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 The Milky Way 
 to Economy 
 
 Compiled by 
 GERTRUDE FORD DANIEL 
 
 PRICE TWENTY-FIVE CENTS 
 
 97 
 
X o7Y 
 
To the \yomen of 
 America 
 
 T WANT to say that THE MILKY 
 A WAY TO ECONOMY is a con- 
 scientious endeavor to bring to your 
 notice the value of milk. 
 
 It is in the spirit of helpfulness 
 and cooperation that I have made 
 this compilation, after observing the 
 benefit of milk as a food. ^ . 
 
 The recipes and reading matter 
 included in this book have been 
 gathered from various sources. 
 
 Credit is due especially to the 
 U. S. Department of Agriculture. 
 
 Gertrude Ford Daniel 
 
 Copyright 
 
 Gertrude Ford Daniel 
 
 1919 
 
TABLE of CONTENTS 
 
 ARTICLES 
 
 What is Milk 3 
 
 Milk a Man's Drink ► 5 
 
 An Excellent Food for the Kidneys 5 
 
 Milk as a Food 9 
 
 Waste Not — Want Not 15 
 
 What Authorities Say About Milk 15 
 
 Proper Eating and Plenty of Nutrition 19 
 
 Three Rules for Wise Buying 19 
 
 Milk as a Food Investment 21 
 
 How to Use Milk 23 
 
 Don't Let Milk Spoil 23 
 
 Refrigerators 30 
 
 An Iceless Refrigerator '. 30 
 
 A Plea for Clean Bottles 31 
 
 Care of Milk in the Home 31 
 
 Needful Co-operation 37 
 
 A Word About Butter 37 
 
 Milk the Best Food we have 40 
 
 Amount of Lime in Milk 43 
 
 Meals for Children 45 
 
 Scientific Milk Terms 51 
 
 RECIPES 
 
 Page 
 
 Soups 4 
 
 Stews and Chowders 6 
 
 Fish 7 
 
 Souffles 8 
 
 Meat and Meat Substitutes 10 
 
 Sauces and Gravies 12 
 
 Salad Dressing 12 
 
 Vegetables 13 
 
 Bread (sweet milk) 16 
 
 Bread (sour milk) 18 
 
 Muffins, Gems and Rolls (sweet milk) 20 
 
 l^uffins, Gems and Rolls (sour milk) 24 
 
 Cakes and Cookies (sweet milk) 24 
 
 Icings and Fillings for Cakes 28 
 
 Pies 29 
 
 Puddings 29 
 
 Custards 33 
 
 Pancakes and Doughnuts 34 
 
 Directions for Whipping Cream 35 
 
 Milk and Cereal Dishes 35 
 
 Eggs 36 
 
 Frozen Desserts 36 
 
 Cottage Cheese 39 
 
 Cheese Dishes 44 
 
 Drinks \ 49 
 
 A Few Milk Facts 50 
 
 Candy 51 
 
 ©CI.A536J10 
 
 OCT -9 191^ 
 
THE MILKY WAY TO ECONOMY 
 
 WHAT IS MILK? 
 
 Milk is one of the miost important food sources the human race 
 possesses. For the proper nourishment of the child it is absolutely in- 
 dispensable and its use should be kept up in the diet as long as possible. 
 Not only does it contain all the essential food elements in the most 
 available form for ready digestion, but recent scientific discoveries show 
 it to be especially rich in certain peculiar properties that alone render 
 growth possible. This essehtial quality makes it also of special value 
 in the sick room. 
 
 For the purpose of stimulating growth, and especially in children, 
 butter fat and other constituents of milk have no substitutes. There- 
 fore, every parent owes to himself and to his family the duty of provid- 
 ing the requisite amount of milk, butter, cheese and other dairy pro- 
 ducts. When milk increased in price as well as all other articles of 
 food many famSlies among the poor were found giving their children 
 tea and coffee instead of milk. Such methods of feeding fail to nourish 
 the child properly. 
 
 DON'T THROW OUT SKIM OR SOUR MILK 
 
 Clean skim milk is a valuable food, containing all the nourishing 
 elements of whole milk except the fat or cream. It is useful in cooking 
 cereals, soups, sauces, cocoa, etc., and is a palatable, nourishing beverage. 
 
 Sour milk and buttermilk can be used with soda in baking hot 
 breads, or sour milk can be easily turned into cottage cheese, or clabber. 
 Sour cream is a good shortening for cakes and cookies, and is useful for 
 salad dressings and gravies for meat. 
 
 "MILK— THE BEST FOOD WE HAVE," issued by the U. S. De- 
 partment of Agriculture, is an expression of the government's pur- 
 pose to foster the liberal use of dairy products in the United States. 
 
 Give your children milk, a quart a day for every child, if possible. 
 A pint without fail. 
 
 Plenty of milk will help give all your children, big and little, the 
 chance for health they ought to have. 
 
 Save on other things if you must, but not on milk, your child's best 
 food. 
 
 Spread among the mothers the knowledge that milk is our best 
 food. 
 
 ANOTHER OFFICIAL STATEMENT ADVISES: 
 
 "Buy at least a pint a day for every member of your family." 
 It is fully appreciated that prices of milk must bear some relation- 
 ship to other farm products, and that in order to prevent depression of 
 the dairy industry, a rise in the cost of producing milk must be accom- 
 panied by a rise in the price received for it. Even at an apparently high 
 price milk is a chea(p food for children, and efforts are now being directed 
 toward acquainting the public with this fact. The liberal use of milk is 
 necessary for the best nourishment of the people and especially for 
 young children. 
 
 (Continued on Page 5) 
 
THE MILKY WAY TO ECONOMY 
 SOUPS 
 
 Cream of Asparagus Soup. 
 
 One pint of asparagus pulp, one and 
 one half pints of chicken stock, one ta- 
 blespoon of butter, two tablespoons of 
 flour, salt and pepper and one cup of 
 cream. After asparagus is boiled very 
 soft, press through a sieve, then meas- 
 ure. Dilute with the stock. Melt the 
 butter, blend in flour and seasoning and 
 add to soup. Place on fire and add the 
 cream. Beat with an egg beater and 
 serve very hot. 
 Ginger Cream Soup. 
 
 Four tablespoons of butter, three 
 tablespoons of flour, three cups of milk, 
 two spoons of salt, one-eighth teaspoon 
 of pepper, one teaspoon of ginger, one 
 eup of cooked vegetable (as carrots, 
 peas, celery). Mak& a white sauce as 
 follows: Melt the butter, add the flour 
 and ginger; cook until it bubbles; add 
 milk gradually, stirring constantly. 
 When all the milk is added season with 
 salt and pepper and add the vegetables, 
 chopped fine or forced through a sieve. 
 Heat and serve with croutons. Left- 
 over vegetables may be utilized in 
 making this soup. 
 Potato Soup with Carrots. 
 
 Three medium-sized potatoes, 2 cups 
 water, 4 tablespoons flour, soup greens, 
 2 slices of onion, sprigs af parsley, 1% 
 cups milk, 1 carrot, 1 Vz tablespoons fat, 
 salt and pepper, stalk of celery. 
 
 Wask and pare potatoes. Cook m 
 boiling salted water uatil they are soft. 
 Rub through colander. Use water in 
 which potatoes were cooked to make up 
 the 2 cups of water. Cook carrot cut 
 m cubes in boiling water unti'l soft; 
 drain. Scald milk with onion, celery 
 and parsley. Add milk and water to 
 potatoes. Melt fat in saucepan, add 
 flour and cook for three minutes. 
 Slowly add soup, stirring constantly. 
 Boil for one minute, season with salt 
 and pepper. Add cubes of carrots and 
 serve. 
 Cabbage and Potato Soup. 
 
 Half pint boiled cabbage, finely 
 minced; 3 medium-sized potatoes, .1^/^ 
 level tablespoons butter, drippings or 
 other fat; 1 teaspoon salt, % teaspoon 
 pepper, IV2 pints milk, whole or skim 
 milk, boiling hot. 
 
 Peel the potatoes, cover with boiling 
 water and cook until tender — usually 
 thirty minutes. Pour off the water and 
 mash until fine and light; add the cab- 
 bage, butter and seasoning; then slow- 
 ly add the hot milk; boil up well. If a 
 thinner soup is required, the amount of 
 milk can be increased. If liked, an on- 
 ion cut up fine and cooked in a little 
 
 water may be added to the soup to give 
 additional flavor, or grated cheese may 
 be served with it. Kale, turnips or a 
 mixture of vegetables can be substi- 
 tuted for the cabbage; thi» is a good 
 way to use up left-over vegetables. 
 
 General Recipe for Milk-Vegetable 
 Soups. 
 
 Two cupfuls of milk, 1 tablespoon- 
 ful of flour, 1 tablespoonful of butter, 
 salt, 2-0 cupful thoroughly cooked 
 vegetable, finely chopped, mashed or 
 put thi'ough sieve. 
 
 Thicken the milk with the flour as for 
 milk gravy; add the other ingredients. 
 If the soup is too thick, as it may be if 
 the vegetable is starchy, thin it with 
 milk. 
 
 Milk and Cheese Soup. 
 
 Three cups milk, or part milk and 
 part stock, 1 Vz tablespoons flour, 1 cup 
 grated cheese, salt and paprika. 
 
 Thicken the milk with the flour, 
 cooking thoroughly. This is best done 
 in a double boiler, with frequent stir- 
 rings. When ready to serve, add the 
 cheese and the seasoning. 
 
 The protein in this soup is equal in 
 amount to that in five-sixths of a pound 
 of beef of average composition ; its fuel 
 value is higher than that of a pound of 
 beef. 
 
 Green Pea Soup. 
 
 One quart peas, 3 pints water, 1 
 quart milk, 1 onion, 2 tablespoons but- 
 ter oic drippings, 1 tablespoan flour, 3 
 level teaspoons salt, % teaspoon pep- 
 per. 
 
 Put the peas in a stewpan Avith the 
 boiling water and onion and cook until 
 tender, which will be about half an 
 hour. Pour off the water, saving for 
 use later. Mash the peas fine, then 
 add the watei' in which they were 
 boiled and rub through a puree sieve. 
 Return to the saucepan, add flour and 
 butter together; then salt and pepper. 
 Now gradually add the milk, which 
 must be boiling h»t. Beat well and 
 cook ten minutes, stirring frequently. 
 
 Lima Bean Soup. 
 
 1 cup dried lima beans, 2% quarts 
 cold water, 1 pint milk (whole or 
 skimmed), V2 onion, 2 tablespoons 
 flour; 1% teaspoonfuls salt, 1-8 tea- 
 spoon pepper, 1 inch cube fat salt pork. 
 
 Pick over beans and soak several 
 hours, drain, add cold water. Simmer 
 three or four hours, or until soft; rub 
 through a sieve. Try out the pork and 
 cook the onion in it until brown. Re- 
 move onion, add flour, salt and pep- 
 per, and milk. Cook until it boils then 
 add beans and mix thoroughly. 
 
 (Continued on Page 6) 
 
THE MILKY WAY TO ECONOMY 
 
 MILK A MAN'S DRINK. 
 
 Your efficiency and earning power depend almost wholly on what 
 you eat. To keep yourself physically fit, mentally alert — with clear 
 eyes, vigorous strength and a manly confidence of bearing — drink more 
 MILK with your meals and use it freely and regularly during your work- 
 day, especially at luncheon. 
 
 A cool, refreshing glass of milk at frequent intervals will soothe 
 your tired nerves and strengthen your over-wrought digestive tissues. 
 It will keep your faculties of mind and body running smoothly — dispel 
 that tired feeling — and enable you to work harder, tonger and with less 
 fatigue. It invigorates and stimulates and you'll never desire artificial 
 stimulants once you use milk freely and regularly. It will increase 
 your efficiency and skill which in turn will increase your salary ! 
 
 The business man will find that the most satisfying and healthful 
 noonday lunch will consist largely of good pure milk. The result will be 
 an active clear brain, during the early hours of the afternoon, which 
 a meat diet would make the most inefficient hours of his working day. ' 
 
 Persons troubled with digestive troubles, whether they be of a 
 serious nature or not, will find in most cases that a milk diet is beneficial. 
 
 AN EXCELLENT FOOD FOR THE KIDNEYS __ 
 
 Milk is a food which contains scarcely any extractives. In conse- 
 quence it is an ideal food for the kidneys, through which it passes with- 
 ou't causing the least injury to these vital organs; this cannot be said 
 of meat with its numerous extractive substances. Milk contains very 
 little salt, which qualifies it as a most excellent food. Milk diet has 
 rightly been given since the early days of medicine in kidney troubles. 
 Since in old age there is aa increase of connective tissue in the kidneys, 
 with iinpairment of their efiminative capacity, on this account also milk 
 diet is the most suitable for old persons. 
 
 It is reported that in the hospitals of Europe wounded soldiers who 
 were given a liberal supply of milk and butter recov-ered more rapidly 
 than those who did not receive these articles of food. 
 
 EVERYBODY NEEDS MILK. 
 
 "In Professor Sherman's class for teachers at Columbia University, 
 some one asked : 'How long should a child keep up the use of milk ?' and 
 h'e laughed and said: 'Well, I should think that by the time he was forty, 
 he might safely leave it off.' " 
 
 BUTTERMILK AN ALIMENTARY ANTISEPTIC. 
 
 Though sour milk products of all kinds are to be commended as a 
 means of combatting th^ putrefactive bacteria in the intestines, which 
 according to Metchnikoff are the cause of old age, buttermilk is prob- 
 ably the most valuable as a food antiseptic for th€ stomach and alimen- 
 tary canal. 
 
 ^Buttennilk as a substitute for fruit acid such as is furnished by 
 oranges, lemons, apples, is often recommended. Furthermore, it is of 
 more value as a stomach antiseptic where fermentation is present. 
 
 In conditions associated with foul breath, coated tongue, etc., one 
 wifl be tremendously benefitted by the free use of buttermilk. It can be 
 taken after a meal or with a meal ; and may also be taken before retiring 
 at night, provided the system needs the acid. 
 
 (Contin»ed on Page 9) 
 
THE MILKY WAY TO ECONOMY 
 
 Spinach Soup. 
 
 One quart of spinach (4 ounces) , 1 
 thin slice of onion, 2 shces of stale 
 bread (2 ounces), 1 quart of skimmed 
 or whole milk. . ^i. „i. 
 
 Put the spinach and onion through 
 the meat chopper, following them by 
 the bread, in order that there may be 
 no waste. Put into a double boiler with 
 the milk and cook until the spinach is 
 tender. 
 Rice Soup. 
 
 Take ¥> pint of chicken stock and 2 
 tablespoons of rice. Let them simmer 
 together 2 hours, then strain and add 
 1/2 pint of hot cream and salt to taste. 
 Boil up once and serve hot. 
 
 Bisque Soup. 
 
 One quart can tomatoes, 3 pints milk, 
 1 large tablespoon flour, butter size of 
 
 an egg, pepper and salt, scant teaspoon 
 soda. Put tomatoes on to stew in milk 
 in a double boiler to boil, keeping out 
 1/2 cup milk to mix the flour. Mix until 
 smooth, then add to the boiling milk 
 and cook ten minutes, add soda to to- 
 mato, stir well and strain through 
 sieve, add butter, salt and pepper, mix 
 and serve immediately. 
 
 Onion Soup. 
 
 Peel and wash six onions, cut into 
 thin slices, cook in one-fourth of a cup 
 of hot fat, turning them over until they 
 are of an amber shade; sprinkle two 
 tablespoonfuls of flour, stir and cook 
 until the flour is absorbed, then add one 
 quart of milk and let cook, stirring con- 
 stantly until boiling, then let simmer 
 twenty minutes. Add salt and pepper 
 to taste. Serve in cups with a spoonful 
 of croutons sprinkled above the soup. 
 
 STEWS AND CHOWDERS 
 
 Milk Stew. 
 
 One quart of milk, 1 cupful raw pota- 
 toes, cut into small pieces, 2 tablespoon- 
 fuls of butter, 1 cupful of codfish cut 
 into small pieces. 
 
 Soak the fish in lukewarm water un- 
 til it is soft and the salt removed. Cook 
 the potatoes in water until tender dram 
 them, add the milk and codfish, and 
 bring to the boiling point; add the but- 
 ter, and salt to tafste. 
 
 In place of the codfish any other .salt 
 or fresh fish, oysters, or a little chipped 
 beef may be used. Or the fish may be 
 omitted and the soup made savory and 
 palatable by adding a few drops of on- 
 ion juice, or a vegetable cut into small 
 pieces and cooked thoroughly. 
 
 Gypsy Stew. 
 
 Cut bits of salt pork in small cubes, 
 fry until brown; add small new onions, 
 new potatoes, and peas with a few new 
 carrots; cook m just enough water to 
 keep them from scorching and add a 
 quart or less of good rich milk with sea- 
 sonings when ready to serve. 
 
 Any left-over cooked corn, tomatoes, 
 rice or lima beans may be added. 
 
 Lobster Stew. 
 
 One large lobster or its equivalent, 
 pick all the meat from the shell, wash 
 m cold water, chop fine, take 1 quart of 
 milk, pint of water, when boihng add 
 lobster, gene^-ous piece of butter, salt, 
 pepper, to taste, tablespoon flour, boil 
 10 minutes. 
 
 boiler. Take 1 can of shrimp, rinse, re- 
 move dark line, and break in piece^. 
 Put V2 cup of the water which you 
 saved from shrimps, on stove and when 
 hot add shrimps and generous piece of 
 butter. Add this to hot milk and sea- 
 son with salt and pepper and serve with 
 oyster crackers. May be thickened if 
 desired. 
 
 Corn Chowder. 
 
 One can of corn, four cups sliced po- 
 tatoes, one-half pound salt fat pork, one 
 sliced onion, one quart scalded 
 skimmed milk, eight common crackers 
 or squares of toast, salt and pepper. 
 
 Cut pork in small pieces and try out; 
 add onion and cook five minutes, stir- 
 ring the onion often so that it may not 
 burn. Parboil potatoes five minutes in 
 boiling water to cover; drain and add 
 potatoes to fat; cook until potatoes are 
 soft, add corn, whole or skimmed milk, 
 then heat to boiling point. Season with 
 salt and pepper. Add the crackers or 
 toast soaked in enough cold skimmed 
 milk to moisten. Remove crackers, turn 
 chowder into tureen and put crackers 
 on top. 
 
 Shrimp Stew. 
 
 Heat % of a quart of milk in double 
 
 (Continued on Page 7) 
 
 Stewed Oysters. 
 
 Drain the liquor from 2 quarts of 
 firm, plump oysters. Mix with it, small 
 teacupful hot water, add a little salt 
 and pepper, and set over the fire in a 
 saucepan, let it boil up once, put in the 
 oysters, then let them boil for 5 min- 
 utes or less. When they "ruffle" add 
 2 tablespoonfuls of butter. The in- 
 stant it is melted and well stirred in, 
 put in a quart of boiling milk or cream 
 and take the saucepan from the fire. 
 
THE MILKY WAY TO ECONOMY 
 
 Potato Stew. 
 
 Pare and slice V2 dozen potatoes, 
 boil with one onion in just water to 
 cover. Add 1 cup hot milk with but- 
 ter the size of an egg and a little flour 
 thickening, salt. Add slices of stale 
 bread. 
 
 Fish Chowder. 
 
 Three pounds fish, 4 tablespoons but- 
 ter, 1 medium onion chopped fine, 1 
 quart sliced potatoes, 3 cups hot milk. 
 
 Skin and bone the fish, cut into inch 
 cubes. Cover the bone and trimmings 
 with cold water and let simmer for one- 
 half hour. Cook the onion in the fat 
 for 5 minutes, then pour into a stew- 
 pan. 
 
 Parboil the sliced potatoes for 5 
 minutes, then drain and add layers of 
 fish and potatoes to the fat and onion in 
 the stewpan. Season each layer with 
 salt and pepper. 
 
 Strain the liquor in which the fish 
 bones have been cooking over all, and 
 cook 20 minutes until fish and potatoes 
 
 are tender. Then add the scalded milk. 
 If desired thicker, sprinkle a little corn- 
 meal between each layer of fish and 
 potatoes. 
 
 Dried Fish Chowder. 
 
 One-half pound salt fish, 4 cups pota- 
 toes, cut in small pieces, 2 ounces salt 
 pork, 1 small onion chopped, 4 cups 
 skimmed milk, 4 ounces crackers. 
 
 Salt codfish, smoked halibut, or othex 
 dried fish may be used in this chowder. 
 Pick over and shred the fish, holding it 
 under lukewarm water. Let it soak 
 while the other ingredients of the dish 
 are being prepared. Cut the pork in 
 small pieces and fry it with the onion 
 until both are a delicate brown, add the 
 potatoes, cover with water, and cook 
 until the potatoes are soft. Add the 
 milk and fish and reheat. Salt, if nec- 
 essary. It is well to allow the crackers 
 to soak in the milk while the potatoes 
 are being cooked, then remove them, 
 and finally add to the chowder just be- 
 fore serving. 
 
 FISH 
 
 Salmon Scalloped. 
 
 Place in a baking pan a layer of 
 crumbled crackers, a layer of fjaked 
 salmon, repeat until dish is full. Dress- 
 ing, 1/4 pound butter, 2 tablespoons of 
 flour, 1 pint of hot milk, salt and pep- 
 per. Set on stove and allow to thicken. 
 Pour over the above and stand in hot 
 oven 15 minutes. 
 Fish Custards. 
 
 Flake as fine as possible 2^^ cups 
 of any kind of cooked white fish, add 3 
 beaten eggs, 1 i/i cups of milk, pepper 
 and salt to taste. Have ready some 
 buttered cups, fill them about half full, 
 stand them in a pan of hot water, bake 
 20 minutes. Turn out on a heated plat- 
 ter and pour over them a rich, highly 
 seasoned white sauce. 
 Creamed Codfish. 
 
 One-fifth pound salt cod, 4 table- 
 spoons butter, 4 tablespoons flour, 2 
 cups milk. 
 
 Pick codfish in pieces, cover ' with 
 warm water and allow to soak for about 
 three hours, or until soft. Melt the 
 butter, add the flour, cook for three 
 minutes. Add milk and cook until it 
 thickens. Drain codfish, add to white 
 sauce. Heat, serve. 
 Creamed Oysters. 
 
 One-half pint oysters, (1 cup), 1 pint 
 milk, 4 tablespoons flour, 4 tablespoons 
 butter, V2 teaspoon salt, pepper. 
 
 Melt butter, add flour and cook to- 
 gether for three minutes. Add milk 
 and stir constantly until thickened. Add 
 
 seasoning and oysters, and keep white 
 sauce just below boiling point, allowing 
 the oysters to cook slowly until the 
 edges curl. Serve on toast. 
 
 Scalloped Oysters. 
 
 One quart oysters, 20 soda crackers, 
 1 pint milk, 14 pound butter. Put all 
 of your oysters in a baking dish, crush 
 the crackers, add them to the oysters, 
 then milk, add a little salt and pepper, 
 lastly the butter. Bake from one-half to 
 three quarters of an hour. 
 
 Clam Batter. 
 
 One/ egg, V2 cup milk, butter size of 
 walnut, V2 teaspoon soda, a little salt, 
 flour enough to make a thin batter as 
 for griddle cakes. Stir clams in batter 
 and drop from a fork one at a time into 
 a dish of deep, hot fat. 
 
 Salmon Loaf. 
 
 Mix l^ cup salmon, fresh or canned, 
 % cup stale bread crumbs, 1 beaten 
 egg, V2 cup milk, V2 teaspoon lemon 
 juice, V2 teaspoon onion juice together; 
 salt and pepper to taste; put in a 
 greased baking-dish or any greased 
 tins or custard-cups and bake in moder- 
 ate oven for about twenty minutes. 
 
 Creamed Fish. 
 
 Pick the fish into small pieces and 
 heat in milk. Melt one tablespoon of 
 butter, add one tablespoon of flour, and 
 pour on gradually one cup hot milk. 
 Stir until it thickens slightly. Add fish 
 and cook gently for one minute. 
 
 (Continued on Page 8) 
 
THE MILKY WAY TO ECONOMY 
 
 Creamed Finnan-Haddie. 
 
 Tear baddies into small strips; wash 
 clean and place in saucepan with quart 
 of water; let it simmer half an hour; 
 then pour off water and add one pint of 
 fresh milk. When this comes to boil 
 thicken with one tablespoon of flour; 
 let it boil five minutes and add butter 
 (size of a walnut) and a little pepper, 
 and serve. 
 
 Creamed Salt Codfish. 
 
 Pick in small pieces one cup salt cod- 
 fish; cover with lukewarm water and let 
 it stand on back of range until softened. 
 Melt one tablespoon butter, add one 
 tablespoon flour, pour on gradually one 
 cup hot milk. Add fish, and serve on a 
 hot platter with fried cubes of salt pork. 
 
 Salt Mackerel In Cream. 
 
 Soak fish over night in cold water. 
 Lay into a baking pan, and to one 
 mackerel add half a pint of milk, put 
 into the oven, and bake twenty-five min- 
 utes. About five minutes before it is 
 served add a stnall piece of butter. 
 
 Fish, StuflFed and Baked. 
 
 Fish, 3^/4 pounds; bread crumbs, 1 
 cup; milk, 1-3 cup; butter, 2 table- 
 spoons; salt and pepper; parsley, 1 
 tablespoon. 
 
 Clean and wipe fish. Stuff with 
 dressing made of crumbs, salt, pepper, 
 1 tablespoon butter melted, parsley 
 chopped fine, and milk. Sew fish to- 
 gether and rub with salt. Place fish 
 on narrow sti'ips of cloth in dripping 
 pan, and bake in hot oven from 35 to 
 40 minutes, basting often with other 
 tablespoon of butter, melted in hot wa- 
 ter. Lift out fish on strips of cloth, 
 remove cloth and stitches, and serve 
 hot with drawn butter sauce. 
 
 Scalloped Fish. 
 
 Two cups cold fish (cod, haddock or 
 halibut) one and one-half .pups milk, 
 one slice onion, blade of mace, bit of 
 bay leaf, three tablespoonfuls butter, 
 three tablespoonsfuls flour, one-half 
 teaspoonful salt, one-eighth teaspoonful 
 pepper, one-half cup buttered crumbs. 
 
 Scald the milk with onion, mace and 
 bay leaf. Remove seasonings. Melt 
 the butter, add flour, salt and pepper, 
 then gradually the milk. Boil three 
 minutes. Put one-half the fish in a 
 buttered baking dish, sprinkle with salt 
 and pepper and pour over one-half the 
 sauce. Repeat, cover with buttered 
 crumbs and bake until the crumbs are 
 brown in a hot oven. 
 
 Fish Pudding. 
 
 Two cups boiled halibut, half cup of 
 milk, one and one-half tablespoons of 
 butter, half tablespoon of flour, one and 
 one-half teaspoons salt, quarter tea- 
 spoon pepper, half teaspoon' onion juice, 
 two eggs. 
 
