BUTTERMILK AN ALIMENTARY ANTISEPTIC

Though sour milk products of all kinds are to be commended as a means of combatting th^ putrefactive bacteria in the intestines, which according to Metchnikoff are the cause of old age, buttermilk is prob- ably the most valuable as a food antiseptic for th€ stomach and alimen- tary canal.

^Buttennilk as a substitute for fruit acid such as is furnished by oranges, lemons, apples, is often recommended. Furthermore, it is of more value as a stomach antiseptic where fermentation is present.

In conditions associated with foul breath, coated tongue, etc., one wifl be tremendously benefitted by the free use of buttermilk. It can be taken after a meal or with a meal ; and may also be taken before retiring at night, provided the system needs the acid.

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THE MILKY WAY TO ECONOMY

Spinach Soup.

One quart of spinach (4 ounces) , 1 thin slice of onion, 2 shces of stale bread (2 ounces), 1 quart of skimmed or whole milk. . ^i. „i.

Put the spinach and onion through the meat chopper, following them by the bread, in order that there may be no waste. Put into a double boiler with the milk and cook until the spinach is tender. Rice Soup.

Take ¥> pint of chicken stock and 2 tablespoons of rice. Let them simmer together 2 hours, then strain and add 1/2 pint of hot cream and salt to taste. Boil up once and serve hot.

Bisque Soup.

One quart can tomatoes, 3 pints milk, 1 large tablespoon flour, butter size of

an egg, pepper and salt, scant teaspoon soda. Put tomatoes on to stew in milk in a double boiler to boil, keeping out 1/2 cup milk to mix the flour. Mix until smooth, then add to the boiling milk and cook ten minutes, add soda to to- mato, stir well and strain through sieve, add butter, salt and pepper, mix and serve immediately.

Onion Soup.

Peel and wash six onions, cut into thin slices, cook in one-fourth of a cup of hot fat, turning them over until they are of an amber shade; sprinkle two tablespoonfuls of flour, stir and cook until the flour is absorbed, then add one quart of milk and let cook, stirring con- stantly until boiling, then let simmer twenty minutes. Add salt and pepper to taste. Serve in cups with a spoonful of croutons sprinkled above the soup.

STEWS AND CHOWDERS

Milk Stew.

One quart of milk, 1 cupful raw pota- toes, cut into small pieces, 2 tablespoon- fuls of butter, 1 cupful of codfish cut into small pieces.

Soak the fish in lukewarm water un- til it is soft and the salt removed. Cook the potatoes in water until tender dram them, add the milk and codfish, and bring to the boiling point; add the but- ter, and salt to tafste.

In place of the codfish any other .salt or fresh fish, oysters, or a little chipped beef may be used. Or the fish may be omitted and the soup made savory and palatable by adding a few drops of on- ion juice, or a vegetable cut into small pieces and cooked thoroughly.

Gypsy Stew.

Cut bits of salt pork in small cubes, fry until brown; add small new onions, new potatoes, and peas with a few new carrots; cook m just enough water to keep them from scorching and add a quart or less of good rich milk with sea- sonings when ready to serve.

Any left-over cooked corn, tomatoes, rice or lima beans may be added.

Lobster Stew.

One large lobster or its equivalent, pick all the meat from the shell, wash m cold water, chop fine, take 1 quart of milk, pint of water, when boihng add lobster, gene^-ous piece of butter, salt, pepper, to taste, tablespoon flour, boil 10 minutes.

boiler. Take 1 can of shrimp, rinse, re- move dark line, and break in piece^. Put V2 cup of the water which you saved from shrimps, on stove and when hot add shrimps and generous piece of butter. Add this to hot milk and sea- son with salt and pepper and serve with oyster crackers. May be thickened if desired.

Corn Chowder.

One can of corn, four cups sliced po- tatoes, one-half pound salt fat pork, one sliced onion, one quart scalded skimmed milk, eight common crackers or squares of toast, salt and pepper.

Cut pork in small pieces and try out; add onion and cook five minutes, stir- ring the onion often so that it may not burn. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; cook until potatoes are soft, add corn, whole or skimmed milk, then heat to boiling point. Season with salt and pepper. Add the crackers or toast soaked in enough cold skimmed milk to moisten. Remove crackers, turn chowder into tureen and put crackers on top.

Shrimp Stew.

Heat % of a quart of milk in double

(Continued on Page 7)

Stewed Oysters.

Drain the liquor from 2 quarts of firm, plump oysters. Mix with it, small teacupful hot water, add a little salt and pepper, and set over the fire in a saucepan, let it boil up once, put in the oysters, then let them boil for 5 min- utes or less. When they "ruffle" add 2 tablespoonfuls of butter. The in- stant it is melted and well stirred in, put in a quart of boiling milk or cream and take the saucepan from the fire.

THE MILKY WAY TO ECONOMY

Potato Stew.

Pare and slice V2 dozen potatoes, boil with one onion in just water to cover. Add 1 cup hot milk with but- ter the size of an egg and a little flour thickening, salt. Add slices of stale bread.

Fish Chowder.

Three pounds fish, 4 tablespoons but- ter, 1 medium onion chopped fine, 1 quart sliced potatoes, 3 cups hot milk.

Skin and bone the fish, cut into inch cubes. Cover the bone and trimmings with cold water and let simmer for one- half hour. Cook the onion in the fat for 5 minutes, then pour into a stew- pan.

Parboil the sliced potatoes for 5 minutes, then drain and add layers of fish and potatoes to the fat and onion in the stewpan. Season each layer with salt and pepper.

Strain the liquor in which the fish bones have been cooking over all, and cook 20 minutes until fish and potatoes

are tender. Then add the scalded milk. If desired thicker, sprinkle a little corn- meal between each layer of fish and potatoes.

Dried Fish Chowder.

One-half pound salt fish, 4 cups pota- toes, cut in small pieces, 2 ounces salt pork, 1 small onion chopped, 4 cups skimmed milk, 4 ounces crackers.

Salt codfish, smoked halibut, or othex dried fish may be used in this chowder. Pick over and shred the fish, holding it under lukewarm water. Let it soak while the other ingredients of the dish are being prepared. Cut the pork in small pieces and fry it with the onion until both are a delicate brown, add the potatoes, cover with water, and cook until the potatoes are soft. Add the milk and fish and reheat. Salt, if nec- essary. It is well to allow the crackers to soak in the milk while the potatoes are being cooked, then remove them, and finally add to the chowder just be- fore serving.

Salmon Scalloped.

Place in a baking pan a layer of crumbled crackers, a layer of fjaked salmon, repeat until dish is full. Dress- ing, 1/4 pound butter, 2 tablespoons of flour, 1 pint of hot milk, salt and pep- per. Set on stove and allow to thicken. Pour over the above and stand in hot oven 15 minutes. Fish Custards.

Flake as fine as possible 2^^ cups of any kind of cooked white fish, add 3 beaten eggs, 1 i/i cups of milk, pepper and salt to taste. Have ready some buttered cups, fill them about half full, stand them in a pan of hot water, bake 20 minutes. Turn out on a heated plat- ter and pour over them a rich, highly seasoned white sauce. Creamed Codfish.

One-fifth pound salt cod, 4 table- spoons butter, 4 tablespoons flour, 2 cups milk.

