tendency to think of it as an addition to the bill of fare, rather than
as a possible substitute for more expensive food. For instance, milk is
very often served as a beverage in a meal in which the quantity of meat
or other protein foods is not reduced. From an economical standpoint, as
well as from the point of view of the needs of the body, this is really
extravagant, for milk is itself largely a protein food. The serving of a
glass of milk or of a dish that contains generous quantities of milk
offers the housewife an opportunity to cut down considerably the
allowance of meat and eggs. Because of this fact and because milk and
its products may be used to add nutritive value to a food, to give
variety, and to improve flavor, they deserve considerable study on the
part of the housewife.

5. Since milk may be used in such a variety of ways, it may be easily
included in the dietary for the family. Being liquid in form, it may
always be served without any preparation as a beverage or with other
beverages, cereals, and fruits. It also has numerous other uses, being
employed in the making of sauces for vegetables and meats, in the place
of stock for soups, and as the liquid for bread, cakes, puddings,
custards, and many frozen desserts. Because of its extensive use, every
housewife not only should know how to buy milk and care for it, but
should be familiar with its composition, so that she may determine
whether or not it suits the needs of her family. In addition, she should
know the effect of heat on milk and the various methods of preparation
if she would be able to judge what food combinations can be used
with milk.


COMPOSITION OF MILK