  MILK THE COMPLETE FOOD Milk is nature’s own food. It contains all the food elements necessary for body growth, protein, mineral salts, carbohydrates, fats, vitamines and water. It is the indispensable food for the young. It lends itself to a great variety of uses in the correct diet of the individual. Modern housekeeping demands that a supply of a quality brand of canned milk be in every pantry. As an addition to coffee or tea, evaporated milk has long been a recognized boon. Now, however, the convenience of this as a pantry staple for the country, town or city home cannot be overestimated. It is ever ready for the milk or cream call necessary to the completion of a perfect festive meal, or the easily digested milk toast or eggnog for the convalescent as well as the everyday baking need. According to latest scientific experiments, the growth properties known as vitamines, so rich in milk, are in no way affected by the process of water elimination used to produce evaporated milk. Evaporated milk is a product of the greatest importance to all families far removed from the source of a reliable fresh milk supply. It is just the pure milk with a large part of the moisture removed. It contains all the natural butter fats, mineral salts, proteins, and solids of the fresh milk. Nothing is changed in evaporated milk excepting the quantity of water in the fluid. For that reason, when canned milk is used to feed to children it is best to purchase a reliable brand of evaporated milk. Condensed milk is whole milk reduced by heating; it differs from evaporated milk in that it has 40% to 44% sugar added. A high quality evaporated milk contains 26.16% solids and 69.24% water. A test of the keeping qualities of this product demonstrated that evaporated milk would keep sweet ten days after the can was opened. On souring it may be used the same as soured whole milk and with equally good results. To use evaporated milk as whole milk, it should be diluted in the proportion of one cup of evaporated milk to two and one-quarter cups of water. This will give a product averaging a rich whole milk. VARIETY OF USES Evaporated milk is most satisfactory for cream soups; for sauces for vegetables, fish and meats. Whipped for puddings (undiluted). Used diluted, it gives splendid results in cakes, muffins, biscuits and other flour mixtures. As cream for coffee, cocoa and chocolate, cereals, fruits and puddings it adds food value and flavor. As a beverage diluted with water or for eggnog it is just as satisfactory as ordinary milk for children. For ice creams and custards, cream candies and fudge it adds a smoothness and creaminess. WAYS TO SERVE HAM AND BACON (Continued from page 16)SLICE OF HAMEscalloped Ham with Peanut Butter—Dressing of crumbs, celery and seasoning, covered with slice of ham spread with peanut butter, buttered crumbs and baked until brown. LEFT-OVER HAMHam Omelet—Cooked ham cut fine and folded into an omelet. Croquettes of Ham with Green Peas—Ham ground, mixed with a thick white sauce, seasoned and formed in croquettes. Served on platter with creamed peas. Tomato Stuffed with Ham—Minced ham and rice pressed into tomato shells and baked. Sweet Peppers Stuffed with Ham—Cooked ham cut fine, mixed with crumbs and pressed into peppers. Ham Sandwiches—Minced ham, chopped pickles and mayonnaise. Ham Salad—Diced ham, diced celery, baked beans and mayonnaise. Served on lettuce. Ham À la King—Diced cooked ham with green pepper, pimento and mushrooms in cream sauce. FRIED HAM AND BACONHam and Eggs, Ham Cutlets, Boiled Bacon, Bacon and Eggs, Bacon with Fowl, with Veal, with Flank Steak, with Fish, Bacon as seasoning in dressings, Casserole of Bacon and vegetables, Creamed Bacon, Omelet, Bacon Sandwiches, Club Sandwiches (Broiled bacon and white meat of chicken between slices of toast). SAUCES FOR HAM AND BACON
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