The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-06-25

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sponsible for this, Of course, but it
should be remembered that in the
process of digestion it is changed
from a liquid to a solid.
This fact should be Of interest
to overweights who like milk as
we'll as to the underWeight group.
Ii the former will remind himself
that milk is a food and that every
gIassful represents a hundred ca
tories, instead OF topping off an
otherwise adequate meal with a
glass of milk, he will include the
milk in his figures. He can drink
al of it he wants within his calorie
limit.
Milk Is Protective"
In fact, it is advisable that he in
clude milk in his daily rations under
these conditions, for too often the
person who is reducing negIects the
foods which are known as the pro
tective group, of which milk is one.
Milk will protect, and if the diet is
carefully planned, will not prove fat
tening.
There are three points which
should be disregarded relative to the
care of milk. Keep it cool, clean,
and covered. Where the milk is de-
livered early in the morning and
can not be brought into the house
and placed on ice Immediately, pro-
vide a sheltered place in which the
milknah can leave it, protected not
only from the sum- but from stray
dogs and cats.
The milk bottle, especially the
top, should be cleaned carefully be-
fore the milk is poured from it. The
dairy is responsible for the cleanli-
ness of the inside Of the bottle, but
can not very well be responsible for
the outside.
Milk is the nearest to a perfect
food of any we have. 1t is there
fore the homemaker's duty to see
that her family receives its quota
Of it. She should use milk where
ever possible in her cooking, as well
as having it available for drinking
purposes.
Here are number Of ways for
serving milk which not only will be
acceptable during hot weather, but
will be especially pleasing to mem
bers Of the family who may not
care for it ''as is"
Many Of them are sufficiently
nourisfing to take the place of a
summer midday lunch, supple
mented with a light sandwich:
Milk Orangeade
Beat separately the white and
yolk of an egg. Gradually add the
juice of one orange to the yolk. Then
add the beaten white, and whip to a
froth- Fill a glass about half full
of the orange mixture Then add
whole, cold milk. Serve Immediately
Maple Milk
Beat an egg until foamy, and
gradually add 2 tablespoon maple
syrup. Stir in y cup cold. whole
milk. Serve with spoonful OF
whipped cream sprink1ed with maple
sugar. The egg or the cream may
be omitted, as the maple syrup, in
itself, gives a very pleasant flavor.
Prune Nog
Thoroughly mix equal quantities
Of chilled prune juice and whole
milk. Other fruit juices may be
substituted.
Milk Coolers
Efervescent milk drinks may be
made by adding to ice cold milk
small quantities of chilled sarsaparil-
Ia, ginger ale, or other bottled soft
drinks.
Milk Shakes
Fill a glass 23 full of cold milk.
SWeeten to taste and flavor with 2
tablespoons of fruit juice, strained
preserved, melted jelly or chocolate
syrup. Fill the glass with finely
chopped ice. If you have no shaker,
mix by pouring from one glass to
another. When frithy, sprinkle with
cinnamon or nutmeg, and serve.
Milk Punch
Two tablespoons sugar, 4 cup OF
charged water, l cup Of milk and
y teaspoon vanilla.
Mix sugar, vanilla and milk. Stir
we'll and add the water. Pour this
mixture from one bowl to another tc
froth it. Hold the bowl high as
you pour the liquid. When it is
frothy, pour into a tumbler anc
serve.
Iced Chocolate
Make chocolate or cocoa as usual
chill and serve in tall glasses with
chopped ice, topped with sweetened
whipped cream. Chocolate SYRUP
may be made and kept on hand by
storing in a covered jar in the re-
frigerator. A few teaspoons Of this
stirred into a glass Of milk make:
very acceptable iced chocolate, which
can be prepared in an instant.
Scarf at It's Peak
THE scarf is at the very r7e9k o.