1. No category

WHY
^
AND
HQW
TO
USE
By
MILK
HELEN
WHOLESOME
G.
FOOD
CAMPBELL
MAKES
HAPPY
CAMADA
OF
DOMINION,
OF
DEPARTMENT
CHILDREN
AGRICULTURE
"-"
-
The
and, Cold,
Da^
"j!A.
Published
by
Commissioneu
RUDDICK,
direction
Ottawa,
e Bram
Storage
Brg/nch
of the
Minister
January,
1922
of Agriculture
tow
large
people
is
THIS
a
The
well-being
food
which
family
children
in
result
of
There
quantity.
but
little
food,
too
are
food.'
your
under-nourishied
is
is
always' th^
not
unsuitable
of
because
;;.
V
^/
"
"
and
Milk
which
and
of
ways.
little
book
saving
"Milk!
children
Department
They
low
"
an
help
may
of
the
will
a
They
cost.
served
bigger
place
in
It
given
you.
benefit, in
can
is
better
to
health,
part:
every
you
endless
ah
in
the
day's
in
greater
menus.
the
all-inclusive
"
J.
of Health, Ottawa.
food
A.
and
Amyot,
the
cheapest
Deputy
M.D.,
"
for
hope
efficiency
money.
essential."
of
nutritious,
are
be
and
them
in
"'
'
foods
the
among
available
are
prepare,
Give
family
your
the
to
easy
pre-eminent
are
comparatively
at
variety
products
provides.
economical,
that
dairy
nature
Canada
This
in
choice
wise
a
many
it
of
welfare
make
to
often
the
on
measure,
the
under-nourishment
very
growth.
nation.
the
able
be
and
you
with
physical
large
upon
of
welfare
foods,
Canada,
and
eat,
to
future
the
your
and
them
in
on
Canadians
and
depends,
if the
decay."
and
for
young
mental
may
navies,
women,
.providing
for
family
your
give
depends
quality
of
and
armies
of
strength
nation
a
rapidly perish
of England.
Canadian
you,
and
health,
of
you
Study
to
for
its
will
and
health
wealthy
how
Minister
Prime
responsibility
food
suitable
on
the
on
not
matters
vast
cities, how
the decline, it
its
is
message
the
rests
It
Former
Disraeli,
Benj.
"
depends
nation
a
members.
of its
become,
health
of
strength
"The
its individual
growing
Minister,
3DAIRY
Whole
PRODUCTS
Milk
Evaporated Milk
Skim-milk
Powdered
Buttermilk
Cheese
Milk
"
_
Milk
Condensed
Butter
Ice Cream
r'
much
How
Dr.
Sherman,
expenditure
for food buys dairyproducts?
University,says the followingis a wise
of your
Columbia
division of each $10 spent:
"
,
,
.".*^
and its products (Butter,Ice Cream, and
Milk
Cheese);
.
.
S4 40
.
Vegetablesand Fruits
1 70
Bread
1 30
.
and Cereals
.
.,
Meat
and Fish
1 .20
Eggs
60
Miscellaneous
50
Sugar
30
Total
OF
TABLE
3
16
WEIGHTS
flO.OO
MEASURES
AND
tablespoon
teaspoons
1
tablespoons
1 cup
2 cups
1
pint
4 cups
1
quart
2 cups
butter
1
granulatedsugar
1
pound
pound
pound
pound
pound
2 cups
2f
brown
cups
4 cups
1
sugar
1
flour
9 medium
1
sized eggs
ABBREVIATIONS
All measurements
32952"
1J
tsp
teaspoon
tbsp
tablespoon
0
cup
pt
pint
qt
quart
lb
pound
in these
recipesare level.
and
MILK
its
and
child
substitute.
for
material
body
for
and
and
heat
It
protein, from
a
mineral
into
and
of heat
source
the
the
of
the
foods.
furnish
It must
material
body,
the
by
for
body
use
all
these
requirements.
builds
new
body
fat and
as
cells and
which
sugar,
activity, and
serve
contains
which
especially the
body,
the
essential
are
regulatory effect and
a
no
for
for muscular
has
composition
the
It contains
energy
which
matter
of
fulfils
which
tissues.
repairs worn-out
chew."
material
Milk
dairy
important
to
repair
and
energy,
substances.
as
and
growth
of the
is
for
perfect food;
most
"something
regulating
contains
the
are
these, there
For
a
products
the
merely
the
is
infant, milk
growtli of the
the
to
adult.
of the
adults, they
is not
Food
indispensable
are
health
the
For
and
;
the
to
child, milk
growing
foods
products
MILK
OF
VALUE
THE
enters
and
bones
teeth.
also
the
milk
does
only
Not
food
essential
B, and
Water-soluble
growth
is
impossible
cannot
be
maintained.
On
This
is
used
as
a
is
solids
it is in
foods
in solid form.
of
up
not
to
all the
the
it is still
food
main
milk
Although
adult
because
high
value.
it is often
percentage
a
oysters, and
of the
contains
often
is
milk, it
as
four-fifths
About
water.
of water,
have
products
liquid form, and
has
of the
its real food
know
not
strawberries, turnips, tomatoes,
as
percentage
do
who
in
A,
normal
which
health
the
water
Milk, however,
beverage.
made
of
amount
many
chiefly because
of water
other
the
which
it contains
Fat-soluble
"
C, without
Water-soluble
expensive by
thought
vitamines,
or
without
but
demands,
these
factors,
and
of
account
supply
many
human
such
body
high
a
indispensable food, because
an
essentials
place in the
which
diet
entitle
of the
milk
young
and
and
its
milk
of the
old.
"No
least three
family
quarts
of
five should
of milk."
"
buy
Dr.
meat
Graham
until
Lusk.
they
have
bought
at
5
WHITE
THIN
SAUCE
MEDIUM
THICK
tbsp.butter
tbsp.flour
}tsp.salt
2
2
tbsp.butter
tbsp.flour
i tsp. salt
3
tbsp.butter
3
or
Pepper
Pepper
Pepper
1
1
1
milk
0.
1
c.
milk
1
METHODS
Method
No.
tbsp.flour
4
i tsp. salt
OF
milk
c.
MAKING
1:
butter, stir in flour and seasonings until smooth.
the milk graduallyand cook, stirring
constantly,until it
Melt
Stir in
thickens.
Method
No.
Mix
S:
the. flour
rest of the milk
in
smoothly with
double
a
Thin
for milk
white
is the basis
sauce
Heat
Add
the flour and
Add
the butter and
requiredif Method
butter will be
Less
boiler.
thickens.
until the mixture
littlecold milk.
a
for
No.
cream
the.
stir constantly
ings.
season-
2 is followed.
soups
and
is used
toast.
Medium
white
is used
sauce
for creamed
vegetables,fish,
etc.
meat,
white
Thick
for croquettes and
foundation
is the
sauce
souffles.
SAUCE
CHEESE
Make
of
a
medium
once
hard
a
white
medium
boiled egg.
of
a
eggs.
SAUCE
and
sauce
add
one
finelychopped,
Serve with fish.
