616 IOWA DEPARTMENT OF AGRICULTURE 



dozen, coffee 35 cents a pound, cream 20 cents a pint, oranges 30 cents 

 a dozen, potatoes $1 a bushel, asparagus 15 cents a bunch, nad strawber- 

 ries 15 cents a box, would be not far from $1.60. 



If milk were taken as a beverage in addition to the other materials 

 in this bill of fare, every quart so used would increase the proteids un- 

 necessarily by more than an ounce. When it is considered that the en- 

 tire allowance for the 4 people per day is only liy 2 ounces, it will be 

 seen that this addition is quite significant. The addition of a quart 

 of milk would raise the cost of the food by 8 or 9 cents. A glass of 

 milk taken as a beverage at each meal by every person, amounting to 

 3 quarts per day, would add 3% ounces of proteids to the daily diet and 

 27 cents to the cost of the food materials for the entire family. 



But if, instead of adding the milk to the other foods, it were substi- 

 tuted for some of them, and 3 quarts of milk were purchased intead of 

 half a pint of cream, it could either be used as a beverage or it would 

 supply one-half pint of cream for tea and coffee, 1 pint of half milk and 

 half cream for use on cereals or puddings, and 2% quarts of skimmed milk 

 for cooking. A bill of fare which would utilize this milk is as follows: 



Breakfast — Oranges, oatmeal with half milk and half cream, coffee with 

 cream. 



Luncheon — Eggs on toast, lettuce, bread and butter, tea, old-fashioned 

 rice pudding (1 quart of milk, *4 cup sugar, % cup of rice, flavor- 

 ing). 



Dinner — Cream of tomato soup, sirloin steak, creamed potatoes, straw- 

 berry shortcake. 



So far as the nutritive value is concerned, the milk with the addition 

 of the small amounts of oatmeal and the rice contained in this bill of 

 fare would take the place of the cream, part of the potatoes, 1 pound of 

 meat, the preserves, and the cake of the first bill of fare. Using the same 

 sort of data with respect to food prices, the computed cost of the second 

 bill of fare would be about 23 cents less than that of the first. 



The above is one specific example taken merely for purposes of illus- 

 tration of the way in which milk may be substituted for other foods. In 

 general, in making this substituion, the fact given on another page that 

 a quart of milk is equal in nutritive value to three-fourths of a pound of 

 beef or 8 eggs should be kept in mind. Or, to give the equivalnet in 

 smaller amounts, a cup of milk is equal to 3 ounces of lean beef or 2 eggs 

 in total nourishment. 



FOOD VALUE OF SKIM MILK. 



It is natural to ask if skim milk is as valuable a food as whole milk. 

 In answering this question several points must be taken into considera- 

 tion, some of which have been touched upon in the first part of the bulle- 

 tin. Freshness and cleanliness must be considered as well as composi- 

 tion. Milk which has been received from the milkman and allowed to 

 stand long enough to skim should probably never be given to children 

 under 2 years of age. For older people the mere fact of its being old 

 need not be taken into consideration. If skim milk is bought as such, 



