CHAPTER V
Milk Cookery
Milk should also be used a great deal more than it
is by grown persons, not only as a drink but in the
daily cookery. In some homes milk in some form is
a part of every menu and the meals are more delicious,
attractive and nourishing than the ordinary milkless
diet, and are also less expensive, as the milk takes the
place of part of the meat. Dr. Graham Tusk of Cornell
University, who represented the United States on the
Interallied Council of Alimentation, says:
"No family of five should spend any money for meat
until three quarts of milk have been purchased, and
this should be done even though the price of milk
should go to twenty cents a quart. Absolutely nothing
in the food line will keep children so healthy as their
daily supply of milk."
In cooking with milk it is well to remember:
1. That, although milk is a liquid, it contains a large amount of solid food and of exceedingly nourishing, palatable and easily digestible food, much more than many vegetables or fruits. While milk has 13% of solid matter, water-melon has only 2%, turnips 4%, beets 12%, etc. When substituting milk for water, you add nourishment to the food and it is well to keep in mind the ingredients,—the amount of protein, fat, etc., added in the form of milk, which may take the place of other similar ingredients in the combination.
