The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1933-06-09
Research Work Has Shown
Food Values to Be
Much Alike.

y
times used eyaporated milk when
giving inexpensive menus. Is evap-
Grated milk as good as sweet milk
and can 1t be used instead of it in
any recipe? I always thought that
some of the food value was taken
out of itT'
This paragraph Is quoted from a
letter to dietetic expert. who COM
ments as follows:
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
I'D on fresh milk, do not usually
care for the flavor of eyaporated
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.
In cooking, not so much difference
Is noticed, and in some dishes the
flavor of evaporated milk is consid-
cred an improvement. / know a col
lege girl who after years of making
cocoa with evaporated milk, prefers
it to sweet milk, and practically
every one likes it as well. With
caramel or chocolate flavor, it is al
ways as good, or better. In highly
seasoned dish 1t seems to give little
difference to the flavor. Tie fact that
it can be whipped makes 1t an in
expensive substitute for cream in
dessert. l have found that if tiny
bit of gelatine is added according TO
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.
Once upon a time, before we knew
so much about vitamins and miner
ais. milk was called the perfect
food" Now that term is modifieu to
the "most nearly perfect" food. Chill
dren depend upon it for protein. cal
cium, phosphorus and goodly share
of the vitamin supply. Adults get
their protein supply from other
foods, but 1t is difficult for them to
obtain the calcium they need from
a milkless diet. II makes the ques-
ton of vitamins less difficult.
While adults are not building new
bone or teeth. they need the calcium
to replace the breaking down of
hard substances of the body. which
is constantly going on. The other
day business man who has not be-
Iieved that grownups need milk,
asked a famous nutritionist his opin-
ion-the answer was trite and to the
point, Milk Is an essential during
the whole learning period"
Carmel Pecan Pie.
2 cups milk
/ cup brown sugar
tablespoons -four
y teaspoon salt
eggs, beaten
2 tablespoons butter
1 teaspoon f1avoring
Baked pastry
n cup pecan meats, cut fine
u cup sugar
Bring milk to scalding point In
double boiler. Mix thoroughly sugar,
-four and salt. Add gradually to hot
milk, stirring until mixture is smooth
and thick. Cover and cook over wa
ter fifteen minutes. Pour slowly over
the beaten egg yolks. Return to dou-
BILE boiler and cook two minutes. Re
move from the fire and stir in the
butter. Stir in " cup finely cut pecan
meats. Flavor with vanilla and pour
into baked crust. Cover with mer-
ingue made of the stiffly beaten egg
whites and u cup sugar. Sprinkle