" Do not use butter for cooking. Do not demand
solid fats for frying. Certain of the oils, particu-
larly cottonseed and peanut oil, serve practically
as well as do the high melting fats. We have a
much greater supply of oils than of solid fats.
A saving in this direction is very important.
Milk or egg-yolk fats should always be supplied
in the diet of children, for they contain something
which is indispensable to health and growth.
This element is not present in fats of vegetable
origin."
^ United States Food Administration Bulletin.
46 FOOD AND FREEDOM
The question of milk is also most important,
and its use and conservation should not be con-
fused or misunderstood. While we are asked to
conserve milk, we are urged, at the same time,
to increase its use, and this issue is sometimes
perplexing. Milk is one of our most valuable
foods. Its use insures a good diet; it saves meat;
it requires no cooking, therefore saves fuel and
time. Because of its value, even when compara-
tively high in price, it is a cheap food. As the
Food Administration says:
''No substitute for milk as a food has ever been
found. ... Its importance in the diet of children
under ten cannot be overestimated. . . . Experts
say that every child under six years should have
a quart of whole milk every day. . . . Whole milk
for the children is playing safe; no matter what
the price we cannot afford to let them go with-
out it."
More specifically, milk contains all the food
principles, in some proportion, required by the
body — balanced proteins, carbohydrates, fat, min-
eral matter, and accessory factors. Quoting again
from the Food Administration :
Its protein is most adaptable to uses by the body
in building and renewing tissue.
Its sugar is easily utilized by the body.
THE WORLD ON A DIET 47
It supplies lime; the lime salts, which are abun-
dant in milk, are also importantxin building the
body and keeping it in good condition; there is
no other food from which lime salts can so readily
be obtained; it would take, for example, 8^
eggs to provide the same amount of calcium as
is contained in one glass of milk.
Its butter fat, because of its *' growth determi-
nants" (as described above), is absolutely neces-
sary for children, and probably for older persons
as well.
To which Doctor McColliim adds:
"Milk is an indispensable article of the diet of
any people who wish to achieve. . . . Milk is
worth much more than its energy value or its
protein content would indicate. It is the great
factor of safety in making good the deficiencies
of the grains which form and must continue to
form the principal source of energy in our diet.
Without the continued use of milk, not only for
the feeding of our children, but in liberal amounts
in cookery and as an adjuvant to our diet, we
cannot as a nation maintain the position as a
world power to which we have arisen. The
keeping of dairy animals was the greatest factor
in the history of the development of man from
a state of barbarism. We are now in a critical
time when the dairy industry is in jeopardy. I
feel it my privilege to point out that we are still
dependent upon the dairy industry for our con-
tinued prosperity." — From Brader's Gazette, De-
cember, 191 7.
48 FOOD AND FREEDOM
Food and freedom
1918Page 21
Presented as published in 1918. 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.
" Do not use butter for cooking. Do not demand
solid fats for frying. Certain of the oils, particu-
larly cottonseed and peanut oil, serve practically
as well as do the high melting fats. We have a
much greater supply of oils than of solid fats.
A saving in this direction is very important.
Milk or egg-yolk fats should always be supplied
in the diet of children, for they contain something
which is indispensable to health and growth.
This element is not present in fats of vegetable
origin."
^ United States Food Administration Bulletin.
46 FOOD AND FREEDOM
The question of milk is also most important,
and its use and conservation should not be con-
fused or misunderstood. While we are asked to
conserve milk, we are urged, at the same time,
to increase its use, and this issue is sometimes
perplexing. Milk is one of our most valuable
foods. Its use insures a good diet; it saves meat;
it requires no cooking, therefore saves fuel and
time. Because of its value, even when compara-
tively high in price, it is a cheap food. As the
Food Administration says:
''No substitute for milk as a food has ever been
found. ... Its importance in the diet of children
under ten cannot be overestimated. . . . Experts
say that every child under six years should have
a quart of whole milk every day. . . . Whole milk
for the children is playing safe; no matter what
the price we cannot afford to let them go with-
out it."
More specifically, milk contains all the food
principles, in some proportion, required by the
body — balanced proteins, carbohydrates, fat, min-
eral matter, and accessory factors. Quoting again
from the Food Administration :
Its protein is most adaptable to uses by the body
in building and renewing tissue.
Its sugar is easily utilized by the body.
THE WORLD ON A DIET 47
It supplies lime; the lime salts, which are abun-
dant in milk, are also importantxin building the
body and keeping it in good condition; there is
no other food from which lime salts can so readily
be obtained; it would take, for example, 8^
eggs to provide the same amount of calcium as
is contained in one glass of milk.
Its butter fat, because of its *' growth determi-
nants" (as described above), is absolutely neces-
sary for children, and probably for older persons
as well.
To which Doctor McColliim adds:
"Milk is an indispensable article of the diet of
any people who wish to achieve. . . . Milk is
worth much more than its energy value or its
protein content would indicate. It is the great
factor of safety in making good the deficiencies
of the grains which form and must continue to
form the principal source of energy in our diet.
Without the continued use of milk, not only for
the feeding of our children, but in liberal amounts
in cookery and as an adjuvant to our diet, we
cannot as a nation maintain the position as a
world power to which we have arisen. The
keeping of dairy animals was the greatest factor
in the history of the development of man from
a state of barbarism. We are now in a critical
time when the dairy industry is in jeopardy. I
feel it my privilege to point out that we are still
dependent upon the dairy industry for our con-
tinued prosperity." — From Brader's Gazette, De-
cember, 191 7.
48 FOOD AND FREEDOM