Evening star. [volume], June 30, 1940, Page 10, Image 86

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
Living Factories
For Health
They are the 25,000,000
cows of America —and
their milk is the base
ol enticing new recipes
IT takes 25.00(1,000 cows, or one to
almost every five persons, in the
United States, to supply our house
holds each year with milk, butter,
cheese, dry or canned milk products
and ice cream. And yet we are by no
means such great users of milk and
milk products as we might be. If the
fluid milk distributed each year were
divided equally among our people,
each of us would have 153 quarts a
year — or less than a pint a day. And
that hardly gives us a safe margin for
our health's sake.
Surprisingly enough also, we use an
nually only a modest eighteen pounds
of butter apiece — far less than is used
- w. a number of other countries. Nor do
we indulge very lavishly in cheese.
Our annual six pounds per capita, for
instance, is less than half the amount
used in normal times in France or
Great Britain.
Clearly, then, we might profit in
health if our dairy industry were even
greater than it is. Yet it is a very large
business, indeed — one of the largest
industries in the country, in fact —
valued at three-and-a-half billion dol
lars. Last year it brought almost a
billion and a half dollars in cash to our
farmers and dairymen. And cash is
very important from a farmer’s point
of view, for it means a regular monthly
income, instead of the purely seasonal
profits which his other crops will bring
him.
The fluid milk, which we use at home
and part of which is delivered to our
American doorsteps in 25,000,000 bot
tles every day, accounts for only a
portion of the milk industry’s money
value — and not the largest part. Al
most half of the total milk produced
is used for making butter. Cheese,
evaporated milk, dry milk products
and ice cream also account for many
millions of quarts annually. Foreigners
have always been impressed wikh our
fondness for ice cream and with the
excellence of this American product.
But it is onlv when we examine the
total annual figure, that we can meas
ure our appetites in national terms.
In 1939 every man, woman anil child
in our country could have eaten more
than two gallons of ice cream Since
everyone, of course, did not eat any
such quantity, some of us must have
consumed enormous amounts, lor in
that year we produced 282,000,000
gallons of ice cream.
Important though the dollars and
cents of the milk industry is to the
country, its first importance has to do
with national health. We are dealing
in this case not with a luxury' but with
a staple. It is hardly necessary here to
emphasize the nutritional value of
nulk. Sufficient educational work has
been done in the United States to
make us milk-conscious, alive to the
essential food elements which milk so
generously provides — calcium, vita
mins, proteins, iron and energy.
Milk gives us an enormous nutritive
return for every dollar spent on it. If
as a nation we seem, for instance, in
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Just cows — but how important to our well-being!
ordinately fond of ice cream, we need
feel no pangs of conscience. Ice cream
is not simply a quite delicious extra; it
can hardly be called an extravagance;
for it is, in fact, a wholesome food.
Again, if we now use a great deal of
milk in cooking, our problem is not
how to use less but how to use more, in
any or all of its modern forms. And
our increasing appetite for cheese is a
wholesome one.
With this in mind, we are suggesting
some new recipes for our readers. Out
of a multitude of possibilities, we have
space only for a few; but if they are
responsible for a little more milk in
the family's diet next week, they will
have served a valuable purpose. And
what is more, these recipes are good.
They will be just as pleasing to the
palate as they will be wholesome for
the eaters.
Peppermint Ice Cream
t<2 teaspoon granulated gelatine
2 teaspoons cold water
cups (tall can 14Vs oz.) evapo
rated milk, chilled
;'4 cup of linelv gTound pepjiemnnt
candy
Soften gelatine in cold water. Scald
1'.4 cups of the milk; add gelatine, and
stir until dissolved. Chill, then whip
until it will hold its shape. Dilute
remaining milk to of a cup with
water. Stir in candy and heat over hot
water until candy is dissolved. Chill.
Fold in whipped mixture. I’our into
freezing nay 01 automatic refrigerator
and freeze until thick. Remove from
refrigerator and beat until smooth but
not melted. Return to refrigerator and
freeze until firm. Yield: 6 portions.
Supper Cheese Casserole
12 slices day-old bread
H cup butter
2 cups grated American cheese
3 eggs, slightly beaten
3 cups milk
teaspoon salt
1 teaspoon Worcestershire sauce
Paprika
Spread slices of bread with butter;
place a layer of 6 slices in large,
shallow, greased baking dish, and
sprinkle heavily with grated cheese.
Repeat process, making 2 layers. Com
bine beaten eggs with milk. salt, and
Worcestershire sauce and pour over
bread and cheese. Sprinkle with pap
rika. Place baking dish in pan of hot
water and bake in moderately slow
oven (325 degrees K.) about \\4 hours,
or until set Serve hot. Yield: 6 to 8
portions. Note: 1 his dish may be
prepared in advance; placed in refrig
erator, and baked when convenient.
Orange Custard Meringues
2 cups milk
2 eggs
1K teaspoon salt
1 j cup sugar
>4 teaspoon vanilla
I oranges
1 teaspoon grated orange rind
1 egg white
Scald milk in top of double boiler.
Beat together slightly the eggs, 1
tablespoons of the sugar and salt, and
t'2 teaspoon vanilla. Add hot milk to
egg mixture; mix thoroughly and re
turn to top of double boiler. Cook over
hot water, stirring constantly until
egg coats spoon. Cut slices from tops
of oranges; remove pulp. Add orange
rind to custard while warm Pour into
orange shells, and chill in refrigerator.
Add remaining vanilla and salt to egg
white and beat until almost stiff. Add
remaining sugar and continue beating
until stiff. Pile meringue on top of
orange cups and toast under broiler,
with heat turned to lowest point, until
lightly browned. Serve immediately.
Yield: f meringues.
Cocoa Float
Cocoa base:
1 cup cocoa
1 cup granulated sugar
t4 teaspoon salt
1 cup cold water
2 teaspoons vanilla
Mix cocoa, sugar, and salt in sauce
pan until blended. Add water slowly,
stirring constantly. Place over low
heat and continue stirring until
smooth, and mixture boils. Continue
boiling for 2 minutes longer. Remove
from heat; add vanilla, and pour into -
jar. Cover tightly and store in refrig
erator. Yield: 2 cups.
Uj cup chilled milk
2 tablespoons cocoa base
1 j cup ginger ale
Vanilla ice cream
Add milk slowly to cocoa base,
stirring until smooth. Pour into tall
glass. Add ginger ale and stir enough
to mix. Add ice cream and serve at
once. Yield: 1 tall glass.
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