IIIIII

IIIII

IIIIIII

I
I

2
2
—
2
—

 

THE USE OF EVAPORATED MILK IN
INSTITUTION COOKERY

THESIS IIIIR THE DEGREE [IF III. S.

Florence J. Atwood
1932

 

THE USE OF EVAPORATED MILK IN

I N 8 T I T U T I O N C O O K E R Y

BY

Florence J. Atwood

Submitted in partial fulfillment
of the requirements for the degree
of

Master of Science

Department of Institution Economics
Division of Home Economics
Michigan State College

1932

THESIS

 

ACKNOWDEDGMENT

It is a pleasure to take this Opportunity to
express in some measure, appreciation for the assist-
ance of Mrs. Mabelle s. Ehlersin directing this
investigation and in the preparation of this report;
also to Dr. Marie Dye for her kindly advice and
criticisms given; also for the generosity of the
Evaporated Milk Association in providing financial
support for the work.

Special appreciation is due, also, to the Food
Supervisor of the Women's Commons, whose splendid

cooperation made this study pleasant.

93806

TABLE OF CONTENTS

Introduction
The Present Situation . . . . . . . . . page 1

The Object of Study . . . . . . . . . . page #
Review of Literature . . . . . . . . . . . . page 5
Experimental Proceedure . . . . . . . . . . page 7
Discussion of Results . . . . . . . . . . . page 9
Discussion . . . . . . . . . Q . . . . . . . page 47

Conclusion and Summary . . . . . . . . . . . page 50

Table
Table
Table
Table
Table

Table

Table
Table
Table
Table
Table

Table
Table
Table
Table
Table
Table

III -
IV -

VI -

VII

VIII-

IX -

XI

XII

XIII-

XIV -

XVI -
XVII-

TABLES

Scores for Cream Soups --------- p. 11
Comparison of Cream Soups -------- p. 12
Scores for Meat Dishes --------- p. 14
Comparison of Meat Dishes -------- p. 15

Scores for Creamed and Escalloped

Vegetables ------------- pp. 17-18
Comparison of Creamed and Escalloped

Vegetables --------------- p. 19
Scores of Mashed Potatoes -------- p. 21
Comparison of Mashed Potatoes ------ p. 21
Scores of Yeast Breads --------- p. 2}
Scores of Quick Breads --------- p. 24
Comparison of Yeast Breads and Quick

Breads ----------------- p. 25
Scores of Puddings ----------- p. 27
Comparison of Puddings --------- p. 28
Scores of Butter Cakes --------- p. 30
Comparison of Butter Cakes ------- p. 30
Scores of Whipped Evaporated Hilk- - - - p. 32
Comparison of Prices of Recipes ----- p. 33

THE USE OF EVAPORATED MILK IN INSTITUTION COOKERY

Introduction
The Present Situation. - - Institutions have considered

evaporated milk an article to be kept on the shelves for use
in time of emergency. The aim of this study was to show
that evaporated milk may be used more extensively.

Milk is composed of 87.1 per cent water (1). Tests
show this water to be normal in every respect; that it has
the same properties as naturally scouring waters, From the
standpoint of distribution of milk, this water is a mill
stone to the producer. It is bulky, requires much handling

and is of no particular value. Reducing the bulk of milk

 

by evaporation makcazpossible transportation at a minimum

 

 

 

“-9

.cost, storage in hel s to equaltze sup-

ply and demand. There is usually an’excesa_§EPPll_2f milk

 

 

 

during May and June and often a shortage in October and

\

———s-. --'- n.--—. "|-_-I-w—.‘

EEZEEEEELg Theseiare_awfeg_gf_thg_conditions w h were an

incentive to the develOpment of evaporated milk.

.«dI— ‘-

Evaporated milk is a development of the nineteenth

 

 

 

 

 

 

 

 

 

 

 

century. It is cow's milk which has been reduced in volume
at a low temperature, at a ratio of about two and one-half
parts of fresh milk to one part of condensed milk and pre-

served by sterilization in steam under pressure. Klt_ggg;_fi

tain not less than 7. 8 per cent milk fat,_nor less than
”##me

25M 5 per cent of total milk solids; providedgflhgggyergthatW

Mm
MP..—

he sum of the percentages of milk fat and total milk solids
W ""~\\_“n~~
be not less than 33. 7 per cent" (2).

