Evening star., 1948-11-26
USING DRIED MILK.
ELECTRIC DRIER.

From Mrs. II. D. c., Arlfngton.)
The correspondent who asks about
uses for dried skim milk in her
school lunchroom has very usable,
nutritious and inexpensive form OF
milk. I have used dried skim milk
for a long time at home and would
not be without it, 1t takes up little
room and can always be at hand.
. Usually the dried milk is in the
proportion of 4 tablespoons to a
cup of liquid or one cup Of powder
to a quart of liquid. There may be
some variation in different brands.
I use the powder entirely in baking,
sitting the necessary dried liquid
as water cakes, cookies, pancakes,
waffies, any form of baked goods is
lust as delicious with the dried skim
milk as with whole milk. If one
wishes, as one might with children,
to add extra food value, it is possible
to increase the amount of liquid or
changing the final results in any
other way. One of the State agrl-
cultural departments put out a
recipe for pudding mix using dried
skim milk. This recipe mix could
be made up in large quantities and
kept on hand for sometime, being
made into pudding by the addition
of water If desired. It could also
be varied greatly by addition Of
chocolate, fruits, etc.
The powdered milk may be re-
constituted by shaking the powder
and water in a jar or beating it up
with a rotary or electric beater. I
see no reason why reconstructed
milk would not be very satisfac-
tory to us in cocoa in a school
lunchroom though it Is not particu-
larly palatable to drink as plain
milk.
I make all my cream sauces with
powdered milk and find them very
good. For this I do not bother to
reconstitute the milk. I mix -four,
milk powder and salt together and
slowly add the water, mixing the
whole smooth. I then cook 1t until
thick and add margarine.
The powdered milk has all the
food value of whole liquid milk ex-
cept the vitamin A found in the fat
content of the whole milk. This
can easily be obtained in other foods
and in the use of margarine. Coop
stores in this area sell the powdered
skim milk at half the price for an
equal amount of liquid skim milk
and at about one-third the price
of liquid whole milk.
The United States Department of
Agriculture would undoubtedly have
bulletins on the use of the powdered
milk which the lunchroom would
find helpful. In the Washington
area. it is possible to telephone the
department and talk with one of
their experts.
I live in a large apartment area
where each building has a drier, a
rotary type. When I first began to
use the drier five years ago, I
thought 1t was wonderful to get
clothes dried so fast. However,
have found that it is extremely
hard on clothes. They wear out
ECIy HULL 4dSUC1.
(From Mrs. r. J. c., Washington
The American Dry Milk Institute,
Inc. 22l North La Sale street, Chi
cago l, Ill, publishes Cookery
Capers" for rs cents, an imagina-
tive book Of $50 recipes using dry
skim milk. The Michigan State
Agricultural Experiment Station,
East Lansing, Mich, distributes free
q circular bulletin mo. 212), Using
Nonfat Dry Milk Solids" which puts
the emphasis on bolstering a diet by
the use of dried milk In recipes. The
United States Department of Agri-
culture. Washington Is. D. c., dis
tributes free an eight-page leafiet,
DRY Skim Milk" containing . few
good recipes.