Milk is an especially valuable food because it contains prac-
tically all the food materials needed by babies and also most
of the most important food materials needed by adults, though
not in the right proportions. It is most valuable for growing
children as it is in most eases easily digested and furnishes in
its protein and mineral substances that which is needed to build
muscle and bone. It supplies also fats and sugars, which food-
stuffs are needed to furnish heat and energy necessary for work
and play. In addition to the liquid milk, the more concentrated
milk products, such as butter and cheese, have high food value.
Sweet milk should be used as a drink for both children and
adults, especially for children. It should also be used freely in
the preparation of other foods, such as custards, cream soups,
creamed vegetables, breads and milk toast. The milk used for
cooking should be skimmed, and the cream served on various
cereals and desserts and in salad dressings. Any remaining
cream should be made into butter.
The skim milk may be used as a drink as well as in the prep-
aration of many foods, such as soups, chowders, gravies, custards,
bread, biscuit, and the like. The skim milk contains all the food
properties of the whole milk excepting the fat. A small amount
of fat is also often left on account of imperfect skimming. Skim
milk, taken together with bread and vegetables, forms a very
nourishing diet. Two and one-half quarts of skim milk furnish
the same amount of protein and have abount the same food value
as a pound of steak. The following is a
List of Foods Equal in Food Value to One Quart of Milk
Food Amount
Apples 9% medium.
Bananas 6i/^ large.
Bread (white) 61/0 half -inch slices.
102 Bulletin of tlie University of Texas
Food Amount
Butter 6% tablespoons.
Cabbage 2 heads medium large.
Carrots 26, medium.
Cheese, cream 9 tablespoons ( l^ cup )
Cheese, cottage 2% cups.
Chocolate almond bars 3i/2 bars.
Cream % cup.
Crackers, graham 21
Crackers, soda 26
Dates 26
Eggs 8 medium, or 6 large.
Grits % cup.
Macaroni uncooked 1% cups.
Peanuts unshelled Vs pound.
Potatoes 9% medium.
Raisins . i/^ pound.
Rice % cup.
In addition to its value for the family, skim milk is of great value
in the rearing of pigs, calves, and poultry.
Buttermilk is a highly nutritious and palatable! drink, and
furnishes more nourishment than any other natural beverage
except whole milk and skim milk. For many people buttermilk
is much more palatable and digestible than whole milk or skim
milk. An ordinary glass of buttermilk contains as much nour-
ishment as two ounces of bread or a good-sized potato. In addi-
tion to its actual food value, it is now thought by many of the
best medical men that buttermilk has a great value, because of
the bacteria which it contains, in promoting health and in de-
stroying undesirable bacteria that grow in the intestines.
Page 39
Presented as published in 1916. 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
Milk is an especially valuable food because it contains practically all the food materials needed by babies and also most of the most important food materials needed by adults, though not in the right proportions. It is most valuable for growing children as it is in most eases easily digested and furnishes in its protein and mineral substances that which is needed to build muscle and bone. It supplies also fats and sugars, which foodstuffs are needed to furnish heat and energy necessary for work and play. In addition to the liquid milk, the more concentrated milk products, such as butter and cheese, have high food value.
Sweet milk should be used as a drink for both children and adults, especially for children. It should also be used freely in the preparation of other foods, such as custards, cream soups, creamed vegetables, breads and milk toast. The milk used for cooking should be skimmed, and the cream served on various cereals and desserts and in salad dressings. Any remaining cream should be made into butter.
The skim milk may be used as a drink as well as in the preparation of many foods, such as soups, chowders, gravies, custards, bread, biscuit, and the like. The skim milk contains all the food properties of the whole milk excepting the fat. A small amount of fat is also often left on account of imperfect skimming. Skim milk, taken together with bread and vegetables, forms a very nourishing diet. Two and one-half quarts of skim milk furnish the same amount of protein and have abount the same food value as a pound of steak. The following is a
List of Foods Equal in Food Value to One Quart of Milk
Food Amount
Apples 9% medium.
Bananas 6i/^ large.
Bread (white) 61/0 half -inch slices.
102 Bulletin of tlie University of Texas
Food Amount
Butter 6% tablespoons.
Cabbage 2 heads medium large.
Carrots 26, medium.
Cheese, cream 9 tablespoons (1 1/2 cup)
Cheese, cottage 2% cups.
Chocolate almond bars 3i/2 bars.
Cream % cup.
Crackers, graham 21
Crackers, soda 26
Dates 26
Eggs 8 medium, or 6 large.
Grits % cup.
Macaroni uncooked 1% cups.
Peanuts unshelled 1/8 pound.
Potatoes 9% medium.
Raisins 1/4 pound.
Rice % cup.
In addition to its value for the family, skim milk is of great value in the rearing of pigs, calves, and poultry.
Buttermilk is a highly nutritious and palatable! drink, and furnishes more nourishment than any other natural beverage except whole milk and skim milk. For many people buttermilk is much more palatable and digestible than whole milk or skim milk. An ordinary glass of buttermilk contains as much nourishment as two ounces of bread or a good-sized potato. In addition to its actual food value, it is now thought by many of the best medical men that buttermilk has a great value, because of the bacteria which it contains, in promoting health and in destroying undesirable bacteria that grow in the intestines.