 

 

 

 

w

fMarket milk is the term applied to milk consumed in
its fluid state in contradistinction to milk used for manu-
facturing products such as butter, cheese, ice cream
etc.” (3). The Uhited States Department of Agriculture
Statistics show a steady increase in the amount of market
milk sold since 1917. At the present time approximately
6,500,000,000 gallons are marketed annually.

Some figures on the present size of the market milk
industry present an interesting picture. “In 1929 New York
received a daily average of 3,832,600 quarts of milk. This
milk came from points between 44 and 450 miles distant; in
New York, New Jersey, Vermont, Pennsylvania, Massachusetts,
Connecticut and Canada. From the country the milk was
transported by ten different railroads, although 30,000
gallons a day arrived by motor truck“ (3).

In 1929, the population of Detroit, Michigan was
1,363,220. That year, its inhabitants consumed daily an
average of 1,250,000 pints of milk. This milk came from
points between 30 to 125 miles distant with less than 15
per cent of it being produced within a radius of 30 miles.
It maintains 32 milk plants and 26,005 milk wagons.

-3...

These are only two of the leading milk markets in the
United States. Markets comparable in size to these mention-
ed are found in Boston, Philadelphia, Pittsburg, Cleveland,
Chicago, Louisville, Seattle and San Fransciso. If these
cities are located on a map, it will be noticed that most
of them fall in the north eastern part of the United States.
In this same area there are many other cities with a pop-
ulation of 50,000 more or less, to be supplied with their
share of milk.

The market milk industry is already of great magnitude.
If it continues to grow, are there railroad facilities which
can transport the milk from the producer to the consumer?
With the increased freight rates, will it be possible to
receive a.price that will justify the cost of production?
As the distance between the producer and consumer increases
will the price of milk be such that the average family can
afford to purchase the amounts desired? Are there sanitary
conditions which will cope with the time element involved
between the producer and consumer? Will it be possible for
the supply to be adequate at all times? Milk buyers are
regular consumers the year around and demand daily service.
These are some of the problems that give impetus to the
possibilities in the uses of evaporated milk.

The first patent for condensing milk was granted to

Gale Borden in 1856. Since that time many modifications of

-4-

the process have been invented. One of the modifications
was discovered by Meyenberg, a native of Switzerland} He
discovered that unsweetened condensed milk could be pre-
served by heat sterilization. In 1884, he was granted in
this country a.patent on his process. "Evaporated milk was
first packed in this country on a successful basis under

the Meyenberg process on June 15, 1885, at Highland, Illnois"
(4). The annual production for 1931 was 1,804,930,000
pounds. Of this amount 145,922,000 pounds were canned whole
evaporated milk (5).

. ijegt,gi.fitudz. - - The study chosen for investiga-
tion was threefold:

A. To determine whether evaporated milk may be used in
recipes in quantity cookery with approximately the
same success as with market milk,

B. To compare the general appearance, flavor and texture

-——awefrfoods—prepared~with_srapnratsd_milk‘with the same

qualities in those prepared with market milk,
M N

C. To Effigélfi—Dl19§§.0f recipes prepared with evaporated
kxxx\~‘_~_-~‘_—_flfr~fl__‘~_#flix

milk with those market milk.

 

 

 

 

-5...

Review of Literature

The available literature on the use of evaporated milk
in large quantity cookery is not extensive and consists al-
most wholly of recipes. There is, however, considerable
literature on the nutritive value of evaporated milk.

Through studies in scientific laboratories, milk has
been proven to be an indispensable food. McCollum (6)
speaks of it as our most important food stuff because its
composition is such that when used in combination with
other food-stuffs, it corrects their dietary deficiencies.
With the increasing tendency toward the use of such forms
as evaporated, dried and pasteurized milk instead of raw
milk, the expermental work which has been done in determin—
ing whether or not the same reliance can be placed on these
forms of milk as a source of proteins, minerals and vitamins
as on pasteurized milk, is of interest.

