Buttermilk has the same food value as skim-milk. iSomi
persons digest buttermilk more easily than skim-milk becausa
the casein is clotted by the acid in the milk- It is believed that.
when the casein of milk is clottp<I before it reaches the stomacbi
either by natural souring or by the ad<lition of orange, lemon
or other fruit juici^ or jiniket, it (loes not form the large finn
clots sometimes f*»rmi*d in the cane of swt^t milk. The nutri-
tive value of the tnilk is urichungtxK and the clotting may make
the milk more easily digested by some jx^rsons.
Cottage cheese, itiade of the curd of milk, is a valuable
It contains most of the pit)tein of the whole-milk and is a
PLANNING THE DAILY MEALS
427
source of this important building material. It contains a part
of I he Hiiie ami the pho^^phoruH of the whole-milk, and part of
tht^ gifiwth-promoliiit; fafitors, though htlle ctm he said as yet
cofieerning the comparative amounts of these substance^s pre-*^eat
in it. As a protein food, it is u v^al Liable meat substitute.
Whey also ha.< nutritive value aiul .should never be <lisearded.
It contains the water-.sohible, and a small part of the fat-soluble,
growth-proiooting factors, much of the lime, part of the phos-
phorus, and it may contain most of the carbohydrate of the
original milk. It should find many use^s in the dietary' in the
form of brea<ls and cake^i, gelatin desserts, frozen desserts, and
pudding Hauees.
The Ameriean Cheddar, or cream, cheese made from whole-
niilk contains both the protein and the fat of the milk. Pound
for pound, cheese is eonsiderably richer than meat in both pro-
tein and fat. Cheese is rich not only in protein mn\ fat but also
in lime, phosphorus, and growth -promoting substances. When
ehee^se is served as a meat-saver, that is, cooked in combination
with other foods, it is generally caj^ily digestecl; it is prol>ably
the serving of chc^oe with j>ie at the en<l of a hearty meiil that
has given it liie undeserved name of being difficult to digest.
Cream, as well as the butter and ice cream made from it,
has a definite place in the daily food because of growlh-proraot-
ing substances and the high energj^ value of the fat. The sour-
ing of cream does not change its nutritive value any more than
does the souring of milk. One pound of butter is equivalent
to five quarts of milk in energ>' value: but counting the proteins,
lime, and growth-promoting factors that milk contains, three
quarts of milk will give as much total food as a pound of butter.
It is said that not only shouhl three quarts of milk be usefl in
place of every pomid of butter given up, but w^hen a pound of
butter costs more than the three quarts of milk, it is wise
economy to use the milk instead of the butter. In a family
where there are three or more little children, no money should
I>e spent for a (K>und of butter or of meat until after an allow-
ance has been made for three quarts of milk.
Butter substitutes are made up more or less of vegetable
428 A MANUAL OF HOME-MAKING
oils, which give energ>' but which do not contain the necessary*
Page 240
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Buttermilk has the same food value as skim-milk. iSomi
persons digest buttermilk more easily than skim-milk becausa
the casein is clotted by the acid in the milk- It is believed that.
when the casein of milk is clottp<I before it reaches the stomacbi
either by natural souring or by the ad<lition of orange, lemon
or other fruit juici^ or jiniket, it (loes not form the large finn
clots sometimes f*»rmi*d in the cane of swt^t milk. The nutri-
tive value of the tnilk is urichungtxK and the clotting may make
the milk more easily digested by some jx^rsons.
Cottage cheese, itiade of the curd of milk, is a valuable
It contains most of the pit)tein of the whole-milk and is a
PLANNING THE DAILY MEALS
427
source of this important building material. It contains a part
of I he Hiiie ami the pho^^phoruH of the whole-milk, and part of
tht^ gifiwth-promoliiit; fafitors, though htlle ctm he said as yet
cofieerning the comparative amounts of these substance^s pre-*^eat
in it. As a protein food, it is u v^al Liable meat substitute.
Whey also ha.< nutritive value aiul .should never be <lisearded.
It contains the water-.sohible, and a small part of the fat-soluble,
growth-proiooting factors, much of the lime, part of the phos-
phorus, and it may contain most of the carbohydrate of the
original milk. It should find many use^s in the dietary' in the
form of brea<ls and cake^i, gelatin desserts, frozen desserts, and
pudding Hauees.
The Ameriean Cheddar, or cream, cheese made from whole-
niilk contains both the protein and the fat of the milk. Pound
for pound, cheese is eonsiderably richer than meat in both pro-
tein and fat. Cheese is rich not only in protein mn\ fat but also
in lime, phosphorus, and growth -promoting substances. When
ehee^se is served as a meat-saver, that is, cooked in combination
with other foods, it is generally caj^ily digestecl; it is prol>ably
the serving of chc^oe with j>ie at the en<l of a hearty meiil that
has given it liie undeserved name of being difficult to digest.
Cream, as well as the butter and ice cream made from it,
has a definite place in the daily food because of growlh-proraot-
ing substances and the high energj^ value of the fat. The sour-
ing of cream does not change its nutritive value any more than
does the souring of milk. One pound of butter is equivalent
to five quarts of milk in energ>' value: but counting the proteins,
lime, and growth-promoting factors that milk contains, three
quarts of milk will give as much total food as a pound of butter.
It is said that not only shouhl three quarts of milk be usefl in
place of every pomid of butter given up, but w^hen a pound of
butter costs more than the three quarts of milk, it is wise
economy to use the milk instead of the butter. In a family
where there are three or more little children, no money should
I>e spent for a (K>und of butter or of meat until after an allow-
ance has been made for three quarts of milk.
Butter substitutes are made up more or less of vegetable
428 A MANUAL OF HOME-MAKING
oils, which give energ>' but which do not contain the necessary*