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pfember, I933 HOME and COUNTRY “The Place 0 Milk is a food which is suit~ le to all the seven ages of man. . other food plays so unique (1 important a role in nutri- n. That is apparent when we alize that nature intended milk be a complete food for some - c after birth for the young the species it is designed to ed. Where substitution is metimes necessary, as in in- nt feeding, cow's milk is the e most easily adapted to hu- an use and most easily ob- ined. As growth proceeds, milk eds to be supplemented with her foods, especially those con- ining iron and supplying en- gy and bulk, but throughout 'c milk is one of the essentials ' a' good diet. It contains a building mn- rial, protein, that is the most mpletely digested and ab- rbed of all food proteins. It is so an economical building ms- rial produced at less expense an meat or eggs, and best ilized b adults when part of mixed iet. It combines well with and pplements the protein of cerâ€" ls, making them more valuable r building; and because of its gh mineral content, it is ex- eth, especially when accom- nied by sunshine, egg yolk, d liver oil, or some other urce of Vitamin D. Milk also offsets a mineral d vitamin deficiency in sugars, ts, and white flour products hich are found so plentifully in e modern diet, and it leaves an kalino residue in the body. A sugar in milk called lac- so supplies energy. It is easily ssimilated and not as sweet as -:ne sugar and so does not dull ‘ e appetite for other food as no sugar does. In addition, milk also contains ve of those indispensable food bstances â€" Vitamins â€" which re to food what the spark is to I e automobile engine. It is articularly rich in Vitamin A hich is necessary for growth nd health and gives us resis- ance to disease, especially of he respiratory tract. It is also n excellent source of Vitamin , needed for steady nerves and ood digestion. The amount of itamin C is somewhat variable, eing influenced by the diet of I e cow and by heating. Some itamin 4D is also present, but is best reinforced by sunshine. It is interesting, however, to now that experimental feeding cows has shown that the mount of these vitamins can be reatly increased in milk. The mount of Vitamin D, for ex- mple, has been increased to ch an extent that children nere cured. of rickets when But the problem of improve- ent in feeds goes back to the oil and a study of how to for- lize crops to give the cow the est raw materials for the task 15 making a better milk. So for s digestibility is concerned, me investigators think it eans much to certain infants, « on milk, whether the milk rm, or not, in digestion; in ' her words, whether it is a soft ' hard curd milk, which can £1 determined by test. Butter- ilk and skim milk are two onomical‘ foods that can be sad in many ways in the home. 0: children need whole milk, ntaining the fat and the proâ€" ctive Vitamin A which is und in it. So don't take the eani off the top of the bottle 1' the coffee and give the chil- en’the skimmilk.’ Because of its numerous good llent for building bones and oagulates in a soft, floccule'nt SELECTED PAPERS I k in the Diet" qualities, nutritionists are agreed that a quart of whole milk a day should be the basis of a child's diet until it is eigh- teen years of age. There is no substitute for it. During adult life, one pint a day should be taken. It must not necessarily be taken in the liquid form as a beverage, for milk is milk in whatever form it is taken. To fulfil its intended mission for children in particular, milk must be clean; must come from healthy cows; and be handled in a cleanly manner by people who are not disease carriers. Tuber- culin»testing of cows reduces the hazard from tuberculosis, but does not safeguard us from other disease producing germs which may find their way into milk, such as those of scarlet fever, undulant fever, and other or- ganisms. To make milk safe, unless it is sold as certified milk, it should he pasteurized or boiled, bring- ing it quickly to the boiling point and boiling it for two minutes. Pasteurization, which is compulsory in the city, consists of heating the milk to 145 de- grees for 30 minutes, then cool< ing quickly. If milk has to be pasteurized at home, a double boiler and a thermometer to test the temperature of the milk, are all that is necessary. The milk should then be cooled quickly and kept cold, lightly covered and in a place free from odours, until it is used. Milk so handled will be free from objectionable flavours and is health-giving to both young and old. Don’t forget that “A quart a day keeps the children at play." Foods for Storage By Mrs. James Patterson, New Hamburg Canning, curing and storing all come into play \vith precision in the thrifty homemaker's round of activities. To prevent waste in perishable fruits and veget- ables becomes an art with her. Saving energy and fuel must be considered, and to produce these products at their best calls for prompt action in their turn. To have rows of canned fruits and vegetables stored on shelves in a cool, dry, dark place that will keep indefinitely requires fore- thought and skill; no halfâ€"done, slipshod methods work out here. You may save fuel and energy by covering with earth such vegâ€" stables as: carrots, parsnips, beets and cabbage, (the latter may also be made into .sauer- kraut). Such very perishable vegetables as corn, beans and pens can be saved by a process of canning with heat, and