Evening star., 1926-01-26
FOOD AND HEALTH
BY WINIFRED STUART GIBBS.
Food Specialist.

| 1t is probably the exceptional in
dividual who does not know that milk
is the one food for which there is no
adequate substitute. Dietary lacks
represented by a scarcity of other
foods may be made up by varying
| combinations. Not so milk. For the
proper development of healthy chill
dren we know that milk is vital
necessity.
So far, so good. There are further
possibilities in relation to milk as
food that not every woman knows.
For example, has every one a clear
idea of what food possibilities are rep
resented i'll skinned milk. in butter.
milk, in condensed milk, SKINNED
milk powder. whole milk powder. but
ter, cottage cheese, standard or
American cheese and koumlss?
SKINNED milk does not enjoy
| great deal of distinction as food.
This is II pity, because While IT does,
of course, lack fat. 1t has an even
! larger share. bulk for bulk, of mineral
salts, of carbohydrates and of body
building material than has whole milk.
The solids represented in skinned
milk may we'll be looked upon as con-
tributing generously to a diet which
must be provided within strict finan-
cial limits. The fat lacking is usually
supplied by the probable butter and
meat represented in other portions of
the diet.
The body building material as rep
/ resented in SKINNED milk is one of the
least expensive forms in which we
may have this necessary element.
SKINNED milk used in cooking as a
basis for soups or combined with rice
pudding, for example. to which has
been added the usual spoonful of but
ter, is one of the most valuable food
products available for the economical
housewife.
Condensed milk is made by dis
solving cane sugar in the milk and
then extracting the water until the
bulk as represented is about oue-third
of that of the same quantity of fresh
milk. Because of the sugar and the
lack OF moisture, condensed milk
keeps for a certain length of time,
even after opening the can.
While for some time condensed milk
has had considerable vogue as an in
fant food. it is not a substitute for
whole milk. If it is necessary to feed
babies on condensed milk, their diets
must be carefully adjusted so as to
provide the elements lacking. For in
stance, vegetable juices may be added.
as may be orange juice and tomato
juice. Exact proportions must always
be decided by physician. Milk pow
der or dried milk is a product of more
recent years Dried milk IS simply
whole milk with the water removed.
Although much skill is exercised in
preparing the dried milk powders they
must not be taken as substitutes for
fresh milk. 1t is possible that they
lack one or more of the vitamic and
fresh vegetable juice, orange juice and
tomato Juice must be added to the in
fant'S diet. These milk products, on
the other hand, are not to be lightly
esteemed During any milk shortage
or during a time when the fresh milk
supply is for any reason under in
spection, a very satisfactory tempo
rary diet may be made up from dried
| milk or condensed milk. The making
of the diet, however, must be done by
some one who knows how.
| Coming to cottage cheese, the house
keeper who seeks variety-and what
| housekeper does not?-has a rich store
| of new 1ecipes at her command. Cot
| tage cheese, even when made from
skinned milk, is one of our concen-
trated foods. 1t may serve as a cheese
! loaf and, If nuts are added, it will
! offer a main dish of high food value.
! A salad of tiny balls made from cot
tage cheese served on lettuce beds
with mayonnaise is enough for light
luncheon. Cottage cheese sandwiches
are delicious and wholesome for
grownups and children alike.
| KoumiSs and other fermented milk
will sometimes save the life of a
patient suffering from gastritis
| Those who are seeking to formulate
a diet in which alkaline foods predomf-
| nate will also be glad to use koumiss
| Copyright 1920