SAUCE
PARSLEY
Make
one-third cup
cheese is melted.
slowly until the
with toast,macaroni, or poached
EGG
Make
to this add
and
sauce
Reheat
grated cheese.
Serve at
white
white
medium
sauce
to this add 3
and
tablespoons
finelychopped parsley.
BREAD
SAUCE
Pepper
milk
stale
bread crumbs
J
2 or 3 slicesonion
^ tsp. salt
1
c.
4 pepper
corns
1 tbsp.butter
c.
Scald the milk with the onion and
minutes.
bread
"erve
Remove
pepper
crumbs,salt and
hot with boiled
corns
pepper.
or
roast
and
Cook
fowl.
pepper
onion
a
and
corns
add
few minutes
about five
the
butter,
longerand
6
FROM
the food
tissues.
This
which
for the formation
well
as
the
as
Proteins
it
to
proteins, and
when
is used
cereal
supplied by milk
of
cereal
not
uses
much
they
by
other
The
mother
who
in combination
building material
the
on
in
occur
amino
milk
other
in
found
foods
would
skim-milk,
gives her children
with
for
other foods
a
sound
and
other
When
is utilized.
from
foods
are
milk
serve
we
grains,we
are
conserving for body
be wasted.
proteins
in whole
buttermilk
plenty of milk
is
protein is
larger percentage
otherwise
the two
protein
together, the milk
that not only are
of
are
the
protein
much
made
milk, but
are
in
diet.
of the
when
used
a
nutrition
of protein in
cent
cereals,so
the
in
or
of the
are
of
supplying the
and
cheese.
either
best
milk
alone
quality
healthy body.
and the leaves of plants are
to be regarded as protective
should never
be omitted
from the diet.
Milk
better
la a
the leaves, when
used
in appropriate
protective food than
are
Dr. E. V. McCollum.
amounts."
foods
"Milk
and
acids
source
per
deficiencies
protein which
also
30
before,but
as
lactalbumin
and
are
foods
of the
only using the nutrients
and
of
those
cereal,witli bread,
Casein
or
only
cent
proteins. The
counterbalanced
with
the
are
per
two
proteins utilized
the
physiological
science
by the body, but
65
these
proteins supplement
the milk
grains
alone,
when
Furthermore,
amino
by investigators in the
building material
as
of chemical
up
protein depends
of the
growing animals, only about
the diet of
kind,
in it.
Experiments
that
made
differ in
the
combinatioiis, so
value
the
acids contained
show
not
been
have
acids, eighteen in number,
the letters of the alphabet, for as in words, letters
in different
appear
are
the
to know
are
in turn
acids,which
proteins
amino
These
compared
all
worn-out
foods.
our
simple substances, but
not
units called amino
value.
But
is,therefore,important
in
material
obtain
must
repair of the
cells and
new
contained
amount,
are
body
supplied by protein.
is
quality and
alike in
eat, the
we
of
MILK
IN
PROTEIN
"
7
SOUPS
CREAM
The
with
basis of
cream
is
soups
vegetablepulp.
Part of the liquidmay
be
thin white
a
milk.
The
sieve
or
be used if the flavours blend.
may
Cream
of potato
of the
account
on
does
soup
OF
VEGETABLE
4 tbsp.flour
2 to 4 tbsp.butter
4 c. milk
Make
method
No.
1
or
No.
Into
2.
Remove
;
"
,
SOUP
i "tsp.celerysail
| tsp. pepper
grainscayenne
Few
1
through
a
smooth
tbsp.chopped parsley
boilingsalted
in
sieve.
the onion and add
a
vegetable on.lp.
If tsp. salt
potatoes
the flour to
fiye ingredient?,using
this,stir the
,
3 potatoes
1 qt. milk
3 slicesonion
3 tbsp.butter
2 tbsp.flour
rub
soup
Serve hot.
POTATO
and
of tomato
cream
SOUP
t]be first
of
sauce
if necessary.
Cook
on
I tsp. salt
Pepper
1 c. vegetablepulp
white
a
flour
of starch in the vegetable.
largeamount
CREAM
much
requireas
not
Specialdirections are necessary for
of the acidityof the tomato.
account
Reheat
...
.
vegetablesmay be freshlycooked, or any cold leftovers
used.
The
vegetables should be pressed through a
mashed
of two or three vegeevenly. Combinations
tables
be
may
insteiad of all
vegetable water
.
flavoured
sauce,
Scald
milk
paste with
water.
the
milk
When
with
soft,drain
the
onion.
slowlyto the potato pulp. Mix
a
littlecold milk
and
stir this
Cook a few minutes, stirring
gradually into the hot mixture.
constantly. Add butter and seasonings.Sprinkle with finely
chopped parsley,if desired.
SALMON
1 qt. milk
1 small can
2
from
4
or
| large
can
the
a
white
salmon
tbsp.flour
1 tsp. salt
Pepper
tbsp.butter
Make
SOUP
using Method
evenly and add
sauce
salmon, mash
No.
to the
2.
sauce.
Drain
the oil
Serve hot.
8
could
WE
than
more
mineral
dispense with
not
matter
Mineral
important
as
body building material.
food,
as
body regulating substances.
the
acts
possible to have
this substance.
Milk
this factor
would
alone
When
the
thicker
make
is
body
and
and
of
constituents
It
firm
strong
of
into
of
is not
skeleton
good, house
a
is very
of all
out
with-
it
of the
one
is calcium
often
deficient
foods
in lime and
common
most
necessary
in
foods
mixed
diet
which
will
is also
body and
supply lime
does
not
readily absorbed
in milk
growth.
vegetables, also contain
its
products with
Lime
in
present
deficient.
is often
phosphorus
Milk
and
full
is essential
the exception
for strong
This
The
mineral
substance
is another
of
amount
in necessary
for
enters
in which
dairy produots
quantities will also supply
iron, but
much
the
thoroughly utilized.
is believed
far the most
in the diet is to
Columbia
University.
a
body needs.
contain
and
milk.
to
increase
the
amount
The
lime
present
which
body's ability to
iron.
"By
in
teeth.
cells of the
into all the
required is
body has attained
lime.
no
being built longer
are
of lime
amount
the
is milk
has
good hard
and
present
the
when
source
butter, which
sufficient
and
vegetables, particularly green
Phoephorus
is
chief
a
growing, the bones
stronger
lime, but the chief
bones
also enter
for this purpose
diet
is richest
proportion greater than
Fruit
ash
or
etc.
so
child's diet.
in the
and
materials
ordinary mixed
the
is
work.
of all the mineral
and
lime
any
which
matter,
bones, teeth,
without
food
our
They
possible to build
be
satisfactoryframe
Chief
or
it would
the
are
as
body
strong
a
than
more
a
such
parts of the body
certain
any
cells and
the
of
composition
in
protein
the
dispense with
could
we
MILK
IN
MATTER
MINERAL
practicalmeans
use
milk
freely
of
as
of calcium
insuring abundance
food."
a
Prof. Sherman,
"
is
use
9,
CREAM
2, 0. tomatoes
2 slices onion
'2
OF
TOMATO
J tsp. soda
1 tsp. salt
Pepper
tomatoes,
and
sugar
the butter and
Melt
tbsp.butter
4
,
tsp. sugar
1 qt. milk
4 tbsp.flour
Cook
SOUP
onion
15 minutest
together for
stir in the flour until smooth.