to get best results, these three must be gathered- just at the proper time Particulars as to methods Will be found in Bulletin 252. With a furnace in the base- ment, it is difficult to keep root vegetables and cabbage firm,_so a box in a cool, dark corner, With layers of vegetables and earth and the top well covered with earth, helps. We prefer the out- door pit for carrots, beets, pars- nips and- cabbage. Dig a shallow flat trench, about eight inches deep. where the earth is slightly sloped for drainage, and place the vegetables in this trench. Cabbage should have the roots left on and turned upward to prevent earth getting into the heads. Pile all the vegetables, forming' a mound to a raised peak; then put a layer of straw or leaves over all and pack earth four to six inches deep over all, leaving a space on the top open and just cover with a board, (this to let moisture escape, caused by heating within). When wint- er sets in, remove the board and coverwi'th earth. Supplies may be taken out of here by opening the side of the pit on mild days and carefully closing again. Veg» ctablcs have been kept successâ€" fully in this way till the middle of May. September and October are the months for old hens to be disposâ€" ed 01'. At present prices of live fowl we think it pays to can them for the family use. The birds should be dressed, thoroughly washed, singed and drawn and left to cool at least six hours; or left over night is better. Cut up as for stew, leaving the bone in wings, legs, etc., pare with a sharp knife all meat ofi‘ breast and. pack all into sealers with a teaspoon of salt to the quart, (no water must go inside the sealer); seal tight to retain flavor, place sealers in cold water in a boiler and proceed as for corn or beans, boiling three hours, (if very old hens, boil one hour longer). Re- move from the boiling bath and be sure the tops are tight. Beef and pork are done in the same way, cutting all meat ofl‘ the bone in suitable size for serving. Pack in quart sealers, with one tea- spoon salt, (no water inside seal- ers), and after the three hours boiling, remove from the hot bath making sure they are sealed tight. We have repeatedly stat- ed, to seal tight. This is very important as the tops occasionâ€" ally loosen during the process of boiling. Someone might be interest in our proved Sugar Curing for hams and bacon. For one hun- dred pounds of pork. mix four (4) pounds strong salt, one-half ('é) pound black pepper, one half 1%) pound brown sugar, two (2) ounces of Saltpetre. This must be mixed thoroughly and rubbed on hams and bacon and let hams and bacon lie on a board or table for from ten to twelve days. If hams each weigh twenty» five pounds or over, this mixture should be rubbed on twice, seven days apart. Now it is ready to hang up to dry and smoke; or liquid smoke may be applied. Dust powdered borax over the meat before hanging away for summer use, as this prevents flies from working on the meat and meat need not be placed in bags where mould easily devel- ops. The making of sauerkraut is pretty well understood. I just want to add that the kraut will go on its process of curing after it is really sauerkraut unless it is kept in a very cold place after it is ready for use. If in a wooden tub, it may be put to freeze 3110 the salt will prevent solid freez- ing. We like to take the sauer, kraut and place it in sealers with small pieces of fat pork (fresh), with sauerkraut juice included, seal tight and cook for two hours. We do this in cold weather when fires are required, and so save fuel in summer, as it only re~ quires rewarming. I close with still another thought. Tomato time is here, and I would like to urge that to- mato soup in goodly quantity be on the shelves. Our recipeâ€"one heaping (eleven quart) basket of well ripened tomatoes, tw o buncha of celery, two large on- ions, (put celery and onions through food chopper). Scald tomatoes, cold dip and peel; then with thumb and finger remove all seeds as you break up the tomato; this is easily done as the seeds with a liquid substance are in pockets. Now, the solid tomato flesh will need but one-half hour boiling with celery and onions added, after which press the cooked product through a colanâ€" der, place again over heat to boil 3 very few minutes, adding one- half cup butter. small half cup salt, one cup brown sugar, and three~quarter cup flour smoothed in water. Pour into sealers and seal very hot. When serving, add rich milk in equal quantity, with a quarter teaspoon baking soda. heat together and serve, There in much that we can do, Help to see each other through, Give fresh courage to a heart, Always try to do our part. There is wealth enough fnr all Why be money-mad or small? That is not the way to live, Learn to labor, love and give. Now get busy, do your best, Doing, gives pleasure, zest, This and more you sure can do. Now my friends, it's up to you. Fruits and Vegetables in the Modern Menu By Gertrude A. Gray, Nutrition Speci 'st Modern investigation has shown the wisdom of giving in- creased attention to minerals, Vitamins, and roughage, in the modern menu. It is interesting to note that fruits and vege- tables meet these important re- . quirements as well as certain others and so should be used liberally in the diet â€" fresh, cooked, or canned. ilf used uncooked, there is naturally no loss of vitamins or mineral matter but some must be cooked to be palatable. When this is the case do not prolong the cooking beyond the