Pick codfish in pieces, cover ' with warm water and allow to soak for about three hours, or until soft. Melt the butter, add the flour, cook for three minutes. Add milk and cook until it thickens. Drain codfish, add to white sauce. Heat, serve. Creamed Oysters.

One-half pint oysters, (1 cup), 1 pint milk, 4 tablespoons flour, 4 tablespoons butter, V2 teaspoon salt, pepper.

Melt butter, add flour and cook to- gether for three minutes. Add milk and stir constantly until thickened. Add

seasoning and oysters, and keep white sauce just below boiling point, allowing the oysters to cook slowly until the edges curl. Serve on toast.

Scalloped Oysters.

One quart oysters, 20 soda crackers, 1 pint milk, 14 pound butter. Put all of your oysters in a baking dish, crush the crackers, add them to the oysters, then milk, add a little salt and pepper, lastly the butter. Bake from one-half to three quarters of an hour.

Clam Batter.

One/ egg, V2 cup milk, butter size of walnut, V2 teaspoon soda, a little salt, flour enough to make a thin batter as for griddle cakes. Stir clams in batter and drop from a fork one at a time into a dish of deep, hot fat.

Salmon Loaf.

Mix l^ cup salmon, fresh or canned, % cup stale bread crumbs, 1 beaten egg, V2 cup milk, V2 teaspoon lemon juice, V2 teaspoon onion juice together; salt and pepper to taste; put in a greased baking-dish or any greased tins or custard-cups and bake in moder- ate oven for about twenty minutes.

Creamed Fish.

Pick the fish into small pieces and heat in milk. Melt one tablespoon of butter, add one tablespoon of flour, and pour on gradually one cup hot milk. Stir until it thickens slightly. Add fish and cook gently for one minute.

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THE MILKY WAY TO ECONOMY

Creamed Finnan-Haddie.

Tear baddies into small strips; wash clean and place in saucepan with quart of water; let it simmer half an hour; then pour off water and add one pint of fresh milk. When this comes to boil thicken with one tablespoon of flour; let it boil five minutes and add butter (size of a walnut) and a little pepper, and serve.

Creamed Salt Codfish.

Pick in small pieces one cup salt cod- fish; cover with lukewarm water and let it stand on back of range until softened. Melt one tablespoon butter, add one tablespoon flour, pour on gradually one cup hot milk. Add fish, and serve on a hot platter with fried cubes of salt pork.

Salt Mackerel In Cream.

Soak fish over night in cold water. Lay into a baking pan, and to one mackerel add half a pint of milk, put into the oven, and bake twenty-five min- utes. About five minutes before it is served add a stnall piece of butter.

Fish, StuflFed and Baked.

Fish, 3^/4 pounds; bread crumbs, 1 cup; milk, 1-3 cup; butter, 2 table- spoons; salt and pepper; parsley, 1 tablespoon.

Clean and wipe fish. Stuff with dressing made of crumbs, salt, pepper, 1 tablespoon butter melted, parsley chopped fine, and milk. Sew fish to- gether and rub with salt. Place fish on narrow sti'ips of cloth in dripping pan, and bake in hot oven from 35 to 40 minutes, basting often with other tablespoon of butter, melted in hot wa- ter. Lift out fish on strips of cloth, remove cloth and stitches, and serve hot with drawn butter sauce.

Scalloped Fish.

Two cups cold fish (cod, haddock or halibut) one and one-half .pups milk, one slice onion, blade of mace, bit of bay leaf, three tablespoonfuls butter, three tablespoonsfuls flour, one-half teaspoonful salt, one-eighth teaspoonful pepper, one-half cup buttered crumbs.

Scald the milk with onion, mace and bay leaf. Remove seasonings. Melt the butter, add flour, salt and pepper, then gradually the milk. Boil three minutes. Put one-half the fish in a buttered baking dish, sprinkle with salt and pepper and pour over one-half the sauce. Repeat, cover with buttered crumbs and bake until the crumbs are brown in a hot oven.

Fish Pudding.

Two cups boiled halibut, half cup of milk, one and one-half tablespoons of butter, half tablespoon of flour, one and one-half teaspoons salt, quarter tea- spoon pepper, half teaspoon' onion juice, two eggs.

Pound the fish until it is thoroughly mashed, then rub it through a sieve; season the fish pulp with salt, pepper and onion juice. Put the butter or drippings into a saucepan ; when melted add the flour and cook for a few minutes; then add the milk slowly, stirring canstantly until well scalded; then add the fish pulp, take from the fire, add the beaten eggs, and mix thor- oughly.

Grease well a mold holding a pint or a little more; put in the mixture, press- ing it well against the sides to remove any air bubbles. Cover the mold with a greased paper, and set in a pan of warm water covering one-half the mold. Place in moderate oven for 30 minutes, and do not let the water boil.

Cheese Souffle.

Two tablespoonfuls butter, 2 table- spoonsful flour, % teaspoonful each, salt, soda and paprika, 3 eggs, % cup milk, 1 cup, or 4 ounces grated cheese.

Make a sauce of the butter, flour, soda, seasoning and milk; let boil five minutes, then add the grated cheese and the yolks of the eggs, and, lastly, fold in the whites of the eggs beaten very light. Bake in a buttered souffle-dish until well puffed and delicately colored, about twenty-five minutes. Let the dish stand in hot water. Serve as soon as removed from the oven. This dish is more conveniently served, when it is baked in individual china dishes.

Spinach Souffle.

Two cups of cooked spinach, two eggs (whites and yolks beaten separate- ly) , one tablespoon of melted butter, one-half gill of cream, salt and pepper. Chop the spinach fine, add the beaten yolks, and the butter. Season with salt and pepper and beat in the cream and the whites of the eggs. Turn into a buttered dish, bake in a hot oven until light brown. Serve at once, or it will fail.

Fish Souffle.

Two tablespoons butter, 2 tablespoons flour, 1 speck pepper, 1 V2 cups milk, 1 tablespoon minced parsley, 2 cups flaked fish, 3 eggs, 1 teaspoon grated onion, few drops lemon juice.

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THE MILKY WAY TO ECONOMY

MILK AS A FOOD

Furnishes Nourishing- Material at Relatively Low Cost in Comparison with Other Foods.

Economy in the diet does not always depend upon limiting the use of certain foods, but sometimes it is a question of actually increasing- the use of foods which furnish nutritive material at relatively low cost. Milk belongs to the latter class, and the housewife would do well to study its food value and decide whether her family is using as much, as it should.

Many people think of milk only as a bevei-age, but if they under- stood that is is in reality a nourishing food they would increase their daily allowance.

We eat foods for two main reasons : First to renew body wastes and promote growth by forming new tissues and fluids; and, second, to supply energy for carrying on body functions. Milk contains the body- building materials (protein and mineral substances, such as lime and phospkorus) and also supplies energy for carrying on the body functions.

The following table, compiled by the United States Department of Agriculture, shows the quantities of various foods needed to supply as much protein or energy as 1 quart of milk.

r^iart of milk equals

7 ounces of suioin steak.

6 ounces of round steak.

4.3 eggs or

8.6 ounces of fowl.

ENERGY, ouart of milk equals

11 ounces of sirloin steak.

12 ounces of round steak. 8V2 eggs or

10.7 ounces of fowl.

