1920 What to Drink E L Bertha

COLD MILK DRINKS

10S

The food content is very high, having nearly all the food materials found in whole milk, excepting, of course, the butter fats, which have been removed by churning ; still some fats do remain ; especially is this true of buttermilk obtained direct from such farmers as do not use the most advanced methods of butter-making. We find 3 per cent, of protein, nearly 5 per cent, of carbo- hydrates in the form of milk sugar, 0.7 per cent, of mineral constituents, and about 0.5 per cent, of fats. Buttermilk is recommended by many successful physicians as an aid in intestinal disorders. Buttermilk is served at most soda fountains, and may be ordered from one's dairyman, also may be obtained at some grocers' and at all better class hotels. BUTTERMILK LEMONADE For persons not caring for buttermilk plain, one may make a lemonade which is healthful as well as delicious. Extract the juice of the lemons, add the sugar and stir until dissolved; add the buttermilk, stirring constantly. If a smaller quantity is to be made it were well to use a shaker, for then the lemonade will be so thoroughly mixed that the results will be most satisfactory. LACTO The following recipe is taken from a bulletin issued by the Iowa Agricultural Experiment Station. " 1 quart of buttermilk, 2 lemons, 2 tablespoonfuls of sugar.

2 quarts of buttermilk, 2 pounds of sugar, 2 eggs, i§ cupfuls of orange juice, J cupful of lemon juice.