MILK GIVES YOUR CHILDREN FUEL

Milk gives children the fuel to keep warm and to help them rmi and play and work, much as an automobile needs gasoline or a steam engine needs coal. Children are so active that they need more fuel for their size than grown people do.

"Of all the fields of education, lione offers greater opportunity t© the educator for bringino; happiness into the Hves of people than teach- ing people how to live. As eating is one of the necessities of life, he who teaches another what is best for him to eat is helping that individ- ual to live." — ^William Eustis Brown.

FOOD FOR SCHOOL CHILDREN

The good health of a grown person depends largely on the food he ate when he was a child. Children must eat at regular times and shouJd be given food that will make muscle and bone and flesh.

The breakfast of a school child should be: Fruit, a plate of well cooked cereal, milk and sugar, a soft cooked egg, bread and butter, milk.

The dinner should be : Some meat or fish cooked without fat, maca- iioni, rice, a baked potato, fresh vegetable, simple pudding and bread.

The supper should be: Bread and butter, stewed fruit and m^lk.

Foods especially bad for children are tea, coffee, pies, pork, pickles, fried food and veal.

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THE MILKY WAY TO ECONOMY

per, forming a larger roll of each. Roll the finished croquettes in egg and bread crumbs and fry in a pan containing about 1 tablespoon of hot fat or brush with melted fat and brown in a hot

Pimento and Cottage Cheese Roast.

Two cups cooked cereal (rice, etc.), 1 cup cottage cheese, 1 cup dry bread crumbs, 3 pimentos (chopped fine), 1 Vs teaspoons salt, ^,4 teaspoon soda, i/4 tea- spoon pepper, liquid, if necessary.

Blend all together very thoroughly making the mixture very stiff. Form into a roll and bake about 25 minutes, basting from time to time with savory fat or meat drippings if necessary.

Cottage Cheese Loaf.

Two cups cottage cheese, 1 cup left- over cereal, 1 cup bread crumbs (dried in oven), 4 tablespoons peanut butter, 1/2 cup chopped peanuts, 1 teaspoon onion juice, a pinch of sage, salt, ca- yenne and paprika, liquid, if necessary, to mix.

Form into a loaf and bake in a hot oven 20 or 25 minutes or until brown. Or bake in a greased bread tin and turn out on a platter. The cracklings left from tried-out fat or partially tried-out ground suet may be used in place of peanut butter.

Plain Cottage Cheese.

Cottage cheese may be served plain, as the main dish of a luncheon or sup- per in place of cold meat.

Variations: Mix broken nut meats, chopped pimentos, finely cut green pep- pers, diced cucumbers, or otiier crisp vegetables with the cheese. Horserad- ish, onion juice and parsley make a good combination.

Season dry cheese rather well, pack into a buttered earthen or enamel dish, chill it, turn it out on a platter, and serve it in slices hke cold veal loaf.

Mix with the cheese a small quantity of leftover ham or corned beef, finely ground, and season the whole with made mustard. Serve this in slices, or turn the mold out on a border of lettuec leaves.

Buttermilk a Food Drink.

A pleasant, refreshing beverage and a naurishing food combined in one product is found in buttermilk. It contains practically all the food mate- rials of wfiole milk with the exception 01 tne fat, most of whicfi is removed in the process of churning. Buttermilk contains about 3 per cent of protein, nearly 5 per ce»t of carbo-hydrates in tne lorm oi milk sugar, 0.7 per cent of mineral constituents, and 0.5 per cent 01 lat. inus a quart of butter- milk lurnishes slightly more than an ounce of proteisi, on€ of ttte chief body builders.

The increasing consumption of but- termilk testifies to its popularity as a beverage. People are beginning to re- alize tnat it is much better to drink a glass 01 milk or b»ttermilk than it is to consume other drinks having little food value. Many pnysicians recommend buttermilk in the treatment of certain intestinal disorders, and it is also gain- ing in favor in hospitals.

Prepared buttermilk is usually made from skim milk and has ail the chemi- cal properties of buttermilk. If it is churned, as is usually the case, it agrees in appearance and flavor with real but- termilk. In fact, it is often a better product especially if clean, sweet skim milk is used and it is carefully ripened and churned. Prepared buttermilk can be made in the city home but more uni- form results can be obtained when it

is made on a large scale, and for that reason it is usually better to purchase it from a reliable dealer. Cocoa.

For each person allow Vs cup of milk, % cup of water. Set on tlie stove when at the boiling point add 1 tea- spoon cocoa mixed with 1 teaspoon su- gar wet with a teaspoon of cream. Let boil 1 minute and serve.

Whey Lemonade and Punch.

. 1 qu^t whey, 6 tablespoons sugar, uice ot 2 lemons, slices ol lemon or a little grated or diced rind, nutmeg or einnamon; mix, chill and serve as a bev- erage. .

Buttermilk Lemonade.

"Buttermilk lemonade" usuallv re- quires the juice of 3 lemons to 1 quart 01 buttermilk. The quantity of lemon and sugar however, should be varied to suit the taste of the individual. The beverage is delightful.

Lemon Whey.

Mix one pint milk, oi>e pint sugar the juice of two lemons and boil five minutes. Strain, sweeten to taste and set in icebox to cool.

Coffee Lait.

One tablespoonful of coffee and one- half cup cold water for eaeh person to be served, boil hard three minutes, add equal amount of hot milk, serve

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THE MILKY WAY TO ECONOMY

Keeping Milk Sweet.

To keep milk sweet in hot weather

add two teaspoonfuls of limewater — which is beneficial rather than other- wise— to every pint.

Milk sours and is thrown away. REMEDY. Heat while fresh m sealed bottles, cool quickly, cover, and place in the ice box or in a cold place. Cooled quickly, covered and kept cold, milk will not sour easily.

To make milk sweet after it has started to turn put a little saleratus in- to the milk and put on the stove. Let it come to a boiling point, then take ott and set to cool. It will be as sweet as

Alices of stale bread dipped in milk and baked in a hot oven make dehcious

When cream is whipped too much it will granulate. To bring it to the right consistency add about two tablespoons of milk to half a pint of cream, then turn the beater till clear.

When boiling milk with tripe or on- ions, it will keep sweet for at least two days if you add a teaspoon of rice.

A teaspoon of grated horseradish in a pan of milk will keep it sweet some time.

Leaves of Rubber Plants can be kept

glossy by .rubbing them with skim milk.

Do not limit your supplies of milk

and table butter, but consume it all.

Dont waste an"y.

Ink stain can be removed from a carpet by using 2 quarts of sour milk, sopping up with clean cloths. After the stain is removed wash the carpet well with warm water and a little ammonia to remove the grease.

For ink spots on the carpet. Make a paste of sweet milk and cornmeal. This must be left on the spots over night. Sweep off the next morning and the col- ors will be found as bright as ever.

To brighten oilcloth, rub all over with a cloth dipped in milk after wash- ing in the usual way.

To remove wine spots from a white table cloth rub over spots powdered starch, then pour a little milk over the starch, leave for a while, then wash with soap and water.

Cut a raw potato into small pieces and shake vigorously in the bottle, and stains will quickly disappear from milk or water bottles.

If cracked dishes are boiled in enough sweet milk to cover them, for about 45 minutes, the cracks will glue together and the dishes will often stand almost as much usage as when new.

We think of milk as a food ior ba-