The Republican. [volume] (Oakland, Md.) 1877-current, 1940-06-27
Homemakers' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent, Oakland.
Milk To Drink and Milk To Eat

Milk To Drink and Milk To Eat
Milk pals are always trimming full
in June, and milk production this year
is little above any previous record.
Much of this extra milk is made
into cheese or butter. Some of it is
evaporated, condensed or dried. And
by using it in these forms it is posi-
BILE to get the food values of milk in
concentrated form; so you can eat the
milk, as well as drink it.
Milk is especially valuable for its
calcium and phosphorus, which sci
enlist could show you by drying the
milk and then burning it until the ash
contains only the minerals. In addi-
ton, scientists have found that milk
is particularly rich in vitamins A and
G, and it also has some vitamin D,
and small amounts of 81 and C.
So there is good reason for nutri-
tionists to recommend a quart of milk
d day for growing children, and pint
a day for adults. But some of the milk
quota can be in the form of cheese or
dry milk or evaporated milk, if it is
more economical to buy milk that way.
In cheese, the calcium, phosphorus
and protein are found in a concen-
trated form. In fact, five ounces of
American (chedder) cheese have about
the same amount of these three food
values as a quart of milk. This means
that in single serving of macaroni
and cheese you may get enough cheese
to furnish more calcium than a glass
of milk. When you use whole-milk
cheese in sandwiches, souffles, salads
and other dishes, you're really eating
milk and getting the important milk
solids and vitamins A and G as well.
Milk made into cottage cheese is an
other way to add food value to the diet.
Cottage cheese is a good source of cal
cium, phosphorus, protein and vita
min G. But some of the calcium and
milk sugar are lost in the whey, and
cottage cheese is also low in fat and
vitamin A, because it is usually made
from skim milk.
You can drink milk as a beverage
or eat it in cooked foods, and you
can use it in the form of fresh fluid
milk, evaporated milk or dry milk.
Dry milk or evaporated milk may be
used full strength OF only partly d.
luted. When used this way, dry and
evaporated milk actually contain more
milk solids than fresh fluid milk, and
are especially useful in adding to the
nutritive value of the diet without
greatly increasing the volume. If you
dilute the evaporated milk with less
than an equal amount of water, you
will get more Of the milk solids You
can use it partially diluted in creamed
dishes, cocoa, buildings and sherbets.
You can use evaporated milk full
strength in frozen desserts, scrambled
eggs and cheese sauce.
A cool, refreshing milk sherbet is
favorite for summer days. An orange
or lemon sherbet will have the vitamin
c of the fruit juice as well as the food
values of milk. This recipe comes from
the Federal Bureau of Home Eco
Monies.
Orange or Lemon Sherbet
Three cups milk, l a cups sugar, l Il
cups orang juice, 2 tablespoons lemon
juice, Il teaspoon salt.
Heat one cup of the milk, add the
sugar, stir until the sugar is dis
solved, and add the other ingredients.
Use a freezing mixture of one part
of salt and to parts of ice, and
turn the crank of the freezer slowly.
After freezing, remove the dasher,
pack the freezer with more ice and salt
and let the sherbet stand for an hour
or more to ripen the flavor. Lemon
sherbet may be made in this same way
by emitting the orange juice and us
ing about one cup lemon juice and
one-half cup water. The three cups of
milk in this recipe may be 3 cups of
fresh fluid milk; they may be 11a cups
of evaporated milk with 1 u cups of
water; they may be q to 1 Y cups of
dry skim milk with 3 cups of water;
or they may be 1 to 2 cups of dry
whole milk with Pc cups of water.