Stir in the
milk and
seasonings and cook, stirringconstantly,until thick.
Press tomatoes
through a sieve and add the soda,then stir the
Serve at once.
tomatoes
slowly into the sauce.
CHEESE
SOUP
1 qt. milk
3 slices onion
or
Yolks
i
2
2
2
tbsp. butter
tbsp. flour
1 tsp. salt
Pepper
Scald the milk
part of
double
a
of 2 eggs
grated cheese
c.
the onion.
with
boiler and
into this the heated
the butter in the top
Stir
stir in the flour until smooth.
and
milk
Melt
seasoningsand
stirringconstantly,until thick.
boiler,
cook
in
a
doubly
Into this stir the beaten
yolks. Cook one minute and add the grated cheese. Beat
with a Dover
egg-beaterand serve at once.
delicious
more
Egg yolks may be omitted, but make a richer,
egg
soup.
SOUP
CORN
1
can
2
com
2
1 slice onion
Pepper
Simmer
through
a
1 tsp. salt
water,
sieve.
and
corn
Make
a
20
of the
sauce
minutes.
Press
ents.
remaining,ingredi-
the
(To
CROUTONS
Cut stale bread
pan
for
onion
white
'
and
vegetable pulp, reheat if necessary
be added.
One tablespoonfulchopped parsley may
Add
hot.
tbsp.butter
tbsp.flour
1 pt. boilingwater
1 pt. milk
in the
oven
into about
until
cheese.
crackers
Place in
a
one-third
slightlybrowned,
CHEESE
Butter
with
serve
oven
soup)
inch cubes.
Put
in
a
fry in deep fat.
CRACKERS
sparinglyand
hot
or
serve
spread evenly
with
until the cheese is melted.
grated
10
IN
CARBOHYDRATES
MILK
of carbohydrates in food is
THE function
for the body
do its work.
to
energy
belongto
this class and
of lactose
Starch
and
carbohydrateis in
the
sugar
form
separated from milk,can
be -boughton the market in the form of white powder resembhng
confectioner's sugar.
In composition,it is somewhat
similar to
cane
or
milk
in milk the
to furnish heat and
sugar.
sugar, but is much
Milk
sugar
value
is
This, when
less sweet
thought by
and does not dissolve
many
is very
and, for this reason,
cow's milk for artificially
fed babies.
to
have
a
often used
so
readily.
specialphysiological
for modifying
"The cheapest,
safest and best food for children is good clean
milk."
Dr. Helen MacMurchy,
CkUf, Division of Child Welfare,
Departmentof Health,Ottawa.
"
11
CORN
1
can
4
c.
1 tsp. salt
corn
potatoes cut in small
2 tbsp. bacon
1 slice onion
Parboil
fat
scalded milk
4
c.
3
tbsp. butter
Cook
the
boilingwater.
fat together for five minutes, stirringfrequently.
in
potatoes five minutes
Drain
potatoes and add
bailingwater
Add
Pepper
'
and
soft.
cubes
pork dripping
or
onion
of
CHOWDER
the
and
to the onion
cook
all
and
and
cups
potatoes
are
Season
and
butter.
hot.
serve
FISH
CHOWDER
i lb. salt fish (cod or haddock)
1 qt. milk
3 potatoes cut in small cubes
the fish into small
Cut
hours
two
and
drain.
2
tbsp. chopped onion
2
tbsp.bacon
pieces. Soak
Cook
the onion
milk.
Cook
water.
cups
and
until potatoes
fat
about
together a few
soft,then
are
VEGETABLE
c.
about
add
the
Cut
3
2 c. milk
2 tsp. salt
into small
carrots
in sufficient boilingwater
the onion
finelyand
the flour to
the onions
and
cook
tomatoes
to cover,
with
stir into this ihe heated
milk and
and
longer.
Serve
OYSTER
STEW
cook
a
few minutes
Strain the oysters
oysters and
begin to
Add
a
cook
fully,
care-
for 20 minutes.
about
Chop
five minutes.
little cold milk.
Add
vegetables. Heat
and
seasonings.Stir
in the flour
hot.
Pepper
3 tbsp.biscuit crumbs
tbsp.butter
heat in
and
i tsp. salt
1 0. oysters
2,c. milk
cold water.
a
the cooked
to
cubes
the butter
paste with
smooth
a
cooking.
tbsp.butter
tbsp.flour
2
potatoes and
of salt fish.
CHOWDER
(canned)
tomatoes
instead
fresh fish before
to soak
4 potatoes
3 medium
sized carrots
3 small onions
1
in cold water
with pepper
and serve
hot.
be used
pound of fresh fish may
It is not necessary
Mix
butter
Season
One
2
or
potatoes, fish and
.
two
fat
Pepper
minutes, stiiyingfrequently. Add
and
Stir in two
together until the
Stir in the milk
corn.
fat.
the
double
cook
curl.
over
crumbs
boiler.
at
once.
over
and
rinse with
ajid oyster liquidto the milk
Add
the
until the oysters
Serve
Pick
bowl.
a
-
.
butter,seasoningsand
plump and the edges
'
are
,
.
,
12
VITAMINES
WITHINthethelast few
investigatorsin nutrition have
years,
in certain foods
presence
proven
MILK
IN
indispensableto growth and
called vitamines and, although as yet not
food experiments have shown
them, some
three kinds, Fat-soluble A, Water-soluble
which
C.
a
essential factors
health.
to
are
All three
of
These
are
great deal is known
that there
B
and
of
at least
are
Water-soluble
present in milk.
are
A:
Fat-soluble
Without
this
factor
in
the
diet
of
children,normal
the
growth and development of the body or of
is impossible. It is closelyassociated
powers
mental
with the fats in certain foods and
of green vegetables,in egg
seeds.
Whole
milk, cream
vitamine, and
This
A
vital element
small
is not
is found
amount
Water-soluble
and
butter
in
rich
are
contains
contained
a
certain
most
in this
amount.
veget_aHe fats
or
lard.
in beef suet.
This
B:
in the leaves
fat,and in the embryo of
skim-milk
even
is also found
second
vitamine
is abundant
in
milk.
Eggs and seeds also contain it and the green leaves
of plajits. The cow
which feeds almost altogetheron green
feed concentrates
in her milk the
required for her
own
produces
contains
maintenance.
much
Water-soluble
surplusfrom the leaves
C:
The
Water-soluble
This
is
A
or
vegetables have
important source
Vitamines
the most
each
so.
not
which
fruits and
many
lesser
degree than
Water-soluble
B.
Where
fruits ajfid
a
large place in the diet,milk is an
to
a
of this factor.
susceptibleto heat, Water-soluble
are
While
she
vitamine.
B
suppliedby
vegetables. It is present in milk
Fat-soluble
milk
not
extreme
heat
will
being
destroy the efficacyof
C
of the
vitamines,at least Fat-soluble A and Water-soluble
more
prolongedheat and a highertemperature
required for thorough pasteurization.