 Pound the fish until it is thoroughly 
 mashed, then rub it through a sieve; 
 season the fish pulp with salt, pepper 
 and onion juice. Put the butter or 
 drippings into a saucepan ; when 
 melted add the flour and cook for a 
 few minutes; then add the milk slowly, 
 stirring canstantly until well scalded; 
 then add the fish pulp, take from the 
 fire, add the beaten eggs, and mix thor- 
 oughly. 
 
 Grease well a mold holding a pint or 
 a little more; put in the mixture, press- 
 ing it well against the sides to remove 
 any air bubbles. Cover the mold with 
 a greased paper, and set in a pan of 
 warm water covering one-half the 
 mold. Place in moderate oven for 30 
 minutes, and do not let the water boil. 
 
 SOUFFLES 
 
 Cheese Souffle. 
 
 Two tablespoonfuls butter, 2 table- 
 spoonsful flour, % teaspoonful each, 
 salt, soda and paprika, 3 eggs, % cup 
 milk, 1 cup, or 4 ounces grated cheese. 
 
 Make a sauce of the butter, flour, 
 soda, seasoning and milk; let boil five 
 minutes, then add the grated cheese and 
 the yolks of the eggs, and, lastly, fold 
 in the whites of the eggs beaten very 
 light. Bake in a buttered souffle-dish 
 until well puffed and delicately colored, 
 about twenty-five minutes. Let the dish 
 stand in hot water. Serve as soon as 
 removed from the oven. This dish is 
 more conveniently served, when it is 
 baked in individual china dishes. 
 
 Spinach Souffle. 
 
 Two cups of cooked spinach, two 
 eggs (whites and yolks beaten separate- 
 ly) , one tablespoon of melted butter, 
 one-half gill of cream, salt and pepper. 
 Chop the spinach fine, add the beaten 
 yolks, and the butter. Season with salt 
 and pepper and beat in the cream and 
 the whites of the eggs. Turn into a 
 buttered dish, bake in a hot oven until 
 light brown. Serve at once, or it will 
 fail. 
 
 Fish Souffle. 
 
 Two tablespoons butter, 2 tablespoons 
 flour, 1 speck pepper, 1 V2 cups milk, 1 
 tablespoon minced parsley, 2 cups flaked 
 fish, 3 eggs, 1 teaspoon grated onion, 
 few drops lemon juice. 
 
 (Continued on Page 10) 
 
THE MILKY WAY TO ECONOMY 
 
 MILK AS A FOOD 
 
 Furnishes Nourishing- Material at Relatively Low Cost in Comparison 
 with Other Foods. 
 
 Economy in the diet does not always depend upon limiting the use 
 of certain foods, but sometimes it is a question of actually increasing- the 
 use of foods which furnish nutritive material at relatively low cost. 
 Milk belongs to the latter class, and the housewife would do well to study 
 its food value and decide whether her family is using as much, as it 
 should. 
 
 Many people think of milk only as a bevei-age, but if they under- 
 stood that is is in reality a nourishing food they would increase their 
 daily allowance. 
 
 We eat foods for two main reasons : First to renew body wastes and 
 promote growth by forming new tissues and fluids; and, second, to 
 supply energy for carrying on body functions. Milk contains the body- 
 building materials (protein and mineral substances, such as lime and 
 phospkorus) and also supplies energy for carrying on the body functions. 
 
 The following table, compiled by the United States Department of 
 Agriculture, shows the quantities of various foods needed to supply as 
 much protein or energy as 1 quart of milk. 
 
 PROTEIN. 
 
 r^iart of milk equals 
 
 7 ounces of suioin steak. 
 
 6 ounces of round steak. 
 
 4.3 eggs or 
 
 8.6 ounces of fowl. 
 
 ENERGY, 
 ouart of milk equals 
 
 11 ounces of sirloin steak. 
 
 12 ounces of round steak. 
 8V2 eggs or 
 
 10.7 ounces of fowl. 
 
 To supply protein at equal cost if you pay 12 cents for a quart of 
 milk you would have to buy sirloin steak as low as 27.9 cents a pound 
 and eggs at 30.2 cents a dozen. 
 
 On the other hand if you pay 15 cents for a quart of milk you would 
 have to buy sirloin steak as low as 34.9 cents a pound and eggs at 37.7 
 cents a dozen. 
 
 To supply energy at equal cost if you buy milk at 12 cents a quart 
 you would have to buy sirloin steak at 17 cents a pound and eggs at 15.9 
 cents a dozen. 
 
 On the other hand if you pay 15 cents a quart for milk you would 
 have to buy sirloin steak at 21.3 cents a pound and eggs at 19.8 a dozen. 
 
 You can buy milk at 12 and 15 cents a quart but steak and eggs can- 
 not be bought at a price which represents their food value. 
 
 In comparing foods it is necessary to consider both the protein and 
 the energy furnished. Neither one alone can properly be used as a basis 
 of comparison, nor is there any correct way to reckon the value of a food 
 by considering the total amount of nutritive elements. 
 
 It is very difficult to compare foods on the basis of the mineral m-atter 
 they contain, but all physiologists agree that milk is extremely valuable 
 from this standpoint. Indeed, it is the food prepared by nature, espe- 
 cially for growth and development of the young. A quart of milk a day 
 is a good allowance for a young, growing child. 
 
 In addition to being an economical food, milk is usually easily di- 
 gested and requires no cooking or other preparation for the table. 
 Specialists of the department have found, also, that it is digested better 
 when taken with other foods. 
 
 (Continued on Page 11) 
 
10 
 
 THE MILKY WAY TO ECONOMY 
 
 Make a white sauce of the first four 
 ingredients. Add parsley, onion, lem- 
 on juice and fish. Beat egg yolks light, 
 add to the mixture, and then fold in the 
 stiffly beaten egg whites. Bake in but- 
 tered dish in moderate oven until firm. 
 
 Cornmeal Custard Souffle. 
 
 Melt three tablespoonfuls of butter, 
 in it cook three tablespoonfuls of fine 
 cornmeal, add one cup of milk and stir 
 until boiling. Let cook over boiling 
 water twenty minutes. Remove froia 
 the fire, beat m the yolks of three eggs, 
 beaten light and mixed with one-fourth 
 a teaspoonful of salt and one-third a 
 
 cup of sugar, then fold in the wnites of 
 four eggs beaten very light. Turn the 
 mixture into a buttered pudding dish, 
 dredged wilh sugar, and let bake stand- 
 ing on many -Jo'd? of paper in a dish of 
 boiling water. The water Should not 
 boil during the cooking. The pudding 
 is done when well puffed and firm at 
 the center. It will take about twenty- 
 five minutes. Serve hot with mocha 
 sauce. 
 
 Mocha Sauce. 
 
 Beat half a cup of butter to a cream ; 
 gradually beat in one cup and a half of 
 confectioner's sugar, then beat in drop 
 by drop coffee extract or very black cof- 
 fee to flavor and tint as desired. 
 
 MEAT AND MEAT SUBSTITUTES 
 
 Puree of Cowpeas. 
 
 (Used like mashed potatoes.) 
 Soak 1 pint of dry cowpeas in cold 
 water over night. Cook until soft in 
 just enough water to cover. Drain and 
 pass through a sieve. Season with 
 salt, pepper, one-half cupful of cream 
 (or milk and a tablespoooful of butter 
 or other fat), and 2 teaspoonfuls of 
 brown sugar. Beat thoroughly, reheat, 
 and serve like mashed potatoes. Could 
 be served as a soup by adding more 
 milk. 
 
 Dried Beef in Cream. 
 
 Shave the beef very fine, pour over it 
 boiling water and let stand a little while. 
 Pour off the water and pour on good 
 rich cream and let come to a boil. If 
 you have not cream use milk and but- 
 ter, thickened with a little flour. Sea- 
 son with pepper and serve on toast or 
 with boiled potato. 
 
 Baked Cowpeas and Cheese. 
 
 (Substitute for meat roll.) 
 One tablespoon butter, 1 tablespoon 
 finely chopped onion, 1 tablespoon fine- 
 ly chopped sweet green pepper or cel- 
 ery, 2 cups cooked cowpeas, V2 cup 
 grated cheese. 
 
 Press the peas through a sieve to re- 
 move the skins, and mix with the 
 cheese. Cook the onion and pepper or 
 celery in the butter or other fat, being 
 careful not to brown, and add them to 
 the peas and cheese. Form the mixture 
 into a roll, place on a buttered dish 
 and cook in a moderate oven until 
 brown, basting occasionally with butter 
 and water. Serve hot or cold like meat. 
 
 Cottage Pie. 
 
 One cup chopped meat, 1 cup hot wa- 
 ter or gravy, 2 cups hot mashed potato, 
 V2 teaspoon salt, Vz cup hot milk, 1 
 
 tablespoon of drippings, few grains 
 celery salt, 1-8 teaspoon pepper. 
 
 Put meat in an earthen dish, add salt 
 and pepper to taste, and the hot water. 
 Mix the remaining ingredients with the 
 mashed potato, and spread on top of 
 meat; bake in hot oven until potato is 
 brown. 
 
 Bean Loaf. 
 
 One pound of kidney beans soaked, 
 boiled and mashed fine; a loaf of bread, 
 crumbed; salt, pepper, one egg and suf- 
 ficient milk to moisten well; pack into 
 a pan to make a deep loaf and bake 
 from twenty to thirty minutes in the 
 oven. It can be served with tomato 
 sauce or with the gravy from the bot- 
 tom of the pan, thickened and sea- 
 soned. 
 
 Shepherd's Pie. 
 
 One pound of cold mutton, 1 pint of 
 cold boiled potatoes, 1 tablespoon chop- 
 ped fat, % cup stock or water. Salt 
 and pepper to taste. 
 
 The Crust. 
 
 Four good sized potatoes, ^4 cup of 
 milk. Salt and pepper to taste. , 
 
 Cut the mutton and boiled potatoes 
 into pieces about one inch square; put 
 them in a deep pie or baking-dish, add 
 the stock or water, salt, pepper, and 
 half the fat cut into small bits.. Then 
 make the crust as follows: Pare and 
 boil the potatoes, then mash them, add 
 Vi cup of milk, ^-^ tablespoonful fat, 
 salt and pepper. Beat until light. Now 
 add flour enough to make a soft dough 
 — about one cupful. Roll it out into a 
 sheet, make a hole in the center of the 
 crust, to allow the escape of steam. 
 Bake in a moderate oven one hour, serve 
 in the same dish. 
 
 (Continued on Page 12) 
 
THE MILKY WAY TO ECONOMY H 
 
 The following table shows the amount of waste in different foods. 
 
 Veal (leg cutlet) 3.4% 
 
 Beef (round) 7.2% 
 
 Eggs 11.2% 
 
 Chicken (broiler) 41.6% 
 
 Halibut (steak) 17.7% 
 
 Mackerel (whole) 44.7% 
 
 Lobsters (whole) 61.7% 
 
 MILK NONE 
 
 Skim 
 
 Sour 
 
 Buttermilk 
 
 Skim 
 
 Sour 
 
 Buttermilk 
 
 Skim 
 
 Sour 
 
 Buttermilk 
 
 Skim 
 
 
 
 Skim 
 
 Sour 
 
 
 Skim 
 
 
 
 Skim 
 
 
 
 Skim 
 
 
 
 Skim 
 
 
 
 Skim 
 
 
 
 Skim 
 
 Sour 
 
 Buttermilk 
 
 Skim 
 
 
 
 Skim 
 
 Sour 
 
 Buttermilk 
 
 Skim 
 
 
 
 Skim 
 
 
 
 Skim 
 
 
 
 Milk, which is cheap and easily digested, may be used as a sub- 
 stitute for the more expensive foods, meats and eggs. 
 
 One quart of whole milk equals % lb, beefsteak, 2 lbs. chicken, 8 
 -eggs, 1 pt. oysters, 4-5 lb. pork chops in total food value. 
 
 Whole milk at twenty cents a quart would still be the cheapest ani- 
 mal food. 
 
 Table of Purposes for which the Various Kinds of Milk may be used : 
 
 Beverage Whole 
 
 Breads Whole 
 
 Cakes Whole 
 
 Cereals Whole 
 
 Cheese Whole 
 
 Chowder Whole 
 
 Cooca Whole 
 
 -Cream Soups Whole 
 
 Custards Whole 
 
 Dessert Sauces Whole 
 
 Griddle Cakes Whole 
 
 Junket Whole 
 
 Muffins Whole 
 
 Puddings Whole 
 
 Sherbet Whole 
 
 White Sauces Whole 
 
 Sour milk and buttermilk may be substituted for sweet or skim 
 milk in recipes. Add Yo teaspoon soda for each cup liquid and reduce 
 the baking powder to 1 teaspoon per cup of flour. 
 
 Give children plenty of whole milk — 1 quart a day if possible. Re- 
 gardless of the price paid, milk is a cheap source of certain nutriments. 
 
 What 12 cents, buys in calories — heat units — needed to give the 
 
 human body energy. 
 
 Calories 
 
 Eggs at 55 cents per dozen 153.0 
 
 Eggs at 35 cents per dozen 234.0 
 
 Round steak at 26 cents per pound 271.0 
 
 Milk at 12c a quart 762.5 
 
 A large glass of it yields as much nourishment as a slice of roast 
 beef. It should be borne in mind, however, that milk requires no pre- 
 paration, has no waste, and is more thoroughly digested than most 
 vegetable foods. As a source of protein, the most expensive of the nutri- 
 tive ingredients, it is especially economical. 
 
 In short, milk and its products are fully entitled to their prominent 
 place in our food list as comparatively inexpensive, easily digested 
 sources of all the necessary ingredients of our diet. 
 
 (Continued on Pagre 15) 
 
12 
 
 THE MILKY WAY TO ECONOMY 
 SAUCES AND GRAVIES 
 
 Salad Cream for Fish Salads 
 
 One-half tablespoon salt, one-half 
 tablespoon mustard, three-quarters ta- 
 blespoon sugar, one egg slightly beaten, 
 two and one-half tablespoons melted 
 butter, three-quarters cup milk, and 
 one-fourth cup vinegar. Mix ingredi- 
 ents in order given, adding vinegar very 
 slowly. Cook over boiling water, stir- 
 ring constantly until mixture thickens, 
 strain and cool. 
 Brown Nut Sauce. 
 
 Two tablespoons butter, 2 table- 
 spoons peanut butter, 31/2 tablespoons 
 flour, IVo cups milk, V2 teaspoon salt, 
 few grains pepper. 
 
 Brown the fat, add peanut butter 
 and when well mixed add flour and 
 continue browning. Pour in the milk 
 gradually, stirring constantly. Bring to 
 the boiling point and add salt and pep- 
 per. 
 Milk Gravy for Potatoes. 
 
 One quart of milk, two tablespoons 
 flour, one egg, butter, salt and pepper, 
 bring to a slow boil. 
 Horse-radish Sauce. 
 
 Cream two tablespoonfuls butter; add 
 two tablespoonfuls fresh grated horse- 
 radish, one tablespoonful very thick 
 cream, one-half teaspoonful lemon 
 juice. Keep very cold. Good with 
 boiled beef. 
 Nourishing Milk Gravy. 
 
 One pint of skim' or whole milk, one- 
 fourth cupful of flour, two level tea- 
 spoonfuls of butter, one-half teaspoon- 
 ful of salt. 
 
 Melt butter in saucepan. Add flour 
 and salt mixed. Blend. Add milk grad- 
 ually. Heat, stirring constantly until 
 thick. 
 
 Serve on boiled hominy, rice, samp, 
 potatoes, macaroni or slices of corn or 
 other bread, plain or toasted. 
 Sauce for Croquette Mixtures. 
 
 Three tablespoons butter, 5 table- 
 spoons flour, 1 cup of milk, salt and pep- 
 
 per, celery salt, lemon juice, few drops 
 onion juice. 
 
 Melt butter; add flour, seasonings and 
 milk. Cook until thick. Thffe sauce is 
 sufficient to thicken two cups of meat, 
 for all kinds of croquettes. It may be 
 varied by adding two egg yolks or one 
 egg. 
 White Sauce for Cream Soups, Toast, 
 
 Scalloped Meats, Fish, etc. 
 
 Heat one cup of milk over hot water. 
 Put two tablespoons of butter in a 
 sauce pan and when hot stir in two level 
 teaspoons of sifted pastry flour. When 
 blended add gradually the hot milk, 
 stirring constantly as it thickens, to 
 prevent lumping; after adding two- 
 thirds of the milk stir vigorously while 
 the sauce is in quite a thick state, then 
 add the remaining milk. Season with 
 one-half teaspoon of salt and vary the 
 amount of pepper as desired ; a few 
 grains will suffice for delicate flavoring; 
 tomatoes and corn require one-eighth 
 of teaspoon and toast needs none. Keep 
 the sauce over hot water and covered 
 until needed. 
 
 Cheese Sauce. 
 
 Make a cup of white sauce with two 
 tablespoonfuls, each, of butter and flour, 
 one-fourth a teaspoonful, each, of salt 
 and pepper and one cup of milk, then 
 stir in from one-half to a whole cup of 
 grated cheese with salt and pepper as 
 needed; 
 Sterling Sauce. 
 
 One cup butter, 1 cup sugar, creamed 
 together, 1 teaspoon vanilla, 4 table- 
 spoons cream added drop by drop, beat- 
 ing briskly all the time. Keep cold until 
 ready to use. 
 
 Tomato Bisque Sauce. 
 
 One-half can of tomatoes strained, 
 1 V2 cups of milk. Heat tomato, also 
 milk, separate, mix together and thicken 
 with bread crumbs or fltour or crackers, 
 a pinch of salt, V2 teaspoon soda, sweet- 
 en to taste; very nice for a side dish 
 with meat. 
 
 SALAD DRESSING 
 
 One-Egg Salad Dressing. 
 
 One teaspoon of mustard, one tea- 
 spoon of salt, two teaspoons of flour, 
 four teaspoons of sugar, a few grains 
 of cayenne pepper, one egg, one-fourth 
 cup of vinegar, three-fourths cup of 
 milk and one tablespoon of melted but- 
 ter. Make up cold and stir on the 
 stove until thick. Before using stir in 
 half a pint of whipped cream to which 
 has been added one-half cup of confec- 
 tioners' sugar. 
 
 Sour-Cream Salad Dressing. 
 
 Beat a cupful of cream till very 
 light, being sure to have the cream very 
 cold. Then add two tablespoonfuls of 
 vinegar, one of lemon juice, a teaspoon- 
 ful of sugar, one of salt, with pepper, 
 paprika, and mustard to taste. Beat all 
 together till very thick. This dressing 
 is fine with cucumbers. 
 Cream Dressing. 
 
 Beat cup of cream and Vi teaspoon 
 of salt firm, add 2 tablespoonfuls of 
 tomato catsup. 
 
 (Continued on Page 13) 
 
THE MILKY WAY TO ECONOMY 
 
 13 
 
 VEGETABLES 
 
 Creamed Potatoes. 
 
 Four medium sized potatoes, 1 V2 cup 
 milk, V2 cup watei% 4 tablespoons flour, 
 4 tablespoons butter, V2 teaspoon salt, 
 and little pepper. 
 
 Cut boiled potatoes in dice. Melt fat 
 in saucepan, add flour and cook togeth- 
 er for three minutes. Add milk and 
 water, stir until thickened. Season, add 
 potatoes, and cook until potatoes are 
 warmed through. 
 
 Potatoes Baked in Milk. 
 
 Butter a baking dish, put in a layer 
 of peeled and thinly sliced i"aw potatoes, 
 sprinkle with pepper and salt and dot 
 with bits of butter. Continue in this 
 manner until the dish is nearly full, 
 then pour in enough cream or milk to 
 cover the potatoes and bake 1 V2 hours 
 in a moderate oven. 
 
 Scalloped Onions. 
 
 Five medium-sized onions, 1 table- 
 spoon butter, 4 cups br-ead crumbs, 1 
 cup milk, 1 tablespoon flour. 
 
 Boil onions. Drain and cut into 
 slices. Melt fat, add flour and cook to- 
 gether for three minutes. Add milk 
 and cook until it thickens, making a 
 white sauce. Season with salt and pep- 
 per. In a greased baking dish arrange 
 alternate layers of bread crumbs, and 
 onions, sprinkling the onions with the 
 white sauce. Have the top layer of 
 crumbs. Brown in a hot oven. 
 
 Creamed Onions. 
 
 One quart onions, 1 tablespoon but- 
 ter, 1 tablespoonful flour, dash of pep- 
 per, 1 cup milk. Peel the onions, put 
 on in saucepan with boiling water to 
 cover and 1 teaspoon of salt, boil 30 
 minutes or until tender. Drain, put the 
 butter in saucepan, when melted, add 
 flour, mix well, then slowly add 1 cup 
 milk, cook until smooth, pour over the 
 onions. 
 
 Cream of Cauliflower. 
 
 Soak a small head of cauliflower in 
 salted water for 1 hour, then place in 
 'boiling salted water and cook until ten- 
 der. Drain and press through a sieve. 
 Scald 1 quart of milk with half an on- 
 ion and a chili pepper and strain. Cook 
 1-3 cup of butter, add the flavored milk 
 gradually, stir and cook until thick, sea- 
 son with pepper and salt, add the pre- 
 pared cauliflower and V2 cup of cream 
 and serve at once. 
 
 Cream of Asparagus. 
 
 Boil until tender, in some soup stock, 
 2 bunches of asparagus. Remove from 
 fire. Cut tips off 1 bunch and set aside. 
 Pass remainder through colander. Add 
 to the other, soup stock and thicken 
 
 with two tablespoonfuls flour. Heat 1 
 pint sweet cream in double boiler and 
 pour while boiling into the soup tureen, 
 then stir in the prepared stock. Put in 
 the asparagus tips, season with salt 
 and pepper. 
 
 This recipe can be used with potatoes, 
 peas, onions, or celery. 
 
 Carrots, a la Poulette. 
 
 Boil two bunches of carrots until 
 tender in boiling salted water, drain. 
 Blend two tablespoons of butter with 
 one tablespoon of flour; when smooth 
 add one cup of milk and stir until boil- 
 ing. Add salt, paprika to taste, and one 
 tablespoon of chopped parsley. Cook 
 for five minutes, then add carrots and 
 allow to cook five minutes longer. Serve 
 hot. 
 
 White Sauce with Peas. 
 
 One cup milk, 2 tablespoons butter, 2 
 tablespoons flour, V2 teaspoon salt, V2 
 cup peas (canned). 
 
 Melt fat, add flour and cook together 
 for three minutes. Add milk and cook 
 until thickened. Add salt and pepper. 
 Prain the peas, add to the white sauce 
 hot. 
 
 Macaroni Croquettes with Tomato Sauce 
 (about 12 croquettes). 
 
 Two cups macaroni, broken in small 
 pieces, 1 cup milk, 1-3 cup flour, 5 table- 
 spoons butter, % teaspoon sglt, pepper, 
 fat for frying. 
 
 Cook the macaroni in boiling salted 
 water until it is tender, drain, cut fine. 
 Melt fat, add flour and cook for three 
 minutes, add milk, cook until well 
 thickened. Season, and stir in the maca- 
 roni. Cool. Shape croquettes. Roll in 
 fine bread crumbs. Fry in deep boiling 
 fat. 
 
 Spaghetti and Cheese. 
 
 One cup spaghetti, 2 quarts boiling 
 water, 1 tablespoon salt, Vg pound 
 cheese, 2-3 cup milk, 3 tablespoons but- 
 ter, 3 tablespoons flour, 1 cup water. 
 
 Cook spaghetti in boiling salted water 
 until tender. Drain. Melt butter, add 
 flour and cook for three minutes. Add 
 milk and water, cook until thickened. 
 Season. In a greased baking dish ar- 
 range alternate layers of cooked spa- 
 ghetti and white sauce. Sprinkle the 
 spaghetti with grated cheese. Bake in 
 moderately hot oven until spaghetti is 
 brown. 
 
 Creamed Beets. 
 
 Any left-over beets that have been 
 served with butter and no vinegar may 
 be creamed. Chop them coarse, and 
 to each cup of beets allow one cup of 
 white sauce. Carrots, potatoes or pars- 
 nips may be used. 
 
 (Continued on Page 14) 
 
14 
 
 THE MILKY WAY TO ECONOMY 
 
 Hominy Grits. 
 
 Add one cup of hominy to 4 cups of 
 boiling milk or water. Cook for ten 
 minutes directly over the fire and then 
 put into a double boiler. Cook for two 
 hours, stir occasionally, very lightly. 
 If hominy is soaked overnight, add it 
 in the morning to the boiling water and 
 cook for an hour. This may be eaten 
 hot or cold, with milk, or with butter 
 and sugar. 
 
 Scalloped Potatoes. 
 
 This dish may be prepared by mixing 
 a pint and a half of cold potatoes cut 
 in cubes and seasoned with a tablespoon 
 of salt, 14 of a teaspoon of pepper, and 
 a pint of cream sauce. Put the mixture 
 in a shallow baking-dish, cover with 
 grated bread crumbs, and dot with but- 
 ter. Bake half an hour in a moderate 
 oven. 
 
 Dumplings for Veal Pot Pie, Lamb or 
 Beef Stews. 
 
 Sift together two cups of flour, half a 
 teaspoonful of salt and four level tea- 
 spoonfuls of baking powder; cut in 
 three level tablespoonfuls of butter, 
 then mix to a soft dough with a beaten 
 egg diluted with half a cup of milk. A 
 little more milk will be needed. The 
 dough should be of a consistency to 
 take up with a tablespoon. Cover and 
 let cook undisturbed fifteen minutes. 
 
 Spinach with Cream. 
 
 One-half peck spinach, 2 tablespoons 
 butter, 1 tablespoon flour, 1 teaspoon 
 salt, V2 teaspoon pepper, V2 pint milk. 
 
 Blanch and mince the spinach. Put 
 the butter in a saucepan and on the 
 fire. When hot add the flour and stir 
 until smooth, then add the minced 
 spinach and the salt and pepper. Cook 
 for five minutes, add hot milk, and 
 cook three minutes longer. Serve. 
 
 Parsnips. "'*' .i* .^ 
 
 The simplest method of cooking pars- 
 nips, is to wash clean, boil and then 
 ■a^rape off the skin. The cooked and 
 -pesied parsnips may be chopped rather 
 (coaise, seasoned with salt, and put in- 
 to a stewpan with hot milk enough ^0 
 cover them. 
 
 For a pint and a half of parsnips 
 beat together one tablespoon of butter 
 and one ieaspoon of flour. Stir into the 
 parsriips and milk. Simmer for ten 
 iminutes. Parsnips are often cut in 
 ^fees after boiling and fried in butter. 
 
 Creamed Cauliflower. 
 
 One pint cooked cauliflower, 1 pint 
 «nilk, 1 teaspoon salt, 1-3 teaspoon pep- 
 
 per, 1 tablespoon butter, V2 tablespoon 
 flour, 3 slices toasted bread. 
 
 Have the cooked cauliflower broken 
 into branches and seasoned with half 
 the salt and pepper. Melt the butter in 
 a saucepan. Add the flour and stir un- 
 til smooth, then gradually add the milk, 
 stirring all the time. When the sauce 
 boils add the salt, pepper, and the cauli- 
 flower. Cook ten minutes and sex've 
 on slices of toast. Serve very hot. 
 
