Evening star., 1932-08-05

THERE are certain valuable salts
In milk which make 1t an indiS-
penSable factor in keeping the
body vigorous and wholesome.
Your teeth and bones receive
their proper allotmentS Of lime If you
include milk in your diet, and on ac-
count Of its high protein value 1t keeps
your blood and muscles In excellent re-
pair The food value OF milk is fairly
well indicated BY its appearance. When
1t Is heavy and yellowish, 1t has a good
proportion of cream and nutritive prop
critics. When it is thin and blush, 1t
has less of those essentials, of course.
New milk should never be mixed
with old milk unless 1t Is to be used
at once. The old milk Is likely to con-
tain a larger proportion of bacteria and
to be warmer It should be kept COW
cred to exclude not only dirt and bac-
terra, but also fiavorS and odors, which
it readily absorbs. 1t should be kept
away from such foods as onions, cab
bage or fish.
Skim Milk, ButtermiIk.
Clean skim milk is valuable food,
containing all the nourishing elements
of whole milk except the fat or cream.
II is useful in cooking cereals. soups,
sauces and cocoa and is a palatable,
nourishing beverage. Two and one
half quarts of average skim milk fur
nish nearly as much protein and the
same fuel value as a pound OF round
steak
In fuel value, buttermilk is very SINH
lar to skim milk. The casein of butter
milk, however. is often more easily di-
gested than that of ordinary milk, and
for this reason carefully prepared but
termilk is sometimes food OF special
value fc- babies and invalids, Although
most served as beverage, butter
milk MAJ be used in practically the
same way as sour milk in cookery and
can also be made into frozen products.
Milk Soups.
Milk SOUPS are an excellent way not
only of serving milk, but also of utiliz-
ing leftover portions of vegetables and
other foods. When making these soups,
allow to each cupful of liquid, includ-
ing the milk and the juice and pulp OF
the vegetables. about half a tablespoon
full of -four and one tablespoonful or
more of butter of other fat. Some of
the flavorings that may be used are
onion, corn, asparagus, cabbage, cauli-
flower, peas, potatoes. beans, tomatoes
celery, spinach, salmon or other fish,
or grated cheese.
When making these soups, use
should be made of many Of the parts
of the vegetables that are ordinarily
thrown away. namely. the outer and
tougher leaves CT lettuce. the tops of
celery, and even the tops Of young
onions. Small quantities of cooked
vegetables left over from other meals
may be utilized in these and in other
kinds Of soups.
The following method of making
milk-vegetable soups so as to conserve
mineral substances and vitamins is par
ticularly desirable if the supply OF
green vegetables is limited. 1t is also
a good way of making soup to be given
to children, for, although a watery
soup is often appetizing, so small a
portion as a child usually eats provides
little nourishment. The raw vegetables
are chopped fine, and then are cooked
in little or no water just long enough
to make them tender. and the milk end
thickening are added. All the liquid Is
then utilized without greatly diluting
the milk, and the brief cooking tends
TO prevent destruction of vitamins. Egg
yolks added to milk-vegetable soups
1ust before they are served make them
still richer in protein, fat, iron and
Yitamin A.
Milk should constitute the principal