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

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THE MILKY WAY TO ECONOMY

in the banana pulp, add the juice of half a lemon, and freeze.

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

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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.

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

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.

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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.

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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.

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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

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.

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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-

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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.

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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.

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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.