Willard and Blunt (7) made a study of the comparative
influence of evaporated and commercially pasteurized milk
on the calcium, phosphorous and nitrogen metabolism of
four children and of three adults. To the children the
diet which included evaporated milk resulted in a higher
phosphorus retention in all four gasescand in a higher
nitrogen and calcium retention in three of the four.

Their conclusion is that evaporated milk appears to be a
satisfactory source of calcium, phosphorus and nitrogen,

slightly superior to pasteurized milk.

- 6 -

In referring to canned milks which comprise evaporated
milk and condensed or sweetened evaporated milks, McCollum
and Simmonds (6) state, I'In the heating process there is a
tendency for the calcium of milk to separate as insoluble
calcium phosphates, and the anti-scorbutic properties of
the product are lost. The experiments of Daniels have shown
that rats utilize the calcium in such milks.

Samuel and Keck (8) recently made a study on the rela-
tive quantitives of heat-stable and heat-labile fractions 6f
vitamin B in raw and evaporated milk. Their results show
that commercial evaporation of cow's milk destroys about
one-sixth to one-fifth of the antineuritic heat-labile frac-
tion, but found no identifiable destruction of heat-stable
growth promoting fraction.

In a study of vitamin C values of pasteurized milk,
evaporated milk and eggs, Todhunter (9) found that vitamin
G values for market milk and evaporated milk diluted accord-
ing to the directions on the container, are substantially
alike.

Deming and Davis (10) made a bacteriogical investigation
of evaporated milk and find that the milk as purchased in
the local markets is not only free from pathogenic microorg—
anisms, but may, for all practical purposes, be considered
sterile.

From the results of these experiments which have been

conducted by various authorities it seems reasonable to con—

- 7 -
clude that evaporated milk may be relied upon, when used,
as a source of minerals and vitamins the same as market
milk. This assurance should encourage more liberal use of

evaporated milk.

Experimental Procedure

Recipes using evaporated milk in place of market milk,
were prepared in the kitchen of the Women's Commons and
served in the dining room. After each recipe was prepared,
it was studied and critized by various members of the in-
stitution staff. The points considered were general appear-
ance, flavor, and consistency or texture. The recipes used
in this study, except those in appendix, were prepared and
scored three times.

The points considered were each given a value, and
then scored by judges. The results of the study were found
by making a comparison of the possible score with the judges
score. ‘

The cost of each recipe was considered so that a com-
parison of the prices of the two types of milk could be
made. This information is found in Table XVII. Unless
specified diluted evaporated milk was uséd in these rec-
ipes. The prices were figured on the basis of evaporated
milk at 52 cents per gallon and market milk at 30 cents
per gallon. These were the prices which the Women's Com-

mons paid for these commodities.

- 8 e

No study or comparisons were made as to the brands of
milk being used. Occassionally a slight difference was
noted in the color and thickness of the various cans of
milk. However, these did not make any noticable difference
in the final products.

The use of evaporated milk in preparing small quantity
recipes is more common than for large quantity. However
since cooking for a unit larger than a family involves prob-
lems vastly different from those arising when cooking for
a small unit, the converting of these recipes into large
quantity is not always satisfactory. Thea procedure used
in this problem made possible an efficient approach to
large quantity preparation.

Serving the foods which had been prepared with evapor-
ated milk, to the girls eating in the dining room of the
dormitory, offered a field of unusual Opportunity because
of the more or less critical attitude of this type of a
group. Their meals are paid for in advance, they are asc—
ustomed to the flavor of home cooked foods, to the flavor
of fresh market milk, and to their mother's catering to
their likes and dislikes. However, it was not noticable
at any time, that the girls discriminated against foods in
which evaporated milk was used.‘

Since this problem extended over a period of nine

months, it gave ample opportunity to repeat the recipes a

_ 9 -
a number of times. This made it possible to standardize
the recipes to such an extent that they may be reproduced
by others with a high degree of success. Many additional
recipes using evaporated milk, other than those included in
this study were also prepared and served in the dining room
of the Women's Commons. These recipes are found in the

appendix.

Discussion of Results

In scoring these recipes each quality was given a value
in points. General appearance and flavor were given equal
value because the appearance of the food is often as much
of a selling factor as the flavor. A copy of the score card

which was used, is given below.