 Carrots with White Sauce. 
 
 Scrape the carrots lightly; then cut 
 into large dice or slices. Put into a 
 stewpan with salted boiling water, allow- 
 ing a teaspoon of salt for a quart of 
 water, and boil until tender. Drain, 
 season with a little salt, put them in a 
 vegetable dish, and pour the white 
 sauce over them. Or the carrots may be 
 cut into dice before cooking; then put 
 them back in the stewpan, and for every 
 pint add one tablespoon of butter, one 
 teaspoon of sugar, half a teaspoon of 
 salt, and one-half cup of water or meat 
 stock. Cover over a hot fire until the 
 carrots have absorbed the seasonings 
 and liquid. 
 
 Rice Croquettes. 
 
 To make cold boiled rice into cro- 
 quettes, the rice must be reheated in a 
 double boiler with V2 cup of milk and 
 the yolk of an egg to each cup; you may 
 season with sugar and lemon or salt 
 and pepper, and serve as a vegetable. 
 Form into cylindei'-shaped croquettes; 
 dip in egg and bread crumbs, and fry 
 in smoking hot deep fat. 
 
 Cabbage with Cheese. 
 
 Make a white sauce of one tablespoon 
 each of butter and flour, one cup of 
 milk, one-half teaspoon of salt and a 
 dash of cayenne. Spread a layer of 
 cabbage on the bottom of a pudding- 
 dish; cover it with white sauce; then add 
 a layer of grated cheese. Make a second 
 layer of cabbage, sauce and cheese; 
 over the top with a layer of crumbs, and 
 place it in the oven. When the sauce 
 bubbles through the crumbs it is done. 
 Serve in same dish. 
 
 Cabbage and Potatoes. 
 
 One pint boiled finely minced cab- 
 bage, 6 medium-sized potatoes, V2 tea- 
 spoon pepper, 2 tablespoons butter, 2 
 teaspoons salt, V2 pint hot milk. 
 
 Peel the potatoes and put them in a 
 stew-pan with boiling water enough to 
 cover them. Cook thirty minutes. Pour 
 off the water and mash fine and light. 
 Beat in the hot milk, seasoning, and 
 cabbage. Cook about five minutes 
 longer. 
 
 (Continued on Page 16) 
 
THE MILKY WAY TO ECONOMY 15 
 
 WASTE NOT— WANT NOT 
 ^» 
 
 Half a cup of milk — whole, skimmed, or sour — a seemingly trifling: 
 matter — hardly worth the trouble to keep or use. 
 
 In many households quite a little milk is wasted — left uncovered in 
 glasses — regarded as useless because the cream has been skimmed off — 
 allowed to sour — poured down the sink or thrown out. 
 
 Now, if every home in the U. S. — there are 20,000,000 of them — • 
 should waste on the average one-half cup daily, it would mean a waste 
 of 2,500,000 quarts daily — 912,500,000 quarts a year — the total product 
 of more than 400,000 cows. 
 
 It takes a lot of grass and grain to make that much milk — and an 
 army of people to produce and deliver it. 
 
 But, every household doesn't waste a half cup of milk a day. Well, 
 say that one-half cup is wasted in only one out of a hundred homes. Still 
 intolerable — when milk is so nutritious — when skim milk can be used in 
 making nutritious soups and cereal dishes — when sour milk can be used 
 in baking or for cottage cheese. 
 
 WHAT AUTHORITIES SAY ABOUT MILK 
 
 The Food Value of Milk is such that Dr. E. V. McCollum, Johns Hop- 
 kins University, says: 
 
 'T only wish to point out the fact which rests upon sound ex- 
 perimental evidence, that milk is an indispensable article of the diet of 
 any people who wish to achieve ; that milk production cannot rest upon a 
 philanthropic basis, but must be a paying industry. I want to empha- 
 size that the public must allow the price of milk to advance, if necessary, 
 so that the industry is profitable to the dairyman. Milk is worth much 
 more than its energy value or than its protein content would indicate. 
 It is the great factor of safety in making good the deficiencies of the 
 grains which form and which must continue to form the principal source 
 of energy in our diet. Without the continued use of milk, not only for the 
 feeding of our children, but in liberal amounts in cookery and as an 
 adjuvant to our diet, we cannot as a nation maintain the position as a 
 world power to which we have arisen." 
 
 Dr. F. A. Woods, Maryland, says : 
 
 "In the consideration of the food value of milk, the very best au- 
 thority may be quoted to show that not only is milk our most important 
 article of food, but that it is, at current prices, by far the cheapest 
 animal food attainable, is one of the cheapest sources of protein, or 
 body-building material, and is a cheaper source of energy than is any 
 staple food, except the cereals. Milk contains calcium, phosphorus and 
 other mineral elements needed by the growing body in the most avail- 
 able form; milk furnishes the fat needed in human nutrition in the most 
 assimilable form; milk contains both of the newly discovered so-called 
 'fat-soluble' and 'water-soluble' factors necessary to normal growth. Al- 
 together, milk, more than any other food, combines most completely, 
 and in most available form, at the lowest cost, all the elements needed 
 to promote growth and sustain the human body. Milk has absolutely 
 no substitute for growing children. It deserves to rank, therefore, as 
 our most important and necessary food." 
 
 (Continued on Page 19) 
 
16 
 
 THE MILKY WAY TO ECONOMY 
 
 MEASUREMENTS OF SUBSTITUTES EQUAL TO ONE CUP OF FLOUR 
 
 ( United States Department 
 Agriculture.) 
 
 These weights and measures were 
 tested in the Experimental Kitchen of 
 the U. S. Food Administration, Home 
 Conservation Division, and of thp U. S. 
 Department of Agriculture, ofTice of 
 Home Economics. 
 
 In subs'^ituting for one cun of "^onr 
 use the following measurements. Each 
 is equal in weight to a cup of aour. 
 
 One and three-eighths cups barley, % 
 cup b'lckwheat. 1 cup (scant) corn 
 flour, % cup cornmeal (coarse), 1 cup 
 
 (scant) cornmeal (fine), % cup corn- 
 starch, 1 CUD (scant) peanut flour, % 
 cup potato flour, % cup rice flour, 1% 
 cups rolled oats, 1 Vs cups* roll ^d oats 
 (ground in meat chopper), % cup soy- 
 bean flour, 1 % cups sweet potato 
 flour. 
 
 This table will help you to make good 
 grlddlp cakes, muffins, c^ko.5, cookir-s, 
 iirop biscuits and nut or raisin bread 
 wj out ina: any wtieai flo.'v. 
 
 You will not need new recipes. Just 
 use the ones your family has always 
 liked, but for each cup of flour use the 
 amount of substitute given above. 
 
 GOOD COMBINATIONS OF SUBSTITUTES 
 
 You will get better results if you mix 
 two substitutes than if you use just one 
 alone. Some good combinations are : 
 
 Rolled oats (ground) and Corn flour 
 Barley flour and Rice flour 
 
 Buckwheat flour and Potato flour 
 Peanut flour and Sweet potato flour 
 Soy-bean flour and Cornmeal 
 
 Cautions. 
 
 All measurements should be accurate. 
 A standard measuring cup is equal to a 
 half-pint. 
 
 Bake all substitute mixtures more 
 slowly and longer. 
 
 Pie crusts often do not roll well and 
 have to be patted on to the pan. 
 
 BREAD (Sweet Milk) 
 
 Yeast Bread. 
 
 When mashing potatoes for dinner 
 put a tablespoon of it into 1 pint of the 
 water they were boiled in, and set aside 
 until evening, then strain it through a 
 colander, add 1 pint of milk, 1 large 
 spoonful of butter, 1 large spoon of 
 white sugar, 1 teaspoon salt, 1 yeast 
 cake and flour to make a stiff batter. In 
 the morning form into loaves, using 
 plenty of melted butter. Let rise and 
 bake % of an hour. For rolls take a 
 portion of the dough as needed, roll 
 out like biscuit, spread with melted but- 
 ter and fold, let rise until light and 
 bake in rather a quick oven 15 or 20 
 minutes. 
 
 Nut Bread. 
 
 Four cups of flour, 1 1/2 cups of milk, 
 1 egg, V2 cup sugar, 3 teaspoons of bak- 
 ing powder, a pinch of salt and cup nut 
 meat. When mixed, stand in a warm 
 place for a couple of hours to rise, then 
 bake in a moderate oven. Well-buttered 
 slices, without other filling, make palat- 
 able sandwiches. 
 
 Nut Bread. 
 
 Three cups graham flour, 5 level tea- 
 spoons baking powder, 1 V2 teaspoons 
 salt, 1 Vj cups milk and water, M cup 
 sugar or corn syrup, 1 cup chopped 
 
 nuts (not too fine) or 1 cup raisins, 
 washed and floured. 
 
 Mix together fiour, baking powder 
 and salt; add milk and water, sugar or 
 corn syrup and nutmeats or raisins. Put 
 into greased loaf pan, allow to stand 30 
 minutes in warm place. Bake in mod- 
 erate oven 40 to 45 minutes. 
 
 Rice Bread. 
 
 Two cups boiled rice ( V2 cup raw 
 rice), 6 cups flour or more if necessary, 
 1 cake yeast, dry or compressed, or V2 
 cup of liquid yeast, 2 tablespoons sugar, 
 1 tablespoon salt, 2 tablespoons butter, 
 if desired, V2 cup lukewarm water, if 
 liquid yeast is not used. 
 
 Cook the rice until soft with as much 
 water as it will absorb and put through 
 a colander, cool until lukewarm, add 
 the salt, sugar and about 1 cup of 
 flour and mix thoroughly. Next add 
 the yeast, which has been rubbed 
 smooth in a cup with 4 tablespoons of 
 lukewarm water. Cover and place the 
 bowl in temperature of 85 degrees. Al- 
 low this mixture to rise for two hours or 
 until very light. 
 
 To this soft sponge add the melted 
 butter and the remainder of the flour, 
 kneading thoi'oughly until a smooth 
 and elastic dough has been formed. Do 
 not add moi'e 'water to the dough unless 
 it is absolutely necessary in order to 
 use 'all the flour. Set the dough back 
 
 (Continued on Page 17) 
 
THE MILKY WAY TO ECONOMY 
 
 17 
 
 to rise again for one hour or until light. 
 Mold into loaves, place in greased pans 
 and set in a warm place. When they 
 liave increased to two or three times 
 their original size bake in a moderate 
 •oven for about 50 to 60 minutes. 
 
 If desired, the sponge for this bread 
 may be set in the evening, using only 
 one-fourth as much yeast as directed for 
 the quicker method. In warm weather 
 keep this sponge cool. 
 
 ■Cornmeal and Wheat Bread. 
 
 1 V2 cups skim milk, 1 cup cornmeal, 
 1 teaspoonful sugar, 2 cups flour, 1 
 'Cake compressed yeast, V2 teaspoonful 
 salt, 1 teaspoonful butter. 
 
 Put milk and cornmeal, salt, sugar 
 and butter in double boiler. Cook 20 
 minutes. Allow to cool to room tem- 
 peratui'e and add yeast softened in wat- 
 •ei". Add flour and mold thoroughly. 
 Let rise and bake 45 or 50 minutes. 
 
 Sran Bread Sticks. 
 
 To one cup of scalded milk add three 
 tablespoonfuls of butter, half a tea- 
 spoonful of salt and a tablespoonful of 
 molasses; stir till the butter is melted 
 and the liquid is lukewarm, then stir 
 in a cake of compressed yeast, mixed 
 with one-fourth cup of lukewarm watev, 
 and one cup and a half of bran and as 
 much bread flour as can be convenient- 
 ly mixed in with a spoon. The dough 
 should not be mixed stiff enough to 
 knead. Mix, cut and turn the dough 
 over and over with a spoon or knife; 
 cover and set aside to become light. 
 When the dough has doubled in bulk, 
 with buttered fingers pull off bits of the 
 dough and work into smooth balls. Set 
 the balls on a floured board, cover and 
 let stand until very light; roll the balls, 
 'One by one, under the fingers to length- 
 en them to fit breadstick pans. When 
 again very light bake about fifteen min- 
 utes. Brush over with the white of an 
 egg, slightly beaten, and return to the 
 oven a moment to set the glaze. 
 
 Brown Bread. 
 
 Two cups graham, V2 cu,p cornmeal, 
 V2 cup flour, 2 cups sweet milk, 2-3 cup 
 molasses, V2 cup hot water, scant tea- 
 spoonful soda in hot water, salt, steam 
 3 hours. 
 
 Whole-Wheat or Graham Bread. 
 
 One and one-half cups lukewarm 
 miUv, 3 tablespoons brown sugar, 1 V2 
 teaspoons salt, 3 cups whole-wheat or 
 graham flour, V2 yeast cake. 
 
 Scald the milk, together with the su- 
 gar and salt. When lukewarm, add the 
 yeast, mixing it first with a little of the 
 milk. Add the flour, beat well, and let 
 it double its volume. Beat it thorough- 
 ly, put into a pan, and let it rise. In a 
 
 pan of standard size it should come 
 nearly to the top. 
 
 Raisin Bread. 
 
 Two lbs. flour, 1 egg, 1 yeast cake, 
 lemon flavoring, 4 tablespoons melted 
 shortening, 1 lb. raisins, sugar and salt 
 to taste, milk enough to make dough 
 that can be kneaded. 
 
 Rye Bread. 
 
 One quart milk, 2 tablespoons sugar, 
 4 teaspoons salt, 2 tablespoons butter, 
 1 cake compressed yeast, 3 gupf uls flour 
 (1 cup being wheat and the remainder 
 
 Follow the directions for making 
 wheat bread according to the short proc- 
 ess until after the bread has been mold- 
 ed the second time. At tiiis point the 
 dough should be placed in a 6-quart 
 bowl lined with a cloth into, which flour 
 has been rubbed. When the dough has 
 risen to the top of the bowl turn out 
 on a hot sheet iron (a dripping pan in- 
 verted will do), over which 1 table- 
 spoonful of flour has been sprinkled, and 
 put it immediately into a very hot oven. 
 After 10 minutes lower the temperature 
 somewhat and bake for 1 hour. 
 
 Corn Bread with Rye Flour. 
 
 One cup cornmeal, 1 cup rye flour, 2 
 tablespoons sugar, 5 teaspoons baking 
 powder, 1 teaspoon salt, 1 cup milk, 1 
 egg, 2 tablespoons butter. 
 
 Sift dry ingredients into bowl, add 
 milk, beaten egg and melted butter. Stir 
 well. Put into greased pan, allow to 
 stand in warm place 20 to 25 minutes 
 and bake in moderate oven 40 to 45 
 minutes. 
 
 Wafer Corn Bread. 
 
 Two cups finely ground cornmeal, 2 
 teaspoons baking powder, V2 teaspoon 
 salt, 1 egg, 1 tablespoon butter, 2 cups 
 milk, 2 tablespoons molasses (if de- 
 sired). 
 
 Mix thoroughly cornmeal, baking 
 powder and salt. Add melted butter, 
 molasses and well-beaten egg. Beat 
 well. Pour into greased shallow pans, 
 (the batter should be about V4, inch 
 deep) and bake in hot oven until brown 
 on both sides. The breads should be 
 less than 'V2 inch thick when baked. 
 
 Entire Wheat Prune Bread. 
 
 Two and one-half cups entire wheat 
 flour, M cup sugar, 1 teaspoon salt, 4 
 teaspoons baking powder, 1 cup milk, 1 
 tablespoon butter, 1 cup prunes. 
 
 Wash prunes, soak several hours, 
 drain, stone and chop. Mix and sift 
 flour, sugar, salt and baking powder; 
 add milk and beat well. Add prunes 
 and melted butter. Put into greased 
 bread pan, allow to stand 20 to 25 min- 
 
 (Continued on Page 18) 
 
18 
 
 THE MILKY WAY TO ECONOMY 
 
 utes in warm place and bake in moder- 
 ate oven one hour. (Dates, raisins or 
 nuts may be used instead of prunes.) 
 
 Cornmeal Bread. 
 
 One ane one-half cups cornmeal, 4 
 teaspoons baking powder, 1 teaspoon 
 salt, 1 tablespoon flour, 2 cups milk, 1 
 egg, 1 tablespoon melted butter. 
 
 Mix and sift the dry ingredients. ^ 
 Combine the milk, beaten egg and but- 
 ter, add to the dry ingredients. _ Mix 
 well, pour into greased muffin tins or 
 shallow pan and bake in a hot oven. 
 This bread should always be served hot. 
 
 If a softer bread is desired the corn- 
 meal, salt, and milk may be brought to 
 a boil and cooked for 10 minutes in a 
 double boiler or over hot water. Cool, 
 add the beaten egg. melted fat and 
 baking powder. The flour is ^ not ne- 
 cessary. Beat well and bake in a hot 
 oven. Serve hot. 
 
 Milk Helps Corn Bread. 
 
 Corn bread made with skim milk has 
 much more food value than when made 
 with water, because the milk contains 
 protein, which is a tissue builder. This 
 is true in making any bread, and less 
 butter can be used on bread that has 
 been made with milk. 
 
 Soft Corn Bread. 
 
 Two-thirds cup of rice, V2 cup of 
 white cornmeal, 3 cups milk, 5 eggs, 2 
 tablespoons butter, 1 teaspoon of salt. 
 
 Mix the meal, rice, and salt with the 
 milk in a double boiler and cook until 
 the rice is nearly soft. Add the butter 
 and eggs well beaten and put the mix- 
 ture in a greased granite baking pan. 
 Bake for an hour in a moderate oven 
 and serve in the pan in which it is- 
 baked. 
 
 This will serve six people. 
 
 Crisp Cornmeal Cake. 
 
 Three cups of milk, 1 teaspoon of 
 salt, 1 V2 cups' cornmeal. 
 
 Mix the ingredients and spread on 
 shallow btittered pans to the depth of 
 about one-fourth of an inch. Bake in a 
 moderate oven until crisp. 
 
 Apple Corn Bread. 
 
 Two cups white cornmeal, 2 table-, 
 spoons of sugar, % teaspoon of salt, 1 
 teaspoon of soda, 1 teaspoon of cream 
 of tartar, 1 2-3 cups of milk, 3 tart 
 apples, pared and sliced. 
 
 Mix the dry ingredients, add the milk, 
 and beat thoroughly. Add the apples. 
 Pour into a well-buttered shallow pan 
 and bake thirty minutes or longer in a 
 hot oven to soften the apples. 
 
 Dried apricots may be used instead of 
 apples if cooked first in the usual man- 
 ner. 
 
 BREAD (Sour Milk) 
 
 Sour Milk Gingerbread. 
 
 One teaspoon soda in V2 cup molas- 
 ses. Add V2 cup sugar, V2 teaspoon 
 salt, V2 teaspoon cinnamon, 1 teaspoon 
 ginger, 1 tablespoon melted butter, 1 
 cup sour milk, 1 V^ cups flour. If sour 
 cream is used omit butter. All foods 
 containing molasses scorch easily. You 
 may need to put an asbestos disk under 
 the pan if oven bakes too quickly on 
 bottom. This gingerbread is fine hot 
 with whipped cream. One large or 2 
 small loaves. 
 
 Cornmeal Gingerbread. 
 
 One cup cornmeal, 1 cup wheat flour, 
 1 teaspoon soda, % teaspoon salt, 2 
 teaspoons ginger, 1 egg, 1 teaspoon cin- 
 namon, V2 teaspoon cloves, 1 cup sour 
 milk, 1 cup molasses, 2 tablespoons 
 butter. 
 
 Sift together the dry ingredients. 
 Combine the milk, molasses, melted but- 
 ter and beaten egg. Add the liquid in- 
 gredients to the dry. Stir well. Bake 
 in moderate oven. 
 
 Custard Corn Cake. 
 
 Two eggs, Vi cup of sugar, 1 tea- 
 spoon of soda, 1 teaspoon of salt, 1 cup- 
 of sour milk, 1 cup of sweet milk, 1 2-3 
 cups of cornmeal, 1-3 cup of wheat 
 flour, 2 tablespoons of butter, 1 cup of 
 cream. 
 
 Beat the eggs and sugar together 
 thoroughly. Sift the flour, soda, and 
 salt together and mix with the meal. 
 Mix all the ingredients but the cream 
 and butter. Melt the butter in a deep 
 pan, greasing the sides of the pan thor- 
 oughly. Pour in the batter, add (with- 
 out stirring) a cup of cream, and bake- 
 twenty to thirty minutes. When cooked 
 there should be a layer of custard on 
 top of the cake or small bits of the cus- 
 tard distributed through it. 
 
 This will serve six persons. 
 
 Sour Cream Gingerbread. 
 
 Three-fourths cup molasses, 1 tea- 
 spoon soda, 1 cup heavy sour cream, 2: 
 cups of flour, V2 teaspoon salt, 2 tea- 
 spoons ginger, 1 egg. Bake in tin muf- 
 fin pan or sheet. Be cai-eful not to* 
 have oven too hot. Cover with paper 
 the last five minutes of baking. 
 
 (Continued on Page 20) 
 
THE MILKY WAY TO ECONOMY 19 
 
 Another Authority says: 
 
 "Even such comparisons fail to do justice to the true nutritive value 
 of milk, which is largely due to the peculiar nature of its constituents," 
 
 Flora Rose, Cornell University, says: 
 
 With all the evidence in, no food bears the investigation of nutritive 
 properties better than does milk. It is impossible to escape the convic- 
 tion that not only is it a cheap food, but it is a food whose value can 
 hardly be estimated in terms of dollars and cents." 
 
 The first food a family should buy is milk, and the last food to be 
 dispensed with is milk. It is not the only food, but it is the most im- 
 portant food. It is indispensable for children, and, within reasonable 
 hmits, economical and desirable in the food ration of adults. 
 
 It is very unfortunate that the attention of the housewife is likely 
 to be especially focussed upon the price of milk, and that many persons 
 of moderate means are inclined to cut down on milk, not realizing what 
 an essential part of the diet it constitutes. However, we must ask not 
 merely how much we pay for a pound or a quart, but how great is the 
 return in actual food value. It has been thoroughly demonstrated that 
 you can get more energy from 25 cents' worth of milk than you can 
 from 25 cents' worth of any other foodstuffs. It is because of this fact 
 that dietitians advise families who must make every penny count to cut 
 down on their meat before they do on their milk. 
 
 PROPER EATING AND PLENTY OF NUTRITION 
 
 "An intelligent knowledge of foods and food values is essential to 
 proper dieting. The day is past for fads in the matter of diet. We must 
 be guided by certain principles that are as fixed in their relation to diet 
 and health as are the laws that govern the movement of planets. 
 
 Every mother who has to select and prepare the food materials, 
 since she holds the health of her family so largely within her grasp, 
 should possess the information on this subject. An interest in food 
 values and food combinations gives better results in promoting race 
 betterment than any other single factor. Proper eating and adequate 
 nutrition are essential to the attainment of success in almost any vo- 
 cation in life." 
 
 THREE RULES FOR WISE BUYING 
 
 1. Don't Begin to Save on Milk. — Children must have it; adults 
 ought to. Milk builds bone and muscle better than any other food. 
 
 2. Spend at Least as Much for Milk as for Meat. — Remember 
 that a quart of milk is equal in food value to a pound of steak. "A 
 quart of milk a day for every child" is a good rule — easy to remember. 
 At least try to provide a pint of milk a day for every member of the 
 family. 
 
 3. Be Sparing in the Use of Meats. — ^These are usually the most 
 expensive of the staple foods in proportion to their food value, and 
 are not strictly necessary when a proper amount of milk is used. Meat , 
 may be decreased with less harm than any of the other foods men- 
 tioned. The amount spent for meat may decrease as the amount for 
 milk increases. 
 
 .(Continued on Page 21) 
 
20 
 
 THE MILKY WAY TO ECONOMY 
 
 GENERAL RULES FOR MUFFINS 
 
 Two cups flour, 3 teaspoons baking 
 powder, 1 egg, 1 cup milk, V^ table- 
 spoon fat, V4: tablespoon sugar. 
 
 One cup cornmeal, 1 cup flour, 4 tea- 
 spoons baking powder, 1 egg, 1 cup 
 milk, 1/4 tablespoon butter, V^ table- 
 spoon sugar. . 
 
 One and one-half cups entire wheat, 
 i/o cup flour, 4 teaspoons baking pow- 
 der, 1 egg, 1 cup milk, % tablespoon 
 butter, 1/4 tablespoon sugar. 
 
 Three-fourths cup rye, 1 Vs cup flour, 
 4 teaspoons baking powder, 1 egg, 1 
 cup milk, V2 tablespoon butter, li table- 
 spoon sugar. 
 
 One cup bran, 1 cup flour, 4 tea- 
 spoons baking powder, 1 egg, 1 cup milk' 
 14 tablespoon butter, ^4 tablespoon 
 sugar. ^ 
 
 The method of preparation is the same 
 for all muffins: Mix and sift the dry- 
 ingredients, add the well-beaten egg, 
 the melted butter and the milk in the 
 order given. Bake in a hot oven. In 
 increasing the amount, if you should 
 take as much as four times the recipe, 
 that is eight cups of flour and four 
 eggs, lessen the proportion of baking 
 powder a little. Twelve teaspoons in- 
 stead of sixteen would be enough. 
 
 MUFFINS, GEMS, ROLLS, ETC. (Sweet Milk) 
 
 Sweet Milk Gems. 
 
 Beat 1 egg well, add a pint of new 
 milk, a little salt and graham flour, 
 until it will drop off the spoon. Heat 
 and butter the gem pans before drop- 
 ping in the dough and bake in a hot 
 oven 20 minutes. 
 
 Apple Gems. 
 
 One cup cornmeal, 1 V2 cups flour, V2 
 teaspoon salt, 2 tablespoons sugar, 5 
 teaspoons baking powder,' 1 cup milk, 
 4 sour apples, 2 tablespoons molasses. 
 
 Sift dry ingredients together. Add 
 enough milk to make thick batter. Beat 
 well. Add apples chopped fine and mo- 
 lasses. Bake in hot greased gem pans 
 15 to 20 minutes. 
 
 Farina Gems. 
 
 Two eggs, 1 cup of milk, 1 cup cold 
 foiled farina, 1 cup of flour, 4 level 
 teaspoons of baking powder, V2 tea- 
 spoon of salt. 
 
 Separate the eggs, add the milk and 
 stir this, gradually, into the cold farina. 
 When smooth add the salt, baking 
 powder and flour, mixed. Beat, and then 
 add the well-beaten whites of eggs. 
 Bake in gem pans in a quick oven a 
 half hour. 
 
 •Cream Tartar Biscuit. 
 
 One quart flour, 3 teaspoons cream 
 ■tartar, 11/2 teaspoons soda, a little salt. 
 Mix the cream tartar and soda with the 
 flour, sift 3 times, then rub in the flour, 
 butter the size of a small egg, mix with 
 sweet milk, bake in hot oven. 
 
 French Muffins. 
 
 Two cups flour, 2 rounded teaspoons 
 baking powder, Vs teaspoon salt, 2 tea- 
 spoons butter, 2 teaspoons sugar, 2 eggs, 
 1 cup milk. Mix the dry ingredients 
 toeether, add the* eggs and lastly the 
 toilk. 
 