To supply protein at equal cost if you pay 12 cents for a quart of milk you would have to buy sirloin steak as low as 27.9 cents a pound and eggs at 30.2 cents a dozen.

On the other hand if you pay 15 cents for a quart of milk you would have to buy sirloin steak as low as 34.9 cents a pound and eggs at 37.7 cents a dozen.

To supply energy at equal cost if you buy milk at 12 cents a quart you would have to buy sirloin steak at 17 cents a pound and eggs at 15.9 cents a dozen.

On the other hand if you pay 15 cents a quart for milk you would have to buy sirloin steak at 21.3 cents a pound and eggs at 19.8 a dozen.

You can buy milk at 12 and 15 cents a quart but steak and eggs can- not be bought at a price which represents their food value.

In comparing foods it is necessary to consider both the protein and the energy furnished. Neither one alone can properly be used as a basis of comparison, nor is there any correct way to reckon the value of a food by considering the total amount of nutritive elements.

It is very difficult to compare foods on the basis of the mineral m-atter they contain, but all physiologists agree that milk is extremely valuable from this standpoint. Indeed, it is the food prepared by nature, espe- cially for growth and development of the young. A quart of milk a day is a good allowance for a young, growing child.

In addition to being an economical food, milk is usually easily di- gested and requires no cooking or other preparation for the table. Specialists of the department have found, also, that it is digested better when taken with other foods.

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THE MILKY WAY TO ECONOMY

Make a white sauce of the first four ingredients. Add parsley, onion, lem- on juice and fish. Beat egg yolks light, add to the mixture, and then fold in the stiffly beaten egg whites. Bake in but- tered dish in moderate oven until firm.

Cornmeal Custard Souffle.

Melt three tablespoonfuls of butter, in it cook three tablespoonfuls of fine cornmeal, add one cup of milk and stir until boiling. Let cook over boiling water twenty minutes. Remove froia the fire, beat m the yolks of three eggs, beaten light and mixed with one-fourth a teaspoonful of salt and one-third a

cup of sugar, then fold in the wnites of four eggs beaten very light. Turn the mixture into a buttered pudding dish, dredged wilh sugar, and let bake stand- ing on many -Jo'd? of paper in a dish of boiling water. The water Should not boil during the cooking. The pudding is done when well puffed and firm at the center. It will take about twenty- five minutes. Serve hot with mocha sauce.

Mocha Sauce.

Beat half a cup of butter to a cream ; gradually beat in one cup and a half of confectioner's sugar, then beat in drop by drop coffee extract or very black cof- fee to flavor and tint as desired.

MEAT AND MEAT SUBSTITUTES

Puree of Cowpeas.

(Used like mashed potatoes.) Soak 1 pint of dry cowpeas in cold water over night. Cook until soft in just enough water to cover. Drain and pass through a sieve. Season with salt, pepper, one-half cupful of cream (or milk and a tablespoooful of butter or other fat), and 2 teaspoonfuls of brown sugar. Beat thoroughly, reheat, and serve like mashed potatoes. Could be served as a soup by adding more milk.

Dried Beef in Cream.

Shave the beef very fine, pour over it boiling water and let stand a little while. Pour off the water and pour on good rich cream and let come to a boil. If you have not cream use milk and but- ter, thickened with a little flour. Sea- son with pepper and serve on toast or with boiled potato.

Baked Cowpeas and Cheese.

(Substitute for meat roll.) One tablespoon butter, 1 tablespoon finely chopped onion, 1 tablespoon fine- ly chopped sweet green pepper or cel- ery, 2 cups cooked cowpeas, V2 cup grated cheese.

Press the peas through a sieve to re- move the skins, and mix with the cheese. Cook the onion and pepper or celery in the butter or other fat, being careful not to brown, and add them to the peas and cheese. Form the mixture into a roll, place on a buttered dish and cook in a moderate oven until brown, basting occasionally with butter and water. Serve hot or cold like meat.

Cottage Pie.

One cup chopped meat, 1 cup hot wa- ter or gravy, 2 cups hot mashed potato, V2 teaspoon salt, Vz cup hot milk, 1

tablespoon of drippings, few grains celery salt, 1-8 teaspoon pepper.

Put meat in an earthen dish, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown.

Bean Loaf.

One pound of kidney beans soaked, boiled and mashed fine; a loaf of bread, crumbed; salt, pepper, one egg and suf- ficient milk to moisten well; pack into a pan to make a deep loaf and bake from twenty to thirty minutes in the oven. It can be served with tomato sauce or with the gravy from the bot- tom of the pan, thickened and sea- soned.

Shepherd's Pie.

One pound of cold mutton, 1 pint of cold boiled potatoes, 1 tablespoon chop- ped fat, % cup stock or water. Salt and pepper to taste.

The Crust.

Four good sized potatoes, ^4 cup of milk. Salt and pepper to taste. ,

Cut the mutton and boiled potatoes into pieces about one inch square; put them in a deep pie or baking-dish, add the stock or water, salt, pepper, and half the fat cut into small bits.. Then make the crust as follows: Pare and boil the potatoes, then mash them, add Vi cup of milk, ^-^ tablespoonful fat, salt and pepper. Beat until light. Now add flour enough to make a soft dough — about one cupful. Roll it out into a sheet, make a hole in the center of the crust, to allow the escape of steam. Bake in a moderate oven one hour, serve in the same dish.

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THE MILKY WAY TO ECONOMY H

The following table shows the amount of waste in different foods.

Veal (leg cutlet) 3.4%

Beef (round) 7.2%

Eggs 11.2%

Chicken (broiler) 41.6%

Halibut (steak) 17.7%

Mackerel (whole) 44.7%

Lobsters (whole) 61.7%

MILK NONE

Buttermilk

Buttermilk

Buttermilk

Buttermilk

Buttermilk

Milk, which is cheap and easily digested, may be used as a sub- stitute for the more expensive foods, meats and eggs.

One quart of whole milk equals % lb, beefsteak, 2 lbs. chicken, 8 -eggs, 1 pt. oysters, 4-5 lb. pork chops in total food value.

Whole milk at twenty cents a quart would still be the cheapest ani- mal food.

Table of Purposes for which the Various Kinds of Milk may be used :

Beverage Whole

Breads Whole

Cakes Whole

Cereals Whole

Cheese Whole

Chowder Whole

Cooca Whole

-Cream Soups Whole

Custards Whole

Dessert Sauces Whole

Griddle Cakes Whole

Junket Whole

Muffins Whole

Puddings Whole

Sherbet Whole

White Sauces Whole

Sour milk and buttermilk may be substituted for sweet or skim milk in recipes. Add Yo teaspoon soda for each cup liquid and reduce the baking powder to 1 teaspoon per cup of flour.

Give children plenty of whole milk — 1 quart a day if possible. Re- gardless of the price paid, milk is a cheap source of certain nutriments.

What 12 cents, buys in calories — heat units — needed to give the

human body energy.

Eggs at 55 cents per dozen 153.0

Eggs at 35 cents per dozen 234.0

Round steak at 26 cents per pound 271.0

Milk at 12c a quart 762.5

A large glass of it yields as much nourishment as a slice of roast beef. It should be borne in mind, however, that milk requires no pre- paration, has no waste, and is more thoroughly digested than most vegetable foods. As a source of protein, the most expensive of the nutri- tive ingredients, it is especially economical.