Possible Judge's
Score Score
General appearance
Flavor 4
Consistency 2

 

 

Creamed figgpg. - - The Soups prepared for this study
were celery, corn, duchess, onion and pea. The data (Table
I & II) show that the general appearance, flavor and cons
sistency of the soups made with evaporated milk were sup-
erior to those made with market milk. The smooth, creamy,
velvet texture of soups made with evaporated milk could not

be duplicated in soups made with market milk. The cooked

- 10 -

flavor of evaporated milk which is easily detected and to
some peOple objectionable, was masked by the flavors of
the other foods which were used in the soups.

The Le Petit Gourmet of Chicago, which is a high class
restaurant serving a critical clientele, has established a
reputation for serving excellent creamed soups. Market
milk as purchased, is placed on the back of the range and
simmered until it is comparatively thick. This is then
used for making the vardous soups without the addition of
other thickening. This process gives to the milk a con-
sistency similiar to that of evaporated milk since it is
actually a reduced milk. The result is that the smoothness
and creaminess of the soups is comparable to that made with
evaporated milk. It seems that both time and expense would

be saved by using evaporated milk instead of this process.

 

V.._ ”H

 

-11..

TABLE I

k
l
.1
M
t
e
k
m
_

 

 

V e O Q Q a
e o T o I Q
Q Q 0 C ‘ I
O O O 1 v
Q. 7...! Infush. .eSiUr§I\- (I! I" 1 I

. ‘_I\a

 

 

 

 

18

 

 

 

 

 

 

 

 

 

 

 

 

 

HomuIamdwdeoa 3 E E E as a... E E 4322
led am: an mm min m6 ~13 a; T: TS min To 13 SSE
o o o a o e c e 0 0HH Tm MOHH 0 “deU 6
am .3 w mm 0 0H 0 NH m w 0 ma H w w 3 w w m Henosmo
d
aaaaaawaaaa:
I. My. Nd NI Nd My. Rd N! Nd RX Nd RX Nd
SC. 1.8 1.0 T9 7:0 7:8 To 1.9 T0 T9 1.0 T8 To
OT T:+ I: I4 II T4 T1 T:+ II 14 II T4 TI
09 x. we y. we r. as y. we X we y. we
I 1. 1. no. 01 n? no.
8 9 9 8 9 9 a
a P n. n. n. n. n.
IquwLflmmda s m 5de smog 889 anode

 

 

 

 

 

 

 

 

 

M152 93mm 53. 9mm. 039m aszD mnSom Echo zomHm«n§oo
HH Hand“.

 

. an: $129539 .9..3m|r~.#.....~&-rwaz “I; FIN . . .
I
w

 

_ 13 -
Mpg; Dishes. - - Milk curdled when pork chops were
baked in it regardless of whether it was market or evaporated

milk. Because of this no points were given for general ap-
pearance. Table III presents these results. This same table
shows that the general appearance was satisfactory when un-
diluted evaporated milk was used. The milk and the bread
crumbs formed a dressing over the chops which browned to a
beautiful color without curdling.

The results (Table IV) show that there is no apprec-
iable difference in the flavor of the products when the diff-
erent milks are used. The general appearance and consistency
of the products using evaporated milk are slightly superior.

The Chicken a la King recipe gives a most satisfactory
product. The Ram en Panier is a good way to serve left over
ham scraps. The green and red peppers used in Epis dish

gives pleasing colors which add to the attractiveness.

 

m' H fiafi’ilig . la. a £4“. hula)“. _ .
N
or»... n
a
w

mnoow
m.mwush
Hence
mnoom
meHmmom
Hmpoa

oncom
m

muoom
m.omUfih
m.mmvnh

eHnHmmom

_ 1h -
Table III

k
1
.1
M
d
e
t
a
I
m.
m

a

Evaporated Milk

ed Milk

 

