SKIMMED MILK VS. WATER IN BREAD MAKING. 

 Chas. D. Woods and L. H. Merrill. 



At the dairy meeting of the Board of Agricukure in 1897 one 

 of us presented a paper* in which emphasis was put upon the 

 importance of skimmed milk as food from which the following 

 is quoted. 



"The value of skimmed milk as food on the farm is not gener- 

 ally appreciated. Taken by itself, it is rather 'thin' and, as people 

 say, 'does not stay by.' " The reason for this is simple ; one 

 has to drink a large quantity to get the needed nourishment, and 

 further it is so readily disposed of that it does not satisfy the 

 sense of hunger. But when eaten with bread, or used in cook- 

 ing, it is a food material the value of which is not at all appre- 

 ciated by the farmer. A pound of lean beef contains about .180 

 pounds of flesh formers, and has a fuel value of 870 calories. 

 Two quarts and a half, or five pounds, of skimmed milk will 

 furnish the same amount of flesh formers, and have nearly the 

 same fuel value as a pound of round steak. Two quarts of 

 skimmed milk have a greater nutritive value than a quart of 

 oysters; the skimmed milk has .14 pounds of flesh formers, and 

 a fuel value of 680 calories, while the oysters contain only .12 

 pounds of flesh formers, and have a fuel value of 470 calories. 



A few of the ways in which skimmed milk may be used in 

 cooking are as follows : In the preparation of soups such as 

 potato, celery, tomato, green pea, and green corn soups ; fish, 

 lobster, clam and oyster chowders, oisques and stews, skimmed 

 milk will equally well replace the whole milk that the directions 

 for preparing usually call for. 



Skimmed milk makes as good white soups as whole milk. 

 Bread mixed with skimmed milk is more nutritious than that 

 made with water. All kinds of quick biscuit, griddle cakes, etc., 



*"Daiiy2Pio(lucts Coinpared with otber Fooil Materials,' Clias. D. Woods, .\sii- 

 culture of Maine, 1S97, pp. 21(5-238. 