In short, milk and its products are fully entitled to their prominent place in our food list as comparatively inexpensive, easily digested sources of all the necessary ingredients of our diet.

(Continued on Pagre 15)

THE MILKY WAY TO ECONOMY SAUCES AND GRAVIES

Salad Cream for Fish Salads

One-half tablespoon salt, one-half tablespoon mustard, three-quarters ta- blespoon sugar, one egg slightly beaten, two and one-half tablespoons melted butter, three-quarters cup milk, and one-fourth cup vinegar. Mix ingredi- ents in order given, adding vinegar very slowly. Cook over boiling water, stir- ring constantly until mixture thickens, strain and cool. Brown Nut Sauce.

Two tablespoons butter, 2 table- spoons peanut butter, 31/2 tablespoons flour, IVo cups milk, V2 teaspoon salt, few grains pepper.

Brown the fat, add peanut butter and when well mixed add flour and continue browning. Pour in the milk gradually, stirring constantly. Bring to the boiling point and add salt and pep- per. Milk Gravy for Potatoes.

One quart of milk, two tablespoons flour, one egg, butter, salt and pepper, bring to a slow boil. Horse-radish Sauce.

Cream two tablespoonfuls butter; add two tablespoonfuls fresh grated horse- radish, one tablespoonful very thick cream, one-half teaspoonful lemon juice. Keep very cold. Good with boiled beef. Nourishing Milk Gravy.

One pint of skim' or whole milk, one- fourth cupful of flour, two level tea- spoonfuls of butter, one-half teaspoon- ful of salt.

Melt butter in saucepan. Add flour and salt mixed. Blend. Add milk grad- ually. Heat, stirring constantly until thick.

Serve on boiled hominy, rice, samp, potatoes, macaroni or slices of corn or other bread, plain or toasted. Sauce for Croquette Mixtures.

Three tablespoons butter, 5 table- spoons flour, 1 cup of milk, salt and pep-

per, celery salt, lemon juice, few drops onion juice.

Melt butter; add flour, seasonings and milk. Cook until thick. Thffe sauce is sufficient to thicken two cups of meat, for all kinds of croquettes. It may be varied by adding two egg yolks or one egg. White Sauce for Cream Soups, Toast,

Scalloped Meats, Fish, etc.

Heat one cup of milk over hot water. Put two tablespoons of butter in a sauce pan and when hot stir in two level teaspoons of sifted pastry flour. When blended add gradually the hot milk, stirring constantly as it thickens, to prevent lumping; after adding two- thirds of the milk stir vigorously while the sauce is in quite a thick state, then add the remaining milk. Season with one-half teaspoon of salt and vary the amount of pepper as desired ; a few grains will suffice for delicate flavoring; tomatoes and corn require one-eighth of teaspoon and toast needs none. Keep the sauce over hot water and covered until needed.

Cheese Sauce.

Make a cup of white sauce with two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful, each, of salt and pepper and one cup of milk, then stir in from one-half to a whole cup of grated cheese with salt and pepper as needed; Sterling Sauce.

One cup butter, 1 cup sugar, creamed together, 1 teaspoon vanilla, 4 table- spoons cream added drop by drop, beat- ing briskly all the time. Keep cold until ready to use.

Tomato Bisque Sauce.

One-half can of tomatoes strained, 1 V2 cups of milk. Heat tomato, also milk, separate, mix together and thicken with bread crumbs or fltour or crackers, a pinch of salt, V2 teaspoon soda, sweet- en to taste; very nice for a side dish with meat.

SALAD DRESSING

One-Egg Salad Dressing.

One teaspoon of mustard, one tea- spoon of salt, two teaspoons of flour, four teaspoons of sugar, a few grains of cayenne pepper, one egg, one-fourth cup of vinegar, three-fourths cup of milk and one tablespoon of melted but- ter. Make up cold and stir on the stove until thick. Before using stir in half a pint of whipped cream to which has been added one-half cup of confec- tioners' sugar.

Sour-Cream Salad Dressing.

Beat a cupful of cream till very light, being sure to have the cream very cold. Then add two tablespoonfuls of vinegar, one of lemon juice, a teaspoon- ful of sugar, one of salt, with pepper, paprika, and mustard to taste. Beat all together till very thick. This dressing is fine with cucumbers. Cream Dressing.

Beat cup of cream and Vi teaspoon of salt firm, add 2 tablespoonfuls of tomato catsup.

(Continued on Page 13)

THE MILKY WAY TO ECONOMY

VEGETABLES

Creamed Potatoes.

Four medium sized potatoes, 1 V2 cup milk, V2 cup watei% 4 tablespoons flour, 4 tablespoons butter, V2 teaspoon salt, and little pepper.

Cut boiled potatoes in dice. Melt fat in saucepan, add flour and cook togeth- er for three minutes. Add milk and water, stir until thickened. Season, add potatoes, and cook until potatoes are warmed through.

Potatoes Baked in Milk.

Butter a baking dish, put in a layer of peeled and thinly sliced i"aw potatoes, sprinkle with pepper and salt and dot with bits of butter. Continue in this manner until the dish is nearly full, then pour in enough cream or milk to cover the potatoes and bake 1 V2 hours in a moderate oven.

Scalloped Onions.

Five medium-sized onions, 1 table- spoon butter, 4 cups br-ead crumbs, 1 cup milk, 1 tablespoon flour.

Boil onions. Drain and cut into slices. Melt fat, add flour and cook to- gether for three minutes. Add milk and cook until it thickens, making a white sauce. Season with salt and pep- per. In a greased baking dish arrange alternate layers of bread crumbs, and onions, sprinkling the onions with the white sauce. Have the top layer of crumbs. Brown in a hot oven.

Creamed Onions.

One quart onions, 1 tablespoon but- ter, 1 tablespoonful flour, dash of pep- per, 1 cup milk. Peel the onions, put on in saucepan with boiling water to cover and 1 teaspoon of salt, boil 30 minutes or until tender. Drain, put the butter in saucepan, when melted, add flour, mix well, then slowly add 1 cup milk, cook until smooth, pour over the onions.

Cream of Cauliflower.

Soak a small head of cauliflower in salted water for 1 hour, then place in 'boiling salted water and cook until ten- der. Drain and press through a sieve. Scald 1 quart of milk with half an on- ion and a chili pepper and strain. Cook 1-3 cup of butter, add the flavored milk gradually, stir and cook until thick, sea- son with pepper and salt, add the pre- pared cauliflower and V2 cup of cream and serve at once.

Cream of Asparagus.

Boil until tender, in some soup stock, 2 bunches of asparagus. Remove from fire. Cut tips off 1 bunch and set aside. Pass remainder through colander. Add to the other, soup stock and thicken

with two tablespoonfuls flour. Heat 1 pint sweet cream in double boiler and pour while boiling into the soup tureen, then stir in the prepared stock. Put in the asparagus tips, season with salt and pepper.

This recipe can be used with potatoes, peas, onions, or celery.

Carrots, a la Poulette.

Boil two bunches of carrots until tender in boiling salted water, drain. Blend two tablespoons of butter with one tablespoon of flour; when smooth add one cup of milk and stir until boil- ing. Add salt, paprika to taste, and one tablespoon of chopped parsley. Cook for five minutes, then add carrots and allow to cook five minutes longer. Serve hot.