 Corn Muffins. 
 
 One egg, V2 cup Indian meal, 1 Vz 
 cups flour, pinch of salt, 1 teaspoon su- 
 gar, 2 teaspoons baking powder. Add 
 milk to make thin batter. 
 
 Nut Buns. 
 
 One cupful sugar, one egg, V2 cupful 
 lard, creamed together. Slowly and al- 
 ternately add one large cupful milk, 2 V2 
 cupfuls flour sifted with salt, V2 tea- 
 spoonful soda, 1 teaspoonful of tartar. 
 
 Mix all together well, then add V2 
 cupful of broken walnut meats. Drop 
 by teaspoonful on to long baking pans, 
 sprinkle with sugar and bake in hot 
 oven. 
 
 Snowballs* 
 
 One quart of milk heated to scalding 
 point; dissolve in it 1 tablespoon of but- 
 ter, 1 of salt, 2 of granulated sugar; 
 cool until lukewarm and have ready Vz 
 a yeastcake dissolved in a little warm 
 water. Add the whites of 2 eggs beaten 
 stiff, and gradually add enough flour to 
 form a soft dough. Knead well for 15 
 minutes and set to rise over night. Mold 
 into very small rolls, let rise again, and 
 bake in a hot oven. 
 
 English Crumpets. 
 
 One cake of compressed yeast, V2 a 
 cup of lukewarm water, 1 cup of scalded 
 and cooled milk, 2 tablespoonfuls of 
 butter, 1 % cups of bread flour, V2 a 
 teaspoonful of salt, 1 % cups of bread 
 flour. 
 
 Soften the yeast in the lukewarm 
 water, and add to the milk in which the 
 butter has been melted; stir in the cup 
 and a half of flour, then beat until very 
 smooth, and set aside to become light, 
 then add the salt and the rest of the 
 flour and beat again until very smooth. 
 When again light tui-n into buttered 
 rings, set on a well greased griddle; 
 
 (Continued on Page 22) 
 
THE MILKY WAY TO ECONOMY 21 
 
 "Why so much milk? The price of milk has advanced in the last 
 few years and many people regard it as an expensive luxury. As a mat- 
 ter of fact, the liberal use of milk is the best device for reducing the total 
 expenditure for food, provided it is used as it should be, as a substitute 
 for meat, fish, and eggs. It is not overstating the matter to say that 
 the smaller the amount of money which can be expended for food the 
 more important it becomes that a suitable amount of milk shall be 
 used, if the diet is to be well balanced. If the breakfast food is cooked 
 in milk, and milk is served liberally with it, the meal is well balanced 
 without the use of eggs or meat. If the milk is used in the preparation 
 of desserts, such as Indian pudding or cornstarch pudding, or if the 
 vegetable is creamed or scalloped, it is not necessary that meat, eggs, or 
 fish should be served so liberally in the main course at dinner, as is the 
 custom in many families. 
 
 MILK HELPS TO BUILD MUSCLE. 
 
 For this purpose it is as good as meat ; meat is dear ; whole milk is 
 cheap. For the body-building of children, milk is better than any kind 
 of meat. The part of the milk most like meat is the curd, which may be 
 made into cottage cheese. 
 
 A cup and a quarter of milk or a quarter of a cup of cottage 
 cheese will yield as much body-building material as two ounces of lean 
 meat, and will go much farther toward making a complete diet. 
 
 MILK GIVES WORKING FORCE. 
 
 Everyone must have energy to live, and the more one works the 
 more "fuel" he needs for his body "engine." Many kinds of food are 
 good fuel — bread, meat, butter, sugar — but none is better than milk. 
 A quart of milk yields as much energy as nine eggs or three- 
 quarters of a pound of meat, at a much lower cost. 
 
 MILK CONTAINS SPECIAL GROWTH-PROMOTING SUBSTANCES 
 
 CALLED VITAMINES. 
 
 We know two such substances and both are found in milk, one most- 
 ly in the cream and the other in the skim milk. Unless a child has both 
 of these, he will not develop properly. They are not found in all kinds 
 of food. The best way to be sure they are provided in the diet is to use 
 a liberal supply of milk. Eggs have the same two substances but they 
 are much more expensive than milk. 
 
 Milk is only a liquid until it is taken into the stomach, then it be- 
 comes a solid. 
 
 Milk is Nature's own food for the young. As a mother you should 
 see to it that your children have plenty milk. 
 
 To decrease your bills for food increase your milk bill, this will not 
 lessen but add to the nourishment needed by your family. 
 
 Clean, fresh pasteurized milk has done more to reduce infant mor- 
 tality than any other one factor. 
 
 Young children should not be given "tastes" of foods prepared for 
 older people. Keep your children on a simple diet and they will be con- 
 tent with it. 
 
 Milk is milk whether taken as such or eaten as junket, custard or 
 cooked in soups or cereals. 
 
 (Continued on Page 23) 
 
22 
 
 THE MILKY WAY TO ECONOMY 
 
 when they are broAvned on one side, 
 turn ring to brown the other side. When 
 baked the crumpets should be about 
 two-thirds of an inch thiclc. 
 
 Cornmeal Muffins. 
 
 Three-fourths cup cornmeal, 1 1/4 cups 
 flour, 1/2 teaspoon salt, 4 level tea- 
 spoons baking powder, 2 tablespoons 
 sugar, 1 cup milk, 2 tablespoons butter. 
 
 Mix thoroughly dry ingredients; add 
 milk and melted butter and beat well. 
 Bake in greased muffin tins in hot oven 
 about 20 minutes. 
 Oatmeal or Hominy Muffins. 
 
 One cup cooked oatmeal or cooked 
 hominy, 11/2 cups flour, 2 tablespoons 
 sugar, 4 teaspoons baking powder, V2 
 teaspoon salt, V2 cup of milk, 1 egg, 2 
 tablespoons melted butter. 
 
 Mix and sift flour, sugar, salt and 
 baking powder; add one-half of the 
 milk, the egg well beaten, the remaind- 
 er of the milk mixed with oatmeal or 
 hominy, and beat thoroughly; then add 
 butter. Bake in greased muffin rings 
 placed in greased pan or bake in greased 
 gem pans. 
 
 Cereal Muffins. 
 
 One-half cup cooked cereal (left- 
 over), 11/2 cups flour, 6 level teaspoons 
 baking powder, V2 teaspoon salt, 1 ta- 
 blespoon butter, 1 cup milk. 
 
 Mix well the flour, baking powder 
 and salt. Add milk to the cooked cereal 
 and then stir it into the flour, baking 
 powder an'd salt. Then add the melted 
 butter. Bake in hot oven for 20 to 30 
 minutes. You can use buttered muffin 
 pans or bake in one loaf. 
 Rye Muffins. 
 
 Delicious breakfast muffins can be 
 made by substituting rye flour for three- 
 fourths of the wheat flour in any good 
 recipe. The following is a good, eco- 
 nomical recipe for rye muffins; 1 y2 cups 
 sifted rye flour, V2 cup wheat flour, 1 
 tablespoonful butter, melted, 1 egg, 1 
 cup milk, V2 teaspoonful salt, 4 tea- 
 spoonfuls baking powder. 
 Barley Muffins. 
 
 Sift together one cup, each, of pastry 
 flour and barley meal, one-foui'th cup 
 of sugar, four teaspoonfuls of baking 
 powder and half a teaspoonful of salt. 
 Beat one egg; add nearly a cup of milk 
 and stir into the dry ingredients with 
 three or four tablespoonfuls of melted 
 butter. Bake about twenty-five minutes 
 in a hot, well greased iron muffin pan. 
 Breakfast Muffins. 
 
 Two cups flour, 4 level teaspoons 
 baking powder, 1 teaspoon salt, 1 table- 
 spoon sugar, 1 egg, 1 cup milk, 1 full 
 tablespoon butter. 
 
 Sift dry ingredients together, being 
 sure they are thoroughly mixed. Beat 
 the egg, add it to the milk and turn 
 into the bowl containing the dry ingredi- 
 ents. Add the butter and cut all to- 
 gether very quickly. Do not beat. Turn 
 into muffin pans greased with butter^ 
 and bake in a moderately hot oven 
 about 25 minutes. 
 
 Bread Crumb Muffins. 
 
 Three cups crumbs, 2^2 cups milk, 1 
 cup flour, 3 eggs, 1 tablespooniul melted 
 butter, 2 teaspoonfuls baking powder, 
 % teaspoonful salt. 
 
 Pour milk on crumbs, let it stand till 
 soft, or about 15 minutes, then beat 
 with egg beater and add beaten egg- 
 yolks, flour, salt, baking powder and 
 melted butter. Last, fold in the stiffly 
 beaten whites. Bake in buttered muf- 
 fin tins in quick oven about 20 minutes. 
 
 Berry Muffins. 
 
 One pint flour, V2 teaspoonful salt^ 
 3 level teaspoonfuls baking powder, % 
 cup sugar, 1 egg, 1 scant cup milk, 2 
 teaspoonfuls butter, 1 heaping cup blue 
 or huckleberries. 
 
 Sift and measure the flour, sift in 
 the salt and baking powder, add the su- 
 gar and mix thoroughly. Beat the egg 
 until light, add the milk and butter and 
 stir this into the dry mixture. Beat 
 thoroughly and lastly stir in the berries 
 which have been washed, dried and 
 sprinkled with flour. Bake in muffin 
 pans about twenty minutes. 
 
 Rice Muffins. 
 
 One-half cup cornmeal, 1 cup pastry 
 flour, V2 teaspoonful salt, 4 (level) tea- 
 spoonfuls baking powder, 2 tablespoon- 
 fuls sugar, 1 cup boiled rice, 1 egg and 
 1 yolk, V2 cup milk, 3 tablespoonfuls 
 melted butter. 
 
 Sift together the dry ingredients and 
 add the rice. Beat the eggs, add the 
 milk and stir into the dry ingredients 
 with the melted butter. Bake in a hot 
 well-buttered, iron muffin pan about 
 twenty-five minutes. The rice should 
 be boiled tender and be quite moist. A 
 half cup of flour may be used in place 
 of the cornmeal. ^ 
 
 Graham Muffins (14 Muffins) 
 
 One cup graham flour, 1 cup white 
 flour, 1/4 cup sugar, 4 teaspoons bak- 
 ing powder, 1 teaspoon salt, 1 cup milk, 
 1 egg, 2 tablespoons melted butter. 
 
 Sift together the salt, sugar, baking 
 powder and white flour. Add graham 
 flour, and mix well. Beat egg, add to 
 milk, and add these to the dry materials. 
 Add melted butter. Bake in a hot oven, 
 in greased muffin tins for about twenty- 
 five miniutes. ,.. . 
 
 (Continuied on Page 24) 
 
THE MILKY WAY TO ECONOMY 23 
 
 HOW TO USE MILK. 
 
 Many people think of milk only as a beverage. Remember that 
 it is a real food no matter how it is taken. Bread and milk will make 
 an excellent meal. The milk may be heated and salted, the bread 
 toasted, and the two combined to make "milk toast." The flavor will 
 be different bat the nutritive value will be practically the same. 
 
 White sauce is one of the most useful ways of putting milk into 
 the daily ration. Thin white sauce is made as follows : 
 
 Milk 1 cup 
 
 Flour 1 tablespoon 
 
 Fat 1 tablespoon 
 
 Salt Vz teaspoon 
 
 All measurements are level. Melt the fat in a saucepan, stir in the 
 flour, add the cold milk quickly, and stir constantly till the sauce boils. 
 Then cook gently for three minutes. 
 
 This sauce may be poured over hot toast, making "creamed toast." 
 It may be combined with sifted vegetable pulp, to make cream soup, 
 potato soup, tomato soup, pea soup, etc. 
 
 By doubling the amount of flour and fat used to a cup of milk, a 
 thicker sauce is made, which is excellent to pour over vegetables, mak- 
 ing creamed carrots, creamed potatoes, creamed peas, etc. These are 
 substantial dishes which will serve as the main dish in a meal. 
 
 For using up bits of meat or making meat go further white sauce 
 is most practical. Creamed fish, creamed minced meat on toast, hard- 
 cooked eggs served in cream sauce are all wholesome and good. 
 
 Cheese may be added to the sauce before combining it with cooked 
 rice, hominy, or cornmeal mush, making a still more substantial kind of 
 dish, which will take the place of meat. 
 
 DON'T LET MILK SPOIL 
 
 Whole milk, skim milk, and buttertnilk are highly nourishing and 
 valuable foods. 
 
 These foods spoil quickly when allowed to get warm or when ex- 
 posed to bacteria and molds present in the dust and the air. 
 
 Be Sure Your Milk is Clean and Fresh. 
 
 If you live in the city, buy it pasteurized from a clean dairy. In the 
 country see that your cows and milkers are clean and healthy. 
 
 There is no substitute for whole fresh milk as a food. You cannot 
 afford to experiment with your child'.s health. 
 
 The best nourished families are those that eat plenty dairy prod- 
 ucts ?s milk, butter and cieam cheese. 
 
 KEEP MILK CONTINUOUSLY CLEAN, COLD, AND COVERED. 
 
 This injunction applies equally to the producer, the wholesaler, the 
 dealer, and the consumer. 
 
 Unclean milk sent from the farm sours and spoils more quickly 
 than clean milk. Pasteurization makes milk safe. 
 
 Milk, to keep properly, should never get warmer than 50 degrees 
 F. until it is consumed. The lower the temperature the better the milk 
 will keep. 
 
 (Continued on Page 27) 
 
24 
 
 THE MILKY WAY TO ECONOMY 
 
 MUFFINS, GEMS, 
 (Sour 
 Gems Made of Sour Milk. 
 
 Two cups sour milk, one egg, spoon- 
 ful sugar, one-half teaspoon of salt, one 
 teaspoon of soda and two large cups of 
 flour. Bake 15 minutes. 
 
 Oatmeal Rolls. 
 
 1 2-3 cups rolled oats, 2 cups sour 
 milk, salt, 2 tablespoons sugar, mix and 
 let stand over night. In the morning 
 add 1 cup flour, 1 egg, 1 tablespoon 
 melted butter, 1 heaping teaspoon soda. 
 Bake in roll pan. 
 
 Grahani* Rolls. 
 
 Two cups sour milk, 1 egg, 2 tea- 
 spoons soda, 2 cups graham, pinch of 
 salt, 4 tablespoons melted butter. 
 
 Cinnamon Rolls. 
 
 Cream % cup of shortening with 1 
 cup sugar, add 1 cup of sour milk, 1 
 teaspoonful soda, and just enough flour 
 to roll. Roll out and sprinkle with 
 dessertspoonful of cinnamon and sugar, 
 mixed, roll up and cut V2 inch thick. 
 Bake in a quick oven. 
 
 Emergency Biscuits. 
 
 Two cups flour, 1 tablespoon butter, 
 1 cup thick sour milk, 1 teaspoon salt, 
 % teaspoon soda. 
 
 Sift flour, salt and soda well together 
 Rub in the butter with a spoon. Add 
 the milk and stir lightly. The dough 
 should be soft. Drop by spoonfuls into 
 greased muff'in tins and bake in a hot 
 over about twenty minutes. 
 
 Sour Milk Biscuit. 
 
 Use 1 teaspoon soda to a large cup 
 of sour milk. Shorten with a little 
 cream or butter and mix enough flour 
 for soft dough. 
 
 Rye Rolls. 
 
 One and one-half cups sifted rye 
 meal, V2 cup white flour, 1 teaspoonful 
 salt, 1 tablespoonful melted butter, ^A 
 cup sugar, 1 cup sour milk (or butter- 
 
 ROLLS, BISCUITS 
 Milk) 
 
 milk), 1 egg, well beaten, 1 teaspoonful 
 baking soda, dissolved in lukewarm 
 water. • 
 
 Bake in hot roll tins thirty minutes. 
 
 Buttermilk Biscuits. 
 
 One cup buttermilk, 1 tablespoon 
 shortening, 1 teaspoon cream of tartar^ 
 1 teaspoon soda, i/4 teaspoon salt, 1 
 tablespoon sugar, flour to mould soft. 
 Cut with very little handling in small 
 round. Bake in quick oven. 
 
 Barley Scones. 
 
 Sift together one cup of wheat and 
 barley flour, one-fourth a teaspoonful 
 of soda, four teaspoonfuls of baking 
 powder, half a teaspoonful of salt and 
 two tablespoonfuls of sugar. With two> 
 knives, cut in two tablespoonfuls of 
 butter, then mix to a dough with one 
 cup of thick, sour cream. Turn on a 
 floured board with a knife, to coat 
 slightly with flour, knead to get inta 
 shape, pat and roll into a sheet half an 
 inch thick, cut into diamond shapes and 
 set in a buttered pan. Brush over with 
 sweet milk, dredge with granulated su- 
 gar and bake in a quick oven. Split 
 the scones, spread one-half with butter, 
 the other with raspberry jam or orange 
 marmalade and press the corresponding- 
 halves together. Serve hot. 
 
 Corn Pone. 
 
 Two cups white cornmeal, 1 teaspoon 
 salt, V2 teaspoon soda, 1 cup buttermilk, 
 V2 cup water, 2 tablespoons melted but- 
 ter. 
 
 Sift meal, salt and soda together, 
 then stir into this the buttermilk and 
 water; add the melted butter and beat 
 until smooth. Wet the hands in cold 
 water and shape the mixture intO' 
 small pones. Brush a griddle or pan 
 with melted fat and let get smoking hot,, 
 then place the pones on it. Bake in a 
 moderately hot oven until thoroughly 
 done and brown. 
 
 CAKES AND COOKIES 
 
 (Sweet 
 
 Gold Cake. 
 
 Two cups not quite full of flour, the 
 yolks of 4 eggs, V2 cup butter, V2 cup 
 sweet milk, 1 cup sugar, V2 teaspoon 
 soda, 1 teaspoon cream tartar. Flavor 
 to taste. 
 
 Silver Cake. 
 
 Two cups flour, the white of 4 eggs, 
 1 cup sugar, V2 cup sweet milk, 1 tea- 
 spoonful cream tartar, V2 teaspoonful 
 soda. Flavor to taste. 
 
 Milk) 
 White Cake. 
 
 Two eggs, 1 cup sugar, V2 cup milk, 4 
 level tablespoons or i/4 cup butter, 2: 
 cups flour, V2 teaspoon salt, 1 teaspoon 
 soda, 2 teaspoons cream tartar. Sift 
 flour once, measure, add soda and 
 cream tartar, and sift 4 times. Separate 
 yolks and whites and beat whites to a 
 stiff froth. Cream the yolks, sugar 
 and butter, beating thoroughly, add 
 
 (Continued on Page 25) 
 
THE MILKY WAY TO ECONOMY 
 
 25 
 
 milk and flour gradually, and last, fold 
 in the whites of eggs and beat about 2 
 minutes. 
 
 Strawberry Short Cake. 
 
 One quart fiour, 2 teaspoons baking 
 powder, % cup butter, 2 tablespoons 
 sugar, a little salt, enough milk to 
 make a soft dough. Roll out almost as 
 thin as pie crust, put 1 layer in a pan, 
 spread on butter and sprinkle over a 
 little flour. This makes 4 layers. Bake 
 in hot oven about 15 minutes. Spread 
 each layer and the top with mashed 
 berries well sweetened. Serve jwith 
 whipped cream. 
 
 French Cake. * 
 
 Two cups sugar, V2 cup butter, 1 cup 
 sweet milk, 3 cups flour, 2 teaspoonfuls 
 cream of tartar, 1 teaspoonful soda, 
 3 eggs. 
 
 Marble Cake. 
 
 Light layers; 1 cup sugar, V2 cup 
 butter, 1 V4 flour, 2 eggs, the whites, V2 
 cup milk, 1 teaspoon baking powder, % 
 nutmeg. Dark layers; V2 cup brown 
 sugar, V2 cup butter, 2 cups flour, 1 
 teaspoon baking powder, V2 cup mo- 
 lasses, V2 cup milk, 1 teaspoon cloves 
 and cinnamon, 2 eggs, the yolks. 
 
 Sponge Cake. 
 
 One cup sugar beaten with 2 eggs, 
 1 V2 cups flour with 1 teaspoonful cream 
 tartar, V2 teaspoonful soda, sifted to- 
 gether, beaten with sugar and eggs, ^/^ 
 cup hot milk with 1 teaspoon butter in 
 milk, beat and add % teaspoonful lem- 
 on or vanilla. 
 
 Fruit Cake. 
 
 Four eggs, 5 cups flour, 2 cups sugar, 
 1 cup of molasses, 1 % cups butter, 1 
 cup sweet milk, 1 pound stoned raisins, 
 chopped fine, 1 cup currants, 1 cup 
 citron, 1 teaspoon soda, 1 teaspoon 
 clove, cassia and allspice. 
 
 Delicious Cake. 
 
 Two cups sugar, 1 cup butter, 1 
 cup sweet milk, 3 cups flour, 3 eggs, 1 
 teaspoon cream of tartar, V2 teaspoon 
 soda, nutmeg; beat butter and sugar 
 together, add yolks of eggs, then the 
 whites; dissolve soda in milk; mix 
 cream of tartar with flour. Frost 
 with chocolate. 
 
 Blueberry Cake. 
 
 One cup sugar, V2 cup butter, ^^^ cup 
 hot milk, 1 teaspoon cream tartar, Vz 
 teaspoon soda, 1 egg, 2 cups flour, 1 
 cup blueberries. 
 
 Caramel Cake. 
 
 One square chocolate, V2 cup of 
 sweet milk, yolk of 1 egg. Boil this 
 
 mixture until soft. When cool add: Vz 
 cup butter, V2 cup sour milk, 2 scant 
 cups sugar, 2 eggs, 2 cups flour, 1 tea- 
 spoonful soda, 1 teaspoonful vanilla. 
 (This is not quite as thick as common 
 cake). 
 
 Bridal Cake. 
 
 One cup sugar, V2 cup butter 
 creamed with sugar, V2 cup milk, 2 
 cups flour, 1 teaspoonful cream of tar- 
 tar, V2 teaspoonful soda and whites of 
 3 eggs. Add milk and flour alternately 
 to butter and sugar. (The cream of tar- 
 tar and soda have of course been 
 sifted into the flour.) Last, add the 
 well-beaten whites and 1 teaspoonful 
 of vanilla. 
 Walnut Cake. 
 
 One-half cup butter, 2 cups sugar, 3 
 eggs, beaten, 1 cup milk, 2% cups 
 flour, 1 teaspoon cream tartar, V2 tea- 
 spoon soda, 1 cup chopped walnuts, 1 
 teaspoon vanilla. 
 
 One Egg Cake. 
 
 One cup sugar, butter size of egg, 1 
 egg, 1 cup milk, salt, vanilla, 2 tea- 
 spoons baking powder, 2 cups flour, 
 i.lay be baked in layers with various 
 fillings and icings. 
 
 Boiled Milk Cake. 
 
 Place over the fire V2 cupful milk, a 
 piece of butter the size of a walnut. 
 Beat 2 eggs with 1 cup sugar, add 1 cup 
 flour sifted with 1 teaspoon baking: 
 powder. Stir into this a pinch of salt 
 and add the warm milk last. Bake in 
 unite a hot oven for about 30 minutes. 
 
 Jelly Roll. 
 
 Two eggs, 1 cup sugar, 6 table- 
 spoons sweet milk, 1 teaspoon cream 
 tartar, V2 teaspoon soda, 1 ¥2 cups 
 flour, lemon or vanilla to flavor. Bake 
 in a quick oven. Spread with jelly and 
 roll while hot. 
 Patriotic Birthday Cake. 
 
 One cup sugar half cup butter, half 
 cup sweet milk, two cups flour, two 
 teaspoons baking powder, whites of 
 four eggs beaten stiff stirred in last. 
 Bake in two tins. Filling: Half cup 
 sugar, two tablespoons water; boil until 
 it threads from spoon. Beat in this one 
 v-hite of egg stiffly beaten, then add 
 one-foarth cup chopped meat nuts and 
 one-fourth cup chopped raisins. Spread 
 between layers. Icing: One cup pow- 
 dered sugar, half teaspoon vanilla; add 
 milk so it will spread. Divide icing in- 
 to three parts. Add red and blue vege- 
 table colors to form stripes and blue 
 field for stars. Take white icing and 
 drop on blue field, forming stars with a 
 toothpick. 
 
 (Continued on Page 26) 
 
26 
 
 THE MILKY WAY TO ECONOMY 
 
 Oatme?! Cookies (20 cookies). 
 
 One egg, % cup sugar, V2 cup milk, 
 14 cup water, 2 cups flour, 2 teaspoon 
 baking powder, 1 teaspoon salt, 1 cup 
 raisiiis, 5 tablespoons melted butter, V2 
 cup fine oatmeal. 
 
 Sift together the flour, baking pow- 
 der and salt. Add the oatmeal. Beat 
 the egg, add sugar, water and milk, dry 
 ingredients mixed together, raisins, and 
 melted butter. Drop from spoon on 
 greased baking sheet and bake in mod- 
 erate oven. 
 
 Molasses Cookies. 
 
 One-half cup sugar, V2 cup molasses, 
 V2 cup butter, 1 egg, 1 teaspoonful soda 
 in 2 tablespoons sweet milk, 1 table- 
 spoonful ginger or some other spice, a 
 little salt, flour to mix quite stiff. 
 
 Sugar Cookies. 
 
 One cup sugar, 2-3 cup butter, 2 
 eggs, scant V2 cup sweet milk, 2 tea- 
 spoons cream tartar, 1 teaspoon soda, 
 1 teaspoon vanilla, nice with filling. 
 
 Sally Lunn. 
 
 One egg, butter the size of an 'egg, 
 V2 cap of sugar, scant, 1 cup milk, 1 
 pint flour with V2 teaspoon soda, 1 
 teaspoon cream tartar sifted into it. 
 Eaten hot with butter. 
 
 ■Popovers TSat Always Pop. 
 
 Beat 1 egg till light with egg beater, 
 add 1 cup of miilk and 1 cup of sifted 
 pas ry ilour, pinch of salt. Stir to- 
 gether quickly till lumps are out, put ia 
 hot buttered gem pans and bake in hot 
 oven till well browned. 
 
 Cream Pufts. 
 
 Boil co£,ether 1 cup of watti, Mr cup 
 butter. While boiling add 1 cup flour, 
 stir smooth, and drop on pan far 
 apart. Bake carefully as they brown 
 easily. 
 
 Cream for Filling. 
 
 One-half cup sugar, 2 teaspoons 
 flour, 1 egg. Pour into 1 cup of boiling 
 milk, flavor, when cool cut open puffs 
 and fill. 
 
 Mocha Cake. 
 
 One cup sugar, one-half cup butter, 
 one cup of milk, two eggs, two cups 
 flour, two teaspoonfuls baking powder. 
 Rub butter and sugar to a cream, add 
 yolks of eggs, well beaten, then add the 
 milk. Sift flour and baking powder to- 
 gether and mix with eggs and sugar. 
 Finally add the whites of eggs well 
 beaten. Bake in layers. 
 
 Filling for Mocha Cake. 
 