a. 1?. «I . pl]. , ks..~.l.. l ,2 1 {M
a

l

_

- 15 -

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

am "flflw 1.41]. 3. mm sflwmm on on Tm mam o.m m6 aesepfinqau
w: o.:: m.m: m.oa m.oa o.mH o.mH m.HH m.HH H.sH m.HH soeeaa
. . . I . a H «HOH Gina dendhwm d
ms in Mm a mm o o 0 ma 0 NH H S o m Handmade
E E .
.s m. n m n m.
8% NW new NW new NW Rm NW new NW ma
OS I." .170 II 1.0 Tr?“ fro Trl Tro II Two
at IX TI TX I: TX I1 TH Ix TX Ti
10. v49 YLB YIQ v49 3.3 3.? 1.9 3.9 3.9 v49
at 1. 0.. 0+ 4+ 1. 1. 1. a... 1. a...
9 9 a 9 9 9
D. D. D. D. D.
LrIL.
whoom #6909 w ona anon mmoq papa Medusa mm wad ma m

 

 

 

 

 

saw gmMOfino
MAHS BHMM<S Dz< nm.¢mom¢>m oszD mammHQ B<H2 ho zomHM¢man

>H Hands

- 16 -

Vegetable Dishes. - - Creamed and escallOped veget-
ables in which both types of milk were used, were compared.
The scores for these dishes are given in Table V.

Results (Table VI) show the comparison of creamed asp-
aragus, creamed carrots and creamed onions, and escallOped
celery, corn and potatoes. The escalloped celery, corn and
potato results show that the flavor is superior when market
milk is used but that there is practically no difference in
general appearance and consistency. It is reasonable to
suppose that the same results would be obtained if other

vegetables were prepared by these methods.

 

- 17 _
Table V

nowoom
u.omush
Haves
canammom
Hmpoa
mnoom
n.0mcnh
oncom
m.mmvdb
whoom
m.omudh

maoom
harassed

k
l
.l
m
d
e
t
a
r
m
W

Market Milk

 

 

-15...
. , TABLE v - Continued
==335 soonrs FOR CREAMED VEGETABLES USING EVAPORATED AMB MARKET MTLM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0

.—I ..
ID HIS :3 m m m .3 mm
”ng3: .oaJ-o -o -o Hood-o
$.th HHOH (DH 03-! (d-HH‘GQH

0.. mObDO 000 000 FIDO-P000

001m men-do co no 01110060
0”», course) am am («00:24:30)
% n. r: v: "a n. "a

9 In Escalloped Corn -

3 47:: Evaporated Milk

; ,‘_:"; ereral appearappe It 3.: 35.89 43.0 1% 111.8
2:4 Elavpr 3L . ,9

,Im on i tenc 2 2 0 2,0 6 6.0
—454 Escalloped Corn -

-+¥a Market Milk

3;; Qpneral appearance 4 3JJ8__ 5.8 3.9 1,2 11,5
,5 mm 4 .7 3.7 3.9 12 11,3
.LI... 0n istenc 2 1 2 0 6 8
+— Escalloped Potatoes -

='==_i Evaporated Milk

; ereral appearance 1’1; 353.9 4.0 4.0 1: 1(1)
:x Ila12r_ .5 3.5 3. 1

IT; on istenc 2 1.8 1,9 1 T 6 -
__§._: Escalloped Potatoes

== Market Milk

in; e ral a earance 4 8 3.9 3.9 12 11,6
'tt Elaypr_ u ,8 3.9 3.8 12 11.5
”if nsi ten 2 1 8 1 8 1 T

V‘I’“’
( A. :y.‘ .. )

\

u L . n. I:

 

c 0 Q I u
q I b o n
t u n e 9

 

yr... Apia. 171...»... I...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

m “.mm m.mm m.m w.m mam o.m ~.m‘ o.m mdm o.w m.m m.m m.m ,wmn Modwpmfimsoo

. mm w.~m m.H #.oa m.HH m.HH o.HH w.HH m.ma o.mH m.dfi m.HH m.HH o.oa Hoseah

my a m.mw m.om m.HH m.HH mqaa w.HH ~.HH o.mH m.NI HEQH ~.mn o.mH m.Hd‘w¢HH dccsflmwmsoo
. MHHNJJNNNNHH
new. .n m. .fi m. m. u. m. 8 w" m w" m.
as We Nd We Nd MW 4% Na... Win Hm“ Nd Na Nd Na Nd
08 TI TO _}I T0 T: T0 T9 To .tI To II To T1 to
$3 as nu as as as n... E. nu nu na na an as
I 4 4 4 4 a? 4 vs“ 1. 4 n+ 4 1. 4
9 9 a 9 a a 9 a
n. n. n. n. n. n. P
onoom unopened 500 $0 mined mp0. .30 Immmlldflflmnm

H309 undoing Unanimous uoqofiscfl ceases Sandman cosmos
«own 924 amaammo mo zomHmmmnoo

MAHE FEES." Q24 amaéomifi .0sz3 mmqm4amcm> QHmOAJ

Hb HA9;

-20..