White Sauce with Peas.

One cup milk, 2 tablespoons butter, 2 tablespoons flour, V2 teaspoon salt, V2 cup peas (canned).

Melt fat, add flour and cook together for three minutes. Add milk and cook until thickened. Add salt and pepper. Prain the peas, add to the white sauce hot.

Macaroni Croquettes with Tomato Sauce (about 12 croquettes).

Two cups macaroni, broken in small pieces, 1 cup milk, 1-3 cup flour, 5 table- spoons butter, % teaspoon sglt, pepper, fat for frying.

Cook the macaroni in boiling salted water until it is tender, drain, cut fine. Melt fat, add flour and cook for three minutes, add milk, cook until well thickened. Season, and stir in the maca- roni. Cool. Shape croquettes. Roll in fine bread crumbs. Fry in deep boiling fat.

Spaghetti and Cheese.

One cup spaghetti, 2 quarts boiling water, 1 tablespoon salt, Vg pound cheese, 2-3 cup milk, 3 tablespoons but- ter, 3 tablespoons flour, 1 cup water.

Cook spaghetti in boiling salted water until tender. Drain. Melt butter, add flour and cook for three minutes. Add milk and water, cook until thickened. Season. In a greased baking dish ar- range alternate layers of cooked spa- ghetti and white sauce. Sprinkle the spaghetti with grated cheese. Bake in moderately hot oven until spaghetti is brown.

Creamed Beets.

Any left-over beets that have been served with butter and no vinegar may be creamed. Chop them coarse, and to each cup of beets allow one cup of white sauce. Carrots, potatoes or pars- nips may be used.

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Hominy Grits.

Add one cup of hominy to 4 cups of boiling milk or water. Cook for ten minutes directly over the fire and then put into a double boiler. Cook for two hours, stir occasionally, very lightly. If hominy is soaked overnight, add it in the morning to the boiling water and cook for an hour. This may be eaten hot or cold, with milk, or with butter and sugar.

Scalloped Potatoes.

This dish may be prepared by mixing a pint and a half of cold potatoes cut in cubes and seasoned with a tablespoon of salt, 14 of a teaspoon of pepper, and a pint of cream sauce. Put the mixture in a shallow baking-dish, cover with grated bread crumbs, and dot with but- ter. Bake half an hour in a moderate oven.

Dumplings for Veal Pot Pie, Lamb or Beef Stews.

Sift together two cups of flour, half a teaspoonful of salt and four level tea- spoonfuls of baking powder; cut in three level tablespoonfuls of butter, then mix to a soft dough with a beaten egg diluted with half a cup of milk. A little more milk will be needed. The dough should be of a consistency to take up with a tablespoon. Cover and let cook undisturbed fifteen minutes.

Spinach with Cream.

One-half peck spinach, 2 tablespoons butter, 1 tablespoon flour, 1 teaspoon salt, V2 teaspoon pepper, V2 pint milk.

Blanch and mince the spinach. Put the butter in a saucepan and on the fire. When hot add the flour and stir until smooth, then add the minced spinach and the salt and pepper. Cook for five minutes, add hot milk, and cook three minutes longer. Serve.

Parsnips. "'*' .i* .^

The simplest method of cooking pars- nips, is to wash clean, boil and then ■a^rape off the skin. The cooked and -pesied parsnips may be chopped rather (coaise, seasoned with salt, and put in- to a stewpan with hot milk enough ^0 cover them.

For a pint and a half of parsnips beat together one tablespoon of butter and one ieaspoon of flour. Stir into the parsriips and milk. Simmer for ten iminutes. Parsnips are often cut in ^fees after boiling and fried in butter.

Creamed Cauliflower.

One pint cooked cauliflower, 1 pint «nilk, 1 teaspoon salt, 1-3 teaspoon pep-

per, 1 tablespoon butter, V2 tablespoon flour, 3 slices toasted bread.

Have the cooked cauliflower broken into branches and seasoned with half the salt and pepper. Melt the butter in a saucepan. Add the flour and stir un- til smooth, then gradually add the milk, stirring all the time. When the sauce boils add the salt, pepper, and the cauli- flower. Cook ten minutes and sex've on slices of toast. Serve very hot.

Carrots with White Sauce.

Scrape the carrots lightly; then cut into large dice or slices. Put into a stewpan with salted boiling water, allow- ing a teaspoon of salt for a quart of water, and boil until tender. Drain, season with a little salt, put them in a vegetable dish, and pour the white sauce over them. Or the carrots may be cut into dice before cooking; then put them back in the stewpan, and for every pint add one tablespoon of butter, one teaspoon of sugar, half a teaspoon of salt, and one-half cup of water or meat stock. Cover over a hot fire until the carrots have absorbed the seasonings and liquid.

Rice Croquettes.

To make cold boiled rice into cro- quettes, the rice must be reheated in a double boiler with V2 cup of milk and the yolk of an egg to each cup; you may season with sugar and lemon or salt and pepper, and serve as a vegetable. Form into cylindei'-shaped croquettes; dip in egg and bread crumbs, and fry in smoking hot deep fat.

Cabbage with Cheese.

Make a white sauce of one tablespoon each of butter and flour, one cup of milk, one-half teaspoon of salt and a dash of cayenne. Spread a layer of cabbage on the bottom of a pudding- dish; cover it with white sauce; then add a layer of grated cheese. Make a second layer of cabbage, sauce and cheese; over the top with a layer of crumbs, and place it in the oven. When the sauce bubbles through the crumbs it is done. Serve in same dish.

Cabbage and Potatoes.

One pint boiled finely minced cab- bage, 6 medium-sized potatoes, V2 tea- spoon pepper, 2 tablespoons butter, 2 teaspoons salt, V2 pint hot milk.

Peel the potatoes and put them in a stew-pan with boiling water enough to cover them. Cook thirty minutes. Pour off the water and mash fine and light. Beat in the hot milk, seasoning, and cabbage. Cook about five minutes longer.

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WASTE NOT— WANT NOT ^»

Half a cup of milk — whole, skimmed, or sour — a seemingly trifling: matter — hardly worth the trouble to keep or use.

In many households quite a little milk is wasted — left uncovered in glasses — regarded as useless because the cream has been skimmed off — allowed to sour — poured down the sink or thrown out.

Now, if every home in the U. S. — there are 20,000,000 of them — • should waste on the average one-half cup daily, it would mean a waste of 2,500,000 quarts daily — 912,500,000 quarts a year — the total product of more than 400,000 cows.

It takes a lot of grass and grain to make that much milk — and an army of people to produce and deliver it.

But, every household doesn't waste a half cup of milk a day. Well, say that one-half cup is wasted in only one out of a hundred homes. Still intolerable — when milk is so nutritious — when skim milk can be used in making nutritious soups and cereal dishes — when sour milk can be used in baking or for cottage cheese.

