ELEVENTH ANNUAL YEAR BOOK— PART XI 617 



however, it should always be thoroughly cooked, unless it is known to 

 have been handled carefully and to be clean. So far as its nutritive value 

 is concerned it has a trifle more protein, volume for volume, than whole 

 milk, the per cent being 3.4 instead of 3.3. 



Skim milk seems to some people rather thin for use as a beverage, but 

 others value it for this very quality. If it is allowed to stand until 

 it sours and is then churned or beaten until the curd is broken up into 

 small particles, it makes a familiar and wholesome drink, often used under 

 the name of buttermilk, for much of the commercial buttermilk is thus 

 made from skim milk, some cream or butter fat being sometimes added. 

 For cooking, the lack of fat and any consequent lack of flavor can be 

 easily made up, as butter or less expensive fats can be used with it. Pork 

 and bacon fat make a particularly savory addition. 



In the very interesting experiment of serving penny luncheons to 

 anemic children in the Boston schools, one of the combinations of food 

 that it was found possible to sell for the low price of 1 cent was skimmed 

 milk and bread and butter. In an experiment, made in Birmingham, 

 England, where an effort was made to serve food economically to under- 

 fed children, cocoa made with skimmed milk was served. 



The following suggest ways in which milk may be used in the diet 

 applied to skim as well as whole milk. 



MILK SOUPS. 



A large variety of soups may be made the means of utilizing not only 

 milk, but also left-over portions of vegetables and other foods. In mak- 

 ing them allow from one-half to 1 level tablespoonful of flour to each 

 cup of liquid (including milk and the juice and pulp of vegetables) and 

 1 level tablespoon or more of butter or other fat. Some of the flavorings 

 which may be used are: Onions, corn, asparagus, cabbage, cauliflower, 

 peas, beans, tomatoes, salmon or other fish, celery, spinach, or grated 

 cheese. 



MILK CHOWDEB. 



Chowders are also a very acceptable means of serving milk. In making 

 rich chowders the proportions used are: Two cups of mi'lk or of milk 

 and water, 1 cup of potatoes cut into small pieces, and 1 pound of fish. 

 The flavoring is onions and fat tried from salt pork. While these propor- 

 tions make a rich dish, it is possible to reduce the amount of fish greatly, 

 to leave it out entirely, to use small portions of left-over fish or some 

 salt codfish which has been freshened, or to substitute corn for it. Such 

 dishes are palatable and of reasonably high nutritive value providing 

 the greater part of the liquid used is milk. 



MILK GRAVIES. 



A great variety of milk gravies, thickened with flour and enriched 

 with butter or other fat, may be served with potatoes or other vegetables 

 or poured over toast. The proportions are 2 level tablespoonfuls of flour 

 and 2 level tablespoonfuls of butter to 1 cup of milk. To this may be 

 added chipped beef, codfish or other fresh or salt fish, hard-boiled eggs, 



