Food Guide for War Service at Home

re many and insistent, worst of all, life is being expended so freely abroad that we become careless about it at home

none the worse for it, but we must use milk. The children of to-day must have it for the sake of a vig

l children, and decreased use of milk. The Mayor's Milk Committee in the fall of 1917 reported that the city as a whole had cut down its milk consumption 25 per cent, and certain tenement districts 50 per cent. T

mber of New York children who were seriously undernourished-half-starved.

making every effort to get to the children as much milk as can be produced or imported. Until children,

buy it are given it free or at cost. Dried and condensed milk are used where they can be obtained and fresh milk cannot. Thousands of tons of condensed milk have been sent over from America. There has been scarcely a child born in the north of France and none in Belgium whose continue

milk and bread and care that they get at the "soupes" and children's canteens. But in Poland, Roumania, and Serbia,

mparing it with tea and coffee is not sensible. The idea that food is "something to

E CONSTITUE

ances, since it is an adequate food for the young for several months after

foods. Milk protein separates out when milk sours and is the familiar cottage-cheese. Because of it,

alf an ounce-the same amount as an ordinary serving of b

ggs, or half a pound of meat, or 3 or 4 large slices of bread. Although bread is cheaper fuel than milk, its economy compared with meat or eggs is obvious. The pint of milk costs usually about 7 cents, while the eggs and meat

n though they have stopped growing. No other food has nearly as much. A pint has almost enough calcium for one entire day's supply. It takes 2? pounds of carrots to give the same amount, or 7 pound

t of the milk. Without milk fat, in whole milk or in butter, we run considerable risk of having too little of the fat-soluble vitamine

ods in the diet of grown people. There is no other food that has all the virtues of milk; it therefore

ILK P

son, more than half of this is used for butter, cheese, and cream, and only about two-thirds of a pint is drunk directly as milk or used in cooking. This spring we have slightly mor

rice is a difficult one. The cost of feed has gone up, labor is scarce and dear, but further economies in both production and distribution are still possible. This past winter the Food Administrat

change in its price. When it goes up even a cent a quart, many cut down their consumption, while a

, both to us and to those dependent on us abroad. A factory may close down and when the need co

ilk so as to get the benefit of all the food in it, is, of course, as whole milk, or evaporated or dried whol

41 per cent of our milk-supply goes to make butter, we have large quantities of

an increasing amount of it is being made into cottage-cheese-a palatable and useful meat substitute. It can, of course, be used as a beverage or in

ts of milk to produce a quart of cream. Buying whole milk is, therefore, better policy than b

ILK A

ntyfold. In the spring of 1918 we sent over the equivalent in whole milk of almost 50,000,000 pounds a month, and should probably have sent much more were it not for the lack of ships. After

erything to prevent in this country the tragic results whic