Everyday Foods in War Time

Table of

s Wife, by permission of th

sidering the place of the milk pitcher in the home. How many housewives recognize the bit of crockery sitting quietly on the shelf as one of their very best friends? How many know that it will cover many of their mistakes in the choice

lings all of the same kind of stuff, wood for example, but we should need glass for windows and bricks or tile for chimneys. Or, again, we may choose brick for walls, floors, and chimneys but it would not do any better than wood

re like sections of houses. Some correspond to single parts, as a floor or a window or perhaps a chimney; others to a house complete except for windows and roof; still others to a house

e the house with only a door missing. We could be quite comfortable in such a house for a long tim

t valuable food which the farm produces? Every drop should be used as food; and this applies to skim milk, sour milk, and buttermilk

ng meat and milk we think first of their protein content. One and one-fourth cups of milk will supply as much protein as two ounces of lean beef. The protein of milk is largely the part which makes cottage cheese. So cottage cheese is a good meat substitute and a practical way of using part of the skim milk when the cream is taken off for butter. One and one-half ounces of cottage cheese (one-fourth

, and young people have plenty for construction of bones and teeth. There is almost none in meat and bread, none in common fats and sugars, and comparatively few common foods can be taken alone and digested in large enough quantities to insure an adequate supply; whereas a pint of milk (whole, skim, or buttermilk) will guarantee to a grown person a sufficient amount, a

rather irregularly distributed in other kinds of food materials. When eggs, vegetables, and cereals are freely used, we are not likely to suffer any lack; but when wa

we mean when we talk about the food giving "working strength." A farmer and his wife and usually all the family need much fuel because they do much physical work. Even people whose work is physically light require

absent, growth is impossible. Both are to be found in milk, one in the cream and the other in the skim milk or whey. For this reason children should have whole milk rather than skim milk. Of course, butter and skim

ough and it is generally better to use it freely in the kitchen first, and then, if there is any surplus, put it on the table as a beverage or

should consider ways of using it to advantage. The two simplest probably are, first, as cream sauce for vegetables of all sorts; for macaroni or hominy with or without cheese; or for hard cooked eggs or left-over meats; and next in puddings b

economical table. Vegetables supplement milk almost ideally, since they contain the vegetable fiber which

also to cook enough of a vegetable for two days at once, sending it to the table simply dressed in its own juices or a little butter the first time and making a scalloped dish with cream sauce and crumbs the next day

nable a housewife to dispose satisfactorily of her day's quota of milk. If it should accumulate, it can be dispatched with considerable rapidity in the form of ice cream or milk sherbet. When there is much skim milk,

ited diet milk is such a safeguard that we should bend our energies to saving it from waste and producing more, rather than learning to do without it. Skim milk from creameries is too valuab

physique than the records of our recruiting stations show today. Even when the family table is deprive