WHAT AUTHORITIES SAY ABOUT MILK

The Food Value of Milk is such that Dr. E. V. McCollum, Johns Hop- kins University, says:

'T only wish to point out the fact which rests upon sound ex- perimental evidence, that milk is an indispensable article of the diet of any people who wish to achieve ; that milk production cannot rest upon a philanthropic basis, but must be a paying industry. I want to empha- size that the public must allow the price of milk to advance, if necessary, so that the industry is profitable to the dairyman. Milk is worth much more than its energy value or than its protein content would indicate. It is the great factor of safety in making good the deficiencies of the grains which form and which must continue to form the principal source of energy in our diet. Without the continued use of milk, not only for the feeding of our children, but in liberal amounts in cookery and as an adjuvant to our diet, we cannot as a nation maintain the position as a world power to which we have arisen."

Dr. F. A. Woods, Maryland, says :

"In the consideration of the food value of milk, the very best au- thority may be quoted to show that not only is milk our most important article of food, but that it is, at current prices, by far the cheapest animal food attainable, is one of the cheapest sources of protein, or body-building material, and is a cheaper source of energy than is any staple food, except the cereals. Milk contains calcium, phosphorus and other mineral elements needed by the growing body in the most avail- able form; milk furnishes the fat needed in human nutrition in the most assimilable form; milk contains both of the newly discovered so-called 'fat-soluble' and 'water-soluble' factors necessary to normal growth. Al- together, milk, more than any other food, combines most completely, and in most available form, at the lowest cost, all the elements needed to promote growth and sustain the human body. Milk has absolutely no substitute for growing children. It deserves to rank, therefore, as our most important and necessary food."

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MEASUREMENTS OF SUBSTITUTES EQUAL TO ONE CUP OF FLOUR

( United States Department Agriculture.)

These weights and measures were tested in the Experimental Kitchen of the U. S. Food Administration, Home Conservation Division, and of thp U. S. Department of Agriculture, ofTice of Home Economics.

In subs'^ituting for one cun of "^onr use the following measurements. Each is equal in weight to a cup of aour.

One and three-eighths cups barley, % cup b'lckwheat. 1 cup (scant) corn flour, % cup cornmeal (coarse), 1 cup

(scant) cornmeal (fine), % cup corn- starch, 1 CUD (scant) peanut flour, % cup potato flour, % cup rice flour, 1% cups rolled oats, 1 Vs cups* roll ^d oats (ground in meat chopper), % cup soy- bean flour, 1 % cups sweet potato flour.

This table will help you to make good grlddlp cakes, muffins, c^ko.5, cookir-s, iirop biscuits and nut or raisin bread wj out ina: any wtieai flo.'v.

You will not need new recipes. Just use the ones your family has always liked, but for each cup of flour use the amount of substitute given above.

GOOD COMBINATIONS OF SUBSTITUTES

You will get better results if you mix two substitutes than if you use just one alone. Some good combinations are :

Rolled oats (ground) and Corn flour Barley flour and Rice flour

Buckwheat flour and Potato flour Peanut flour and Sweet potato flour Soy-bean flour and Cornmeal

All measurements should be accurate. A standard measuring cup is equal to a half-pint.

Bake all substitute mixtures more slowly and longer.

Pie crusts often do not roll well and have to be patted on to the pan.

BREAD (Sweet Milk)

Yeast Bread.

When mashing potatoes for dinner put a tablespoon of it into 1 pint of the water they were boiled in, and set aside until evening, then strain it through a colander, add 1 pint of milk, 1 large spoonful of butter, 1 large spoon of white sugar, 1 teaspoon salt, 1 yeast cake and flour to make a stiff batter. In the morning form into loaves, using plenty of melted butter. Let rise and bake % of an hour. For rolls take a portion of the dough as needed, roll out like biscuit, spread with melted but- ter and fold, let rise until light and bake in rather a quick oven 15 or 20 minutes.

Nut Bread.

Four cups of flour, 1 1/2 cups of milk, 1 egg, V2 cup sugar, 3 teaspoons of bak- ing powder, a pinch of salt and cup nut meat. When mixed, stand in a warm place for a couple of hours to rise, then bake in a moderate oven. Well-buttered slices, without other filling, make palat- able sandwiches.

Nut Bread.

Three cups graham flour, 5 level tea- spoons baking powder, 1 V2 teaspoons salt, 1 Vj cups milk and water, M cup sugar or corn syrup, 1 cup chopped

nuts (not too fine) or 1 cup raisins, washed and floured.

Mix together fiour, baking powder and salt; add milk and water, sugar or corn syrup and nutmeats or raisins. Put into greased loaf pan, allow to stand 30 minutes in warm place. Bake in mod- erate oven 40 to 45 minutes.

Rice Bread.

Two cups boiled rice ( V2 cup raw rice), 6 cups flour or more if necessary, 1 cake yeast, dry or compressed, or V2 cup of liquid yeast, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons butter, if desired, V2 cup lukewarm water, if liquid yeast is not used.

Cook the rice until soft with as much water as it will absorb and put through a colander, cool until lukewarm, add the salt, sugar and about 1 cup of flour and mix thoroughly. Next add the yeast, which has been rubbed smooth in a cup with 4 tablespoons of lukewarm water. Cover and place the bowl in temperature of 85 degrees. Al- low this mixture to rise for two hours or until very light.

To this soft sponge add the melted butter and the remainder of the flour, kneading thoi'oughly until a smooth and elastic dough has been formed. Do not add moi'e 'water to the dough unless it is absolutely necessary in order to use 'all the flour. Set the dough back

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to rise again for one hour or until light. Mold into loaves, place in greased pans and set in a warm place. When they liave increased to two or three times their original size bake in a moderate •oven for about 50 to 60 minutes.

If desired, the sponge for this bread may be set in the evening, using only one-fourth as much yeast as directed for the quicker method. In warm weather keep this sponge cool.

■Cornmeal and Wheat Bread.

1 V2 cups skim milk, 1 cup cornmeal, 1 teaspoonful sugar, 2 cups flour, 1 'Cake compressed yeast, V2 teaspoonful salt, 1 teaspoonful butter.

Put milk and cornmeal, salt, sugar and butter in double boiler. Cook 20 minutes. Allow to cool to room tem- peratui'e and add yeast softened in wat- •ei". Add flour and mold thoroughly. Let rise and bake 45 or 50 minutes.

Sran Bread Sticks.

To one cup of scalded milk add three tablespoonfuls of butter, half a tea- spoonful of salt and a tablespoonful of molasses; stir till the butter is melted and the liquid is lukewarm, then stir in a cake of compressed yeast, mixed with one-fourth cup of lukewarm watev, and one cup and a half of bran and as much bread flour as can be convenient- ly mixed in with a spoon. The dough should not be mixed stiff enough to knead. Mix, cut and turn the dough over and over with a spoon or knife; cover and set aside to become light. When the dough has doubled in bulk, with buttered fingers pull off bits of the dough and work into smooth balls. Set the balls on a floured board, cover and let stand until very light; roll the balls, 'One by one, under the fingers to length- en them to fit breadstick pans. When again very light bake about fifteen min- utes. Brush over with the white of an egg, slightly beaten, and return to the oven a moment to set the glaze.

Brown Bread.

Two cups graham, V2 cu,p cornmeal, V2 cup flour, 2 cups sweet milk, 2-3 cup molasses, V2 cup hot water, scant tea- spoonful soda in hot water, salt, steam 3 hours.

Whole-Wheat or Graham Bread.

One and one-half cups lukewarm miUv, 3 tablespoons brown sugar, 1 V2 teaspoons salt, 3 cups whole-wheat or graham flour, V2 yeast cake.

