A manual of home-making

growth-prcmiotini^ faelors of butter-fat. Beef-fat containii a small amount of the fat-8olut>le grovvth-promotinp; factor; hut even when heef-fut is uwtl in the making of butUT substitiit.e«, the riuantity of it and of tlit^ .small amount of butter added, varie^^ Sit greatly tliat the Ijutter sobstifute should not l>e al- lowetl wholly to replace butter in children's ftxKJ. Butter sub- stitutes in which vegetable oils are the only fat, are entirely lacking in this growth-promoting factor. If butter substitutes are Ui*ed, extra milk is necessary in order to keep up the supply of these esseJitial growth-proiiioting factors. Boiling is Iwlieved to increase the ease of digestion of milk by preventing the formation of large firm curds in the stomach. Brief lioiling is thought not to injure seriously the vaUie of i either of the growth-promoting factors. Boiled milk seerns in the case of many persons to have a constipating etTect, which may he offset by the use of fruit Juices. This may be found to explain the cause and cure of scurvy. Boiler! milk has nU the energy vahie of fresh milk. Boiling does not seera t^i affect the value of the proteiji sufheiently to be of any serious dis- advantage. Any injury to the value of the protein by boihng is probably due, in part at least, to the coagulation of the iJ- bunicn of the milk. Increasing the amount of milk fed, if milk is the only food, seems to correct any damage which might lie produced by boiling, either on the protein or on the growth- promoting factors. If, aa occagionaUy happens, milk reacts on the individual as a poison* a special study should Ix? made in order to include in the dietary foods other than niilk that are rich in lune. Many times, however, a tiislike for milk may be confusetl with inabil- ity to use it. If it is merely distaste that prevents its use, miUc may be inctudtni in the dietary by Ixnng cooked with other foods. Eggs will replace milk, if it is impossible to itse the latter. Milk is a valuable substitute fur meat. Eggs should l>e used as long as they can be afforded. When possible, one egg a day should l>e used for each qjiild in the family, and, if available, one or two for each adult. The children and PLANNING THE DAILY MEALS 429 women of the family should have the egg^ first, wince they need the most iron. If the a^t of eggs makes their use imjx)ssible, thought should be given to increasing the use of other foods that are rich in iron. The cheapest of these are breakfast f(K>ds or threads made from the whole cereal grain. Frequently it is objected that milk and eggs caase biliousness. If this hap- pens, it is in most cases due not to the use of milk and eggs, but rather to the absence of fruits and vegetables io the dietary. Eggs are not only valuable sources of iron, they are also rich in lime, rich in both of the unknown substances (so-callefl vita- mines) necessary^ for growth and health, and the protein of eggs is of the efficient type. Eggs may be used to replace meat or milk.