 One tablespoonful of butter, 2 table- 
 
 spoonfuls of boiling coffee, 1 teaspoon- 
 ful of vanilla, 2 teaspoonfuls of cocoa, 
 1 cup confectionery sugar or a little 
 more until it is right to spread. 
 
 Wonder Cake. • 
 
 One cup sugar, 1 egg, i/4 cup but- 
 ter, one cup sour milk, one teaspoon 
 soda, one-half teaspoon cinnamon and 
 cloves, a little nutmeg, one cup raisins 
 or dates, two cups flour. Sweet milk 
 can be us^ in place of sour, using one- 
 half teaspoon soda and one teaspoon 
 cream of tartar. My last way is to use 
 one cup of 'sirup in place of sugar, one 
 cup sweet milk and one teaspoon soda. 
 
 Chocolate Cake. 
 
 One cup sugar, 1 egg, V2 cup t^our 
 milk, 2 tablespoons cocoa, 1 teaspoon 
 soda, 1 teaspoon lemon, 2 cups flour, ^ 
 cup butter^, last thing i/4 cup boiling 
 water. 
 
 Molasses Plum Cake. 
 
 One cup molasses, 1 cup sour milk, 
 V2 cup butter, 1 cup raisins, 1 egg, 1 
 teaspoon soda, spice of all kinds. 
 
 Brown Sugar Cake. 
 
 One-half cup lard, 1 ^/^ cups brown 
 sugar, 1 egg, 1 cup sour milk, V2 tea- 
 spoon cinnamon and nutmeg, 1 level 
 teaspoon soda, 2 cups flour. 
 
 Sour Cream Cake. 
 
 One cup sour cream, 1 cup sugar, 2 
 cups flour, 1 egg, teaspoon each of soda 
 and cream of tartar, salt and flavoring. 
 This cake never fails. Can be used 
 plain or as marble cake, with table- 
 spoonful of cocoa in part of dough, as 
 gingerbread with ginger and caraway 
 seeds, with chopped figs and dates, va- 
 nilla and cinnamon, with raisins and 
 nuts, nutmeg and cinnamon, as a layer 
 cake, plain or with cocoa or as ribbon 
 cake. 
 
 Sour Cream Sponge Cake. 
 
 Bread 2 eggs into a cup and fill with 
 sour cream, 1 cup sugar, 1 even tea- 
 spoon soda, 1 heaping teaspoon cream 
 tartar. Put eggs and cream, sugar, 
 and soda in a mixing dish together, and 
 beat a few minutes, mix cream tartar 
 with 1 V2 CUDS flour, add a little salt. 
 Flavor wiLh lemon. 
 
 Buttermilk Hermits. 
 
 With 1 V2 cups sugar blend V2 cup 
 butter, add 2 beaten eggs, V2 cup but- 
 termilk, 1 teaspoonful soda, one cinna- 
 mon, V2 teaspoonful of cloves, % nut- 
 meg and 1 cup chopped raisins. Flour 
 to roll. Cut in squares and bake. 
 
 Eggless Chocolate Cake. 
 
 One cup of brown sugar, one table- 
 
 (Continued on Page 28) 
 
THE MILKY WAY TO ECONOMY . 27 
 
 KEEP MILK CONTINUOUSLY CLEAN, COLD AND COVERED 
 
 (Continued.) 
 
 Don't leave your milk bottles on a hot porch or doorstep. A short ex- 
 posure in the sun or in a waiTn place hastens the spoiling even of cold, 
 bottled milk. 
 
 Have the bottles left in the coolest and shadiest place about your 
 premises. 
 
 Don't leave milk in bottles or vessels in a warm room for a moment 
 longer than is necessary. 
 
 Never pour milk, which has been exposed to the air, back into a 
 botle containing other milk. Keep such milk cold and covered in another 
 clean utensil. 
 
 Keep milk clean. You can keep it clean only by keeping it covered 
 so that the bacteria and molds from the air will not get into it. 
 
 Keep your milk bottles covered either with caps or by placing clean 
 glasses over them. Keep them covered in the refrigerator and in the 
 kitchen or dining room. 
 
 Never pour milk into an unsterile bowl or pitcher. 
 
 Scald all vessels into which milk is poured for keeping or serving. 
 Cool these utensils after scalding, before you put milk into them. 
 
 Before you open a bottle of milk, wash and wipe the outside of the 
 cap with water and a clean cloth. The little depression at the top of 
 the bottle collects dust or water, or milk, which may attract flies. Lift 
 out the cap with a pointed instrument, so that the outside of the cap, 
 Which may be contaminated, will not be pushed down into the milk. 
 
 Clean and scald the refrigerator where milk is stored, regularly with 
 hot sal-soda solution. See that the drip pipe is kept open and clean. 
 
 Even in the cleanest refrigerator, never keep milk in an open vessel. 
 Milk absorbs odors easily. 
 
 If there are babies or little children in your home, clean, cold, 
 covered milk is absolutely essential. 
 
 CREAM VERSUS 1C0NES 
 
 A woman who is the mother of five splendid children, told me not 
 long ago that it became necessary for her to take some means to pre- 
 vent her children from spending money to buy ice cream cones. These 
 cones she considered neither healthful nor wholesome. 
 
 Finally she hit upon a plan that satisfied their sweet tooth and not 
 only made for better health, but also gave a great deal of enjoyment. The 
 plan is that the children save their pennies to buy cream, which 
 she chills well and whips slowly in order to increase the amount. This 
 she serves with a simple dessert, and the fact that the children have 
 bought the cream adds greatly to their happiness. In addition once a 
 week she makes ice cream or milk sherbet. 
 
 Gertrude Ford Daniel. 
 
 WAYS OF USING MORE MILK 
 
 Cereals Cooked in Milk — Cornmeal, oatmeal, and rice are delicious 
 cooked in skim milk. Use the same amount of milk as you would water 
 for oatmeal and corn meal. For rice, you can well use a good deal 
 more milk — four or even more cups of milk to one of rice. Cook for 
 an hour in a double boiler. This makes a delicious creamy cereal. For 
 milk cereal puddings add sugar or sirup and raisins. 
 
 (Continued on Page SO) 
 
28 
 
 THE MILKY WAY TO ECONOMY 
 
 spoon of butter, one-fourth cup of 
 cocoa, one-fourth cup of boiling water, 
 V2 cup of sour milk, V2 teaspoon of 
 soda, 1 % cups of flour and one tea- 
 spoon of vanilla. Mix sugar, butcer and 
 cocoa and add boiling water. Add soda 
 to flour and milk alternately to sugar 
 mixture. Add vanilla. Bake in layers 
 in a moderately hot oven about 30 
 minutes. 
 
 Buttermilk Cake. 
 
 Two cups brown sugar, V2 cup but- 
 ter, 14 cup nuts, 3 V2 cups flour, 2 cups 
 buttermilk, 2 teaspoonfuls soda, 1 cup 
 raisins, 1 teaspoonful, each, of cloves, 
 cinnamon and nutmeg. 
 
 Cream sugar and butter; add to this 
 the dry ingredients which have been 
 sifted together and the buttermilk. 
 Lastly, the raisins which have been 
 chopped and the broken nut meats. 
 Bake in a slow oven. 
 
 Molasses Cookies. 
 
 One and one-half cups of molasses, 
 one cup brown sugar, one egg, one cup 
 of melted butter. Stir all together and 
 
 add one cup of sour milk, one heaping 
 tablespoon of soda, and one tables- 
 spoon of vinegar. Beat well until soda 
 stops purring, then add one tablespoon 
 of ginger and cinnamon and flour to- 
 roll. Bake in quick oven. 
 
 No-Egg Cookies. 
 
 Two cups of sugar, % cup of butter^ 
 1 cup sour milk, 1 teaspoon soda, and 
 flour enough to roll. Can also be made 
 with sweet milk, substituting baking 
 powder for soda and cream of tartar in- 
 stead of the plain soda. 
 
 Cornmeal Cookies. 
 
 One-half cup melted butter, V2 cup 
 molasses, V2 cup corn syrup, 1 egg, Q 
 tablespoons sour milk, % teaspoon 
 soda, 2 cups cornmeal, 1 cup wheat 
 flour. 
 
 Combine the melted butter, molasses, 
 syrup, beaten egg and milk. Sift the 
 dry ingredients and combine with the 
 liquid. Drop from a teaspoon onto a 
 greased pan and bake in a moderate 
 oven for 15 minutes. This makes .55 to 
 60 cookies about 2 inches in diameter. 
 
 ICINGS AND FILLINGS FOR CAKE 
 
 Confectioner's Icing. 
 
 Sift two cups of confectioner's sugar 
 into a bowl; add half a teaspoonful of 
 vanilla extract and stir in cream or 
 milk, a few drops at a time, until the 
 right consistency is secured. 
 
 Sour Cream Frosting. 
 
 One cup sour cream, 2 cups powdered 
 sugar, Vs cup chopped nuts or raisins, 
 V4, teaspoon vanilla. Boil as you do 
 fudge, then beat. 
 
 Sour Cream Filling for Cakes. 
 
 Sweeten and chill a cup of sour 
 cream. Whip it, keeping it cold while 
 doing so. When stiff add a cup of 
 chopped nuts. If cream does not be- 
 come stiff", add one teaspoon of melted 
 gelatine at the last and set on ice. 
 Makes an excellent filling for layer 
 cakes. 
 
 Cream Filling. 
 
 Boil one pint of milk. Beat two eggs; 
 add half a cup of sugar and one salt- 
 spoonful of salt. Melt one tablespoon 
 of butter and add two tablespocnfuls of 
 fiour. When well mixed, ndd the boil- 
 ing milk gradually, pour it on the eggs 
 and sugar, and cook in double boiler 
 five minutes or till smooth. When cool 
 flavor with lemon, vanilla or almond. 
 
 Orange and Cocoanut Filling. 
 
 One egg beaten well ; add one cup of 
 whipped cream, half a cup of sugar, one 
 cup of grated cocoanut, the grated rind 
 of half and the juice of one orange. 
 Put this between the top of the cakes 
 and sprinkle fresh cocoanut over the 
 whole. 
 
 Caramel Frosting. 
 
 Three cups of confectioner's sugar, 1 
 cup of cream, 1 heaping tablespoon but- 
 ter. Boil them in saucepan without 
 stirring until, when dropped in cold 
 water, it is hard enough to be waxy. 
 Stir only on bottom to keep from burn- 
 ing. Set pan in cold water, as it hard- 
 ens, spread it on the cake while it is 
 still soft enough to spread. It will 
 settle into a smooth sui'face instantly. 
 
 Cocoa Filling. 
 
 One-half cup cocoa, one-half cup su- 
 gar, one-half cup milk, one tablespoon 
 flour, one egg, one-quarter teaspoon 
 salt. Mix cocoa, sugar, milk together, 
 put on to boil; mix flour with a little 
 cold milk until smooth, add one well- 
 beaten egg and salt, add to boiling 
 cocoa and milk; boil 10 minutes, stir- 
 ring constantly. Set aside until cold. 
 
 (Continued on Page 29) 
 
THE MILKY WAY TO ECONOMY 
 
 29 
 
 PIES 
 
 Lemon Pie. 
 
 One cup sugar, butter half as large 
 ,as an egg, cream sugar and butter to- 
 gether, 2 eggs separated, beat whites to 
 a stiff frotli, 1 cup sweet milk, yolks of 
 2 eggs, beaten with milk, juice and rind 
 of 1 lemon, beat these all together then 
 beat whites in last. Bake crust before 
 adding the filling. 
 
 Pumpkin Pie. 
 
 One quart of milk, 1 or 2 eggs, 1 
 pint sifted pumkin, 3 tablespoons mo- 
 lasses, Vz cup sugar, pinch of salt, V2 
 teaspoon of ginger or cassia. This 
 makes 2 pies. 
 
 Cream Pie. 
 
 Make good, rich crust as for custard 
 pie, when cool fill with the following: 1 
 pint mlik, 3 tablespoons sugar, yolks 
 ' of 2 eggs, 1 V2 tablespoons cornstarch, a 
 small piece of butter, salt. Put in 
 double boiler and cook until thick. 
 Flavor with 1 teaspoon vanilla. Use 
 whites for frosting. 
 
 Date Pie. 
 
 Stone 1- large cup of dates and cook 
 until soft in enough hot water to cover 
 them. Then add 2 spoons of sugar, 1 
 cup of rich milk, small bit of butter, 1 
 egg, 1 spoon flour. Put whipped cream 
 or frosting on top. 
 
 Chocolate Pie. 
 
 Three cups milk, 3 eggs, V2 cup su- 
 gar, 1 V2 squares chocolate, 1 table- 
 spoon flour, vanilla if desired. Take 
 the chocolate, half the sugar, and 2 
 tablespoons milk and place over steam 
 to melt together. Scald the rest of the 
 milk. When chocolate is melted 
 smoothly, add slowly, the hot milk, 
 then stir in the rest of the sugar, 
 thoroughly mixed with the flour, aod let 
 
 thicken in the double boiler a few min- 
 utes. Beat slightly, 1 whole egg and 
 yolks of two and add. Pour into the 
 crust and bake. The flour used will not 
 thicken the mixture much but helps to 
 make the custard smooth and pre- 
 vents wheying. Frost with 2 remain- 
 ing whites, sweeten and flavor. 
 
 Banana Pie. 
 
 Bake a crust and let cool, slice into 
 it two bananas, scald 1 cup of milk and 
 stir into it V2 cup sugar 2 tablespoons 
 of flour and yolks of 2 eggs. Cook un- 
 til thick. Cool, turn into the crust, 
 frost with the whites of the eggs. 
 
 Squash Pie. 
 
 One cup squash, 1 V2 cups milk, 2: 
 common crackers, 1 egg, V2 cup sugar, 
 salt, 1 teaspoon cassia. 
 
 Sour Milk Lemon Pie. 
 
 One cup of sour milk, two-thirds cup' 
 of sugar, one egg, grated rind and juice 
 of one lemon, one tablespoon of butter, 
 two tablespoons of cornstarch. Add the 
 sugar to the sour milk. Stir while heat- 
 ing. When hot add the thickening, 
 which has been mixed with a little sour 
 milk, and cook until thick. Then add 
 lemon, egg yolk and butter and cook 
 again to thicken the egg yolk. Mix the 
 egg white with one tablespoon of sugar 
 and heat until glazed. Then bake in a 
 slow oven for 35 minutes. 
 
 Buttermilk Pie. 
 
 Cover a deep plate with good pie 
 crust and fill with following filling: 
 Yolks of 2 eggs, 1 cup of sugar, pinch 
 of salt, 2 rounding tablespoonfuls of 
 flour and dessertspoonful of extract of 
 lemon. Mix thoroughly and add 1 V2 
 cups of buttermilk. Bake in the usual 
 way and frost with whites of 2 eggs. 
 Brown in the oven a few minutes. To 
 be eaten cold. 
 
 PUDDINGS 
 
 To freshen up rice or bread puddings. 
 Remove crust from yesterday's pudding 
 and turn the pudding into smaller dish. 
 Add hot milk and (to a bread-pudding) 
 fresh crumbs for top, dotted over with 
 butter. Bake again. Rice pudding may 
 be reheated with hot milk, or if to be 
 served cold, covered with a meringue 
 flavored with lemon juice and browned. 
 Bread Pudding. 
 
 Two and one-half cups bread crumbs, 
 1 cup milk, 1 cup water, 4 tablespoons 
 sugar, 1/4 teaspoon vanilla, V2 teaspoon 
 salt, Vs teaspoon nutmeg, Vs teaspoon 
 cinnamon. 
 
 Scald milk and pour over bread 
 crumbs. Add sugar, water and salt, va- 
 nilla and spices. Mix well together. 
 
 and bake for about one hour in a mod- 
 erate oven. Serve with fruit sauce. 
 Fruit sauce was made by adding to a 
 clear sauce some left over raisins,, 
 peaches and orange peel. 
 
 Chocolate Bread Pudding. 
 
 One quart milk, 1 pint bread crumbs,. 
 
 V2 cup sugar, 1 tablespoon butter, 5 
 tablespoons grated chocolate. Cook all 
 together in a double boiler until bread 
 is soft and chocolate melted. Then stir 
 in 2 well-beaten eggs, and bake in pud- 
 ding dish 1 V2 hours. Make a sauce of 
 1 cup of sugar heated to the boiling 
 point, in ^^ cup of water, then pour it 
 
 over well-beaten whites of 2 eggs, beat 
 thoroughly and flavor. 
 
 (Continued on Page 32) 
 
30 
 
 THE MILKY WAY TO ECONOMY 
 
 REFRIGERATORS 
 
 Never permit a day's supply of milk to stand in the sun. An hour of 
 this treatment will ruin the best milk possible to produce. It should be 
 put. at once into a well iced refrigerator, or lacking this, you can impro- 
 vise a milk cooler. 
 
 Two cents a day refrigerator. Take an ordinary wooden butter 
 tub and place three inches of sawdust in the bottom. Set a stoneware jar 
 (or if a tin pail is used instead of the stone jar and two cents worth of 
 ice put in each day the milk can be kept perfectly fresh and cool) on 
 the sawdust, have the jar or pail smaller than the tub to allow an inch 
 and a half of sawdust packed all around the sides. Set the milk bottles 
 into the jar and pour in enough cold clean water to nearly cover them. 
 Put on the cover and place a clean, snugly fitting, cotton, hay or sawdust- 
 stuffed cushion over them. Then put cover of butter tub on. Set in the 
 coolest place you have. 
 
 The water in the jar or pail should be changed every twenty-four 
 hours. The temperature of the milk should not be more than one degree 
 warmer than the water during that time. 
 
 AN ICELESS REFRIGERATOR 
 Acute Evaporation Necessary for Good Results. 
 
 Make a screened case three feet and a half high, twelve inches 
 wide and fifteen inches long, with two movable shelves, twelve to fifteen 
 inches apart, in it. Next place two one-inch wooden strips across the 
 top, over the screen, low enough to allow a square pan to fit in. 
 
 Place the twelve-inch pan 
 on the top to hold the water and 
 the other under the case to hold 
 the drip. 
 
 A covering of white Canton 
 flannel, with smooth side out, is 
 made to fit the case, and two 
 double tabs of Canton flannel, six 
 inches square, to form wicks, 
 are sewed on the top of each side 
 and allowed to extend over into 
 the water two or three inches. 
 Buttons and buttonholes permit 
 opening the door without letting 
 in warm air. 
 
 When the case is placed in a 
 shady place where the air can 
 
 the wicks are kept in the supply 
 of water in the upper pan ; it be- 
 comes an iceless refrigerator; 
 for the water carried down the 
 sides of the cloth continually 
 evaporates, drawing the heat 
 
 from the inside and thereby low- iceless REFRiaERATOR. by cour- 
 
 ering the temperature to fifty test of womans municipal. 
 
 degrees. league, boston. 
 
 (Continued on Page 31) 
 
THE MILKY WAY TO ECONOMY 31 
 
 A PLEA FOR CLEAN BOTTLES 
 
 Wash empty bottles. This helps your milkman. 
 
 Never take milk bottles into a sick room. If you have an infectious 
 or contagious disease in your home, boil the milk bottles, and do not re- 
 turn them without the express sanction of your local health officer or 
 attending physician. 
 
 As soon as a milk bottle is empty rinse it in lukewarm water until 
 it appears clear, then set it bottom up to drain. Do not use it for any 
 other purpose than for milk. There is no objection to the consumer's 
 scalding the milk bottle, but this is unnecessary, as the dealer will 
 sterilize it when it reaches his plant. He can not, however, do this 
 properly if he receives the bottle in a filthy condition. Clean and re- 
 turn empty bottles promptly. Remember that they are the property of 
 the dealer and represent cash. 
 
 CARE OF MILK IN THE HOME 
 
 Don't Let Milk Spoil. 
 
 Sometimes in very hot weather housekeepers complain that in 
 spite of all precautions their milk sours quickly even in the ice box. This 
 is often due to the fact that the air in the ice box, although it seems 
 cold in contrast with ' the heat outside, is really not cold enough to 
 check the milk from souring; if a therinometer placed inside registers 
 more than 50 degrees F. the fault is almost surely in the temperature 
 of the ice box and not in the milk. 
 
 If the milk producer and the milk dealer have done their duty there 
 is daily left at the consumer's door a bottle of clean, cold, unadulterated 
 milk. By improper treatment in the home the milk may then become 
 unfit for food, especially for babies. This bad treatiment consists (1) in 
 placing it in unclean vessels; (2) in exposing it unnecessarily to the air; 
 (3) in failing to keep it cool up to the time of using it; and (4) in ex- 
 posing it to flies. 
 
 The suggestions given here regarding milk apply also to cream. 
 
 Receiving the Milk. 
 
 Take the milk into the house as soon as possible after delivery, par- 
 ticularly in hot weather. Never allow the sun to shine for any length of 
 time on the milk. 
 
 Handling and Keeping Milk. 
 
 On receiving the milk put it in the refrigerator at once and allow 
 it to remain there when not using it. Except in cold weather milk can 
 not be properly kept without ice. Unless the milk bottle is in actual 
 contact with the ice it will be colder at the bottom of the refrigerator 
 than in the ice compartment, as the cold air settles rapidly. 
 
 Keep milk in the original bottle 'till needed for immediate consump- 
 tion ; do not pour it into a bowl or pitcher. Carefully wipe or rinse the 
 bottle, especially the mouth, before pouring any milk from it, so that 
 dust or dirt which may have gathered thereon or on the cap will not 
 get into the milk. Do not pour back into the bottle milk which has been 
 exposed to the air by being placed in other vessels. Keep the bottle 
 covered with the cap as long as milk is in it and when not actually pour- 
 ing from it. If the cap has been punctured, cover the bottle with a 
 clean inverted tumbler. 
 
 (Continued on Page 37) 
 
32 
 
 THE MILKY WAY TO ECONOMY 
 
 Tapioca Pudding. 
 
 One quart skimmed milk, three-quar- 
 ters cup tapioca, speck salt, % cup 
 sugar. 
 
 Add tapioca, sugar and salt to skim- 
 med milk and cook until granules are 
 clear and milk is absorbed. If more 
 liquid is needed, add by the tablespoon. 
 Pour into wet moulds. Chill, unmould 
 and serve. Variation, two squares of 
 chocolate may be melted and added as 
 soon as mixture is hot. 
 
 Cracker Pudding. 
 
 Seven crackers, 1 cup sugar, 1 cup 
 raisins, 2 quarts sweet milk, 3 eggs, the 
 whites of 2 beaten for the top. 
 
 Pudding Sauce. 
 
 One egg beaten well, % cup milk, 1 
 cup sugar, flavor with vanilla. 
 
 Chocolate Pudding. 
 
 One-half cup sugar, 1 cup flour, Vz 
 cup sweet milk, V2 teaspoon soda, 1 tea- 
 spoon cream tartar, 3 tablespoons 
 chocolate, 1 egg. Steam 1 V2 hours. 
 Make a plain sauce. 
 
 Orange Pudding. 
 
 One quart milk, yolks 3 eggs, beaten. 
 Heat in double boiler, thicken with 
 cornstarch. When cool add four 
 oranges, sliced. Beat whites of eggs 
 with sugar, spread on top of pudding, 
 drop a few drops of cold water on. Place 
 in oven and let brown. Serv'e cold. 
 
 Thanksgiving Pudding. 
 
 One cup butter, 1 cup molasses, 1 cup 
 sour milk, 1 V2 teaspoons soda, 1 tea- 
 spoon cinnamon, V2 teaspoon cloves, V2 
 teaspoon salt, 1 ^/4 cups chopped raisins, 
 % cup currants, 2% cups flour, steam 
 4 hours. 
 
 Cottage Pudding. 
 
 One-quarter cup butter, 2-3 cup su- 
 gar, 1 egg, 1 cup milk, 2% cups flour, 
 4 teaspoons baking powder, V2 tea- 
 spoon salt. 
 
 Sift together the flour, baking pow- 
 der and salt. Cream the butter, add su- 
 gar gradually and well beaten egg. Add 
 alternately the milk and the sifted dry 
 ingredients. Mix well. Turn into but- 
 tered cake pan and bake in a moderate 
 oven for thirty-five minutes. 
 
 Cereal Pudding. 
 
 One cup cooked cereal (left over), 2 
 cups scalded milk, V2 cup molasses, 1 % 
 teaspoons salt, 1 V2 tablespoons butter. 
 
 Pour milk on cereal and mix well. 
 Add remaining ingredients, pour into 
 greased pudding-dish and bake one 
 hour in slow oven. 
 
 Cornstarch Pudding With Fruit. 
 
 One pint of milk, 4 tablespoon corn- 
 starch mixed with a little cold water, V2 
 cup sugar, 1 well-beaten egg, ^/4 tea- 
 spoon salt, 1/2 cup chopped cooked 
 peaches, apricots or pears, 1 teaspoon 
 vanilla. 
 
 Scald milk; then stir in cornstarch 
 mixed with a little cold water, and cook 
 five minutes in double boiler. Place up- 
 per part of double boiler on fire, let 
 cornstarch boil, return boiler to place, 
 add sugar, egg and salt beaten together, 
 and cook two minutes, stii'ring con- 
 tinually. Flavor with vanilla, add fruit, 
 and pour into mold. Chill and serve 
 with sugar and cream. 
 
 Rice and Raisin Pudding. 
 
 One quart milk (whole or skimmed), 
 1-3 cup rice, V2 teaspoon salt, 1-3 cup 
 sugar, 1 cup raisins. 
 
 Wash rice, mix ingredients, and pour 
 into buttered pudding-dish ; bake three 
 hours in very slow oven, stirring three 
 times during first hour of baking to pre- 
 vent rice from settling. If skim milk 
 is used add 1 tablespoon butter. 
 
 Simple Rice Pudding. 
 
 Wash a cup of rice; then boil it on 
 the stove in a quart of water for about 
 5 to 10 minutes. Take it off the stove 
 and do not drain ; then add a quart of 
 milk, % cup of sugar, % teaspoon salt 
 and a little nutmeg. Put it in the oven 
 and bake very slowly for about 1 hour. 
 Stir it frequently while it is baking. 
 
 Baked Indian Pudding. 
 
 Scald two cups of milk in a 
 double boiler. Stir one cup of cold 
 water into four tablespoonfuls of corn- 
 meal, then stir this into the hot milk. 
 Cook and stir until the mixture thick- 
 ens. Add half a cup, each, of sugar 
 and molasses (or a full cup of mo- 
 lasses), two eggs, beaten light, half a 
 teaspoonful of salt, one teaspoonful of 
 cinnamon and half a teaspoonful of gin- 
 ger and turn into a buttered baking 
 dish. Bake half an hour, then pour on 
 half a cup of cold milk and let bake, 
 without stirring, two hours. Serve with 
 cream and sugar. 
 
 Eggless Plum Pudding. 
 
 One cup ^bread crumbs, 2 cups rye 
 flour, 4 teaspoons baking powder, V2 
 teaspoon salt, 1 teaspoon cloves, 1 tea- 
 spoon cinnamon, 1 cup butter, 1 cup 
 seeded raisins, 1 chopped apple, 1 cup 
 molasses, 1 cup milk. 
 
