Both Food and Drink 



Milk is not merely a delicious bev- 

 erage. It's a food. 



Nature combines in milk all the 

 food elements your body needs. 

 Some produce bone and muscle. 

 Some rebuild it. And some create 

 energy. And they are carefully bal- 

 anced. So that you get the right 

 proportions. 



Amongst foods none can compare 

 with delicious, stimulating milk. 

 None are so easy to obtain. None so 

 economical. 



Prof. Rosenau of Harvard says you 

 would have to buy and prepare ^4 

 pound of beef, or8 eggs, or2 pounds 

 of chicken or codfish^ to get the nour- 

 ishment contained in a single quart 

 of milk. 



Milk is a concentrated food. you see. 



Eat Less-Drink More Milk 



Fresh milk is the ideal food for men 

 and women who work with muscle or 

 with brain — people whoare doers. Milk 

 drinkers are always temperate. They 

 know that what one eats and drinks to- 

 day is thinking and working tomorrow. 



Milk drinkers seldom over-eat. They 

 keep their bodies in tine physical trim. 

 Their efficiency is 100 per cent every 

 day. They are ready for emergencies. 



Then heed the advice of great food 

 specialists. Dr. J. H. Kellogg says: 

 "Most people will find that they can 

 reduce their daily rations by one-third, 

 sometimes one-half, without any incon- 

 venience whatever." 



For Young and Old Alike 



Nature first gives the infant milk. 

 Why ever stop it? Why defy Nature? 



For the growing child, for the young 

 man and woman, and for the maturer 

 years milk is a needed food. 



Drink it slowly — eat it. That insures 

 complete digestion. Consider milk in 

 the place of the heavier, slowly digest- 

 ible foods. Use milk as a substantial 

 part of your meal. Begin today to drink 

 more milk. Teach every raemberof the 

 family to know its value. Stop over- 

 eating. Excess calls the doctor. 



When you come to drink more milk 

 for every meal you'll know the real joy 

 of living. Brain fag will be rarer. Bodily 

 fatigue will disappear. Remember. good 

 health is the foundation of all success. 



Milk points the way. 



The 98% Food 



Pure, golden butter, fresh and 

 crisp, is the chief energy food. 



Unfortunately, too many people 

 think of butter as merely a spread 

 for bread. They forget that butter 

 is one of the foremost energy foods. 

 80 to 85 per cent of butter is pure 

 fuel-fat in the rarest form. Then 

 there is mineral matter, for bone 

 building. And some protein for 

 muscle making and repairing. 



Butter comes from cream alone, 

 with salt ordinarily added. It takes 

 tlie cream of 8 to 10 quarts of milk 

 to make a pound of butter. 



Practically No Waste 



The stomach quickly absorbs but- 

 ter — 98 per cent of it. And it is the 

 digested portion of what you eat 

 that counts. Foods with excess 

 waste in them are luxuries. But 

 certainly not butter. You pay for 

 a pound of butter. Your body gets 

 that pound. And uses it. 



Butter is everybody's food. Food 

 for the delicate and robust child. . .for 

 the man who wields the sledge or 

 produces by brain work... for the 

 sick and the well. ..for the rich and 

 the poor. 



Old fashioned, plain bread and 

 butter has always been and always 

 will be the Staff of Life. The com- 

 bination is unmatchable. 



Use Butter in Cooking 



More butter in soups. Meat and fish 

 broiled in butter. Vegetables heavily 

 buttered. Such are the practices of 

 famous chefs. 



Consult cook-books. and you will find 

 that the foremost cooks recommend 

 butter in dough-making. Better pie- 

 crust, better bread, better cake comes 

 from using more butter. 



You do more than create more palat- 

 able dishes. The butter is absorbed into 

 the foods. That increases their nutri- 

 tive values. So there is no waste here. 



Commence now to eat more butter. 

 Give the children all the bread and 

 butter they want. Force it on them, it 

 necessary. 



For remember, butter is concentrated 

 energy. The body needs it. 



And since butter is a concentrated 

 foi'd, it is most economical. 



Compared with Meat 



"So far as its composition is con- 

 cerned, cheese is entitled to be con- 

 sidered as directly comparable with 

 meat," says Dr. C. F. Langworth}', 

 of the U. S. Dept. of Agriculture. 



Then compare cheese with the 

 IS principal foods. You will find 

 tliat cheese is first ia food value per 

 pound. It precedes meat, eggs, 

 bread, potatoes and eleven others. 