Mashed Pptatoes. - - The mashed.potatoes using both

types of milk were scored at different times. The results
are found in Table III. The results on Table VIII show that
mashed potatoes in which evaporated milk was used, were
superior. The quality of the potatoes used was poor, but
nevertheless the results were satisfactory. It gave to the
potatoes a superior flavor, more body and a creamier,
fluffier consistency than when whole milk and butter were

used. Although mashed potatoes have a bla . , the
r”\

characteristic flavor of evaporated milk, which is disliked

-.___.- h“._,_,

Ex _’.___,_-—...1

by some individuals, is not objectionable. Since the flavor

 

 

 

 

and mashing qualities of potatoes vary with the season and
age of potatoes, a check was made at different times during
the year, therefore these results may be regarded as

average.

- 21 -

TABLE VII

     

     
      

        
 
 

     

     

   

OJ 0)
00 03 (D H +3
-o-m .0 HQ 0
0H 0H 0H (0-H 5:!
02 mo hDO (300 Pl!) 0'!)
U) 'dO'dO 'dO om O
:30) :30) 5CD E40 H
'1 *3 *3 04 £1.

 
 
 

Evaporated Milk

Market Milk, Butter

 
 

* Undiluted

TABLE VIII
COMPARISON OF MASHED POTATOES

    

   

Milk
Score

Market
Possible

  

- 22 -
ngag,apdugp;pk Breads. - - Tables IX and X give the
results of the various scorings of breads and quick breads.
Table XIshows that no difference could be found in these
products when the two milks were used. At various times
individuals, other than the judges, were shown these products

But they were never able to detect any differences

-23..

TABLE IX

3 ORESOF YEAST BREADS USING EVAPORATED AND MARKET MILK

  

 

 

 

 

 

 

 

 

 

monoom 000 000 000 000.
Bomudh. 22 22 22 2
4“de9 11 ll 11 ll
manammom 22 L2 22 22
H38 11 ll 11
ouoom 0.00 0&0 OLOL 0
e e a
gamma. 41,2 442 44 2
:3. 0.0m omo 0. 0.
Pmmunh 44.2 4 2 44 2
1 F. .L_
28. omo owe. mm 0.
Pomona. L42 442 44 2
93%
2
manfimmom 412 44,2 44
k k
l 1
.1 .1
Me e Me
O k0 C k0
dn 1n dn 1
mm Mm mm mr
aa a as a
I8 .33 I .3
0p 8 0 8
pp k p. k.
aa ma m ra
m1 eM . E m e
arr arr ar arr
.I0u_rou .I ..IOU
th 8V...» V BVU
dn xdnaxsn is ax
aelea 618 ,18 e
m in n a
B R R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

_ 24 -

TABLE I

menoom
m.omv§h
Haves
manammom
Hmpoa
mnoom
n.0mu5h

onoom
m_omc5h

onoom
m.omwdh

manfimmom

Evaporated Milk

Market Milk

 

 

 

 

 

-25..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

em m.mm w.mm o.m o.m m.m mdm‘ o.m o.m o.m o.m manpxoa
mi Oowfi 0.3 O-NH OomH OoNH O'NH O.NH O.NH OcmH Coma
W: mow: mom: O-NH O.NH OcHH O¢HH O.NH OomH OomH OomH
m m. a
d A m. A A m.
8% NW ma NW Kw NW 4% Wm" Kw New" “w
08 II 1.0 1.; IO 7:... 1.0 1.1 To II 1.0
0.... I3. I: Iva I1 TX. I... IN. II In. I:
Tuq xe v49 v49 v43 v43 V4.9 XS FAD. «1.9 v4?
9 I 0? Q? 0.: or? flu? fl? 0? 0:? fl? QT
a 9 a a a 9
p p p p p
38m :38. 3288 42:3: fl om edullnm
MAHE BHMmg 92¢ Qflaéomfibm OZHmD mag MOHD mz< madam” Ema? .mO zomHmdwmfioo

HN HA9;

-26-

guddingg. - - The results in Table;XII show that
grapenuts pudding prepared using the evaporated milk un-
diluted, was superior to that prepared with diluted evap-
orated milk and also to that prepared with market milk.