Scald the milk, together with the su- gar and salt. When lukewarm, add the yeast, mixing it first with a little of the milk. Add the flour, beat well, and let it double its volume. Beat it thorough- ly, put into a pan, and let it rise. In a

pan of standard size it should come nearly to the top.

Raisin Bread.

Two lbs. flour, 1 egg, 1 yeast cake, lemon flavoring, 4 tablespoons melted shortening, 1 lb. raisins, sugar and salt to taste, milk enough to make dough that can be kneaded.

Rye Bread.

One quart milk, 2 tablespoons sugar, 4 teaspoons salt, 2 tablespoons butter, 1 cake compressed yeast, 3 gupf uls flour (1 cup being wheat and the remainder

Follow the directions for making wheat bread according to the short proc- ess until after the bread has been mold- ed the second time. At tiiis point the dough should be placed in a 6-quart bowl lined with a cloth into, which flour has been rubbed. When the dough has risen to the top of the bowl turn out on a hot sheet iron (a dripping pan in- verted will do), over which 1 table- spoonful of flour has been sprinkled, and put it immediately into a very hot oven. After 10 minutes lower the temperature somewhat and bake for 1 hour.

Corn Bread with Rye Flour.

One cup cornmeal, 1 cup rye flour, 2 tablespoons sugar, 5 teaspoons baking powder, 1 teaspoon salt, 1 cup milk, 1 egg, 2 tablespoons butter.

Sift dry ingredients into bowl, add milk, beaten egg and melted butter. Stir well. Put into greased pan, allow to stand in warm place 20 to 25 minutes and bake in moderate oven 40 to 45 minutes.

Wafer Corn Bread.

Two cups finely ground cornmeal, 2 teaspoons baking powder, V2 teaspoon salt, 1 egg, 1 tablespoon butter, 2 cups milk, 2 tablespoons molasses (if de- sired).

Mix thoroughly cornmeal, baking powder and salt. Add melted butter, molasses and well-beaten egg. Beat well. Pour into greased shallow pans, (the batter should be about V4, inch deep) and bake in hot oven until brown on both sides. The breads should be less than 'V2 inch thick when baked.

Entire Wheat Prune Bread.

Two and one-half cups entire wheat flour, M cup sugar, 1 teaspoon salt, 4 teaspoons baking powder, 1 cup milk, 1 tablespoon butter, 1 cup prunes.

Wash prunes, soak several hours, drain, stone and chop. Mix and sift flour, sugar, salt and baking powder; add milk and beat well. Add prunes and melted butter. Put into greased bread pan, allow to stand 20 to 25 min-

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utes in warm place and bake in moder- ate oven one hour. (Dates, raisins or nuts may be used instead of prunes.)

Cornmeal Bread.

One ane one-half cups cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon flour, 2 cups milk, 1 egg, 1 tablespoon melted butter.

Mix and sift the dry ingredients. ^ Combine the milk, beaten egg and but- ter, add to the dry ingredients. _ Mix well, pour into greased muffin tins or shallow pan and bake in a hot oven. This bread should always be served hot.

If a softer bread is desired the corn- meal, salt, and milk may be brought to a boil and cooked for 10 minutes in a double boiler or over hot water. Cool, add the beaten egg. melted fat and baking powder. The flour is ^ not ne- cessary. Beat well and bake in a hot oven. Serve hot.

Milk Helps Corn Bread.

Corn bread made with skim milk has much more food value than when made with water, because the milk contains protein, which is a tissue builder. This is true in making any bread, and less butter can be used on bread that has been made with milk.

Soft Corn Bread.

Two-thirds cup of rice, V2 cup of white cornmeal, 3 cups milk, 5 eggs, 2 tablespoons butter, 1 teaspoon of salt.

Mix the meal, rice, and salt with the milk in a double boiler and cook until the rice is nearly soft. Add the butter and eggs well beaten and put the mix- ture in a greased granite baking pan. Bake for an hour in a moderate oven and serve in the pan in which it is- baked.

This will serve six people.

Crisp Cornmeal Cake.

Three cups of milk, 1 teaspoon of salt, 1 V2 cups' cornmeal.

Mix the ingredients and spread on shallow btittered pans to the depth of about one-fourth of an inch. Bake in a moderate oven until crisp.

Apple Corn Bread.

Two cups white cornmeal, 2 table-, spoons of sugar, % teaspoon of salt, 1 teaspoon of soda, 1 teaspoon of cream of tartar, 1 2-3 cups of milk, 3 tart apples, pared and sliced.

Mix the dry ingredients, add the milk, and beat thoroughly. Add the apples. Pour into a well-buttered shallow pan and bake thirty minutes or longer in a hot oven to soften the apples.

Dried apricots may be used instead of apples if cooked first in the usual man- ner.

BREAD (Sour Milk)

Sour Milk Gingerbread.

One teaspoon soda in V2 cup molas- ses. Add V2 cup sugar, V2 teaspoon salt, V2 teaspoon cinnamon, 1 teaspoon ginger, 1 tablespoon melted butter, 1 cup sour milk, 1 V^ cups flour. If sour cream is used omit butter. All foods containing molasses scorch easily. You may need to put an asbestos disk under the pan if oven bakes too quickly on bottom. This gingerbread is fine hot with whipped cream. One large or 2 small loaves.

Cornmeal Gingerbread.

One cup cornmeal, 1 cup wheat flour, 1 teaspoon soda, % teaspoon salt, 2 teaspoons ginger, 1 egg, 1 teaspoon cin- namon, V2 teaspoon cloves, 1 cup sour milk, 1 cup molasses, 2 tablespoons butter.

Sift together the dry ingredients. Combine the milk, molasses, melted but- ter and beaten egg. Add the liquid in- gredients to the dry. Stir well. Bake in moderate oven.

Custard Corn Cake.

Two eggs, Vi cup of sugar, 1 tea- spoon of soda, 1 teaspoon of salt, 1 cup- of sour milk, 1 cup of sweet milk, 1 2-3 cups of cornmeal, 1-3 cup of wheat flour, 2 tablespoons of butter, 1 cup of cream.

Beat the eggs and sugar together thoroughly. Sift the flour, soda, and salt together and mix with the meal. Mix all the ingredients but the cream and butter. Melt the butter in a deep pan, greasing the sides of the pan thor- oughly. Pour in the batter, add (with- out stirring) a cup of cream, and bake- twenty to thirty minutes. When cooked there should be a layer of custard on top of the cake or small bits of the cus- tard distributed through it.

This will serve six persons.

Sour Cream Gingerbread.

Three-fourths cup molasses, 1 tea- spoon soda, 1 cup heavy sour cream, 2: cups of flour, V2 teaspoon salt, 2 tea- spoons ginger, 1 egg. Bake in tin muf- fin pan or sheet. Be cai-eful not to* have oven too hot. Cover with paper the last five minutes of baking.

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THE MILKY WAY TO ECONOMY 19

Another Authority says:

"Even such comparisons fail to do justice to the true nutritive value of milk, which is largely due to the peculiar nature of its constituents,"

Flora Rose, Cornell University, says:

With all the evidence in, no food bears the investigation of nutritive properties better than does milk. It is impossible to escape the convic- tion that not only is it a cheap food, but it is a food whose value can hardly be estimated in terms of dollars and cents."

