As a Food for the Family

Home , Scalded milk

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STATE COLLEGE OF WASHINGTON EXTENSION SERVICE Pullman. Washington Bulletin No. 92, October, 1922 MILK AS FOOD FOR THE FAMILY Leila W. Hunt, Head of Foods and Nutrition

"The achievements of any race of people in science, art, and literature depends more on the milk consumption of that people than any other one factor," acclaims Dr. McCollum of John Hopkins Un-i versity. He means that the nation using sufficient milk will be a robust, healthy and productive people. As evidence of this fact he calls our attention to the Chinese, Japanese and other tropical people (who might ~e called vegetarians) who use the leaves of plants almost as t heir sole protective .food. They are small in stature, short liveJ, have a high rate of infant mortality and are satisfied with the achievements of their forefathers.

Average Composition of Cow's Milk. (a) Water ...... 87. % (b) -cassein and albumin ...... 3.3 % (c) Fat ...... 4. % (d) Milk sugar ...... 5. % (e) Mineral Matter ...... 7 % (f) Vitamins, which can not be measured Most pe.ople think of milk as only a beverage, rather than an important article of diet of high food value. It might 1be ~sed as the sole source of our food supply and in case of sickness is one of our most important foods. Milk is a much cheaper fuel food than meat. Truly one can purchase twice as many fuel units in milk as in meat for the sam.e money. Children need this fuel to keep their bodies warm and to help them run, play and work. They are so ac tive that they need more fuel in proportion to their size than grown people. Protein in Milk. This is made up largely of the casein of milk and a small amount of albumin. The albumin coagulates and forms a scum when milk is heated. The casein gives to milk its character istic opaque whiteness. Milk is an inexpensive source of protein which is particularly valuable for building or renewing body tissues. It also assists in maintaining neutrality of the body fluids and is far

2 less subject to intestinal putrefaction than are other proteins. As long as milk remains sweet, the lime salts it contains hold this casein in . solution. ·· When the milk sours, the salts become soluble and the casein thickens or coagulates. ·

Fat h1' Milk. It occurs in the form of tiny globules suspended in the liquid. These fat globules rise to the top because fat is lighter than water and form cream. The amount of fat should not fall be low 3 o/o and as a rule, even in the richest of mik, does not exceed 5 o/o.

Sugar h1 Milk. Is in the form of milk sugar which is not so sweet to the taste as cane sugar and is less liable to fermentatioP, therefore less likely to upset digestion. For this reason it is con sidered best to use in modifying milk for infant feeding. lHineral Matter in Milk. Perhaps the most important mineral constituent of milk is its lime. Especially is this valuable for lbone building. It has been said by some that one quart of milk contains more .lime tl~an a quart of saturated solution of lime water. The diet of the average American family consists of foods too low in lime content. Is there any wonder that the teeth of the young people are suffering greatly as a result? Milk. contains iron in small amounts. but .is in a most available form. "It also is quite rich ili phosphorus. Vitamins· ·in Milk: These are chemically unknown substances which are necessary for normal growth and development. As a laclr of these vitamins ,;re get under-development ~ and illness whicn may become serious or fatal if the deficiency continues too long. Milk contains all three of the vitamins, provided the cow's food contains them in sufficient amounts and that they are not destroyed through some process of ~ommercialization. 1. Vitamin A. (fat soluble and sometimes dtUed anti-ricketic be cause its absence in the diet is beHeved to cause rickets and a pecul'iar condition of . the ey·es- called xe·roph thalmia.) 2. Vitamin B. (water soluble•and sometimes called antineuritic. Its presence in the diet in sufficient amount pr~vents poly neuritis or be:ri-beri.) 3. Vitamin C. (wat?r soluble and sometime call- anti-scorbutic. If in the diet in sufficient amounts it prevents scurvy.)

