The Wolf Point herald. (Wolf Point, Mont.) 1913-1940, 1932-04-29
ECONOMY DIET NEEDS PLENTY
OF MILK

UT MlIh
The most economical diet the
can be devised, says the Bureau {
Home Economics of the u. S. d.
partment of Agriculture, is buil
around milk and grain foods. Mill
along with a combination of whole
grain and refined grain products
furnishes the cheapest sources O
energy, of building materials, ant
of certain health-protecting sui
stances. This foundation, reinforc
ed with potatoes or tomatoes, TO
example, citrus fruit or some othe,
sure source of vitamin C, make!
it possible to get along, if neces
sary., with less of some other fooC
that one might like.
Milk furnishes more kinds o.
nutrients than any other one food
Therefore, anybody who does not
have a variety of other foods should
have plenty of milk. For people
who are overweight and should
watch their calories, milk is espec,
tally important. Low in calories in
any case, the calories can be furth-
er decreased by using skim milk
or buttermilk. And people who do
not like to drink milk can take it
in other dairy products, cooked or
served with cereals and in soups,
and cooked or served with vege-
tables, or in buildings.
Milk is rich in protein, in min
erals Calcium and phosphorus es-
pecially) and in vitamins. Because
of this many-sided food value, it is
one of the cheapest foods. To most
people milk means fresh whole
milk, but evaporated milk is whole
milk concentrated to half it's orr
ginal bulk, and may be cheaper
than fresh milk. 1t can be used in
stead of fresh milk, especially in
cooking, and since it can be kept
Indefinitely if the a is unopened,
it is a convenient and economical
substitute where fresh milk can
not be had. A tall can" of evapor-
ated milk when diluted with an
equal quantity of water is equiva-
lent in food value to a quart of
fresh pasteurized milk.
Dried milk, or milk powder, is
made from whole milk, from skim
milk or from partially skinned
milk. It is sold at retail under sew
eral trade names. Dried skim milk
is the cheapest form, and when
obtained at less than Is cents a
pound provides fluid skim milk at
g cents a quart or less. Relief work
ers have used it to a great advan-
tage in various communities, buy
ing it by the barrel, or in %50-pOund
Sometimes the powder can be Sc
cured from bakers or ice cream
makers. Or a homemakers' club, or
some other organized group in the
community, may find it well worth
while to invest in dried skim milk
in wholesale quantities. (Recipes
for using skim milk will be fur
nished by the Bureau of Home
Economics on request.)
Milk increases, of course, the
food value of foods with which it
is cooked. Corn meal much, oat-
meal, cracked whole wheat, brown
rice, hominy or hominy grits-all
these are much improved both in
food value and in flavor by cook
ing with milk, and for this purpose
.%vaporated or dried skim milk can
be used instead of fresh. The same
is true of vegetables and buildings, ,
and because the milk is sure to be :
served with the vegetables, the
maximum mineral and vitamin val
le of both milk and vegetables are
'etained. Potatoes scalloped in milk, d.
1ale PANIED with milk. cabbage !
in milk, onions or summer :
squash served with milk have a !
Ielicate flavor and a high food val {
lie whether the milk is fresh, evap I
or dried. =