B will withstand
than that
Without
adequate supply of vitamines
in
the
diet,
diseases will result. Vitamines
deficiency
essential factors
are
for growth and development,and the necessary
will be
amount
used if milk is given a largeplace among
the foods.
'
an
If the true
nutritive value
of milk
and
its various
fullyrealized,
they would be more appreciated and
freelyused."" Pro/. R. HarcouH, O.A.C.,Gudph, Ont.
were
products
much
more
13
MILK
TOAST
i tbsp.butter
0. milk
1 tbsp. flour
1
Melt
Pew
the butter.
Stir in the milk
Pour
and
grainsof salt
Stir in the flour until smooth
over
and
frothy.
cook, stirringconstantly,until thickened.
of
squares
and
dry
Let stand
toast.
minute
a
or
two
hot.
serve
JUNKET
tablet
1 Junket
1 qt. milk
Dissolve
tbsp. cold water
tbsp. sugar
1
4
Flavouring
the
Heat
junket thoroughly in the cold water.
the milk until only lukewarm.
Add the sugar and, when
solved,
disstir quickly into this the dissolved junket tablet and
flavouring. Pour into a glass dish and let stand in a warm
If the milk becomes
too hot,
placeuntil set. Ghill and serve.
let stand until lukewarm
before adding the dissolved tablet.
IVORY
JELLY
Vanilla
Few
grainsof salt
tbsp.granulatedgelatine
1
li
c.
rich milk
2| tbsp.sugar
Soak
the gelatinein three
the
Heat
rest
of the
gelatine. Strain.
a
milk.
When
cold,wet mould.
Add
Chill and
milk
c.
starch
corn
enough cold milk
milk
and
smooth
a
soaked
pour
fruit
or
into
juice.
i tsp. vanilla
i c. shredded cocoanut
salt in a double boiler with
Salt
to make
cream
milk.
MANGE
tbsp.sugar
starch,sugar
cold
salt and
sugar,
with
serve
BLANC
4
tbsp.corn
Mix the
the
cool,add the flavouringand
COCOANUT
2
5
tablespoons of the
Stir into this the
paste.
cook, stirringconstantly,until it thickens.
Let cook slowly for 15 minutes, stirring
frequently. Remove
Pour
add vanilla and cocoanut.
into a cold,wet
from the fire,
mould and chill thoroughly.
the yolk of one egg,
be added, if desired,
To this recipemay
scalded
or
one
whole
and
'
The
egg.
folded into the mixture
is used, a littleless
egg
when
corn
Put
may
placein
a
to make
up
serve
usuallyused.
WITH
until stiffand
cooking. If an
egg
required.
CEREAL
cereal when
it is being cooked.
in about
half the amount
Stir
the fire a few
over
of
boiling
minutes,then
enough skim-milk or whole milk
the other half of the liquid. Cook slowlyand, when
double
with
nutritious cereal.
of
it has finished
to any
the cereal to cook
salted water
done,
be added
Tdb beaten
may
starch will be
MILK
Milk
white
wheat, etc.,are
boiler.
milk.
Add
This
makes
a
very
Rice, oatmeal, rolled oats, corn
delicious cooked
in this way.
palatableand
meal,
cream
14
MILK
OF
DIGESTIBILITY
As soon, however, as it reaches
liquidform.
The
and whey.
it is separated into curds
the stomach
is chiefly the protein part of the milk and this is acted
MILK
curd
is food
in
suitable
into
down
digestive juices and broken
of the
80
per cent
body. About
for absorption by the
form
protein in milk is casein,which is one of the most easilydigested
protein
form of protein. Lactalbumin, the other main
of any
is believed by Dr. Graham
in the whey and
in milk, is found
the
by
upon
service of
in the
use
The
they melt
whether
is
this
reason
easy
to understand
one
it is of oarticular
is
more
a
any
protein known."
digested depends largelyupon
high
low
or
"
value
to
for invalids and
easily digested when
children.
taken
with other foods, except in the diet of babies.
slowly rather than
milk
will prevent
the
to
formation
take
large amounts
of hard
curds
combination
in
at
once,
this
as
in the stomach.
food
does
physiological value of any
entirelyon its composition, but rather on the amount
be digested and converted
into
which can
contained
not
depend
of material
an
available
for assimilation.
All, or nearly all,the solids in milk
no
sip
It is better to
The
form
fat
Butter
temperature.
keep it in liquid form and partly for
of the most
easily digestedfats. It is then
why, apart from its specialnutritive qualities,
little heat
requiresbut
Milk
at
as
for
perfect a material
fats are
which
with
ease
growth
"as
be
University, to
Lusk, of Cornell
are
digested. There
waste.
"The basis of child welfare is health apd physical development,
of child health lies in proper
foundation
feeding. In its broad
a
public
feeding of Children revolves around
aspects, the proper
animal
his
recognition of the interdependence of the human
upon
survive without
cattle. The white race
cannot
dairy products."
Herbert Hoover.
the
"
'
"Milk
that all milk
is damaged by dirt and
bacteria.
Decency
should be clean.'* Chas, E. North, M.JD.
"
demands.
is
15'
BAKED
2
c.
2
or
i
c.
CUSTARD
milk
J tsp. salt
3 eggs
sugar
Flaivouring
the eggS' slightly
and add the sugar and salt.
heated
milk
the,
slowly. Strain into a buttered mould
Beat
small buttered
Add
cups.
Stir in
into
or
flavouring. Place the moulds
in
of hot water, allowingthe water in the outer dish to
almost to the top of the mould.
Place in a moderate, oven
pan
until firm.
bake
This
may
be
Remove
at
once.
a
come
and
determined
by running a silver
knife through the custard; if the knife comes
the
out cleian,
custard is set.
The
in
water
,thepan
should
not
be
allowed
to
reach
boilingtemperature, or the custard will curdle.
For cup custards,one
egg to one
cup of milk is sufficient.
A largercustard requiresmore
eggs.
This custard
be covered
may
instead of baked
boilingwater
FLAVOURING
FOR
Scald the milk in
a
and
cooked
in the
a
steamer
over
oven.
CUSTARDS
double
in
(To
boiler.
one
cup
milk)
Beat
the egg slightly
and
Stir the hot milk into the beaten egg.
add the sugar and salt.
Return to the double boiler and
the mixture
Remove
the
at
cook, stirring
constantly,until
a cold spoon.
a coating on
enough
and strain into a cold dish. When
cold,add
is thick
once
to form
flavouring.
If custard
slightlycurdled,it may
remedied by beatingvigorouslywith a Dover egg-beater.
be used instead of one whole egg.
Two egg yolks may
sauce
has
become
CUSTARD
3
c.