Cheese costs less than meat and 

 these other foods. So there is no 

 easier way to cut your food bill than 

 by using more cheese. Old-world 

 n;Ltions know its economy. They 

 know its value as one of the most 

 palatable, nourishing and delicious 

 foods. 



Highly Nutritious 



Cheese is a highly concentrated 

 food. It saves us from over-indul- 

 gence. It takes the place of bulky, 

 diluted food. 



The sturdiest people in the world 

 come from nations where cheese is a 

 basic food — eaten three times a day. 



Cheese has been one of the world's 

 staples since the beginning of civili- 

 zation. But in these days of sky-high 

 prices it takes on a new meaning. 



Nothing to Throw Away 



Yuu use it as it comes from the 

 market. You squander no money for 

 bone, gristle, skm or seeds. 



Cheese is made from milk. When 

 you read about milk in the first column 

 you noted its food value. Then think 

 of the food value of cheese. Compare 

 its cost with other foods. In every 

 pound of cheese you get the food value 

 ot about 5 quarts of milk. 



Your cook book is full of recipes for 

 delicious cheese dishes. They stimu- 

 late digestion. They add a zest to any 

 meal. They help you add variety to 

 yiur family table. They give your 

 family more nourishment at less cost 

 and trouble. 



Commence to use cheese in place of 

 heavier, less digestible dishes. 



Remember that a diet is a better 

 cure than medicine and the lancet. 



Oive cheese its rightful place. For 

 cheese is a 7-eal food. 



The Dessert Food 



Icecream contains more real nour- 

 ishment than many of the dishes 

 which you think essential and neces- 

 sary. A quart of ice cream has 

 the full food-value of one and a ha!f 

 pounds of round steak, or four 

 pounds of potatoes, or eighteen eggs. 



Delicious — Nutritious 



Jl'jthers now realize that ice cream 

 is fine for growing children. And 

 as a prominent part of a grown-up's 

 meal, there are unmatchable food 

 values in this combination of cream 

 and sugar. 



Dr. Woods Hutchinson, one of 

 the world's greatest fo<jd experts, 

 says: "A high place in the summer 

 diet should be given to ice cream, 

 ice puddings and frozen custards. 

 Their combination of sugar and fat 

 gives them high nutritive value, 

 and they are readily digested by 

 healthy stomachs, especially when 

 eaten slowly, with plenty of good 

 cake, home made cookies or salted 

 crackers." 



So it is well to eat ice cream at 

 lunch and at supper. It's just the 

 thing, too, to eat between meals 

 and before going to bed. 



The Handy Food 



You can get good ice cream at your 

 nearest drug store. It is ready to eat, 

 requiring no preparation. And as in 

 other dairy products, there is no waste. 

 Your body gets every ounce of nour- 

 ishment y')U pay for. 



Ice cream should not be added to 

 /he meal. It should be a part of the 

 meat. Less bulky foods during the 

 meal and a big, heaping dish of ice 

 cream at the end is a sensible plan. 



Ice cream is easily di^jcsted. It 

 keeps the stomach in good order. It 

 is so safe that it is often the first 

 food allowed to convalescents. 



As people come to know ice cream 

 better and its real value asa food, more 

 will insist on it. 



Begin eating more ice cream now. 

 Substitute it for other foods. You will 

 live better and longer, feel happier 

 and stri..nger, earn more and spend le-,^. 



Send for the Dairy Menu Book. It 'a flee, postpaid. 



NATIONAL DAIRY COUNCIL 



GENERAL OFFICES 



CHICAGO, ILL. 



This Council is composed of 280?000 dairymen, dairy cattle-breeders and representatives of all 

 allied dairy interests. Its purposes are to build a greater and better American dairy agriculture 

 — resulting in improved soil-fertility and better farm life— to encourage every American consumer 

 to have a keener appreciation (like European nations) ot the hi^ti food value of dairy products. 

 The Council believes its mission is patriotic. 



A wider u-^e of dairy products on the tables and in ti.e kitchens of our American homes 

 %vill mean a healthier and cheaper fed nation. Our slogans are: "Drink and use more milk." 

 "Eat and coi:ik with more butter." "Ice cream is not alone an excellent dessert. 1 nit a r<-al f^^od." 

 "Cheese is the statf of life of many narii.>n>; why n^'t in U. iS. A.?'' "Dairy pruducts — palat- 

 able, nourishing, economical —are Nature's best Euuds." 



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