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MILK AND ITS USE

By MARY COLLOPY

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COLORADO AGRICULTURAL COLLEGE

EXTENSION SERVICE Fort Collins, Colorado a EI BB "i1iifif!iilif Ii 'if if if !iii I 'Iii!!! if Ii Ii ifl" iilliifif' Ii if!iil ifififif!iil !!!Iififififif' if Ii! lififif Ii !!!I if if , if'ififif'ifif Ii if'if if 'ififif '''"Iii!i1i!!!lifif!iil ifififif!iilif ififif,IIIIififll' ElEI Professor Sherman says: "A quart of milk a day for every boy baby until he is full grown, and a quart of milk a day for every girl baby until she has weaned her last child." Milk is the most valuable food known to man. It is Nature's food which has always been available and al­ ways will be. MILK AND ITS USE By MARY COLLOPY

Use milk to supply body heat and ~mergy, to promote growth and to maintain health. Milk is Nature's food; it has always been available and al­ ways will be. Every child should use one quart of milk each day, either as a drink or in gravies, puddings, creamed vegetables, soup or cocoa. One pint per day is the smallest amount of milk which should be allowed each grown person. Why drink milk? Milk gives protein for the building of muscles and body tissues. It provides calcium (lime) which makes bone and teeth and is otherwise used by the body. Healthy teeth resist decay. Parents who are interested in the develop­ ment of the bodies of their children will see that they get their quota of milk daily. Milk is the ideal food for aged persons whose inactivity de­ mands simple, easily digested meals. For the prospective mother, milk is one of the most im­ portant articles of the diet. It keeps her well nourished and takes care of her new responsibility as well. Milk for the sick and convalescent has long been declared the ideal food. Importance of Clean Milk Only fresh, clean and wholesome milk is fit for human con­ sumption. Even tho cows are kept clean and healthy, milk can be contaminated by unclean vessels, careless handling and stor­ age in uncovered vessels in warm surroundings. Can't Afford Milk? No reasonable person refrains from the use of milk because of its cost. Corn cobs are cheaper than coal but they do not main­ tain a steady, dependable fire. For the same money, no other food can be bought which will double and often treble a baby's weight in six months. Thinking women can see the economical value of milk be­ cause there is no waste in using it-no parings, bones, cores or seeds. Also it requires no time for preparation.

Abbreviations-tsp. for teaspoon; tbs. for tablespoon. 4 COLORADO AGRICULTURAL COLLEGE No. 252-A

The vitamin content of whole milk is purposely omitted in this discussion because of the constant change which daily re­ search brings to light. It is enough to know that milk is rich in vitamins and is, therefore, one of our best protective foods. Uses of Milk Milk may be used as: Drink In thickenings or gravies Served with cereal In soups In sauces for vegetables In cheese dishes In custards In puddings In baked dishes In sherbets and ice cream In poaching eggs In milk toast. MILK DRINKS Children who refuse a cup of milk will often drink it from a tall glas'! thru a straw. A clever mother capitalizes the lure of the soda fountain. Simple egg-nogs made of well-beaten fresh eggs combined with milk make nourishing drinks. The addition of a few drops of vanilla or maple flavoring makes them better. Nutmeg may be added or chocolate syrup~ one teaspoonful to a glass of milk.

Milk Shakes Milk shakes are nothing more or less than milk flavored with choco­ late.coffee, vanilla or fruit juices. When combined they are shaken in cov­ ered jar or beaten with a Dover egg beater to make them light and frothy. Use following proportions, subject to taste, being careful not to over sweeten: 1 cup cold milk Few grains salt 1 tos. sugar 1 tbs. fruit juice Shake or whip until frothy.

Cocoa llh tbs. cocoa llh tbs. sugar 2 c. boiling water 2 c. milk Few grains of salt Scald the milk but do not boil it. Mix the dry ingredients and dilute them with lh cup of boiling water to make a smooth paste. Add the remain­ ing water. Boil for one minute. Turn this mixture into scalded milk and beat 2 minutes with a Dover egg beater until a froth appears. This pre­ vents the formation of a scum.

MILK GRAVIES OR THICKENINGS Milk gravies or thickenings for vegetables and soups are quickly made in the following proportions:

Creame .. Soups and Root Vegetables 2 tbs. fat Y2 tsp. salt 1 tbs. flour 1 cup milk Nov. 1925 MILK AND ITS USE 5

Creamed Peas or Meat Peas, spina·ch, cabbage or left-over meats are moist and require a thick­ ening with more flour. Use the above proportions, adding one tablespoonful of flour. When a thicker sauce is needed as for binding croquettes, use three tablespoonfuls of flour instead of one, as in the original recipe. Method of Combining.-Melt the fat, stir in the flour, mashing all lumps; then gradually add milk. Stir constantly to prevent lumping. Cook until mixture thickens and the starch is cooked.