PIE
Salt
2 eggs
IJ
be
Flavouring
milk
tbsp.sugar
Mix
the
pieshell with
as
ingredients
for baked
the mixture and
bake
custard.
in
a
slow
Fillan
oven.
umcooked
IN
MILK
OF
CARE
THE
HOME
clean milk.
has a rightto demand
I)irtyinilk
rpHE consumer
1 is not only disgusting,but sometimes
dangerous. Very
producer is spoiled by
he
"Cleanliness'' should
has
with
do
to
or
milk,
watchword
of
'.
by the
the
in
careless treajtment
the
on
carefullyhandled
has been
which
often, however, milk
person-
every
home.
whp
portation,
the farm, in the dairy,during trans-
in the home.
of the characteristics
of
milk, we
in handling it.
but realize the importance of proper
care
cannot
Bacteria grow readily in milk and pasteurizationis the method
which
commonly adopted for the destruction of disease germs
find entry into it. In many
cities,
pasteurizationis compulsory,
may
but if it has not already been pasteurized,it can
easily
When
consider
we
some
in the home.
be done
growth of bacteria is more
rapid in a warm
temperature, milk should be kept as cool as possible. Below 50
In the home, a refrigerator
is
degrees F. growth is retarded.
the most
convenient
of keeping milk, but if a refrigerator
way
is not used, it is a good plan to wrap
the bottle in a wet cloth
and stand it in a dish of cold water
The
by an open window.
evaporation of the water will keep the milk cool.
Because
Milk
the
should
the best way
earlyin the
protect them
not
buy
morning,
be
milk
to
from
exposed
a
to
dirty or dusty air.
is in bottles.
small covered
If these
are
In cities,
delivered
box to hold the bottles will
the
sunlightand from prowling cats and dogs.
Milk absorbs flavours easilyand should not be placed near
foods with a pronounced odour, such as onions, cabbage, fish,
etc.
If
is used, the milk should
be placed on
the
refrigerator
lower shelf and
should always be kept closelycovered.
After
the cap has been taken off the bottle,a satisfactory
is an
cover
inverted tumbler.
It is better to keep milk
in the bottle,
If any
of this
pouring out only enough for immediate use.
a
remains,it should not be poured
it will be of a highertemperature.
As
amount
as
is
back
soon
into the bottle,
as
the milk bottle
emptied, it should be rinsed in clear cold water, then washed
and
thoroughly
separator, milk
scalded.
All
utensils,such
as
milk
pails,
bottles,towels, etc., which are used in caring
for milk should be kept scrupulouslyclean.
Daily exposure to
will
aid
in
strong sunlight
keeping them sweet and wholesome.
18
CREAM
fat of milk is
THE
this that
spoken of
as
butter
fat,because it is from
Commercially,the fat is the
of milk and, although in whole
is made.
butter
important constituent
is only between 3 and 4 per cent of the total,
milk the average
line or the
market milk is judged by the depth of the cream
most
of butter fat which
amount
perfectlyfresh,the
it. If milk stands
than
are
water, rise
to
always the
not
in cow's
globulesand when milk is
globulesare distributed evenlythroughout
for some
time,these globules,being lighter
The fat globules
the top and form cream.
fat is in the form
The
milk.
.
it contains.
of small
size,and
same
Because
of
are
this,the
goat'smilk than
"risesvery slowly in
smaller in
cream
goat'smilk.
Cream
is not
pure
largepercentage of fat.
some
mineral
Valuable
used
as
matter
fat,but reallywhole
It contains
and most
milk
with
a
very
protein,
water, some
Fat-soluble A vitamine.
some
of the
it is the vitamine contained
constituents,
which placesbutter fat mile high above any other fats
in the diet of the growing boy or girl.
food,particularly
as
are
"The
the other
Healthy Child
is the Cream
Line of
a
Nation."
19
Give
child butter fat in whole
your
milk, in
and
cream
in
butter.
WHIPPED
for
Cream
fat.
butter
CREAM
whipping should
It is better between
contain
12 and
about
30
hours
24
cent
per
old
and
will
easilyif chilled to below 40 degreesF.
If the cream
is too thin to whip, a small amount
of sour
about one-half teaspoon lemon
or
juiceto one cup of
cream,
will remedy it. Cream
should double its bulk
when
cream
whipped.
Both pasteurizedand unpasteurizedcream
will whip. It
whip
more
be flavoured
may
with vanilla and
powdered
DEVONSHIRE
the
has
cream
the
Remove
cream.
off in
nutty flavour.
one
served
from
Scald
the
allow to stand
the milk
sour
popular
in
ing
disturb-
cold the
It has
a
until
cream
delicious
England.
DRESSING
SALAD
until stiff. Add
cream
without
and when
fire,
thick clotted condition.
CREAM
cup
juicefor
This
a
and
largepan
a
This is very
SOUR
Beat
into
CREAM
risen to the top.
be taken
may
milk
whole
Pour
sugar.
lemon
or
apple
pine-
flavouring.
is delicious served
with green
with
fruit salad and
may
also be
vegetable salads.
SALAD
DRESSING
'
i tsp. salt
1 tsp. mustard
IJ tbsp.sugar
Yolks
2 tbsp.flour
Few grainscayenne
Mix
of 2 eggs
-vinegaror lemun
i
c.
1
tbsp.butter
f
0.
juice
milk
the
and add the slightlybeaten egg
dry ingredients
yolks. Stir in the milk and cook, stirringconstantly,until
thick. Add
the butter and stir in the vinegar or lemon juice
very slowly. Strain and cool.
be used instead of two egg yolks.
1. One' whole egg may
2. The
the
egg
white
may
be beaten
dressingwhen cool.
3. If desired;
the dressingmay
BUTTER
LEMON
until stiffand
be thinned with
folded into
cream.
BALLS
and ;graduaJ,ly
one-half cup butter until soft and creamy
add lemon, juiceto flavour.
Form
into round, balls. If desired,
Mix
,
roll in
finelychopped parsley. Serve with fish or broiled :steak.
20
BUTTER
is
rpHERE
JL
is 80 per
and
cream
contains the necessary
the exception of cod
cent
is made
Butter
real substitute for butter.
no
from
fat,not merely fat,but fat which
A.
factor,Fat-soluble
liver oil
and,
to
other fat,with
No
extent, beef suet,
some
suppliesthis growth essential. For this reason, no other fat
take the place of butter.
can
Dr. E-. V. McCollum
by experimentallyfeeding animals of
diets which differed
the same
speciesand of the same
age purified
only in the form of fat given, found that "growth could be
butter fat,whereas
secured only when the fat in the mixture was
no
growth could be secured when the butter fat was replacedby
lard,olive oil or other vegetablefats."
If other fats are
used in place of butter for the children,
milk
more
and
in their diet is essential.
cream
pound of butter is equal to 4|
pounds beefsteak or 38 eggs, and although other fats sold as
substitutes are
butter
equal in energy
producing value, no
substance which does not contain the vital growth element can
As
a
of energy,
source
one
substitute butter fat in the child's diet.
I "There
is no
substitute for butter fat."
Dr. Sherman, Columbia
"
SKIM
-MILK
the milk is
ALLfarthefromgoodit.ofCream
is whole
taken
not
of fat.
Skim-milk
all the other
It ccntains
mineral
sugar,
milk
milk
with most
constituents
matter. Water-soluble
B
milk and is one
of the
the
off with
with
It will build bone, blood and
soluble A.
whole
is whole
of
and
a
high percentage
even
of
a
little Fat-
surelyas will
proteinavailable.
exceptionbeing
as
foods are, as a rule,expensive,one
and its products,such as cottage cheese.
half quarts of skim-milk
"
milk, protein,milk
muscle
cheapestsources
cream
of the fat removed.