'3 USE IN THE DIET It is the best all-around food. Milk is the most important of all foods. It is the nearest perfect of any food that we haye. It is sometimes called a protective food and excels all other foods in that respect. Milk is the best dietary precaution for maintaining good health in all individuals and for promoting rapid, healthy growth in the young. Every child should. have at least one and one-half pints to one quart of whole milk a day, to supply material for good bones and teeth and to build body tissue. It is also an excellent food for adults. If milk were us.ed in the diet in the place of part of th e meat usually eaten by adults it would be advantageous. It gives the best returns for the money spent. "The first food a family should buy is milk The last food to be dispensed with is milk." Dairy Bureau of Massachusetts. Spend at least as much for milk as for meat, in the feeding of a farriily. Milk is one of the cheapest animal foods and since some animal fooa is best in the family dietary, why not supply it in the form of milk. Families who must economize on the amount of money spent for food should not economize on milk, but on meat, eggs, etc. In the use of milk there is no waste. Every ounce that is purchased can be used. Reducing the milk supply is a direct blo>v at the health and efficiency of the family. It is easy for the housewife to prepare. Milk may be served in many ways. It may be used as a beverage, in cream soups, ibaked and soft custards, cereal puddings, white sauces, used in creamed and scalloped dishes, etc. It. does not require much fuel to cook. · It combines well with many other materials. Mush and milk, bread and milk, or milk. toast makes an excellent supper for a child and is certainly economical. It may be had in many different forms. Skim milk and butter milk are valuable foods. They lack fat and for that reason part of the vitamins and some of the fuel value of the milk is lost. However, they do contain tissue building material and mineral matter. 4 Cheese is valuable as a food. It is rich in tissue building ma terial and has about three times more fuel value than most meats and as a rule is much cheaper. Ice Cream is a valuable food and should not be considered as a luxury. It is a real food for all classes and conditions of people; sick or well, rich or poor, old or young, we all enjoy ice cream. While condensed and evaporated milks may be used in cooking, especially when fresh milk can not be obtained, they are not a proper substitute for the fresh, clean, unpasteurized milk in the feeding of children. Butter averages about 8 5 % fat and is one of the easiest di gested fats. It is also rich in the fat soluble vitamin. Cream varies in composition depending upon per cent of butter fat present. It is an example of an emulsified fat and for that reason is easily digested. It is especially rich in one vitamin, called fat soluble A.

DISEASES TREATED LARG.Ii:I1Y THROUGH PROPER DIET Milk is one of the best foods to be used in the correction of most diseases. Rickets is common among children who do not receive sufficient whole milk, and artificially fed babies suffer from this disease most frequently. The severest forms of the disease are found among those fed the proprietary foods low in fat and high in carbohydrates. Occasionally this disease is found among children living upon mothers' milk. This is due to the fact that certain unidentified dietary essentials are not present in the Inother's food. She has not the ability to manufacture them for her own preservation nor for that of her young. Xerophthalmia is another disease resulting from faulty nutri tion and may be cured by the use of milk fats in the form of butter, whole milk, or egg yolk fats. This disease results in sore eyes. The tissues surrounding the eyes swell so that they can not be opened, and the eye-balls become inflamed. If the proper food is not sup plied in a few weeks the eye-sight is lost. This is accomplished only by giving some food that contains the fat soluble vitamin. One of the best is milk. 5 Beri-bet·i is a disease of the nervous system, after a time result ing in paralysis and_ fina:lly in death unless the missing substance. is supplied. This condition has long been lmow.n among pqor peopl'e whose diet is derived almost entirely from polished rice and salt fish. ' . Changing to a diet containing a liberal amount of water soluble vitamin, leads to ~ recovery from the disease; , provide~ the die.t is_ ~n all respects of good quality. This water solu}?le substance is to be. found in milk do a cert~in extent) and in leafy vegetables abundantly: . Tuberculosis. Our nutrition experts say that there is a close connection between faulty diet and tuberculosis. They have ?bserved that where there is a high mortality from tuberculosis, _milk is not · being used to any great extent. We are familiar .with the ·fa'ct that milk forms the principle article of diet in institutions where tuber culosis is treated. Milk for Sound' Teeth. Sound teeth are necessary ·for good health. We are told that the foundation for good teeth is laid during fetal life. For that reason the mother's diet must be sufficient to meet. this need. Early childhood is also a most important time for the proper choice of food for teeth formation. All our food authori ties say that no food is. .as valuable as milk for developing .and maintaining sound- teeth. The mineral matter and the vitamins which are so necessary for the proper-formation of the jaw ,bones,· which are the framework .for supporting the teeth, and the ~evelopJP:ent of the teeth themselves, can best be supplied by a liberal use of milk.