The first food a family should buy is milk, and the last food to be dispensed with is milk. It is not the only food, but it is the most im- portant food. It is indispensable for children, and, within reasonable hmits, economical and desirable in the food ration of adults.

It is very unfortunate that the attention of the housewife is likely to be especially focussed upon the price of milk, and that many persons of moderate means are inclined to cut down on milk, not realizing what an essential part of the diet it constitutes. However, we must ask not merely how much we pay for a pound or a quart, but how great is the return in actual food value. It has been thoroughly demonstrated that you can get more energy from 25 cents' worth of milk than you can from 25 cents' worth of any other foodstuffs. It is because of this fact that dietitians advise families who must make every penny count to cut down on their meat before they do on their milk.

PROPER EATING AND PLENTY OF NUTRITION

"An intelligent knowledge of foods and food values is essential to proper dieting. The day is past for fads in the matter of diet. We must be guided by certain principles that are as fixed in their relation to diet and health as are the laws that govern the movement of planets.

Every mother who has to select and prepare the food materials, since she holds the health of her family so largely within her grasp, should possess the information on this subject. An interest in food values and food combinations gives better results in promoting race betterment than any other single factor. Proper eating and adequate nutrition are essential to the attainment of success in almost any vo- cation in life."

THREE RULES FOR WISE BUYING

1. Don't Begin to Save on Milk. — Children must have it; adults ought to. Milk builds bone and muscle better than any other food.

2. Spend at Least as Much for Milk as for Meat. — Remember that a quart of milk is equal in food value to a pound of steak. "A quart of milk a day for every child" is a good rule — easy to remember. At least try to provide a pint of milk a day for every member of the family.

3. Be Sparing in the Use of Meats. — ^These are usually the most expensive of the staple foods in proportion to their food value, and are not strictly necessary when a proper amount of milk is used. Meat , may be decreased with less harm than any of the other foods men- tioned. The amount spent for meat may decrease as the amount for milk increases.

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GENERAL RULES FOR MUFFINS

Two cups flour, 3 teaspoons baking powder, 1 egg, 1 cup milk, V^ table- spoon fat, V4: tablespoon sugar.

One cup cornmeal, 1 cup flour, 4 tea- spoons baking powder, 1 egg, 1 cup milk, 1/4 tablespoon butter, V^ table- spoon sugar. .

One and one-half cups entire wheat, i/o cup flour, 4 teaspoons baking pow- der, 1 egg, 1 cup milk, % tablespoon butter, 1/4 tablespoon sugar.

Three-fourths cup rye, 1 Vs cup flour, 4 teaspoons baking powder, 1 egg, 1 cup milk, V2 tablespoon butter, li table- spoon sugar.

One cup bran, 1 cup flour, 4 tea- spoons baking powder, 1 egg, 1 cup milk' 14 tablespoon butter, ^4 tablespoon sugar. ^

The method of preparation is the same for all muffins: Mix and sift the dry- ingredients, add the well-beaten egg, the melted butter and the milk in the order given. Bake in a hot oven. In increasing the amount, if you should take as much as four times the recipe, that is eight cups of flour and four eggs, lessen the proportion of baking powder a little. Twelve teaspoons in- stead of sixteen would be enough.

MUFFINS, GEMS, ROLLS, ETC. (Sweet Milk)

Sweet Milk Gems.

Beat 1 egg well, add a pint of new milk, a little salt and graham flour, until it will drop off the spoon. Heat and butter the gem pans before drop- ping in the dough and bake in a hot oven 20 minutes.

Apple Gems.

One cup cornmeal, 1 V2 cups flour, V2 teaspoon salt, 2 tablespoons sugar, 5 teaspoons baking powder,' 1 cup milk, 4 sour apples, 2 tablespoons molasses.

Sift dry ingredients together. Add enough milk to make thick batter. Beat well. Add apples chopped fine and mo- lasses. Bake in hot greased gem pans 15 to 20 minutes.

Farina Gems.

Two eggs, 1 cup of milk, 1 cup cold foiled farina, 1 cup of flour, 4 level teaspoons of baking powder, V2 tea- spoon of salt.

Separate the eggs, add the milk and stir this, gradually, into the cold farina. When smooth add the salt, baking powder and flour, mixed. Beat, and then add the well-beaten whites of eggs. Bake in gem pans in a quick oven a half hour.

•Cream Tartar Biscuit.

One quart flour, 3 teaspoons cream ■tartar, 11/2 teaspoons soda, a little salt. Mix the cream tartar and soda with the flour, sift 3 times, then rub in the flour, butter the size of a small egg, mix with sweet milk, bake in hot oven.

French Muffins.

Two cups flour, 2 rounded teaspoons baking powder, Vs teaspoon salt, 2 tea- spoons butter, 2 teaspoons sugar, 2 eggs, 1 cup milk. Mix the dry ingredients toeether, add the* eggs and lastly the toilk.

Corn Muffins.

One egg, V2 cup Indian meal, 1 Vz cups flour, pinch of salt, 1 teaspoon su- gar, 2 teaspoons baking powder. Add milk to make thin batter.

Nut Buns.

One cupful sugar, one egg, V2 cupful lard, creamed together. Slowly and al- ternately add one large cupful milk, 2 V2 cupfuls flour sifted with salt, V2 tea- spoonful soda, 1 teaspoonful of tartar.

Mix all together well, then add V2 cupful of broken walnut meats. Drop by teaspoonful on to long baking pans, sprinkle with sugar and bake in hot oven.

Snowballs*

One quart of milk heated to scalding point; dissolve in it 1 tablespoon of but- ter, 1 of salt, 2 of granulated sugar; cool until lukewarm and have ready Vz a yeastcake dissolved in a little warm water. Add the whites of 2 eggs beaten stiff, and gradually add enough flour to form a soft dough. Knead well for 15 minutes and set to rise over night. Mold into very small rolls, let rise again, and bake in a hot oven.

English Crumpets.

One cake of compressed yeast, V2 a cup of lukewarm water, 1 cup of scalded and cooled milk, 2 tablespoonfuls of butter, 1 % cups of bread flour, V2 a teaspoonful of salt, 1 % cups of bread flour.

Soften the yeast in the lukewarm water, and add to the milk in which the butter has been melted; stir in the cup and a half of flour, then beat until very smooth, and set aside to become light, then add the salt and the rest of the flour and beat again until very smooth. When again light tui-n into buttered rings, set on a well greased griddle;

(Continued on Page 22)

THE MILKY WAY TO ECONOMY 21

"Why so much milk? The price of milk has advanced in the last few years and many people regard it as an expensive luxury. As a mat- ter of fact, the liberal use of milk is the best device for reducing the total expenditure for food, provided it is used as it should be, as a substitute for meat, fish, and eggs. It is not overstating the matter to say that the smaller the amount of money which can be expended for food the more important it becomes that a suitable amount of milk shall be used, if the diet is to be well balanced. If the breakfast food is cooked in milk, and milk is served liberally with it, the meal is well balanced without the use of eggs or meat. If the milk is used in the preparation of desserts, such as Indian pudding or cornstarch pudding, or if the vegetable is creamed or scalloped, it is not necessary that meat, eggs, or fish should be served so liberally in the main course at dinner, as is the custom in many families.