Protein
skim-milk
\
University.
One
and
a
will
supply as much proteinas one-half
Compare the cost of these two articles.
will at lowest cost also supply lime so necessary
pound of lean beef.
"
Skim-milk
for the formation
of bone and
of the worth
of skim-milk
animals
this is
and
and
teeth.
The
buttermilk
farmer
in the
is well
feedingof
pointed out by Prof. Harcourt
as
one
aware
young
great
testimony to their nutritive value.
It is not
used
a
delicious in flavour
in combination
cakes,in
to
so
sauces,
soups,
recipeif desirpd.
whole
milk, but it can be
with other food materials in puddings, in
etc.
as
A Uttle extra
butter
can
be added
21
Skim-milk
in the
diet
altogethertake the place of whole
cannot
of the lack of sufficient Fat-soluble
account
on
but remember
that it is good food.
COTTAGE
2 qt.
i
not
A,
it.
waste
Pepper
3 tbsp. cream
tsp. salt
the milk
Pour
Do
CHEESE
milk
sour
milk
into the top part of a double
until it separates into curds and
stand in hot water
boiler and
whey.
let
Strain
through a double cheese cloth over a dish. Put the curd into a
Cool and
bowl, mix well and add the seasonings and cream.
lettuce leaves.
on
serve
One
of
or
one-half
tablespoon of butter
be used instead
may
cream.
The
in
and
cheese may
be formed
into small round
balls and
rolled
finelychopped parsley. These make an attractive salad alone
in combination
with vegetablesor fruits.
If cheese is preferredwith sweets such as fruit juiceor jam,
the pepper
be omitted
may
and less salt used.
Cottage cheese with the addition of chopped
for sandwiches.
chopped ohves, makes a good filling
TOMATO
AND
sized
Select medium
Peel
ripe tomatoes.
or
SALAD
CHEESE
COTTAGE
nuts
and
remove
some
fill with
seasoned cottage
pulp. Sprinkle with salt and
Serve on crisplettuce leaves with salad dressing.
cheese.
of the
PINEAPPLE
Place slices of
SALAD
CHEESE
COTTAGE
AND
Place
lettuce leaves.
pineapple on
and
chopped
served
the
the
whey
from
one
corn
c.
which
one
lemon
0.
sour
Mix
Strain and
quart of milk.
water
milk
buttered
milk
1
butter.
or
corn
a
soda.
pan
cold.
or
tbsp.butter
1 egg
to make
and
hot
serve
BREAD
meal
the
five
and
i tsp. salt
1
sour
tablespoonsof sugar to
drains off the curd when making cottage cheese
juiceof
SPOON
2
with
WHEY
LEMON
Add
or
dressing.
salad
cream
ball
garnish with
small mould
of cottage cheese in the centre
is delicious
olives. This
nuts
or
a
i tsp. soda
buttermilk
meal, salt and
smooth
Beat
and bake
paste.
until
butter
smooth.
a
enough
hot
Pour
oven.
warm
and
soui
a
hot
well
Serve
hot
with
the beaten
Add
quicklyin
with
into
egg
22
MILK
SOUR
throw
I\0
not
\J
after
a
certain time.
All
milk.
sour
away
This is not
will
milk
signthat milk is spoiled.
a
souring is due to harmless bacteria which
The acid acts on
sugar, producing lactic acid.
act
The
the
milk
graduallyseparates
value of milk
and
into curds
the milk
on
proteinand
whey. The food
the
It is
soured.
it has
destroyed because
is not
naturally
sour
a
be used to make
of proteinand can
cheap and important source
pound of
delicious dishes,such as co'.tage cheese, one
many
Who
which contains as much
protein as one pound of meat.
milk biscuits and griddlecakes?
does not like sour
BUTTERMILK
when
is the curdled milk which remains
BUTTERMILK
from
is churned
It
cream.
can
also be
made
butter
skim-
from
ture
temperaby allowingit to sour naturallyat ordinary room
until it curdles,then shaking vigorouslyuntil the curd is
tation
broken up.
Cooling immediately will prevent further fermenA little
flavours.
and the development of objectionable
before serving if desired and the flavour
be added
cream
may
Practically
will be very similar to old-fashioned buttermilk.
skim-milk
is prepared froni
buttermilk
and,
all commercial
milk
difference between
chemically,there is no
which
that
from
comes
food value
skim-milk
cheap
or
a
point,
dietetic stand-
of buttermilk
is about
the
same
as
that
doctors
people as
a
for babies
with
weak
digestionand
beverage in certain disorders.
The
because
most
"Milk is without doubt our
important foodstuff,
the compositionof milk is such that when used in conibinationwith
it corrects their
other foodstuffs of either animal or vegetableorigin,
dietary deficiencies." Dr. E. V. McColliim.
"
sell all or nearly all their milk and cream
to other
children go without, are wronging their
own
food
the only
children and depriving them of their indispensable
Dr.
food they can thrive and grow
on."
Helen
MacMurchy,
strong
Chief,Child Welfare Division,Department of Health,Ottawa.
"Farmers
who
let their
"
"
for
delicious
is far famed.
of buttermilk
people,and
of
and, like skim-milk, it is a. particularly
is often
of protein. It is easily digested and
source
flavour
From
milk
sour
prescribedby
older
churn.
and
equal importance.
it is of
The
a
this buttermilk
23
SOUR
2
2
MILK
BISCUIT
flour
c.
^ tsp. salt
tbsp.butter
1 tsp. sugar
I tsp. soda
Sour milk to moisten
Sift the
the milk
(about J cup)
dry ingredients. Cut in the butter evenly. Add
to make
stiff dough.
a
Roll and
in
bake
a
hot
oven
15 minutes.
about
dough should
The
mixed
only enough
be handled
to blend
SOUR
the
MILK
GINGER
J tsp. salt
tbsp. melted butter
c.
soda
4
with
ingredientsand
the
into
Pour
SOFT
4
tbsp.butter
i
c.
sugar
1 egg
i
molasses
c.
the
Cream
mixtures.
greasedtin and bake
GINGER
in
a
dry
melted
moderate
i tsp. salt
1 tsp. allspice
together the
in
a
moderate
GRIDDLE
MILK
beaten
sugar,
molasses
egg,
dry ingredientsand
oven
combine
30 minutes.
about
CAKES
li tsp. soda
1 egg
2 tbsp. melted
milk
sour
i tsp. cinnamon
the
Add
and bake
Beat
BREAD
If c. flour
f tsp. soda
2i c. flour
i tsp. salt
c.
the
1 tsp. ginger
SOUR
2
Add
2 tsp. cocoa
J c; sour milk
butter.
Sift
milk.
and
a
mixtures.
two
Sift the
molasses.
and
25 minutes.
about
oven
milk
sour
combine
Beat.
butter.
BREAD
2 tsp. ginger
c.