 Mix the dry ingi-edients thoroughly; 
 add the butter and the prepared fruit. 
 Mix well and add gradually the molasses 
 and milk, stirring continually. Steam 
 2V2 hours. Serve with hard sauce. 
 
 (Continued on Page 33i> 
 
THE MILKY WAY TO ECONOMY 
 
 sa 
 
 CUSTARDS 
 
 Junket. 
 
 Two cupfuls of milk, 'M cupful of su- 
 gar, honey or syrup, 1 junket or 2 ren- 
 net tablets, Vs teaspoonful of salt, a 
 few grains of nutmeg or cinnamon. 
 
 Warm the milk to about the temper- 
 ature of the body, crush the tablet, and 
 add it with the other ingredients to the 
 milk. Pour into several small dishes 
 and place in a warm (not hot) place to 
 set. Place on ice to chill, before serv- 
 ing. 
 
 Soiled Custard. 
 
 Three egg yolks, 2 cupfuls of milk, 
 % cupful of sugar, honey or syrup, % 
 teaspoonful of salt, flavoring. 
 
 Heat the milk in a double boiler. 
 Thoroughly mix the eggs and sugar 
 and pour the milk over them. Return 
 the mixture to the double boiler and 
 heat it until it thickens, stirring con- 
 stantly. Cool and flavor. If the cus- 
 tard curdles, remove it from the fire 
 and beat with a Dover egg beater. 
 
 Tapioca Custard. 
 
 Tapioca custards may be made as fol- 
 lows: Add to the list of ingredients 
 for boiled custard one-fourth cupful of 
 pearl tapioca. Soak the tapioca in wa- 
 ter for an hour or two, drain it, and 
 cook in the milk until it is transparent. 
 Proceed as for boiled custard. 
 
 JBaked Custard. 
 
 In making allow one egg and two 
 level teaspoonfuls of sugar and a few 
 grains of salt and nutmeg for each cup- 
 ful of milk. Beat the eggs slightly and 
 add the other ingredients. Bake in 
 cups set in a pan of water in a mod- 
 erate oven. 
 
 Peach Custard. 
 
 Fill sundae glasses about a quarter 
 full of chopped peach and then nearly 
 to the top with soft custard. When 
 ready to serve cover each portion with 
 sweetened whipped cream and invert 
 half of a chilled peach in the center. 
 
 l^emon Custard. 
 
 Grate 2 lemons, add V2 pound of su- 
 gar and 1/4 pound of butter, beaten to- 
 gether to a cream, 1 pint of milk, 2 ta- 
 blespoons of flour and 2 eggs beaten 
 separately. Add whites last. 
 
 Coffee Custard. 
 
 Put V2 cup of ground coffee in a 
 small muslin bag and place it in a dou- 
 ble boiler containing 4 cups of cold 
 
 milk; let stand half an hour, then heat 
 to the boiling point and cook five min- 
 utes. Remove the bag and pour the 
 hot milk over 2 beaten eggs and 4 heap- 
 ing tablespoons of sugar. Pour into 
 small custard cups and set in a pan of 
 hot water in the oven and bake until 
 firm. Serve cold. 
 
 Chocolate Custard. 
 
 One quart of milk, 3 eggs, 8 table- 
 spoons grated chocolate, 2 tablespoons 
 cornstarch, pinch of salt, teaspoon va- 
 nilla, put milk to heat in double boil- 
 er, using a little to mix cornstarch; 
 beat eggs, add sugar and beat well to- 
 gether, add dissolved cornstarch, then 
 the melted chocolate and beat again; 
 put into hot milk and stir all together. 
 Cook until thick and smooth, take ffom 
 the stove and let cool a little, then add 
 salt and vanilla. Serve cold. 
 
 Buttermilk Custard. 
 
 One pint buttermilk, one cup sugar, 
 two tablespoons flour, one-half cup but- 
 ter, three eggs, grated rind of a lem- 
 on. Cream butter and flour together. 
 Add sugar, beaten egg yolks, the stiffly 
 beaten egg whites and lemon last. Bake 
 until firm. 
 
 Irish Moss Blanc Mange. 
 
 One quart of milk scalded with a 
 scant handful of Irish moss, well rinsed. 
 Cook in double boiler about 20 minutes. 
 Take off, add salt and vanilla to taste. 
 Strain and mold. Melt chocolate if 
 wanted for chocolate blanc mange. Eat 
 with sugar and cream. 
 
 Canton Cream. 
 
 Make a custard of 1 cup milk, yolks 
 2 eggs, % cup sugar and few grains 
 salt. Soak % box gelatine in H cup 
 cold water and add to hot custard. 
 Strain, chill in pan of ice water and add 
 
 1 tablespoon wine, V2 tablespoon bran- 
 dy, 2 tablespoons ginger syrup and 14 
 cup Canton ginger cut in pieces. When 
 it begins to thicken, fold in whip from 
 
 2 % cups cream. 
 
 Chocolate Blanc Mange. 
 
 One qt. of milk, 2 sq. chocolates, 3 
 tablespoons cornstarch, 4 teaspoons su- 
 gar, 1/4 teaspoon salt. Heat milk. Melt 
 chocolate and cook it for 3 minutes 
 with 1/2 cup of water. Blend last three 
 ingredients with 1-3 cup of milk, and 
 add to chocolate. Pour hot milk into 
 above mixture and stir constantly to 
 avoid lumps. 
 
 (Continued on Page 34) 
 
34 
 
 THE MILKY WAY TO ECONOMY 
 
 Snow Eggs. 
 
 Whip the whites of four eggs to a 
 stiff froth. Have ready a pint of boil- 
 ing milk and into this drop the egg whip 
 in spoonfuls. Keep over the range un- 
 til the egg whip poaches, but do not 
 let it brown. Slip these snow balls into 
 a shallow dish and make a custard from 
 the hot milk and the four yolks, with 
 sugar to taste. Just before sending to 
 the table, as a hot pudding pour the 
 custard around the snow balls and 
 sprinkle the whole with chopped dry 
 maccaroon- 
 
 Molded Custard. 
 
 Soften one-fourth a package of gela- 
 tine in one-fourth a cup of cold milk. 
 Make a soft custard with three egg- 
 yolks, one-third a cup of sugar and half 
 a teaspoonful of salt. Add the softened 
 gelatine, stir until dissolved, and let 
 cool; add half a teaspoonful of vanilla 
 extract and strain into a mold. When 
 unmolded, pour over half a cup of fruit 
 jelly half dissolved in one-fourth a cup 
 of boiling water. Or, sei've with half- 
 beaten cream. 
 
 Vanilla Bavarian Cream. 
 
 Soften one-third a package of gela- 
 tine in one-third a cup of cold milk. 
 Make a soft custard of one cup of milk,, 
 three egg-yolks and two-thirds a cup of 
 sugar; add the softened gelatine and 
 stir over ice-water until beginning to 
 thicken, then fold in one cup and a 
 half of cream beaten light and one tea- 
 spoonful of vanilla. This may be made 
 without eggs. Simply dissolve the gel- 
 atine and sugar in the hot milk and 
 finish as usual. 
 
 Buttermilk Charlotte. 
 
 One pint buttermilk, V2 cup sugar, 1 
 tablespoon gelatin, % cup fruit (apple- 
 sauce is best but berries are a good 
 substitute), 1 egg white. 
 
 Soak the gelatin in three tablespoons 
 of water and melt over hot water. Add 
 sugar and melted gelatin to buttermilk 
 and allow to stand until it begins to 
 thicken. Beat the egg white and fold 
 in white and fruit. This is molded and 
 served cold with whipped cream or fruit 
 juice and garnished with cut fruit. 
 
 PANCAKES AND DOUGHNUTS 
 
 Raised Doughnuts. 
 
 One egg, 1 pint of milk, scalded, V2 
 cup butter, 1 cup sugar, 1 yeast cake, 
 dissolved in Vz cup water. Mix stiff 
 and set to rise over night. 
 
 Molasses Doughnuts. 
 
 Two eggs, V2 cup sugar, V2 cup mo- 
 lasses, 1 cup sour milk, 1 tablespoon 
 sour cream, 1 teaspoon soda, a little 
 salt, cinnamon, and ginger. 
 
 DouShnuts. 
 
 Beat well together two eggs and two 
 cups granulated sugar. Add one pint 
 milk and one quart flour in which are 
 mixed and sifted three teaspoons bak- 
 ing powder, one teaspoon salt and one 
 grated nutmeg. Beat well, then add 
 more flour to make a soft dough. Roll 
 out half inch thick, cut in rings. 
 
 Doughnuts with One Egg. 
 
 One egg, 1 cup milk (scant), 1 ta- 
 blespoon sugar, V2 teaspoon soda, 1 
 teaspoon cream tartar, salt, flour to 
 make rather stiff, fry in deep fat. 
 
 Corn Meal Flap Jacks. 
 
 Two-thirds cup cornmeal, 1-3 cup 
 rye flour, V4, teaspoon salt, % teaspoon 
 soda, 1 egg. 1 V2 cups sour milk, V2 
 tablespoon butter. 
 
 Mix and sift dry ingredients. Add 
 the beaten egg and milk to the mixture. 
 Mix thoroughly. Add melted butter 
 
 and beat well. Drop from a spoon ori 
 to a hot greased griddle. When brown, 
 serve. 
 
 Cereal Pancakes. 
 
 One cup sweet milk, 1 cup flour, 2 
 teaspoons baking powder, 1 cup cooked 
 cereal, 1 egg, 1 teaspoon salt. 
 
 Beat the. egg and cooked cereal to- 
 gether until light and smooth and stir 
 in the milk. Sift the flour and salt 
 together and add to the cereal mixture. 
 When ready to bake the cakes, stir in 
 the baking powder and beat the batter 
 vigorously. Cook on hot pan. 
 
 Sour Milk Pancakes. 
 
 One cup thick sour milk, V2 cup 
 cooked cereal, 1 egg, % cup flour, 1 
 teaspoon soda, Vs teaspoon salt. 
 
 Beat sour milk, cereal and egg well 
 together. Sift flour and salt and add 
 them. When ready to bake the cakes, 
 add the soda and beat the batter vig- 
 orously. If too thin, add a little more 
 flour; if too thick, add more sour milk. 
 
 Pancakes. 
 
 Two cups sweet milk, 3 cups crumbs 
 (level), 14 teaspoonful salt, 1 table- 
 spoonful sugar, 1 egg. 
 
 Sufficient sweet milk to wet the 
 crumbs, then add the other ingredients 
 and whip with egg-beater. Add 2 tea- 
 spoonfuls baking powder, and bake on 
 hot griddle. The quality of bread 
 crumbs varies so much that more or less 
 liquid than given may be necessary. 
 
 (Continued on Page 35) 
 
THE MILKY WAY TO ECONOMY 
 
 35^ 
 
 Mix whey and sugar and boil the mix- 
 ture till it is of the consistency of 
 strained honey. This syrup will keep 
 indefinitely if properly bottled and is 
 
 DIRECTIONS FOR WHIPPING CREAM 
 
 delicious for spreading on waffles or' 
 pan cakes. Used a little thinner it 
 makes an excellent pudding sauce. Since- 
 it requires no thickening, it is the eas- 
 iest possible sauce to make. 
 
 Difficulties experienced by house- 
 keepers in the whipping of cream may 
 make of interest the following direc- 
 tions: 
 
 1. Light, medium or heavy cream 
 may be used but medium cream is of 
 the most favorable richness. 
 
 2. At the time of whipping, cream 
 should be at a temperature as low as 
 forty degrees.* This probably can be 
 secured only by placing for a time the 
 bowl of cream in a pan of cracked ice 
 and water. 
 
 3. Whip cream in a cool room. 
 
 4. Whipping is favored by adding; 
 one teaspoonful of sugar (powdered! 
 preferred) to two teacupfuls of cream. 
 
 5. Cream should whip under above 
 conditions in about a minute. 
 
 6. Whipped cream will^ not remain, 
 sweet as long as unwhipped cream. 
 
 *The low temperature of cream is the- 
 most important factor to accomplish 
 successful whipping. 
 
 MILK AND CEREAL DISHES 
 
 Milk Toast. 
 
 The following is a good method for 
 making milk toast. Put on the table 
 hot crisp toast or twice-baked bread and 
 a pitcher of hot milk, slightly salted. 
 One-fourth teaspoonful of salt to a cup- 
 ful of milk is sufficient. Pour the milk 
 over the toast as needed, using hot 
 bowls or deep saucers for serving. This 
 is the easiest way of serving milk toast, 
 and, if care is taken to have all the 
 dishes hot and to salt the milk, it is 
 usually acceptable. A supply of twice- 
 baked bread can be kept on hand and 
 heated as needed to crisp it. 
 
 Another way to make milk toast is 
 to thicken milk and pour it over toast. 
 For one cup of milk allow 1 V2 level 
 teaspoons of flour and V4, teaspoon of 
 salt. Make a smooth paste out of the 
 flour, salt, and a little of the milk. Heat 
 the rest of the milk; add the flour and 
 milk mixture and boil for about five 
 minutes, stirring constantly, or cook 20 
 minutes in a double boiler, stirring con- 
 stantly at first and frequently later on. 
 If skim milk is used, a level teaspoon- 
 ful of butter should be added after the 
 gravy is prepared. 
 
 An easier and quicker method of 
 making the sauce or "milk gravy" is to 
 cook the flour thoroughly in a table- 
 spoonful of butter before adding the 
 milk. This, however, is not thought to 
 be so wholesome as the kind of gravy 
 in which the flour is cooked in* the milk. 
 
 Milk gravy may be combined with 
 dried beef or salt codfish which has been 
 cut into small pieces and soaked in 
 warm water, or with small pieces of 
 tender meat, chicken, fish or vegetables. 
 Such gravy may be served with toast, 
 with baked or boiled potatoes, or with 
 boiled rice or other cereals. 
 
 Indian Meal Gruel. 
 
 Scald one quart of milk, then mix 4 
 tablespoons of Indian meal, 1 egg, 4 
 tablespoons of sugar and a little salt in. 
 a little cold milk and pour into the hot 
 milk. This is much better than gruel. 
 
 Bruiss. 
 
 Soak brown bread crusts over night 
 in good, fresh, sweet milk. In the 
 morning boil slowly in more sweet milk,, 
 and just before taking up to serve while- 
 hot add a little butter. 
 
 Milk taken with breakfast cereals or 
 used as a beverage is an important 
 source of nitrogenous material, a glass 
 supplying as much as 2 ounces of lean 
 meat or one egg. Cooking cereals with 
 milk instead of water is a convenient 
 way of adding nitrogenous material to, 
 the meal. 
 Fried Bread. 
 
 To an egg, well beaten, add one cup 
 of whole milk thoroughly. Soak pieces 
 of stale bread in this, fry whole in but- 
 ter. 
 
 Stale bread in a mixture of eggs and 
 milk and fried as "French Toast" for 
 breakfast, softened with milk, seasoned 
 with sugar and cinnamon and served 
 with a pudding sauce, is a satisfactory- 
 dessert. 
 Bread Cereal. 
 
 Dry bread in the oven until crisp and. 
 brown. Roll on board, or put through: 
 meat grinder, having crumbs coarse. 
 Serve warm as a breakfast food with 
 milk or cream. 
 
 Gruels (barley flour, rice flour, fa- 
 rina, oatmeal or cracker meal) : 1 ta- 
 blespoon of the flour or meal (2 table- 
 spoons of the cracker meal), 1^4 tea- 
 spoon salt, V2 cup each of boiling water 
 and milk. Boil and strain. 
 
 (Continued on Page 36) 
 
36 
 
 THE MILKY WAY TO ECONOMY 
 
 Rice Water. 
 
 One-half tablespoon rice, 2 cups milk, 
 salt. Put the rice on in cold milk, boil 
 30 minutes, and strain. 
 
 There is a class of extremely valua- 
 ble dishes which are sometimes called 
 ■"cereal milk puddings," usually made 
 by cooking equal volumes of a cereal 
 (usually rice) and sugar in 12 times 
 the volume of milk — for example, one- 
 fourth cupful of rice, one-fourth cupful 
 of sugar, and 3 cupfuls of milk. When 
 a fire is kept constantly and the cost 
 of fuel need not be considered, such a 
 dish may be made with skim milk, and 
 
 very much more than 3 cupfuls of the 
 milk used. As the water evaporates, 
 the dish becomes richer and richer in 
 pi'otein. 
 
 Oatmeal may be substituted for rice 
 in the above-described pudding and 
 adds somewhat to the priftein value, 
 though the quantity of cereal used is 
 so small that this is not important. 
 
 Thin cereal-milk puddings, made by 
 slowly cooking down until thick 10 or 
 12 parts of skim milk and 1 of rice, 
 oatmeal or similar cereal, may be used 
 in place of cream with stewed fresh 
 fi'uits or cooked dried fruits or baked 
 apples. 
 
 EGGS 
 
 Scrambled ESgs using up yolks of eggs 
 
 Three yolks, dash cayenne, dried 
 bread or toast, 1 large tablespoon ba- 
 con (cut in bits), I/2 cup milk, V2 ta- 
 blespoon butter. 
 
 Prepare crisp dry toast, or use oven- 
 dried slices of old bread. Beat eggs 
 slightly, add milk and bacon. Melt but- 
 ter in hot omelet pan ; add the egg mix- 
 ture, and cook lightly, holding pan up 
 from intense heat. Have hot milk 
 ready in saucepan, dip slices of bread 
 or toast quickly in it, put on hot plat- 
 ter, and pour scrambled eggs over all. 
 
 Egg Croquettes. 
 
 Put five hard-boiled eggs through a 
 "vegetable press, or chopper. Put one 
 tablespoon of butter and two of flour 
 into a saucepan, add a half pint of 
 milk, stir until boiling, add a half cup 
 •of stale, unbrowned bread crumbs, a 
 teaspoon of salt, a tablespoon of chop- 
 ped parsley, a dash of pepper and a 
 half teaspoon of onion juice; add the 
 eggs, mix and turn out to cool. When 
 cold form into cutlets, dip in egg and 
 then in bread crumbs and fry in smok- 
 ing hot deep fat. Serve with plain cream 
 sauce. 
 
 Floating Island using up whites of eggs 
 
 Beat up whites of eggs until stiff; 
 gradually beat in a very little pow- 
 dered sugar and drop large spoonfuls 
 in hot milk in frying pan. Dip milk 
 over egg, that it may cook slightly. 
 Take up in a skimmer and drain. Serve 
 on soft custard with a bit of jelly on 
 top of each spoonful. 
 
 Scrambled Eggs. 
 
 Slightly beat the number of eggs re- 
 quired, add one tablespoonful of milk 
 for each egg. Season with salt and 
 pepper. Pour into omelet pan and as 
 egg hardens stir. Serve on a hot plat- 
 ter, garnish with crisp bacon and 
 sprigs of parsley. 
 Eggs a la Goldenrod. 
 
 One tablespoon butter, 1 tablespoon 
 flour, V2 teaspoon salt, V2 saltspoon 
 pepper, 1 cup milk, 3 hard-boiled eggs, 
 3 slices toast, parsley. Put butter in 
 chafing dish. When bubbling add 
 flour, salt, pepper and gradually the 
 milk. Add the whites of the eggs, 
 chopped fine. When hot, pour over 
 the toast. Rub the yolks thi-ough a 
 s.trainer over all and garnish with 
 parsley. 
 
 FROZEN DESSERTS 
 
 Cheap and Easy to Make Your Own Ice 
 Cream. 
 
 A frozen dessert is easier to make 
 than a cooked one, ice is not more cost- 
 ly than coal and there is no waste to a 
 frozen cream. 
 
 Ice cream is fast getting out of the 
 refreshment class and becoming a sta- 
 ple food. 
 
 Ice cream can be made at home for 
 less than half the cost of the commer- 
 cial article, and freezers are to be had 
 in many sizes and at many prices — 
 reasons enough, it would seem, for an 
 immediate adventure in making frozen 
 'dessei'ts. 
 
 From 10 to 15 minutes is usually re- 
 quired for freezing, and the process is 
 certainly more comfortable than bak- 
 ing a pie. One part of salt and three 
 parts of ice usually produce good re- 
 sults. Turn the freezer slowly at first, 
 and more rapidly near the finish. After 
 draining off the brine, cover the can 
 with unsalted ice, and wrap with news- 
 paper and blankets. 
 
 Ice cream should ripen several hours 
 before serving. 
 
 Banana Ice Cream. 
 
 Pare and mash six ripe bananas. Mix 
 one quart of milk with one-half pound 
 of sugar and stir until dissolved. Beat 
 
 (Continued on Page 38) 
 
THE MILKY WAY TO ECONOMY 37 
 
 NEEDFUL CO-OPERATION OF PRODUCERS AND CONSUMERS. 
 
 Milk dealers and consumers rarely get close together. Too often 
 the consumer bears a feeling of resentment against the milkman. His 
 ill-will is not manifested toward the man who delivers the bottles of 
 milk each morning, but rather at the milk company, the impersonal 
 organization which he feels is asking an exorbitant price for milk in 
 ■order that it may make unwarranted profits. 
 
 As a matter of fact, the milkman, whether he be the farmer who 
 peddles his own milk from house to house, or the great business or- 
 ganization in the large city which gathers milk from 10,000 farms, 
 hauls it to a central depot where it is clarified and bottled in order 
 that it may be delivered to the consumer in as pure and wholesome a 
 condition as is possible, is doing a great sei^ice. No greater is rendered 
 by any food producer or distributer. 
 
 The consumer has every reason to applaud the energetic and con- 
 scientious work of the milk company which supplies him and his babies 
 with wholesome milk. 
 
 There is another good reason why the milkman and the consumer 
 should know each other better. Much milk is spoiled in the home by 
 careless handling. The milkman is often unjustly blamed for selling 
 sour milk when the fault is really that of the consumer. Whenever the 
 milkman can get an opportunity to talk to his customers on the better 
 care of milk he is doing himself a service, but the service he is doing 
 the consumer is far greater. 
 
 A WORD ABOUT BUTTER 
 
 Butter is the choicest fruit of the dairy. To consider it a luxury, 
 is a grave error. Although many people have had it impressed upon 
 them that fats are necessary to human sustenance and physical well- 
 being, few realize that butter-fat, which constitutes about .83 per cent, 
 of good butter, supplies certain elements absolutely necessary to good 
 health, growth and the functions of reproduction, and that there is no 
 known substitute for butter-fat. Imitations of butter are not true sub- 
 stitutes for butter. Scientific experiments have shown this conclusively. 
 No vegetable oils derived from seeds or nuts, nor even animal fats other 
 than the fat of milk, have been found to supply the "vitamins" needed 
 to maintain health and vitality. This being the case, no one should be 
 induced to believe that butter substitutes are as good as butter, no mat- 
 ter how palatable they may be, or that their use is true economy, es- 
 pecially as regards the young. Butter from milk is easily and thorough- 
 ly digested. As a source of energy, a pound of butter-fat equals 214 
 lbs. of protein and carbohydrates. Real butter at 60 cents or more per 
 pound is cheaper than an imitation at 25 cents. 
 
 The family that uses butter substitutes needs more milk or cream. 
 
 Butter is made from cream. Cream is obtained from whole milk 
 through process of separation. The most valuable constituent of milk, 
 cream and butter is milk fat, which forms 82 to 85% of commercial 
 butter. 
 
 In butter substitutes the basic sources of fat are tallow, lard and 
 cottonseed oil. Each of these fats has a value and a use of its own. 
 Comparisons with butter on the basis of calory units alone, or even in 
 
 (Continued on Page 40) 
 
38 
 
 THE MILKY WAY TO ECONOMY 
 
 in the banana pulp, add the juice of 
 half a lemon, and freeze. 
 
 Ph 
 
 ilia I< 
 
 Beat 4 eggs thoroughly and mix with 
 one quart of milk, 4 heaping table- 
 spoonfuls of sugar and one-half tea- 
 spoonful salt; cook in a double boiler 
 until the mixture thickens, then freeze. 
 An excellent cream to serve with a fruit 
 or chocolate sauce. 
 
 Peach Bavarian Cream. 
 
 Two tablespoons gelatin, 1 cup whey 
 2-3 cup honey or maple syrup, 1 cup 
 peaches cut in small pieces, 1 tablespoon 
 lemon juice, 1 cup sour cream, 
 whipped. 
 
 Soak the gelatin in the whey, and 
 dissolve it by setting the dish in a pan 
 of boiling water. Add the sweetening, 
 the fruit, and the lemon juice. Chill 
 the mixture and when it begins to 
 thicken, fold in the whipped cream, and 
 turn it into a mold. Serve it with a 
 soft custard. 
 
 Milk Sherbet. 
 
 Four cups milk, 2 lemons, 2 cups corn 
 syrup and 1 cup grated pineapple. 
 
 Mix the lemon juice and syrup to- 
 gether. Add the milk slowly and 
 freeze. The milk may curdle when 
 lemon is added but will be beaten 
 smooth during freezing. 
 
 Frozen Chocolate Junket. 
 
 One quart milk, ^A cup sugar, 1 tea- 
 spoon vanilla, 2 squares chocolate, 1 
 junket tablet. 
 
 Melt chocolate in top of double boil- 
 er, add milk slowly. Dissolve tablet 
 in 1 tablespoon of cold water and stir 
 carefully into milk. Add sugar and 
 flavoring. Let stand in a warm place 
 until set and then freeze in any of the 
 commercial ice cream freezers. 
 
 Grape Juice Milk Sherbet. 
 
 One nint home made grape juice, 1 
 pint milk. 
 
 Freeze same as the chocolate 
 junket. 
 
 Caramel Almond Ice Cream. 
 
 Stir three-fourths a cup of sugar 
 over a quick fire to caramel; add a cup 
 of blanched almonds and let cook until 
 the almonds are of an amber shade; add 
 half a cup of boiling water, cover and 
 let simmer to a thick syrup. Sc^ld one 
 quart of milk in a double boiler; sift 
 together half a cup of sugar, three tea- 
 spoonfuls of cornstarch and half a tea- 
 spoonful of salt; add to the hot milk, 
 stirring constantly; cover and let cook 
 twenty minutes. Add the caramel and 
 
 nuts and two cups of cream. Freeze 
 when cold. Without almonds this is 
 good ice cream. 
 
 Simple Ice Cream. 
 
 In the way they are used, ice ci'eant 
 and frozen custard may be grouped with 
 the puddings. Plain ice cream made 
 out of thin cream, sweetened and 
 flavored, or out of cream and custard 
 mixed, may be given to children occa- 
 sionally. 
 
 A good ice cream may be made as 
 follows: Allow one-fourth cupful of 
 sugar to each cupful of thin creami 
 (half milk and half cream) ; flavor and 
 freeze. 
 
 A frozen custard, commonly called 
 by housekeepers "ice cream" or 
 "French ice cream," which contains 
 eggs as well as milk and cream, may be 
 made as follows: For each half cupful 
 of milk allow one-fourth cupful of su- 
 gar, one or two egg yolks or one whole 
 egg, and a half cupful of cream. Make 
 a custard out of all the ingredients but 
 the cream. Flavor it, add the cream, 
 and freeze. 
 
