL.
Skim milk which might otherwise be
thrown away may be use for the pur-
pose. Rice, cooked in an uncovered
double boiler or in pan in a very slow
oven. can be made to absorb about six
times its volume of skim milk. To cook
4 cup of rice in this way instead Of in
water may be considered equivalent,
so far as ttssue-forminE materials are
concerned, to serving 1t with half a
nound of beef. Well cooked cereals
with milk or stewed fruit or a little
molasses. sirup. honey or sugar make
good desserts for dinner. lunch or
supper. If preferred dried fruits, like
dates and raisins, may he cooked with
Tho cereal to Swceten II and to give
~nF\< VAIN