The Coolidge examiner., 1933-06-09
Merits of Dried
and Sweet Milk
Research Work Has Shown
Food Values to Be
Much Alike.

nave hOllNCO ALdI SOd AH'N SWIM
times used evaporated milk when
giving inexpensive menus. Is evap-
grated milk as good as sweet milk
and can it be used instead of It in
any recipe? | always thought that
some of the food value was taken
out Of it?"
This paragraph is quoted from
letter to q dietetic expert, who COM
ments as follows:
I We have changed our attitude in
regard to evaporated milk in the last
ten years, since much research work
has been done in the nutrition lab
Oratories and in the baby hospitals
II has been found that both evap-
grated and dried milk change very
little in food value, and also that the
process of preparing them makes the
| "curd" which develops as soon as
milk reaches the stomach, so much
smaller. that the processed milks
are more easily digested than fresh
milk. Pediatricians are ordering
these milks, or boiled fresh milk
some of them even use freshly soured
milk for infant feeding.
Those of us who have been brought
up on fresh milk, do not usually
care for the flavor Of evaporated
milk for drinking. Dr. Lydia Roberts
of the University of Chicago in an
experiment with children. finds that
after a short time they will take
evaporated milk cheerfully, if urged
In the proper way. The market or
ders of the relief association are.
ohoweyer. including an equal amount
of fresh and canned milk, the latter
for use in cooking.
In cooking, not so much difference
Is noticed. and in some dishes the
flavor of evaporated milk is cOnsd-
cred an Improvement. | know cob
lege girl who after years of making
cocoa with evaporated milk, prefers
it to sweet milk, and practical"
every one likes it as well. With
caramel or chocolate flavor, it is N
ways as good. or better. In highly
seasoned dish ii seems TO give little
difference to the flavor. The fact that
it can be whipped makes it an IN
expensive substitute for cream IN
dessert. | have found that if Il tiny
bit of gelatine is added according 10
directions given, the time of whip
ping can be cut down to about three
minutes.
The point in all diets of low cost
or high cost that is important is to-
see that plenty of milk is used. be
cause it is practically impossible to
fulfill the requirements of nutrition
without it. II makes no difference
whether milk is drunk as beverage
or whether it is eaten in soups.
cream dishes. or desserts.
Once upon time, before we knew
so much about vitamins and miner
ais. milk was called the perfect
food" Now that term is modified to
the most nearly perfect" food. Chi =
dren depend upon it for protein, cal
cium, phosphorus and q gOodly share
Of the vitamin supply Adults get
their protein supply from other
foods. but it is difficult for them to
obtain the calcium they need fron1
milkless diet. II makes the ques-
tion of vitamins less difficult.
While adults are not building new
bone or teeth. they need the calcium
to replace the breaking down or
hard substances of the boo which
is constantly going on. The other
day business man who has not be-
lieved that grownups need milk.
asked famous nutritiOnis' his opin-
ion-the answer was trite and f. the
point. milk is an essential during
the whole learning period"
Fish Chowder.
4 pound salt pork, cut in smaI7
pieces.
| onions, sliced
pounds fish, cut in small pieces
(cod, halibut or haddock)
cup boiling water
cups potato cubes
l quart milk. or cups evaporate2
milk and cups water
! teaspoons salt
| h teaspoon pepper
tablespoon minced parsley
| tablespoon butter
| Pilot biscuit
Fry salt pork in deep kettle ~
til crisp. Cook onion in fat five min
utes. Add fish and potatoes. Cover
with the boiling water and simmer
| until potatoes are soft POur in the
milk slowly. Cook five minutes long
er. Add seasoning and butter. Pour
over pilot biscuit
g. 1888. Bell syndicate--WNU Service.