Mix
possibleand
quickly as
ingredients.
molasses
milk
sour
2i c. flour
If tsp. soda
1
1
as
dry ingredients. Add the
butter
milk,melted
Beat
butter and well beaten
thoroughly and drop by
egg.
well puffed and
spoonfulson a hot greased griddle. When
and cook on the other side.
cooked on the edges,turn carefully
Never
turn a griddlecake twice or it will be heavy.
and siftthe
Mix
sour
'
WAFFLES
J
c.
milk
1
c.
sour
If
c.
milk
flour
Salt
or
1 egg yolk
1 egg white
buttermilk
2| tsp. baking powder
2
tbsp.melted
butter
i tsp. soda
Sift
Combine
together the flour, baking powder,
sweet
and
sour
milk.
Add
the unbeaten
egg
then add the melted butter
ingredients,
beaten egg white and
thoroughly. Fold in the stiffly
the sifted dry
hot greased waffle
sjTup.
iron.
Serve
with
lemon
soda.
salt and
syrup
yolk and
and
beat
cook
or
on
a
maple
24
POWDER
MILE
all milk
NEARLY
recently
powders
are
skim-milk, although
from
made
facture.
being used for their manuAH, or almost all,of the water is removed, leavingonly
the milk solids. It is convenient
and, in the case of skim-milk
powder, keeps in good condition for a long time.
whole
some
milk
is also
keep well,as it is
If
diflScult to prevent the butter fat from
becoming rancid.
used while fresh,they can be diluted to almost resemble original
Powders
made
from
whole
milk do not
milk.
CONDENSED
MILK
is whole
CONDENSED
has
evaporated and
milk
been
water
of sugar
milk
has been
It is
which
from
to
which
a
much
of the
certain amount
added.
product, especiallyuseful where fresh
milk is not available.
It is not bulky, can
be easilycarried and
has excellent keeping qualities,
partly due to the extra sugar
a
convenient
added.
Condensed
be
can
whole
as
a
milk
can
be
bought
in
of various
cans
used, after dilution with water, in much the same
as
way
milk.
The high percentage of sugar makes
it unsuitable
permanent
diet for babies.
EVAPORATED
MILK
milk
is whole milk, less about
EVAPORATED
and without
the addition of
water
be treated
If these
as
unopened, but
when
one-half of the
sugar.
It will
exposed
to the air
extra
keep indefinitelywhile
should
sizes and
fresh milk.
the
only forms of milk given to children for any
length of time, it is important to add fresh fruit juiceto the
C which
is probably
diet,as these contain the Water-soluble
destroyed in the process of evaporatingwater from milk in the
manufacture
are
of milk
powder, condensed
and
evaporated milk.
"It would be a calamityto coming generationsshould a situation
developin this country that would lower the production of dairy
products because of decreased consumption." Wisconsin
Agriculr
tural ExperimentStation,
Bulletin Z91.
"
26
"There'll be
no
leavins,Doggie, this is ice cream."
ICE
CREAM
is
thought of ice
merely luxury?
HAVE
Besides contairiing
all the nourishment
of .milk
real food.
cream
you
as
It
a
a
of the most delicious
and cream, from which it is made, it is one
desserts and a generalfavourite with young
and old. It is of
in the sick room, because
the invalid and provides nourishment
value
special
it tempts the
in
a
appetiteof
that
form
is
easily
Serve it
forgetthe food value of ice cream.
often. The children love it,and they, as well as the rest of
your family,will benefit.
is on sale in most places,but if not available,
it
Ice cream
Do
digested.'
can
be made
not
at home
without
much' trouble and
with very
little
expense.
SOME
1. The
can
cooled before
2. The
HINTS
and
FOR
dasher
MAKING
3. Salt and ice
CREAM
of the freezer should be scalded and
pouring in the mixture
freezer crank
ICE
should
to be frozen.
be turned
steadilyand evenly.
requiredfor freezing.Snow may be used
instead of ice and, if not readilyacted on by the salt,can
be
remedied by pouring in one cup of cold water.
are
27
4. About
one-third
making smooth
for
i-5. The
grained ice
mixture
this reason, the
mach
as
Juice of 3 lemons
and
sugar
lemon
will -have
(The mixture
in the
juiceand stir
curdled
a
Pour
freezing)..
in the milk
gradually.
but this will disappear
appearance,
into the freezer
pack
can,
VANILLA
1 qt.
f
c.
.
ICE
CREAM,
1
cream
No.
1
tbsp.vanilla
sugar
Add
sugar
mixture is
and vanilla to
Freeze
cream.
and
When
serve.
partlyfrozen,crushed fruit may be added,
strawberries,
peaches,bananas, or shredded pineapple.
the
VANILLA
'
ICE
1
3
1
the flour and
egg and
stir in the milk
minutes, strain and
Freeze and
c.
sugar
c.
thin
cream
tbsp.vanilla
together,add the slightlybeaten
gradually. Cook over hot water about
cool.
Add
the
and
cream
vanilla ice
cream
No.
ORANGE
ICE
CREAM
2, add one-half
cup
finelychopped
cream
c.
orange
when
the
CREAM
ICE
Sugar
0.
to taste
juice
Stir the orange
freeze.
juiceand
BUTTERMILK
1 qt. buttermilk
c.
flavouring.
serve.
ginger and three tablespoonsginger syrup,
mixture is partlyfrozen.
1^
as
2
Canton
2
2
such
sugar
GINGER
To
No.
CREAM,
3 c. scalded milk
1 egg
1 tbsp:-flour
Mix
15
and
until it freezes.
turn
.
more
sugar
Mix
'
during freezingand, for
full.
than three-quarters
SHERBET
1 qt. milk
c.
is best
measure,
cream.
be
never
MILK
IJ
ice,by
as
increases in bulk
should
can
salt
sugar
together. Add
cream
ICE
I
5
sugar
and
CREAM
c.
orange
c.
lemon
or
other fruit
juice
juice
1 egg
then beat in the sugar and buttermilk
the egg thoroughly,
the mixture is partly
until the sugar is dissolved. When
Beat
^ozen, add the fruit juiceand finish freezing.Repack and let
stand
one
hour
to mellow.
28
important for healthy persons
diet is very
in case
so
PROPER
doubly
The
largepart in the
Milk
it is
during convalescence.
form
in which it is supplied play a
the patient.
the
of
recovery
and
sickness and
of
of food and
amount
INVALIDS
FOR
MILK
is of inestimable
value
in the sick
and
room
as
a
rule
always, or nearly
easilydigested
always, procurable. It is inexpensive,nutritious,
be served prevent the
in which
it can
and the variety of ways
is the
main
It is
of nourishment.
source
patientbecoming tired of it.
either in its natural
served
is the
liquid diet alone is allowed, milk
When
state
or
in the form
chief food
of thin
gruels,
The
last
junket, jelly and ice cream.
three forms very often appeal stronglyto the capriciousappetite
if the patient is a child. Buttermilk,
of ^an invalid,particularly
of specialvalue in
and Peptonized Milk are sometimes
Koumiss
thin
egg
soups,
certain
If
nogs,
cases.
a
varied
more
added, but milk should
and
of tuberculosis
on
a
With
the most
rich milk
and
eggs.
exception of cheesy, milk and milk
important foods in the invalid's diet.
preparingfood
properly
progress
pure,
the
When
food
many
supply of
generous
be
permissible,other foods may
always hold the chief place. The cure
other diseases depends in largemeasure
diet is
toward
"The
and
for
an
invaUd, remember
attractivelyserved
renewed
aids
products
are
that
good
immeasurably the
health.
well-known
dietary rule of a quart of milk a day for every
by practical results,has received
justified
additional support from several angles through the recent advances
in our
knowledge of the chemistry of nutrition."