 Banana Whip. 
 
 Peel 6 ripe bananas and rub through 
 a sieve, stir into them V2 cup powdei^ed 
 sugar, and V2 cup strained orange 
 juice. Dissolve V2 teaspoon powdered 
 gelatine in V2 cup boiling water and 
 strain into banana mixture. When it 
 begins to stiffen add 2 cups of whipped 
 cream and turn into a wet mold, lay 
 over the mold 2 thicknesses of waxed 
 paper before putting on cover. Bury 
 in mixture of cracked ice and salt. 
 
 Chocolate Ice Cream. 
 
 One and one-half cups milk 5 table- 
 spoons sugar, 2^/2 tablespoons flour, V2 
 teaspoon salt, V2 teaspoon vanilla, V2 
 square chocolate, V2 cup thin cream. 
 
 Mix sugar, salt and flour, and slow- 
 ly add V2 cup cold milk, stirring con- 
 stantly so that there are no lumps. Add 
 remainder of milk, scalded, and cook 
 this mixture over hot water for about 
 fifteen minutes, until it thickens. Melt 
 chocolate over hot water and add to 
 thickened milk. Cool. Add vanilla and 
 thin cream. 
 
 A quarter of a teaspoonful of cinna- 
 mon, added to each gallon of chocolate 
 ice cream, gives it a richness, without 
 a suggestion of cinnamon taste. 
 
 Peach Melba. 
 
 Peach Melba is a name given to va- 
 rious dishes made up of cooked peaches 
 vanilla ice cream or sweetened whipped 
 cream, sponge cake and a raspberry 
 sauce. One of the best is given below. 
 
 Set a thin round of sponge cake on a 
 
 (Continued on Page 39) 
 
THE MILKY WAY TO ECONOMY 
 
 39 
 
 small plate; above this set half. a choice 
 preserved peach with some of the sy- 
 rup; cover the whole with vanilla ice 
 cream and over the whole pour two or 
 more tablespoonfuls of thick raspberry 
 sauce. The sauce is made by reducing 
 raspberry pulp and juice by cooking and 
 then adding sugar to sweeten. Do not 
 cook long after adding the sugar; let 
 chill before using. 
 
 JVlaple Mousse. 
 
 One pint maple syrup, heat in double 
 boiler, when quite hot add 4 eggs, well- 
 beaten, and stir until quite thick, then 
 take from the fire and cool, add 1 pint 
 of heavy cream, whipped. Place in the 
 ice cream can with beaters removed, 
 pack around with the usual mixture of 
 ice and salt. Cover with a heavy cloth 
 or sack. Let stand 3 or 4 hours. 
 
 .Raspberry Mousse. - -^ 
 
 Half pint cream, whipped very stiff, 
 to this add V2 cup raspberry juice, % 
 cup sugar and juice of 1 lemon. Pack 
 in ice and salt and let stand 4 or 5 
 Ihours. Strawberry or pineapple juice 
 -can be used in this recipe. 
 
 "'Three Ice" With Cream. 
 
 Three lemons (juice), 3. oranges 
 (juice), 3 bananas, 3 cupfuls sugar, 3 
 -cupfuls milk, V2 pint cream. 
 
 Put all together except cream in a 
 large bowl and let stand one hour. Then 
 . strain through colander, mashing the 
 bananas through with a potato masher. 
 Pour into a freezer, add cream and 
 freeze. These amounts will serve about 
 ten persons. 
 
 Banana Sour Ice Cream. 
 
 One and one-fourth cupfuls sour 
 •cream, 1 cupful sugar, juice of 2 lem- 
 .ons, 3 bananas. 
 
 Thoroughly dissolve the sugar in the 
 
 lemon juice. Then mix with the cream 
 and stir in the bananas, well mashed. 
 Freeze. 
 
 Tutti-frutti Ice Cream. 
 
 Make this cooked custard, which is 
 the basis of any plain cream. Two cups 
 of milk, yolks of three eggs, one-half 
 cup of sugar, or more if needed, one 
 teaspoon of salt, flavoring. Mix the 
 sugar and eggs and pour the milk on 
 them when it is scalding hot. Add salt 
 and seasoning and cook in a double 
 boiler stirring often until the mixture 
 coats the spoon. Freeze this until like 
 mush, now open the freezer and add a 
 cup and a half of the mixed fruit you 
 like best. Citron, raisins, drained 
 canned cherries and apricots make a 
 fine combination, Finish freezing and 
 pack down in ice for two hours beford" 
 using. If you wish to use only two 
 eggs for a quart of cream beat the 
 yolks and the whites separately and add 
 a tablespoon of cornstarch to the mix- 
 ture and beat the stiff whites of the 
 eggs in just as the custard goes into 
 the freezer. 
 
 Sundae. 
 
 A sundae is any frozen dish served 
 with a syrup or sauce. If you like 
 chocolate syrup make it as the soda 
 dispensers do and it will be smooth and 
 sweet. This is the recipe used by a 
 famous "mixer." Chocolate syrup: 
 Measure eight tablespoons of " best 
 cocoa or powdered chocolate essence 
 into a bowl and add boiling water to 
 cover. Work this to a smooth paste 
 and add one pint of water. Boil this 
 four minutes, add eight tablespoons of 
 sugar and boil five minutes longer. 
 Flavor with ten drops of vanilla. This 
 will keep fresh a long time in an un- 
 corked bottle in a refrigerator. 
 
 HOME-MADE COTTAGE CHEESE 
 
 (The Women's Municipal League of Boston) 
 
 '^kim -Milk Cheese. 
 
 One quart skim milk, 2 junket tab- 
 lets, 1-3 teaspoon salt, 1 tablespoon top 
 
 -inilk. 
 
 Heat milk in double boiler until luke- 
 
 ■ warm. Allow it to remain at that tem- 
 perature for .15 minutes. Add junket 
 tablets which have been crushed and 
 
 • dissolved in one-quarter cup cold water, 
 
 . stirring while adding. Allow to remain 
 until the milk curdles. Strain through 
 cotton cloth, squeezing gently. Mash 
 the curd with a fork, season with salt, 
 moisten with milk, shape and chill. 
 
 Sour Milk Cheese. 
 
 .One quart thick sour milk, 1 quart 
 
 hot water, 1-3 teaspoon salt, 1 table- 
 •spoon top milk. 
 
 Put milk in large bowl. Add hot wa- 
 ter and let stand five minutes. Strain 
 through cheese cloth, squeezing gently. 
 Mash the curd with a fork, season with 
 salt, moisten with milk, shape, chill and 
 serve. 
 
 Buttermilk Cheese. 
 
 One quart buttermilk, 1-3 teaspoon 
 salt, 1 tablespoon top milk. 
 
 Heat buttermilk gradually to about 
 70 degrees C. Allow it to cool. Strain 
 through cheesecloth, squeezing gently. 
 Mash the curd with a fork, season, 
 moisten, shape and chill. 
 
 (Continued on Page 41) 
 
40 
 
 THE MILKY WAY TO ECONOMY 
 
 connection With theoretical dig-estibiHty, does not suffice- palatabihtv 
 
 't't as Lood'" ^ "f ' ^" i' considered. No ' sSbstitu e S 
 
 just as good. One would not use these fats and oils in makino- ice 
 cream, nor would one use either animal or vegetable f ats f^^ f ee^din- 
 young children, or even very young animals if best results are desh^d 
 Tf/fn'^'J ^^P!^^^^^^ ^"^ observation prove the superiority of m'lk fai 
 as a food whether consumed by adults or children. Dr. McCollum whHe 
 l^M;^^'"^'!'"'^^ of Wisconsin, did much in furnishing scientific proof 
 along these lines Lard and tallow are well adapted for purposes of 
 shortening and frying, and cottonseed oil for use in salads etc b^t 
 when these facts are processed, thus adding materially to the r"cost 
 and then combined and sold in the place of butter, they serve neither 
 the purposes of real economy nor of best nutrition. 
 
 A given sum expended for good butter will prove more satisfactorv 
 than If spent for a larger quantity of imitation butter. s^^^stactoiy 
 
 Economize by avoiding waste in the use of butter rather than bv 
 substituting an inferior article. ^ °^ 
 
 "The real nutritive value of a food depends not simply on the pro- 
 portion of nutriments which it contains, but also on the amount of those 
 nutrients which can be made available to the body by digestion for 
 building material and for fuel."— Atwater. aigestion tor 
 
 Give Your Children Milk. 
 
 .f J^M^'-'^-u 1 1""^ ^^^^ ^\f^ ''^'^^' '^ possible, a pint without fail. Plenty 
 S;X fiT h^^P57\^" your children, big and little, the chance for 
 health they ought to have. Buy more milk and less meat and your 
 family will be better fed. ^ y^^i 
 
 Milk Helps Your Children to Grow. 
 
 Besides well-known food substances it has something special which 
 they must have to grow. Your children can get a little of this from 
 other foods, but not enough. Give your boys and girls milk for their 
 chance to grow. 
 
 Milk Helps Your Children to Keep Well. 
 
 Look at children who do not get milk, but get tea and coffee in- 
 stead. Arent most of them pale .and sickly? There are always very 
 many sick children in cities and in countries where milk is scarce When 
 milk prices go up and mothers begin to economize on milk imore children 
 become sick. Do not let your children run this risk. Give them fresh, 
 clean milk and help thdm to grow up strong and well and win in their 
 fight against disease. Save on other things if you must, but not on 
 milk, your child's best food. 
 
 Milk gives your children fuel to burn in their bodies. They need 
 the fuel to keep them warm and to help them run and play and work 
 much as an automobile needs gasoline or a steam engine needs coal' 
 They are so active that they need more fuel for their size than grown 
 people do. The fat and the milk sugar and the protein in the milk all 
 burn up as fuel. 
 
 Milk is much cheaper fuel than meat. A quart gives the same 
 amount of fuel as a whole pound of lean meat or as eight eggs. 
 
 (Continued on Page 43) 
 
THE MILKY WAY TO ECONOMY 
 
 41 
 
 COTTAGE CHEESE (An inexpensive Meat Substitute) 
 
 Cottage cheese is one of the import- 
 ant meat substitutes, says specialists of 
 the United States Department of Agri- 
 culture. It contains a larger percentage 
 of protein (the chief material for body 
 building) than most meats and fur- 
 nishes this material at a lower cost. In 
 every pound of cottage cheese there is 
 about one-fifth of a pound of pi-otein, 
 nearly all of which is digestible. Meats, 
 on the other hand, usually contain less 
 protein and besides have a certain 
 waste, such as bone and other inedible 
 material. A pound of cottage cheese 
 daily would supply all the protein re- 
 quired by the ordinary adult engaged in 
 a sedentary occupation. 
 
 The following shows that cottage 
 cheese is much cheaper than most meats 
 in furnishing protein for the diet. 
 
 For supplying protein, one pound of 
 cottage cheese equals: 1.27 pounds sir- 
 loin steak, 1.09 pounds round steak, 
 1.37 pounds chuck rib beef, 1.52 
 pounds fowl, 1.46 pounds fresh ham,. 
 1.44 pounds smoked ham, 1.58 pounds 
 loin pork chop, 1.31 pounds hind leg 
 of lamb, 1.37 pounds breast of veal. 
 
 In addition to protein, energy for 
 performing body work must be furnish- 
 ed by food. As a source of energy also, 
 cottage cheese is cheaper than most 
 meats. The following shows the com- 
 parison when energy is considered. 
 
 On the basis of energy supplied, one 
 pound of cottage cheese equals: 8 1-3 
 ounces sirloin steak, 11% ounces round 
 steak, 11% ounces chuck rib beef, 
 10% ounces fowl, 5% ounces fresh 
 ham, 5 ounces smoked ham, 6 ounces 
 loin pork chop, 7 1-3 ounces hind leg 
 of lamb, 12% ounces breast of veal. 
 
 Creamy Eggs With Cottage Cheese. 
 
 One cup milk, 1 tablespoon flour, 2 
 eggs, 1 cup cottage cheese, % teaspoon 
 soda, 1 tablespoon butter, % teaspoon 
 pepper, % teaspoon salt, paprika, pars- 
 ley or pimentos. 
 
 Make a thick sauce with the milk, 
 flour, butter, and seasonings. Cook 5 
 minutes and pour gradually on the 
 cheese, which has been neutralized with 
 the soda dissolved in a little of the milk. 
 When the cheese and sauce are well 
 blended, return them to the top of the 
 double boiler and reheat over hot wa- 
 ter. Beat the eggs slightly, pour them 
 into the warm sauce, anH mix well. As 
 the mixture sets in a soft custard on 
 the bottom and sides of the boiler, 
 scrape it up carefully, forming large 
 soft curds. The mixture is cooked when 
 it is of a creamy consistency through- 
 out. 
 
 Cooked Salad Dressing With Cottage 
 Cheese. 
 
 One-fourth tablespoon mustard, li 
 tablespoon salt, 2 tablespoons flour, 1 
 tablespoon sugar, % cup sweet milk, % 
 teaspoon cayenne pepper, 4 tablespoons 
 cottage cheese, % teaspoon soda, 2 
 eggs, 2 tablespoons butter, % cup 
 vinegar. 
 
 Rub together the dry ingredients and 
 add egg yolks slightly beaten. Add 
 melted butter, cold milk and hot vine- 
 gar, in the order named, stirring until 
 perfectly smooth. Cook the mixture in 
 a double boiler until thickened. To the 
 stiffly beaten whites of eggs add 4 ta- 
 blespoons of cottage cheese which has 
 first been neutralized with the soda, 
 and fold this mixture into the cooked 
 dressing. Set the pan into a bowl of 
 cold water and beat well until cool and 
 smooth. 
 
 Cottage Cheese Balls. 
 
 One-half cup thick white sauce, made 
 from V2 cup milk, 2 tablespoons flour, 
 1 tablespoon butter, salt and pepper, 2 
 cups cottage cheese, 2 cups mashed po- 
 tatoes, 1 egg beaten, bread crumbs. 
 
 Method : Make white sauce. Gradual- 
 ly beat cottage cheese into it. Add 
 mashed potatoes, season, make into 
 soft balls, roll in bread crumbs, then 
 in beaten egg, then in bread crumbs 
 again. Fry in kettle of deep fat until 
 a golden brown. These cheese balls are 
 delicious served with tomato sauce. 
 
 Baked Bread and Cheese. 
 
 Four medium slices of bread, or 2 
 cups cold cooked rice (dry), 1 egg, 1 
 egg yolk or an egg white, 2 cups milk, 
 % teaspoon salt, cayenne pepper, but- 
 ter, 1 cup cottage cheese, % teaspoon 
 soda, V2 teaspoon onion juice, parsley 
 and pimento, or piccalilli or chili 
 sauce; nuts if desired. 
 
 Butter the bread and cut the slices 
 in squares or diamonds. Place a layer, 
 buttered side down, on the bottom of a 
 large shallow buttered baking dish. 
 Dissolve the soda in a little of the milk, 
 and with it mix the cheese to a soft 
 cream. Add parsley and pimento or 
 sauce if desired. Spread a thick layer 
 of the cheese lightly over the bread 
 and cover with the rest af the bread, 
 buttered side up. Beat the eggs well, 
 mix them with the milk and seasonings, 
 and pour them over the bread. Bake 
 in a slow oven till a knife- thrust into 
 the custard comes out clean. If the 
 milk is warmed and added gradually 
 to the beaten egg, and the baking dish 
 IS set in a pan of hot water the custard 
 will not curdle. 
 
 (Continued on Page 42) 
 
'^^ 
 
 Cottage Cheese Pie. 
 
 One cup cottage cheese, V2 cup ma- 
 ple syrup, 1-3 cup honey, 2-3 cup milk, 
 yolk of 2 eggs, beaten, 2 tablespoons 
 -melted butter, salt, V2 teaspoon 
 vanilla. 
 
 Mix the ingredients in the order giv- 
 ^n. Bake the pie in one crust made of 
 potato or rice. Cool it slightly, cover it 
 with mermgue, and brown it in a slow 
 oven. 
 
 Cottage Cheese Salad. 
 
 Mix thoroughly 1 pound of cheese, 
 1 V2 tablespoonfuls of cream, table- 
 spoonful of chopped parsley, and salt 
 to taste. First, fill a rectangular tin 
 mold with cold water to chill and wet 
 the surface; line the bottom with 
 waxed paper; then pack in three layers 
 (putting two or three parallel strips of 
 pimento between layers. Cover with 
 waxed paper and set in a cool place un- 
 til ready to serve ; then run a knife 
 around the sides and invert the mold. 
 Cut in slices and serve on lettuce leaves 
 with French dressing and wafers. 
 Minced olives may be used instead of 
 the parsley, and chopped nuts also may 
 be added. 
 
 Salad Combinations. 
 
 Two cups cottage cheese, 1 cup 
 pickled beets, cut up, mix and add salad 
 •dressing. 
 
 This makes a very pretty salad. 
 Serve on crisp lettuce. 
 
 Cottage Cheese Omelet. 
 
 Two eggs, 1/4 teaspoon salt, 3 
 rounded tablespoons cottage cheese, 1 
 tablespoon chopped pimentos, 2 table- 
 spoons milk, Vs teaspoon soda. 
 
 Beat the yolks and whites of the eggs 
 separately. Add to the yolks the salt, 
 the milk and the cheese with which have 
 been blended the pimentos, finally fold 
 in the stiffly beaten whites; pour into a 
 hot frying pan in which has been melt- 
 ed about V2 tablespoon butter. Cook 
 the omelet slowly until the egg has set, 
 place in the oven for a few moments 
 to finish cooking and fold over in the 
 center. Garnish with parsley. Other 
 seasoning may be used, such as 
 chopped parsley, green pepper or 
 minced harm. 
 
 Spiced Cheese Pudding. 
 
 Two slices stale bread, 2 eggs, V2 
 teaspoon salt, 1 cup milk, 1 cup cottage 
 cheese, "M teaspoon soda, V2 cup sugar, 
 % cup seeded raisins, V2 teaspoon all- 
 spice, % teaspoon mace, V^ teaspoon 
 cloves. 
 
 Cut the bread into cubes and place 
 in a greased baking dish. Beat the 
 
 yolks and whites of the eggs separate- 
 ly. Blend with yolks the milk, salt and 
 sugar, and cheese, to which has been 
 added the soda. Add the spice and 
 chopped raisins and lastly fold in the 
 stiffly beaten whites. Pour this mixture 
 over the cubes of bi'ead and bake like 
 a custard in a moderate (^ven. 
 
 Corn muffins or cold rice cooked dry 
 and flaky must be substituted for bread. 
 
 CottaSe Cheese Club Sandwich. 
 
 This sandwich is made of three good- 
 sized slices of toasted bread, one or 
 more being spread thickly with cottage 
 cheese. Lettuce or water cress and sal- 
 ad dressing are also used. The rest of 
 the filling may be varied to suit the 
 taste or the larder. The sandwich is 
 cut diagonally across, and served on an 
 individual plate with the halves ar- 
 ranged in diamond shape. It is desir- 
 able to toast the bread on one side only, 
 and to cut it immediately after toast- 
 ing, as otherwise the pressure of cut- 
 ting crushes out the cheese and spoils 
 the appearance of the sandwich. The 
 cut slices may be placed together again 
 while the sandwich is being filled, and 
 the filling may be sliced through with 
 a sharp knife. 
 
 Variations: In addition to the cot- 
 tage cheese, these club sandwiches may 
 contain: 
 
 1. Tomato, lettuce, mayonnaise 
 dressing. 
 
 2. Thin sliced cold ham spread with 
 mustard, lettuce, mayonnaise. 
 
 3. Sliced tart apple, nuts, lettuce, 
 mayonnaise. 
 
 4. Sliced orange, watercress, may- 
 onnaise. 
 
 5. Sliced Spanish onion, pimento, 
 lettuce, mayonnaise. 
 
 6. Two tiny strips of bacon, lettuce, 
 mayonnaise. 
 
 7. Cucumber or green pepper, pi- 
 mento, lettuce, mayonnaise. 
 
 8. Sweet sandwiches may be made 
 with layers of cottage cheese and mar- 
 malade, or a paste made of dried fruits.' 
 For these the bread need not be toasted, 
 and the lettuce and mayonnaise should 
 not be used. 
 
 Sandwich Fillings. 
 
 Cottage cheese may be used as a 
 sandwich filling, taking the place of 
 meat or egg filling. Oatmeal, graham 
 and brown bread lend themselves well 
 to cottage cheese sandwiches. 
 
 Variations: The cheese may be com- 
 bined with nuts; grated cheese, pimen- 
 tos, horse radish, chopped or sliced 
 olives, whole or chopped nuts, sliced 
 celery, chives, Spanish onions, raisins, 
 dates, prunes softened by soaking, 
 freshly crushed mint leaves, honey, 
 jelly, or marmalade. 
 
 XContinued on Page 44) 
 
THE MILKY WAY TO ECONOMY 43 
 
 Skim Milk Is Good Food. 
 
 It has the lime and protein and sugar of the whole milk. Use it, 
 but use whole milk, too. Skim milk lacks fat and has not so much of the 
 growth substances as has whole milk. 
 
 Milk should not be the only food for children, of course. They need 
 vegetables, fruits, and cereals. But even the bigger boys and girls 
 should have milk. Milk is good for grown people, too. They still need 
 the lime and protein and its other substances. Don't think of it only 
 as a refreshing drink, but as a good nourishing food. 
 
 MILK THE BEST FOOD INVESTMENT 
 
 You cannot afford to do without milk. Every child ought to have 
 a quart a day, every grown-up at least a pint. 
 
 Why is milk so important? Everybody needs LIME, and milk is 
 the best and cheapest way to get it. Children need lime to build bones, 
 adults to keep their bones in good condition. Besides this, everybody 
 needs some lime to keep the blood right. People seldom have enough 
 if they do not use milk. Whatever other foods we may have, we cannot 
 afford to leave milk out of the diet because of its lime. No matter how 
 rich the diet may be, the adult should have at least one-half pint of milk 
 a day, and no child should be expected to thrive with less than a pint. 
 
 AMOUNT OF LIME IN 
 1 cup of milk 
 
 Y2 cup carrots 
 
 1 egg 
 
 2 slices of bread 
 
 Milk is the cheapest food for lime. Buy milk. You and your chil- 
 dren need its lime. 
 
 Milk gives your children the body-building protein, one of the 
 materials from which their bodies are made. Milk is like eggs and 
 meat in this. When we drink milk we give our bodies proteins which 
 are changed and become part of our muscles and blood. The milk pro- 
 tein is good for everybody and especially good for children. They need 
 a great deal of it because their bodies grow so fast. 
 
 Milk gives your children lime and other salts which they need. 
 There must be plenty of lime in their food, for a great deal of it is needed 
 for their bones and teeth and a little for their blood and all other parts 
 of their bodies. Right food, not drugs, is what children need. Big 
 boys and girls and grown people, as well as children, need lime, because 
 the bones are constantly wearing away little by little and must be re- 
 placed. 
 
 Milk is the chief food for lime. It is much richer in it than other 
 common foods. These lines stand for lime, the top one for the lime in 
 a cup of milk, the others stand for the lime in a serving of some other 
 foods. Notice how much more there is in milk than in the others. 
 
 (Continued on Page 45) 
 
44 
 
 THE MILKY WAY TO ECONOMY 
 
 Lemon Cheese Pie. 
 
 One cup cottage cheese, 2-3 cup 
 honey or % cup corn syrup, yolk of 1 
 egg, beaten, 2-3 cup milk, 2 tablespoons 
 butter, 2 tablespoons cornstarch, juice 
 and grated rind of 1 lemon. 
 
 Heat the milk, add the sweetening 
 and the cornstarch, and cook the mix- 
 
 ture until it is thick, stirring it con- 
 stantly. Then add the egg, and cook 
 the mixture until the egg thickens. Add 
 the cheese, the butter, the jaice and the 
 rind of the lemon. Pour the mixture 
 into a well-baked crust made with pota- 
 to or rice. Cover it with meringue, and 
 brown it in a slow oven. 
 
 CHEESE DISHES 
 
 Rice with Cheese Sauce. 
 
 Blanch half a cup of rice; add one 
 cup of boiling water (or broth from left 
 over meat flavored with celery, onion 
 or parsley), half a cup of tomato puree 
 and half a teaspoonful of salt. Let cook 
 vintil the rice is tender and the liquid 
 is absorbed. For the sauce, cook two 
 tablespoonfuls of flour in two table- 
 spoonfuls of butter; add one-fourth a 
 teaspoonful each, of salt and pepper and 
 one cup of skimmed milk and let cook 
 until boiling. Add half a cup of grated 
 cheese, and, when melted, serve with the 
 rice as the main dish at luncheon or 
 supper. 
 
 Welsh Rabbit. 
 
 One tables^poonful butter, % pound 
 cheese, 2-egg-yolks or 1 whole egg, % 
 cup cream, salt and paprika, ^/4 tea- 
 spoonful soda. 
 
 Put the butter into a hot dish, let 
 melt and run over the bottom; add the 
 cheese, grated or cut fine, stir constant- 
 ly until the cheese is melted, then stir 
 in the yolks of eggs, beaten and diluted 
 with the cream; add also the salt, papri- 
 ka and soda. Stir until smooth and 
 creamy then serve on the untoasted side 
 of bread, toasted but upon one side, 
 and disposed in shallow, individual egg 
 dishes. 
 
 Cheese Timbales. 
 
 Two tablespoonfuls butter, 2 table- 
 spoonfuls flour, % cup cream, V2 cup 
 milk, 1/2 cup white stock, V2 pound 
 grated cheese, salt and paprika, 3 
 whole eggs and 4 yolks of eggs. 
 
 Make a sauce of the butter, flour and 
 liquid; in this melt the cheese, and add 
 the seasonings and the eggs beaten un- 
 til well mixed. Bake in very small tim- 
 bale moulds, standing on a folded pa- 
 per in a pan of hot, not boiling water. 
 Let cook until centers are firm. Serve 
 hot with cream or tomato sauce. If de- 
 sired more firm, use but one-fourth a 
 cup of stock. 
 
 Cream Cheese Salad. 
 
 Mix one pint of soft cottage cheese 
 with one-fourth cup of cream. Season 
 with salt and pepper. Shape into balls 
 and press two walnut meats into the 
 top of each ball. Serve on lettuce with 
 two thin strips of pimento as a gar- 
 nish. 
 
 Sandwich Filling. 
 
 One cream cheese, V2 pint thick 
 cream, pinch of celery salt, pinch of 
 common salt, 1 ten cent bottle of stuffed 
 olives cut in slices. Spread between 
 buttered bread. 
 
 Cheese and Horseradish Sandwiches. 
 
 Mix cream cheese and fresh-grated 
 horseradish with cream and a few drops 
 of lemon juice. Use to spread graham 
 or whole-wheat bread prepared for 
 sandwiches. Serve with hot coffee and 
 
 Cottage Cheese Loaf with Beas or Peas. 
 
 One cup cottage cheese, % teaspoon 
 soda, 2 cups cooked beans, 1 cup boiled 
 rice (dry), 1 cup dry bread crumbs, 2 
 tablespoons chopped onion, or % tea- 
 spoon onion juice, 2 tablespoons butter, 
 chopped celery or celery salt, or pimen- 
 tos, or mixed poultry seasoning. 
 