CREAM SOUPS Cook vegetables until tender, then mash. Add both pulp and j~ice to the thickening. Another vegetable soup, well known to all, is made by dissolving 1 table­ spoonful of flour in a little water, until a smooth paste results, then adding this directly to the juice of the cooked vegetable. Mock Oyster Soup 4 cups canned corn Dash black pepper 2 tsp. sugar 4 crackers Dash paprika 2 cups milk Drain corn. Put kernels thru the fine disk of the food chopper. Add ground corn to the liquid previously drained. Add seasonings and cook fif­ teen minutes. Roll the crackers fine and soak them in the milk while the corn is cooking. Combine mixtures and cook again for fifteen minutes. Note: The above is an old Southern recipe. In the West we combine stewed celery with heated milk and obtain a flavor very similar to oyster soup. Butter is added for seasoning.

MILK DESSERTS Soft Custard 2 cups milk 14 cup sugar 2 eggs or 4 egg-yolks %, tsp. vanilla % tsp. salt Scald milk in double boiler, beat eggs and salt together, add sugar and a little of the scalded milk, stir and put the mixture in the double boiler. Cook until it thickens and coats the stirring spoon. Stir constantly. Do not let water in lower part of double boiler boil. When custard is done, add flavoring and cool before serving. If custard becomes overheated and curdles, remove from hot water and beat with Dover egg beater until smooth and creamy. Variations.-Chocolate custard is made by blending melted chocolate with the milk. Cocoanut custard is made by adding three-fourths cup of grated cocoanut to the above recipe before .custard cools. Fruit custards are made by the addition of cooked dried-fruit or stewed fruit. Make allow­ ances for liquid if fruit juices are used. 6 COLORADO AGRICULTURAL COLLEGE No. 252-A

Chocolate Bread Pudding 1% cups coarse crumbs 2 eggs 3 cups milk % tsp. salt 2 squares chocolate % tsp. vanilla % ,cup sugar Scald milk and pour over crumbs, stir the sugar into the melted choco­ late, then beat the eggs and salt together. Stir the bread and milk mixture into the ·chocolate and sugar, add beaten egg and vanilla. Stir well and pour into a buttered baking dish. Bake from 30 to 40 minutes in moderate oven. Serve hot with cream or a bit of stewed fruit.

ESCALLOPED SALMON The simplest method of making a baked-salmon dish does not require the preparation of white sauce or cream gravy but makes use of hot milk instead. In a buttered baking dish place a layer of coarse cracker crumbs, then a layer of canned salmon or tuna fish, then another layer of cracker crumbs, seasoning each layer with salt, pepper and bits of butter. Pour enough hot milk -over contents to soak the mixture, allowing some to remain on top. Cover the dish and bake in medium oven until crackers are brown on top.

MILK TOAST Milk toast is appetizing if bread is ilioroly and evenly toasted and well­ seasoned, and whole milk is poured over it. Cinnamon may be added-some prefer nutmeg.

POACH ED EGGS Poach eggs in milk instead of water, keeping heat low and eggs cover­ ed during the process. The flavor of the eggs is twice as good as of those poached in water.

FROZEN-MILK DESSERTS

Lemon Sherbet 4 cups milk % cup lemon juice 1% cups sugar Mix well and freeze according to general directions. Other fruit juices may be used instead of lemon.

French Icecream % cup sugar 2 cups milk 1 tablespoon flour 3 cups thin cream 1A, teaspoon salt 1 % tbs. vanilla 2 eggs Mix the flour, sugar and salt; add the slightly beaten egg and the milk gradually. Cook over hot water 20 minutes, stirring constantly at first, until it thIckens. Cool, add the crell-m and flavoring, then freeze. Variations.-Caramel icecream is made by caramelizing the sugar and adding it to the hot custard. Chocolate icecream and fruit ice cream may be made from this foundation recipe. Nov. 1925 MILK AND ITS USE 7

Orange Icecream 2 cups sugar 1 cup cream 1 ,cup water yolks of 2 eggs 2 cups orange juice 1 cup top milk % cup candied orange peel, cut fine Boil the sugar and water for five minutes; cool; then add the juice. Make a custard of the milk and egg yolks. Cool, then add the cream beaten stiff. Add the first mixture and freeze; when nearly frozen add the orange peel. Note: Additional recipes for milk desserts will be found in the bulletin entitled "Simple Desserts." CO_OP~RATIVE EX'l'EXSIOX wonK IN ""URICl;l.Tt:RH AND HO:lIE ECONOMICS, COLORADO AGRICUI,TURAL COLI,EGE ANI.) U. s. DKPAHT)1ENT OF AGRICULTURE CO_OPERATING

DISTRIBUTED IN FURTHERANCE OF ACTS OF CONGRESS OF MAY 8 AND JUNE'30, 1914