Prof. Sherman,
Columbia
University.
child,already amply
"
"The
mother who keeps whole milk in the diet of the growing girl
who makes
or
some
boy, or the milk products manufacturer
clean,wholecheese
available
for human
or
skim-milk,buttermilk,
tion,
consumpwill aid immeasurably in making stronger boys and girlsand
the children of
help ward off the dangers of under-nutrition among
the cities." Wisconsin Agricultural
BuMetin 291.
ExperimentStation,
"
29
KOUMISS
1 qt. milk
1
J yeast cake
IJ tbsp.sugar
Dissolve
in the lukewarm
yeast cake
until lukewarm.
tbsp.lukewarm
water
Heat
water.
the milk
Add
the sugar and the yeast cake.
Fill thick
about two inches of the top. Cork tightly
glassbottles within
the cork with strong twine.
Shake thoroughly and
inverted for about six hours at a temperature of 80
and tie down
let stand
Chill
degreesF.
thoroughly. Serve the followingday.
PEPTONIZED
MILK
1 pt. fresh milk
i
1 tube Fairchild's
cold water
c.
Put
the
powder and
thoroughly and
into
water
the milk.
add
peptonizing
powder
sterilized bottle.
a
Shake
Shake
and
place the bottle in
Let stand 10 minutes, then place
about 115 degrees F.
water
the bottle immediately on ice,or heat to boilingpoint. Either
and thorough chilling,
immediate
or
heating to boilingtemperature
will check further digestionof the milk.
Keep in a cold
placeuntil used.
before being
If allowed to stand longer than 10 minutes
chilled or heated to boilingpoint, the milk will have a bitter
"
taste.
ALBUMENIZED
i
Add
c.
MILK
milk
the egg
1
beat very
flavour if desired.
a
Serve cold.
Flavouring
Few grainssalt
1 egg
mUk
c.
slowlywith
NOG
EGG
1
2 egg whites
whites to the milk and
egg-beater. Strain and
Dover
or
2 tsp. sugar
to this add
slightlyand
.Beat the egg
Strain and
flavouring. Stir in the milk.
be
separatedand
the white
the salt,sugar
chill. The
egg
and
may
until stiff. Part of this may
milk mixture and the remaining part
beaten
be folded into the egg and
the top. It may
on
piledlightly
be
sprinkledwith
a
gratingof
nutmeg.
OATMEAL
GRUEL
Salt
Milk
boilingwater
3
c.
i
c. coarse
Add
oatmeal
and, when boiling,stir in the
the fire stirring
frequentlyfor about five
Put
in
over
a
double
Strain and add hot milk
Left
cream
the salt to the water
oatmeal and cook
minutes.
or
over
or
porridgemay
diluted with milk
or
cream.
boiler and
let cook
about
two
hours.
cream.
be used
if
reheated,strained and
3G
i
,,
MILK
FOR
^
BABIES
have milk.
It is his only food for the
baby
EVERY
firstnine inonths of his lifearid after that
should be his
must
age
chief food
duringchildhood.'
Not only does it sustain the lifeof the baby, but it promotes
rapid growth. We know that mother's milk is a perfectfood
for various reasons
this must be substi;
ror him, but sometimes
tuted by other milk.
Because cows
the most common
of
are
used,
any milk producinganimal,their milk is usuallythe one
"-
but cow's milk differssomewhat
be modified
to resemble
it
as
from
mother's
milk.
It must
closelyas possible.Cow's
milk
contains less sugar and about three times as much protein. The
in sugar can
be made
deficiency
up by the simple addition of
milk sugar
Dilutingthe milk will more
nearly
approximate the proportionof protein. Your doctor will tell
you justhow this should be done for your baby.
Mother's milk is best,but remember
that babies must have
or
cane
sugar.
milk, the purest, the cleanest and best available.
possession.
your most precious
Your
child is
..3L
planningour diet we ought, wherever possible,plan it around
the nucleus.
Milk, as we have seen, contains the three classes
the mineral salts,
of foodstuffs,
proteins rich in the necessary aminofi. Harrow, Ph. D.
acids and all three vitamines.^
"In
milk
as
"
TO
INDEX
SUBJECTS
Page
Butter
Buttermilk
Milk
Carbohydrates in
Care of Milk in the Home.
Cheese
Condensed
Milk
Cream
of
Digestibility
Evaporated
Ice Cream
.
Page
Milk
22
10
Milk- for Invalids
Milk
Powder
16
in Milk.
Mineral Matter
Protein in Milk
Skim Milk
Sour Milk
Value of Milk
in Milk
Vitamines
.
25
24
18
Milk
14
Milk
24
TO
Milk
Albumenized
Barley Pudding.
Biscuits
Blanc Mange.
Butter Balls
Cheese Crackers.
Chowders
Cottage Cheese.
Cream:
Devonshire.
,
.
.
24
;..
8
.
6
20
22
4
12
.
.
.
.
Page
Lemon
17
Cereal
Milk Sherbet;
Milk
Toast
Oatmeal
Gruel
i..,.'.
'.
Oyster
'.
23
........
.'"':
13
19
.:..:.-.'
RECIPES
29
.
-
..
9
^
Whey
Milk
21
with
Stew.
;
13
27
13
29
11
_
15
Pasteurized'Milk
IPeptonized Milk
Pie, Custard
Rice Pudding
Salads....
Salad Dressing
Sauces :
Bread
15
Cheese
5
Egg..
5
11
.............
21
19
19
Whipped
Custards:
Baked
15
Sauce
"
28
"fage
"
Pie
Croutons
Devonshire
30
26
INDEX
,
for Babies
20
9
25
29
15
17
21
19
5
Egg Nog
Ginger Bread
29
Parsley.
Sherbet, Milk
23
Soups
Cakes
Gruel, Oatmeal
Ice Cream
Invalid Cookery
23
Spanish Cream
29
27
Spoon Bread
Tapioca Cream
29
Toast, Milk
13
Jelly,Ivory
13
WaflUes
23
Junket
Koumiss
13
Whipped
19
29
Whey,
21
19
Cream
Griddle
farmer's family
The
the farm.
on
Such
drink.
and
an
i
n
a
as
cooking
liberally
and leads to better health on
of milk is economical
Extension Station,Ohio State University.
Agricultural
cheap
."Milk is relatively
should use
increased
the farm."
it
use
"
Cream
Lemon
more
5
27
7
17
21
17
OTTAWA
F.
PRINTER
TO
THE
A.
KING'S
"
ACLAND
MOST
1 922
EXCELLENT
MAJESTY