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

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

0 014 337 990 5 ^