CHAPTER XLV 



FOOD VALUE OF SKIM-MILK AND 

 BUTTERMILK 



\\7liOhE milk is recognized by all to be a good 

 ' * nourishing food — one quart equal to twelve 

 ounces of beefsteak or one quart of oysters in food 

 value; but too many people place little or no 

 value on skim-milk, especially that from the sepa- 

 rator. This is a very erroneous idea. In the 

 process of skimming, the fat, the heat and fat 

 producing constituent only, has been removed. 

 The muscle and bone forming elements and the 

 sugar still remain. 



Skim-milk is more valuable as a food than 

 cream. A child would have good chances of liv- 

 ing if fed on skim-milk, but if limited to cream 

 alone, would probably die. 



The use of skim-milk in the household should 

 be greatly extended. More milk puddings, soups, 

 and custards should be made from it. 



Skim-milk, thoroughly chilled in summer and 

 heated in winter, should take the place of tea and 

 coffee for the young people at meal times. 



Hot bread-and-milk, and buttered toast covered 

 with hot milk, are excellent supper dishes, but are 

 rarely found on the farm table. Hot skim-milk, 



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