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Show SKIMMED MILK IN COOKING Skimmed milk is usually so abundant abund-ant on the farm that its value in the diet is overlooked. Quart for quart it contains a little more protein and a little more milk sugar than whole milk, but less fat. Because of the lack of fat it cannot be used In place of whole milk for children. It la however, how-ever, a most valuable adjunct to the diet for meatless days, and the cheapest cheap-est protein food for the farmer's table. Aside from Its food value, skimmed milk adds much to the quality and flavor in cooking, and is a first aid in converting left-overs Into palatable dishes. Milk used in bread in place of water adds as much protein to a pound loaf of bread as there is in one egg. It gives a softness of texture to bread that adds particularly to the palat-ability palat-ability of graham or bran bread. Cereals cooked in milk instead of water gain in flavor and food value. A particularly nourishing dish is prepared pre-pared by cooking down 10 to 12 parts of skimmed milk to one of rice, oatmeal oat-meal or other cereal. Where this is lo be served for a dessert, use one-fourth one-fourth cup of rice and one-fourth cup f sugar to three cups of milk. Cook jntil thick. This can be used in place it cream with stewed fruit. Milk soups or purees are made with skimmed milk and the pulp of beans, peas, onion, potatoes, or celery. Fish howder made with milk is a most substantial meat substitute. A few jysters or a little meat stocjc will suffice suf-fice to lend flavor to a milk soup. Skimmed milk thickened with flour ind served hot on hard stale bread or oasted biscuit makes a comforting oold-weather dish for breakfast or supper. White sauce or cream dressing can le used with bits of meat to make ittractives dishes, or with warmed-ov-;r vegetables. Cheese added to the sauce gives another variation. This an be served on rice, macaroni, hom-ny, hom-ny, or cauliflower. Skimmed milk can be used in mak-ng mak-ng such desserts as blanc-mange, junket, jun-ket, tapioca, custard,, cornstarch, and read puddings. In fact, skimmed milk is an ever-ready help in many forms of cooking. w. s. s |