 Peas and small lima beans may be 
 used whole. Mash larger beans or put 
 them thi'ough the meat chopper. Mix 
 beans, cheese, bread crumbs and sea- 
 soning together well and form into a 
 roll. The roll should be mixed very 
 stiff, for it will become much softer on 
 heating. Bake in a moderate oven, bast- 
 ing occasionally with a well flavored 
 fat. Serv^e with tomato or other sauce. 
 
 Cheese and Potato Croquettes. 
 
 One cup cottage cheese, 2 table- 
 spoons chopped parsley, 1 rounding 
 teaspoon chopped gi-een pepper, % tea- 
 spoon soda, V2 teaspoon salt, dash of 
 cayenne, dash of paprika. 
 
 Mix these ingredients very thorough- 
 ly and form into small rolls. Then im- 
 bed the rolls in mashed potatoes which 
 have been seasoned with salt and pep- 
 
 (Continucd on Page 49) 
 
THE MILKY WAY TO ECONOMY 45 
 
 MEALS FOR CHILDREN 
 
 Conservation of children is as important for the nation as con- 
 servation of food. The two must go together. We must protect the 
 health of our children. They cannot grow strong and be active and 
 happy without the right kinds of food. We know today better than 
 ever before what those kinds are and how we must use them. 
 
 Meals must be regular, breakfast at the same b^ur every morning, 
 dinner at noon and supper early in the evening, oXthe minute each 
 time. Every child needs at least three meals a day, v\v little children 
 require four or five. All young children should go tt \^d soon after 
 supper. 
 
 Children should never have anything but water bet-^een meals. 
 This they should have frequently. They should never have tea nor 
 coffee to drink. 
 
 Milk, the Great Protector Against Malnutrition, is the Best 
 Growth Food. — If possible, every child under six should have a quart a 
 day; those older, the same amount if it can be afforded. No child should 
 have less than a pint a day. 
 
 Little children will drink a cup of warm milk at each meal and 
 take the rest on cereals or toast. Older children will drink less but will 
 eat such milk dishes as cream soups, cereal puddings and scalloped vege- 
 tables. 
 
 The Best Breakfast For Children is Milk, Well-Cooked Cereal and 
 Bread or Toast. — Stewed fruit may be added to keep the bowels reg- 
 ulated. For children over six the milk may be flavored with a little 
 cocoa and served hot. 
 
 Cook Cereals Thoroughly — Corn meal and hominy grets may be 
 given now and then. Serve the cereals with plenty of milk, but little or 
 no sugar. A good sweetening is a very little molasses or syrup or a few 
 cut dates, stirred in just before serving. 
 
 Most children learn readily to 'eat cereals. Mothers should take 
 pains to see that they are well cooked and insist on their being eaten 
 for the sake of the children's health. 
 
 Children's dinners should be simple, including milk, fresh vege- 
 tables, potatoes, bread and, if possible, stewed fruit or a milk pudding. 
 
 Green Vegetables Help to Make Children Grow. — For little chil- 
 dren they should always be cooked and put through a sieve. This sifted 
 pulp can best be combined with milk in a cream soup. Spinach, string 
 beans, pinto and other dried beans, carrots and peas, fresh or dried, 
 make excellent soups. Older children may have vegetables of many 
 kinds. 
 
 Fruit Helps to Keep Children's Bowels and Blood in Good Condi- 
 tion. — Fruit juice should be included in the diet of very little children 
 once a day (in the morning) between two meals. Stewed fruit, or per- 
 fectly ripe raw fruit, should be given older children at least once a day. 
 Bananas should be cooked unless they have brown-speckled skins, show-. 
 ing that they are really ripe. Dried fruits may be used instead of fresh 
 ones. Stewed prunes, baked apples, apple sauce, stewed figs and raisins 
 are all excellent. But not even fruit should be allowed between meals. 
 
 (Continued on Page 46) 
 
46 THE MILKY WAY TO ECONOMY 
 
 Children's Suppers Should be Very Simple Indeed. — Bread or cereal 
 and milk with a milk pudding will do nicely for this meal. Stewed fruit 
 with gingerbread or cookies may take the place of the pudding. 
 
 Milk puddings include custards, junket, rice, tapioca, corn meal and 
 of cereal puddings. These are all fine for little children, who need 
 ve ^;'atritious food to keep their active little bodies from getting thin 
 an . wl ite instead of heavy and rosy. 
 
 « Children shoul .. never be given tastes of other people's food, and 
 ne^lBr have fried ^ ';\s, pickles, soda water, rich cake, rich puddings and 
 sauVs. y' '"''*^ 
 
 / r 
 VOW' CD MODELS FOR CHILDREN'S MEALS. 
 
 _,c4fjr> MARY SWARTZ ROSE, Ph. D. 
 
 (Life Extension Society, New York) 
 
 Children x :^^ to 2. 
 
 6 A. M. — 1 cup of warm milk. 
 
 8.30 A. M. — 2 tablespoonfuls of prune pulp' and juice. 
 
 9.30 A. M. — 1 cup of warm milk. 
 
 V2 cup of well-cooked cereal (served with part of the milk) ; 1 small 
 slice of toast. 
 1.30 P. M. — 1 cup of warm milk. 
 
 1 teaspoonful of egg yolk (in a little of the milk). 
 
 1 slice of bread. 
 
 1 teaspoonful of sifted and salted spinach, carrots or peas. 
 5.30 P. M. — 1 cup of warm milk. 
 
 V2 cup of well-cooked cereal (served with part of the milk). 
 
 1 small slice of toast. 
 10 P. M. — 1 cup of warm milk (this need not be given if the child sleeps through 
 the night without it). 
 If this food does not satisfy, give a little more milk, and bread, a teaspoon- 
 ful of butter spread on the bread, or more cereal. Do not add other kinds of food. 
 
 Children 2 to 4. 
 
 7 A. M. — Juice of one orange or mashed pulp of 1 baked banana or. % cup of 
 apple sauce (from fresh or dried apples). 
 Bowl of well-cooked oatmeal, with milk. 
 1 or 2 slices of lightly buttered toast. 
 1 cup of milk to drink. 
 10 A. M. — 1 cup of milk with or without one slice of bread. 
 1 P. M. — Bowl of soup made with milk and one or two tablespoons of vegetable 
 pulp. 
 1 egg yolk on toast or with 1 small baked potato. 
 1 or 2 slices of bread lightly buttered. 
 
 1 small cup of rice or constarch pudding, served with milk. 
 5.30 P. M. — Bowl of steamed rice, or other cereal with milk. 
 
 1 or 2 slices of lightly buttered toast or bread. 
 
 1 cup of milk to drink. 
 
 Children 4 to 8. 
 
 7 A. M. — 4 or 5 stewed prunes or 1 baked banana or V2 cup stewed fruit (fresh 
 or dried). 
 Bowl of well-cooked cereal (oatmeal, hominy, farina or coxjfi meal) 
 with milk. 
 
 2 slices lightly buttered toast. ^ 
 1 cup of milk to drink. 
 
 12.30 P. M. — Bowl of split pea soup with crisp crackers. 
 
 1 baked potato or dish of creamed macaroni or boiled rice. 
 
 Small serving of some green vegetable or of stewed fruit when 
 
 possible. 
 Cup of custard or bread pudding with milk. 
 
 (Continued on Page 47) 
 
THE MILKY WAY TO ECONOMY 47 
 
 5.30 P. M. — Scrambled egg on toast or bowl of cereal with dates and milk. 
 Bread and butter. 
 2 small plain cookies. 
 Cup of milk to drink. 
 
 Children 8 to 12. 
 
 7 A. M. — Vz orange or 4 dates. 
 
 Oatmeal with milk. 
 
 Toast, lightly buttered. 
 
 Milk to drink (may be made into cocoa). 
 12.30 P. M. — Creamed macaroni sprinkled with grated cheese or ste^d navy 
 
 beans with bread sticks, or split peas with bacon. 
 
 Bread and butter. 
 
 Stewed figs, raisins or fresh fruit in season. 
 
 Gingerbread. 
 
 Milk to drink. 
 6 P. M. — Beef stew with potatoes and carrots. 
 
 Bread and butter. 
 
 Tapioca pudding with milk. 
 
 Milk to drink. 
 
 Some Other Things Besides Food Which Help to Make Children Well and Strong. 
 
 SLEEP — Put the children under five to bed at 6 o'clock every night, those 
 from five to seven to bed at 7, those eight to ten at 8, and those ten to twelve at 
 9. Never break this rule. 
 
 REST — Put the children under 6 to bed for an hour in the middle of the day. 
 Make them stay there whether they sleep or not. 
 
 FRESH AIR — Keep the windows in the sleeping room wide open. Sleeping 
 out of doors or from a window tent is the best if it can be arranged. 
 
 When milk is heated for children use a double boiler, but do not boil 
 the milk. 
 
 PASTEURIZATION OF MILK. 
 
 Pasteurized milk is milk which has been heated to 145 degrees F. 
 and held at that temperature for thirty minutes. 
 
 Pasteurization has come to be a necessity in cities where large quan- 
 tities of milk obtained from various sources are distributed. 
 
 It should be subject to public supervision by proper authorities. 
 
 Dr. Charles E. North says that under existing conditions ideal milk 
 is pasteurized clean milk from healthy cows. 
 
 Proper pasteurization of milk is at once a safeguard to public health 
 and a protection of milk distributors. 
 
 Lactation makes a heavier demand upon the mother foi^ mineral 
 nutriment than any other incident in her life, and the most effi- 
 cient method of providing the mineral requirement is, naturally, through 
 the use of milk, or foods made from milk while she is nursing her baby. 
 
 WHOLE MILK IS BEST. 
 
 Every dairy farmer knows that whole milk is the best food for a 
 young calf, and that if skim milk is substituted the calf begins at once 
 to lose its sleek coat and thrifty appearance. The same is true of other 
 animals. The young child also thrives best on whole milk. 
 
 Dr. E. V. McCollum has discovered why this is true; namely, that 
 a recently defined fait soluble growth-promoting factor exists to a far 
 greater extent in milk fat than in any other, and is entirely lacking in 
 vegetable oils and most butter substitutes. 
 
 (Continued on Page 48) 
 
48 THE MILKY WAY TO ECONOMY 
 
 CONDENSED MILK. 
 
 "If you take canned milk as a regular diet for a young infant you 
 will in all probability, do that infant a great injustice, because in canned 
 goods, occasionally you will get a can in an unwholesome condition, from 
 a bacteriological standpoint, and when you open a bad can you give your 
 infant something which may blight his life. Infants should have ex- 
 traordinary care in their feeding. No expense, or no reasonable expense 
 should be spared in getting fresh, clean, wholesome milk for feeding 
 infants. The infant is a delicate little thing compared with the adult, 
 and we should give him extraordinary care because of it." 
 
 —DR. E. V. McCOLLUM. 
 
 WHAT IS THE EFFECT OF MALNUTRITION ON THE CHILD? 
 
 "The child who suffers from malnutrition, regardless of what has 
 caused this abnormal state, is very poor clay to mould," states a report 
 of the New York School Lunch Committee. "Such children are usually 
 torpid, irritable, and when they are not impervious to education, are 
 backward and retard the progress of the rest of the class. It can hardly 
 be doubted that the expenditure of money on the education of a child 
 in this condition does not result in much benefit either to the child or 
 the state. 
 
 "The condition of a child's body is dependent on food, and it is es- 
 sential to provide him with the most nourishing foods in adequate quan- 
 tities and at proper times if we wish to fit him to meet the stern realities 
 of life." 
 
 WHAT IS THE GREATEST CAUSE OF UNDERFEEDING? 
 
 Ignorance of food values and of how to get the most nutrition for 
 money spent, is as much a cause of wrong feeding as is lack of money. 
 
 MILK GIVES YOUR CHILDREN FUEL. 
 
 Milk gives children the fuel to keep warm and to help them rmi 
 and play and work, much as an automobile needs gasoline or a steam 
 engine needs coal. Children are so active that they need more fuel for 
 their size than grown people do. 
 
 "Of all the fields of education, lione offers greater opportunity t© 
 the educator for bringino; happiness into the Hves of people than teach- 
 ing people how to live. As eating is one of the necessities of life, he 
 who teaches another what is best for him to eat is helping that individ- 
 ual to live." — ^William Eustis Brown. 
 
 FOOD FOR SCHOOL CHILDREN 
 
 The good health of a grown person depends largely on the food he 
 ate when he was a child. Children must eat at regular times and shouJd 
 be given food that will make muscle and bone and flesh. 
 
 The breakfast of a school child should be: Fruit, a plate of well 
 cooked cereal, milk and sugar, a soft cooked egg, bread and butter, milk. 
 
 The dinner should be : Some meat or fish cooked without fat, maca- 
 iioni, rice, a baked potato, fresh vegetable, simple pudding and bread. 
 
 The supper should be: Bread and butter, stewed fruit and m^lk. 
 
 Foods especially bad for children are tea, coffee, pies, pork, pickles, 
 fried food and veal. 
 
 (Continued on Page SI) 
 
THE MILKY WAY TO ECONOMY 
 
 49 
 
 per, forming a larger roll of each. Roll 
 the finished croquettes in egg and bread 
 crumbs and fry in a pan containing 
 about 1 tablespoon of hot fat or brush 
 with melted fat and brown in a hot 
 
 Pimento and Cottage Cheese Roast. 
 
 Two cups cooked cereal (rice, etc.), 1 
 cup cottage cheese, 1 cup dry bread 
 crumbs, 3 pimentos (chopped fine), 1 Vs 
 teaspoons salt, ^,4 teaspoon soda, i/4 tea- 
 spoon pepper, liquid, if necessary. 
 
 Blend all together very thoroughly 
 making the mixture very stiff. Form 
 into a roll and bake about 25 minutes, 
 basting from time to time with savory 
 fat or meat drippings if necessary. 
 
 Cottage Cheese Loaf. 
 
 Two cups cottage cheese, 1 cup left- 
 over cereal, 1 cup bread crumbs (dried 
 in oven), 4 tablespoons peanut butter, 
 1/2 cup chopped peanuts, 1 teaspoon 
 onion juice, a pinch of sage, salt, ca- 
 yenne and paprika, liquid, if necessary, 
 to mix. 
 
 Form into a loaf and bake in a hot 
 oven 20 or 25 minutes or until brown. 
 Or bake in a greased bread tin and turn 
 out on a platter. The cracklings left 
 from tried-out fat or partially tried-out 
 ground suet may be used in place of 
 peanut butter. 
 
 Plain Cottage Cheese. 
 
 Cottage cheese may be served plain, 
 as the main dish of a luncheon or sup- 
 per in place of cold meat. 
 
 Variations: Mix broken nut meats, 
 chopped pimentos, finely cut green pep- 
 pers, diced cucumbers, or otiier crisp 
 vegetables with the cheese. Horserad- 
 ish, onion juice and parsley make a 
 good combination. 
 
 Season dry cheese rather well, pack 
 into a buttered earthen or enamel dish, 
 chill it, turn it out on a platter, and 
 serve it in slices hke cold veal loaf. 
 
 Mix with the cheese a small quantity 
 of leftover ham or corned beef, finely 
 ground, and season the whole with made 
 mustard. Serve this in slices, or turn 
 the mold out on a border of lettuec 
 leaves. 
 
 DRINKS 
 
 Buttermilk a Food Drink. 
 
 A pleasant, refreshing beverage and 
 a naurishing food combined in one 
 product is found in buttermilk. It 
 contains practically all the food mate- 
 rials of wfiole milk with the exception 
 01 tne fat, most of whicfi is removed in 
 the process of churning. Buttermilk 
 contains about 3 per cent of protein, 
 nearly 5 per ce»t of carbo-hydrates in 
 tne lorm oi milk sugar, 0.7 per cent 
 of mineral constituents, and 0.5 per 
 cent 01 lat. inus a quart of butter- 
 milk lurnishes slightly more than an 
 ounce of proteisi, on€ of ttte chief body 
 builders. 
 
 The increasing consumption of but- 
 termilk testifies to its popularity as a 
 beverage. People are beginning to re- 
 alize tnat it is much better to drink a 
 glass 01 milk or b»ttermilk than it is to 
 consume other drinks having little food 
 value. Many pnysicians recommend 
 buttermilk in the treatment of certain 
 intestinal disorders, and it is also gain- 
 ing in favor in hospitals. 
 
 Prepared buttermilk is usually made 
 from skim milk and has ail the chemi- 
 cal properties of buttermilk. If it is 
 churned, as is usually the case, it agrees 
 in appearance and flavor with real but- 
 termilk. In fact, it is often a better 
 product especially if clean, sweet skim 
 milk is used and it is carefully ripened 
 and churned. Prepared buttermilk can 
 be made in the city home but more uni- 
 form results can be obtained when it 
 
 is made on a large scale, and for that 
 reason it is usually better to purchase 
 it from a reliable dealer. 
 Cocoa. 
 
 For each person allow Vs cup of milk, 
 % cup of water. Set on tlie stove 
 when at the boiling point add 1 tea- 
 spoon cocoa mixed with 1 teaspoon su- 
 gar wet with a teaspoon of cream. Let 
 boil 1 minute and serve. 
 
 Whey Lemonade and Punch. 
 
 . 1 qu^t whey, 6 tablespoons sugar, 
 uice ot 2 lemons, slices ol lemon or a 
 little grated or diced rind, nutmeg or 
 einnamon; mix, chill and serve as a bev- 
 erage. . 
 
 Buttermilk Lemonade. 
 
 "Buttermilk lemonade" usuallv re- 
 quires the juice of 3 lemons to 1 quart 
 01 buttermilk. The quantity of lemon 
 and sugar however, should be varied to 
 suit the taste of the individual. The 
 beverage is delightful. 
 
 Lemon Whey. 
 
 Mix one pint milk, oi>e pint sugar 
 the juice of two lemons and boil five 
 minutes. Strain, sweeten to taste and 
 set in icebox to cool. 
 
 Coffee Lait. 
 
 One tablespoonful of coffee and one- 
 half cup cold water for eaeh person to 
 be served, boil hard three minutes, add 
 equal amount of hot milk, serve 
 
 (Continflied on Page 50) 
 
50 
 
 THE MILKY WAY TO ECONOMY 
 
 Keeping Milk Sweet. 
 
 To keep milk sweet in hot weather 
 
 add two teaspoonfuls of limewater — 
 which is beneficial rather than other- 
 wise — to every pint. 
 
 Milk sours and is thrown away. 
 REMEDY. Heat while fresh m sealed 
 bottles, cool quickly, cover, and place 
 in the ice box or in a cold place. Cooled 
 quickly, covered and kept cold, milk 
 will not sour easily. 
 
 To make milk sweet after it has 
 started to turn put a little saleratus in- 
 to the milk and put on the stove. Let 
 it come to a boiling point, then take ott 
 and set to cool. It will be as sweet as 
 
 6V6r. 
 
 Alices of stale bread dipped in milk 
 and baked in a hot oven make dehcious 
 
 When cream is whipped too much it 
 will granulate. To bring it to the right 
 consistency add about two tablespoons 
 of milk to half a pint of cream, then 
 turn the beater till clear. 
 
 When boiling milk with tripe or on- 
 ions, it will keep sweet for at least two 
 days if you add a teaspoon of rice. 
 
 A teaspoon of grated horseradish in a 
 pan of milk will keep it sweet some 
 time. 
 
 Leaves of Rubber Plants can be kept 
 
 glossy by .rubbing them with skim milk. 
 
 Do not limit your supplies of milk 
 
 and table butter, but consume it all. 
 
 Dont waste an"y. 
 
 Ink stain can be removed from a 
 carpet by using 2 quarts of sour milk, 
 sopping up with clean cloths. After the 
 stain is removed wash the carpet well 
 with warm water and a little ammonia 
 to remove the grease. 
 
 For ink spots on the carpet. Make a 
 paste of sweet milk and cornmeal. This 
 must be left on the spots over night. 
 Sweep off the next morning and the col- 
 ors will be found as bright as ever. 
 
 To brighten oilcloth, rub all over 
 with a cloth dipped in milk after wash- 
 ing in the usual way. 
 
 To remove wine spots from a white 
 table cloth rub over spots powdered 
 starch, then pour a little milk over the 
 starch, leave for a while, then wash 
 with soap and water. 
 
 Cut a raw potato into small pieces 
 and shake vigorously in the bottle, and 
 stains will quickly disappear from milk 
 or water bottles. 
 
 If cracked dishes are boiled in 
 enough sweet milk to cover them, for 
 about 45 minutes, the cracks will glue 
 together and the dishes will often 
 stand almost as much usage as when 
 new. 
 
 We think of milk as a food ior ba- 
 
 A FEW MILK FACTS. 
 
 bies, as a beverage and as something 
 to be used in cooking, but there are 
 other uses to which it may be put. Milk, 
 sweet or sour, is often used to take out 
 ink stains. If the stained* garment or 
 article is white, put to soak in sour milk 
 over night. 
 
 To remove mildew, soak over night 
 in buttermilk and spread on the grass 
 in the sun. 
 
 To bleach clothes that have turned 
 yellow, put them to soak in buttermilk 
 for several days in a stone jar. Take 
 out and rinse thoroughly and boil in 
 light suds. 
 
 To ^lean silver, put the silverware in 
 a pan and pour on enough sour milk to 
 cover it. Let stay until bright and 
 clean; then wash in warm water and a 
 few drops of ammonia. 
 
 A cup of milk put in the ^water when 
 boiling old potatoes will keep them 
 from becoming discolored. 
 
 Fresh milk boiled with cut sugar will 
 soothe a cough. 
 
 A thin person will greatly improve 
 in appearance if he will drink a glass of 
 warm milk every night before I'etiring. 
 A person who is weary or exhausted 
 will find a glass of hot milk very re- 
 freshing. In case of tonsilitis, hot milk 
 can often be taken when solid food 
 cannot, and it helps to keep up the pa- 
 tient's strength. 
 
 If your teakettle has become in- 
 crusted with lime, fill it with sour milk 
 and let it stand a while. This will take 
 off the lime. 
 
 For Insomnia or Sleeplessness. 
 
 Heat milk over boiling water until it 
 is hot but not scalded. Shake in a few 
 grains of salt and sip it by the tea- 
 spoonful. One of the best "nightcap 
 drinks." 
 
 When it is necessary to cook milk do 
 so in a double boiler. 
 
 When heating milk for bread-making 
 rub the pan around the edge with but- 
 ter, and it will never boil over. 
 
 If a shiny surface is desired on pas- 
 try, brush lightly with milk. 
 
 Valuable Cooking Wrinkles. 
 
 When using milk it is useful to know 
 that sour milk makes a spongy, light 
 cake ; sweet milk, one which cuts like 
 pound cake. With sour milk soda alone 
 is used ; with sweet milk soda land 
 cream of tartar. Never use fresh and 
 sour milk for the same cake. Butter 
 should be beaten to a cream, and the 
 sugar added very gradually; next the 
 yolks of eggs, then the flour, then the 
 whites of the eggs, and finally the flav- 
 oring or spice. 
 
 (Continued on Page 51) 
 
THE MILKY WAY TO ECONOMY 51 
 
 CANDY 
 
 Chocolate Fudge. Penuchie. 
 
 Two cups sugar, 2-3 cup sweet milk, 2 Three cups brown sugar, 1 cup cream 
 
 J? 1 1 o ^4- A boil until it forms soft ball when tried 
 
 teaspoonfuls molasses, 2 squares melted j^ ^^j^ ^^^g^. rj,^^^ remove from fire, 
 
 chocolate. Boil this until when a little ^nd put in butter size of a walnut, 1 
 
 dropped into cold water can be formed teaspoon vanilla, and 1 cup chopped 
 
 into a ball. Remove from stove, add nuts. Beat until it begins to harden 
 
 vanilla and butter size of an egg. Beat then pour into tin, cool and cut in 
 
 until it thickens and pour into pans. squares. 
 
 Nuts may be added. Old-fashioned Chocolates. 
 
 Chocolate Fudge. Dilute the white of an egg \^th an 
 
 equal amount of milk, stir in enough 
 
 Two cups sugar, V2 cup rich milk, 3 confectioner's sugar to roll into balls. 
 
 tablespoonfuls cocoa, 1 teaspoon butter. Flavor with 1 teaspoonful vanilla. Dip 
 
 1 teaspoon vanilla. Stir sugar and balls into melted chocolate placed on 
 
 , ,, ,, , , _.,, , , , waxed paper and set to cool, 
 
 cocoa together then add milk, when hot ^ ^ 
 
 add butter. Cook from 5 to 7 minutes Peanut Butter Fudge, 
 or until it forms a soft ball in cold wa- ^^^ 1 ^ilk, 2 table- 
 
 ter Add vanilla, take off stove and ^ J^^^^ Gutter. Cook 5 minutes 
 
 beat until smooth and creamy. Pour ^^^^^ it begins to boil. Remove from 
 in buttered dish and cut in squares. ^^^^^^ ^^^ ^ U^^l^ ^^^iH^ ^^^ beat until 
 
 it thickens. Pour into buttered pan. 
 
 SCIENTIFIC MILK TERMS 
 
 Vitamines — The name given to the substances which promote growth. Compara- 
 tively little is known of these growth-promoting elements except that they 
 exist in some foods and not in others. Obviously the diet of a growing 
 child is insufficient unless it includes food which furnishes Vitamines in 
 liberal quantities. 
 
 Calories — A calory is a unit of measurement just like an inch or a pound. It 
 means the amount of heat required to raise the temperature of one pound 
 of water one degree. It is used to measure the amount of fuel furnished 
 by various articles of food and — consequently — to determine the energy 
 value of such foods. 
 
 Mineral Materials — The material which keeps the bones, teeth, nails, etc., in good 
 repair. 
 
 Carbohydrates and Fats — These two nutrients constitute the fuel which the body 
 burns to generate heat and energy. 
 
 Food Nutrients — Those parts of an article of food which the body can use for 
 nourishment. The four main food nutrients are Proteins, Carbohydrates, 
 Fats and Mineral Material. 
 
 Proteins — The proteins are to the body just what brick and mortar are to a house 
 — Building Material. The body requires a certain amount of protein to 
 keep the muscles and tissues in repair. 
 
 Pasteurized Milk — Milk that has been held at a temperature of 145 degrees for 30 
 minutes and then quickly cooled to 40 degrees. This process destroys any 
 harmful bacteria which may have found their way into the milk while it 
 does not affect either the taste or the food value of the milk. 
 
 Certified Milk — Raw milk produced and sold under the supervision of medical 
 authorities who "Certify" as to its purity. 
 
FOOD NUTRITION — FUEL EQUIVALENTS 
 
 
 'I )./^^,'?u^(s7r.^ 
 
 FOOD NUTRITION "- PROTEIN EQUIVALENTS 
 
 1 " *^ ^^0"l 
 
 Courtesy of MASSACHUSETTS DAIRY BUREAU, P. M. Harwood, General Agent 
 
LIBRARY OF CONGRESS 
 
 014 337 990 5 ^