The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-01-17

condensed mixture is milk, while the
remaining two-fifth is sugar. For
general cookery. including desserts,
ice cream, candy, beverages. etc,
this sweetened, condensed milk is
convenient. but do not forget the
green vegetables in the daily menus,
as suggested above. Sweetened,
condensed milk. however, cannot
be a substitute for fresh whole
milk and should not be used in in
FAINT feeding
The chemical composition of the
original fresh milk has been partly
changed. When the condensed milk
Is diluted to the consistency of fresh
milk. the percentage Of sugar when
| II contains is far too high when COM
pared with that of its protein-fat
and mineral salts. And cane sugar.
which we find in condensed milk,
| is not q natural food for infants,
particularly in such large quan.i-
ties. A child fed on condensed milk
may appear large and fat, due. 10
| the high proportion of the fat-oulld-
| ing carbohydrates which the mix
contains, but he is almost sure TO
have small bones and muscles with
| lie resistance to infections.
Powdered or dried whole milk is
equally as good a substitute for
fresh milk as evaporated. whether
in general cookery or infant feed
ing In using it in general cook
cry, it is best. as stated above. to
include plenty of green vegetables
in the daily menus and add small
quantity OF orange or tomato juice
to the infants diet. In making
the powdered milk. the fresh, whole
tested milk is sometimes evaporated
as described above and then poured
| over slowly revolving hot rollers.
AS the water evaporates, A white
coating of dried milk forms on the
rollers This is removed, further
dried, and then ground to a fine
powder. By another method a fine
shower Of milk is sprayed into a
heated chamber, the fine particles
drying almost Immediately. So as
with evaporated milk, nothing is
| added to the original fresh milk,
and only water is removed.
Now. how may these preserved
milks be best used in cookery?
Evaporated milk comes in large and
small-size tins. The larg-sized tin,
when diluted with an equal quantity
of water. makes about one quart
of milk, while the smalI-size tin
diluted in the same way makes
about one pint of milk. With this
variety of sizes, it is possible for
the housewife to keep milk fresh
and sweet, in compact form on her
pantry shelf throughout, the entire
year. And the amount for daily
use can be regulated without spoil
age or shortage,
Used undiluted, eVaporated milk
may be served as cream for cereals,
coffee, buildings, desserts and ice
creams Diluted with an equal
amount of water, it may be sub
stituted in equal quantities for fresh
milk in almost any standard recipe
without changing the other in
gradients or the general procedure.
White sauce, which is the basis for
so many favorite dishes as cream
soups, creamed vegetables, meats
and fish, scalloped dishes and the
like. can be made in the usual way.
substituting for the fresh milk,
evaporated milk diluted one-half.
The results are delightful. Then
there are baking powder biscuits,
mullins, popovers, raised breads of
all kinds and cakes. Follow your
standard recipes for these, using in
place of the fresh milk evaporated
milk diluted one-half with water.
You will be more than pleased
with the results. AS for custards,
baked buildings - such as bread
pudding, Indian pudding and the
like-custard-filled pies, as SQUASH,
pumpkin. etc.-all of these have a
perfect, creamy texture when made
with evaporated milk used full
strength or diluted as above. Don't
change the recipes which you have
been accustomed to using. Just sub.
stitute evaporated milk for the fresh
! milk and cook as you always do!
7 Condensed milk also comes in con
tenient cans ready for service at
ny time. Because Of the added
weetening however, it cannot be
'sed so extensively as evaporatsd
. milk in general cookery. It's field