CHAPTER V 



Milk Cookery 



Milk should also be used a great deal more than it 

 is by grown persons, not only as a drink but in the 

 daily cookery. In some homes milk in some form is 

 a part of every menu and the meals are more delicious, 

 attractive and nourishing than the ordinary milkless 

 diet, and are also less expensive, as the milk takes the 

 place of part of the meat. Dr. Graham Tusk of Cornell 

 University, who represented the United States on the 

 Interallied Council of Alimentation, says: 



" No family of five should spend any money for meat 

 until three quarts of milk have been purchased, and 

 this should be done even though the price of milk 

 should go to twenty cents a quart. Absolutely nothing 

 in the food line will keep children so healthy as their 

 daily supply of milk." 



In cooking with milk it is well to remember : 

 1. That, although milk is a liquid, it contains a 

 large amount of solid food and of exceedingly nourish- 

 ing, palatable and easily digestible food, much more 

 than many vegetables or fruits. While milk has 13% 

 of solid matter, water-melon has only 2%, turnips 4%, 

 beets 12%, etc. When substituting milk for water, 

 you add nourishment to the food and it is well to keep 

 in mind the ingredients, — the amount of protein, fat, 

 etc., added in the form of milk, which may take the 

 place of other similar ingredients in the combination. 



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