214 



MAIXE AGRICULTURAL EXPERIMEXT 5TATI0X. 



can be made with skimmed as well as with whole milk. In 

 most kind of cake, skimmed milk will be found a perfect sub- 

 stitute for whole milk. If the skimmed milk is sour, so much 

 the better for cake and quick bread making, as only half the 

 cream of tartar called for in the recipe will be needed. 



Sv\-eet skimmed milk can be used to advantage in making 

 rice and Indian puddings, custards, squash and pumpkin pies 

 and the like, in the preparation of chocolate or cocoa as a drink, 

 in the making of sherbets and other ices, and in dozens of other 

 ways which will readily occur to housekeepers." 



The statement "Bread mixed with skim^med milk is more 

 nutritious than that made with water"' was made from a knowl- 

 edge of the composition of skimmed milk and without exact 

 experimental data. The premium list of the British Dairy 

 Farmers' Association includes prizes for bread made with 

 skimmed milk instead of water. Two comparisons of the chem- 

 ical composition of bread made with water and skimmed milk 

 were the onlv analvses found. These were as follows : 



COMPiJSlTIOS" OF THE DRY MATTER OiT WATER BREAD AXD SK1MMEI> 

 MILK BREAD EXHIBITED AT THE BRITISH DAIRY FARMERS^ ASSO- 

 CIATION AT LuXDuX. 





I>- 



Det 



M 



A.TTEE. 





X-i. 





•i 





1 



■i^ 



— o 





w 





- 1: 3 



1 ® 





1 



1 " 





X n 3 



1 ° 



r- 1, 





«^' ^ 





■^ .— i^ 



^U 



zLC 





^i* 



i 





<:^ 





(50.64 

 62. SO 



12.05 

 15.43 

 13.74 



14.98 

 14.73 



li.>5 



.20 



.29 

 .2-5 



.83 



1.15 



.99 



;4 . 52 



83.73 

 80.97 



82.35 



.4S 





l.&l 





l.ld 





61.36 

 69.56 



.46 



Aiuk bread 



3.16 





l.Sl 









There was nothing to show that the same flour was used in 

 the different samples and indeed from the analyses it would 

 seem as though the different breads must have been made from 

 different flours. It will be noticed that the protein in the second 



