THIRTY-SIXTH ANNUAL CONVENTION. 65 



Many dishes are, of course, richer in flavor if whole milk is used 

 rather than skimmed, but for the purpose of increasing the food 

 value of the diet the main nutrative ingredient — that is, the 

 nitrogenous material — as we have seen, is in the skim milk; if 

 the extra fat is needed, it may be supplied in the form of butter, 

 which is usually a more economical source than whole milk, or 

 in the form of lard or other culinary fat. 



Most persons consider that the choice between bread made 

 with milk and that made with water depends simply upon the 

 taste and appearance. There is, however, a difference in the 

 food value, as will be seen from figures showing the average 

 composition of various foods prepared with milk and of similar 

 dishes in which it is not used. According to the figures which 

 were taken from analysis made at the University of Minnesota, 

 bread made with skim milk is richer in total solids, protein, and 

 fats than otherwise similar bread made with water. The differ- 

 ences are not very great, but they are well worth considering, 

 especially where skim milk is a drug on the market. The im- 

 portance of skim milk in bread making has also been demon- 

 strated experimentally at the Maine Experiment Station. 



Milk soups furnish an excellent means of increasing the 

 food value of a meal or of using up superfluous milk. Some- 

 times the milk is mixed with ''stock" made from meat, and some- 

 times, -as in vegetable purees, it forms the basis to which the 

 pulp of some vegetable, such as beans, peas, potatoes, corn or 

 celery, is added to give flavor and ''body." Oyster stew made 

 with milk owes its food value more to the milk than to the 

 oysters. 



Milk or "white" and "cream" sauces are also very useful, 

 not only for the nutritive material they supply but also as a 

 help in using up "left overs." Bits of meat can often be made 

 very attractive by serving them on toast minced and "creamed," 

 and many warmed-over vegetables are improved by the additioo 

 of milk or white sauce, while the same sauce also helps in giving 

 variety in winter when vegetables are scarce. No end to the 

 puddings and desserts, ice cream, etc., made from milk or cream. 