The results in Table XIII show that there were no
appreciable differences in the general appearance, flavor
and consistency of the deserts used in this study. These
deserts were Baked Custard, Grapenuts Pudding, Peach and

Rice Pudding and Chocolate Pudding.

_ 27 _
TABLE XII

Evaporated Milk
Market Milk
8

Evapora ed Milk

3
Market

8
ed Evaporated Milk

Evaporated

ce
Market Milk

ed Milk

 

 

6 1 A v v c
O 0 C a u s
I I v o o i

Lu"! - ..
. nun! 2‘ .Ul..r. .Af. m, w .. .I b I. 4 -

 

_28-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

:m m.om N.Hm m.m o.m o.m m.m m.m\. m.m oum m.m NocoPWHdmdu
mi :.:: m.m: ~.HH N.HH a.HH o.HH 0.0H H.HH N.OH m.0H Hebddw
we 13 0.3 ma: 0: 4.: m2: o.mH 0.3” N: 0.: 0823..., H 3 m
m. n m n m. m. n m n w
83 We Kw He Kw WW Wfi We Kw We Ed
08 II 10 TI 10 II to II To T1 To
0? IX I: IX I1 IX II IX II IX II
10. Re X9 19 He Xe In, Xe X2 X9 12
a I 0.7 1. a... 1. n... 1. no. n... 1. 0+
9 9 9 3 8 9
o. P n. P p.
onoom H nos .9: and .2; 9:" mg. nfi endpmg .
upmaooogo moam a flog mpsaogmnc 6325
[I'll
MAHE ammm<fi 024 ama<mom¢>m omHmD mqunoDm ho momHm<mSmo

HHHN H.349

- 29 -

Butte; gages. - - The results on scoring butter cakes
is found in Table XIV. A comparison of the cakes scored,
using the two kinds of milk, is found in Table XV. The
results show that there are no noticeable differences in
the results in butter cakes when using the two types of
milks. After individuals were told the kind of milk that
had been used, they still were unable to detect any diff-

82811068.

- 3o -
TABLE XIV

mmnoom
m.mmu5h
Hmpoa

    

 

HDfimmom

       

mnoom
m.mmndb

         

onoom
m.omudh

   

choom
m_mw65h

   

mama

  

TABLE XV
COMPARISON OF BUTTER CAKES
USING EVAPORATED AND MARKET MILK

ouoom

 

 

 

oaflmmom m m 6
“a: a“ o. 0.
vogue: 11.. R 6
r0 0 7..
“a: . . .
3930on n R 5

e

r

e
a r m
u W— W
e e

F

 

 

 

 

_ 31 _
Whipped Evaporated gglk. - - Table XVI gives the

 

results on whipping evaporated milk. Market milk cannot
be whipped, therefore no comparison was made with reference
to this quality.

Chilled evaporated milk_permits the incorporation of
considerable amount of air so that it nearly trebles in
volume during the whipping process. However if used for
whips, it is necessary to serve the dessert within a few
. hours as it does not stand up even when placed in a re-
frigerator. An attempt was made to use it with Jelsert,

a gelatine dessert similiar to Jello. The Jelsert was
first whipped and then the whipped milk folded in when the
Jelsert was setting. This did not improve the holding

qualities.

 

 

-32..