point where the product is just done. Heat and oxidation reduce the Vitamin content of the food and usually affect the colour unfav- ourably, while long cooking in water dissolves out a larger pro- portion of the mineral matter. In vegetable cooking especial- ly, aim to retain as much of the original color and texture as possible. It may seem a bit odd to talk of the aesthetic value of cabbage or carrots, hut ap- pearance is important, as recent food studies have shown that colour, flavour and food value go hand in hand in the food world, and well prepared vege- tables occupy a high place in food society. The green vege- tables particularly are highly zsteemed today; the greener the leaf the higher the iron con- tent and the amount of the pro- tective food substance, Vitamin A, which helps to give us resis- tance to disease. Yellow vegeâ€" tables are also valuable for this vitamin â€" tomatoes too 7 here the yellow is masked by the red. In addition we get Vitamin B and some C from vegetables, exâ€" cept the dried ones, peas, beans, and lentils. A good rule is to use two vegetables 3 day in addition to potatoes. This is easy with the modern popularity of salads. which have the added advantage of using many vegetables and fruits uncooked. In justice to our old friend the potato it should be said that one a day, preferably baked, should even form part of a. reduction diet be- cause it is not as high in energy value as white bread or sweet things of which the “would be" reducer is usually fond, and it is a good source of iron and Vita- mins B and C. When cooking vegetables in water, the observance of a few simple rules and, above all, avoiding over cooking, are neces- sary. In the green vegetables and those of the strong juiced classâ€"turnips, cabbage, cauli- flower, and onions, the best way of cooking them is in a large amount of boiling, salted, water. in an uncovered dish. The mild juiced vegetables, as carrots, peas, celery, etc., may be cooked in a small amount of boiling, salted, water and covered. Where fuel is a consideration several vegetables may be cooked in the same kettle of water by tying each separately in a piece of the new waterproof paper. This also conserves the food value as any li uid from the vegetable is reâ€" tained, and may 'be used in soup or sauce. flaking and h 'ming are good for many ables: lirrn skinned wwlahlcs may in: baked on the ra n! the oven while others may hr: I'ut up and put in a co , rl container with hall a cup of ter, {or baking. When scalloped or 1 in chow- ders, they are part ularly good for supper ur luncheon. All our vegetablc.«, sweet corn, and all Ir cept plums, pruni: , and . berries, leave an alkaline re.»i- due in the body and so help to maintain a normal condition of the blood. Many people think because a fruit h’ in acid taste that it leaves an ai i residue in the_ body and so refrain from taking the very things that should form part of a normal Giet and are essential to keep one well. Variety adds intercst to foods sdtry new combinations of fruit juices to satisfy the family’s thirstâ€"more broiled and baked vegetables and fruits, more sal- ads. And don’t forget the impor- tance of attractive colour com- binations when preparing a vegetable plateâ€"a saladâ€"or a Iruit cup. except Clothing Economies By Miss E. M. Collins. Clothing Specialist _There is real need for defi- nite study of our clothing prob- lem as statistics seem to indi- cate that even with reduced in- comes people are buying what they can with what they have; but they are buying more cauti- ously, anxious to get the most value for their money. At the same time many stores are carrying cheaper types of mere chandise than ever before. This applies to ready-made garments, yard goods, hosiery, shoes, and other articles. Few homemakr ers seem to be aware that much cheapening and skimping are being practised in every line. They fail to note the closely clipped seams, the poor edge finishes on garments, the over- iveighting or the excess stretch- ing of yarns. Stockings are the most fre quent purchase for the wardrobe therefore with the present price war on hosiery it is important to be able to judge the quality of the yarn and the difference between 45 gauge and 54 gauge and know what service can be reasonably expected from the 45 gauge with its cheaper value. In thinking of clothing selec- tion one should not lose sight of clothing maintenance: which includes its general care by laundering, cleaning and press» ing, thus giving each garment a. longer period of service as well as always making an attrac» tive appearance. Frequent brush- ing, and prompt attention to spot removal; making little reâ€" pairs as soon as possible, and storing with prudence, are fac- tors of value. The life of cloth- ing is lengthened and the amount of repair is lessened. Such renovation as will continue the life of a good garment or make a useful article for an- other should be a part of the economy of every household. By selecting clothing so that a harmony of colour combina- tions can be maintained will reduce the cost of the wardrobe and yet on each and every ocâ€" casion a pleasing result will na- turally be the outcome of care» ful selection. The average woman cannot indulge in the doubtful joy of a costume made for a few special occasions, but must bring her ingenuity to bear on a series of costumes sufficiently elastic in scope to provide for all her No outsider can decide an- other’s expenditures on social needs.