RECIPES Bevel:· ages Milk may be flavored with cocoa, chocolate, coffee, spices, or any other desired flavor. It may be served' hot or cold, as desired. Cocoa (enough for two) 3 t. breakfast cocoa 1/ 3 c. boiling water 3 t. sugar 1 1/ 3 c. 'milk, scalded. Few grains salt Mix cocoa, sugar and salt. Add hot water gradually, stirring constantly. Bring to boiling point and let boil 10 minutes. Turn into scalded milk and beat for 1 minute with Dover egg beater. If more nourishment is d esired one egg may b e added. To do this, b eat t he egg until light and frothy. Add 'hot cdcoa 'gradua lly and con tinue beatin g . This should be done quickly in oi:·d et not to allow t h e cocoa to become cooL Plain Junket 2 c, milk Y2 jmike t tablet 1) 1,4 c. su gar 2 t. cold water. F ew g ratiligs nutmeg Heat milk until lukewarm, add sugar and flavoring; w'-hen su gar is dissolved add th e tablet dissolved in . the cold water . Pour m'ixture i m n1ediately into sherbet cups. Stand in warm room undisturbed un til firm., like jelly, then put on ice to cool. . Se rve with whipped cream h eaped on top, with a cube of bright jelly for a garnish. For variet y, whole strawberries or other fresh fruits may be s erved with

junket, 01; chopped English walnuts with the whipped cr eam .

'Milk Soups Gen eral r ecipe for Milk Soups

2 c. milk :;~ to 2/ 3 c. thoroughly cook ed 2 T. flour v egetables; m ea t, fish or cheese · 2 T. butter finel y 'chopped or put t hrough Salt a sieve. Make white sauce of the first ingredients. Cook flour in butter for five minutes, a dd milk, cont inue cooking over hot wate r until t hickened . A dd other ingredients and Ealt. If starchy. vegetable s uch as potato is u sed make ·white sauce less t hick using 1% T. flour a nd llh T. butter to 2 c. mille Milk tomato soup is not b est for the y oungest childreJ?.. 'l'omato Bisque ·Prepare according to general r ecipe for milk soups. Add pinch of soda to stewe d tomato whic h may be seasoned with onion, bay leaf and cloves if d esired . Strain and add slowly to scald ed milk to prevent curdling. Serve immediately.

. \Vhite Sauce li'at Flour Milk Thin 1 T 1 T 1 c. Medium 2 T 2 T 1 c. Thick 3 'I 3 T 1 c. S easonings to taste

'7 Directions for making white sauce-melt the butter or fat in the upper p~rt of a double boiler. Add the flour and let bubble. Add the milk gradually and cook until smooth and creamy. The milk may be either hot or cold when added to flour and fat. Season.

Creamed Dishes Two or three cups diced cooked vegetables, one to two cups medium-thick white sauce. Add the white sauce to the vegetables, fish or meat. Season the mixture and bring it to the boiling-point; keep it hot over hot water until r eady to serve.

Potato Chowder 1 quart potatoes, cut into cubes 1 pim ento (may be omitted) 1 small turnip-diced 1/ 3 c. salt pork, diced, or 1 cup carrots__:diced 3 T. fat 1 m 'edium onion-minced 1 t . salt 1 cup celery cut into small 1 qt. thin white sauce pieces or Celery-salt to taste Fry the pork and brown the vegetables in the fat. Cover with boiling water. Add salt, cook until tender. Add white sauce; sea son to taste. Chowders have more food value than soups; they may form the chief dish of the meal.

Vanil1a Ice Crean1 2 cups scalded milk 1/ 8 t. salt 1 T. flour 1 quart thin cream 1 c. sugar 2 T. vanilla 1 egg Mix the flour, sugar, and salt; add the egg slightly beaten, and the milk gradually; cook in a double boiler twenty minutes, stirring frequently. When cool, add cream and flavoring, strain and freez-e. The flour may be omitted and another egg added, if desired.

Published and distributed in furtherance of the Act of May 8, 1914, by the State College of Washington, Extension Service. S. B. Nelson Director, and U. S. Depart· ment of Agriculture cooperating.