TABLE XV I
SCORES OF WHIPPED EVAPORATED MILK

 

 

 

 

 

 

 

 

 

 

 

 

 

monoom 00 000
Pomddh. 21 2L6
Hd908 1 1.1—.

muocm
aw. i. E
w mnoom 00 0.0
Powpfih 1 O 4 2
mnoom 00 nmmwo
Pomona. 1 0 44A
onoom COL 0.0.0
n.0mqfih. l O 4&2
candmmom 55 555
.
d d
e e
m. ma
.1 1 id 1
M itmfl fit
11 i
k a1 kt m1
1 u l r m
i i e
M M S
l
d n d e
e .1 n 8?“. n
t t .1
a v d a v d
r 11 r
WIMOm
& a
m h

 

 

 

 

u will”... .15Mw1k LE] ,

1.7!! r‘l.

fl

_33_

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE XVII
._1, COMPARISON OF PRICES 0F RECIPES
mcv

'd a) a:
Q) OP 0:
43 +3 {:3 m G 0)
«LM Oéd «)0 o +=
‘41—! MH HO H H $3
OH NH a) .p o :1
cua e=a mvs H c:
w a 2:“ a 2
is c:

Cream Soups 1 2 31,512 3.08 12 t
Celery ___Jl_.
Qggg__§ 1 __l‘103_ ..O _;17qt
Qgchess .8 5 .265 -13“ .%Oq:
Onion 1 1, 9g , 29

a 2.10 2.18 .08 lifit

Meats
thcken a la King 13. 23_ 14,00 _.oa1. 150p
Ham En Panier 2.*6 3.003, .023
,Meat Loaf_ lgbz 1.68 .01 50p
Pork Cho 8 222 8g 22 320 1222

Creamed Vegetables 8 6S 0
Asparagus 1,22 1,2 l
Carrots l O l 12 .05 fil70p

nion ._;§= 55:8 :02 42g

Escalloped Vegetables 795 02 609
Celery and Eggg 1,2E5 l. .

Qorn 2.27 $2.262 .015_ 252
tat .27 ..84 .07 2
Mashed Potatoes
2 .2 8 t It!

Bregds ”11% Quick B 214 235 021 120*"
M :e._8. . 1|. LOT 2 ecu-o
Muffins 5Z2 5 1 1 g

Puddings
Baked Custard .81 .874 .044 45::
Qhocglate Puddipg 1,028 1 11 1055 l
Grapenuts Pudding .109, .251 .022
PeachdRice dein 1. :0 1.515 .015 52
t k

But er Ca es .204 .II4 .01 60p

 

 

5 Figures in column show the amount more for prep-
aration of recipes using market milk.

Individual portions

1:

This recipe cost 3.091 more using evaporated milk

than when using market milk but because it gives
a superior product this is not objectionable.
*' Servings not recorded.

**' 2" biscuits.
***‘ Muffins.

 

u "’-

_ 3h _
Recipes Used in Study
The recipes which were used in the problem are given
below. The cost of each recipe using the two kinds of

milk was computed.

03mm: OFichERY soup _
Cost Using Cost Using—

_:__

 

 

fipgredients Amounts Yield Evap. Milk Market Milk
Celery (diced) 2 qt l2qt $1.239 $1.319
Onions % qt

Evaporated milk 4 qt

Water 4 qt

Salt 4 T

Pepper A t

Flour 4 c

gat 2 c

 

 

Parboil onions and celery, using some of the leaves,
in about three quarts of water. Make a white sauce of the
fat, flaur, milk, water and seasoning. Add the celery and

stock to the white sauce.

-35..

 

 

COR§ SOUP

Cost Using Cost Using
lpgredigpts Amognts Zield Egan. Milk jagket_Milk
Corn 6qt 17qt $1.643 $1.703
Water 1%gal '
Onions E}
Green Pepper 1%
Pepper fit
Salt 3?

Thin White Sauce 1 al

 

Simmer the chOpped onions and green peppers for twen-
ty minutes. Drain and add the liquid to the corn. Com—

bine corn, white sauce and seasoning. Heat and serve.

DUCHESS SOUP

 

 

 

'r‘ _IL' Cost UEIIE'=B§§?=33T§E=
Ingredients Amoupts Yield Evap, Milk Market Milk
Evaporated Milk 5qt qut $.865 3.965
Water 5qt

Tapioca 1&c

Parsley (chopped) lc

 

 

Onions (chopped) go
Cheese (grated) %qt
Salt A 1%?

j1——
_ t

 

 

 

Scald milk and onions together. Add the tapioca and
salt and cook until the tapioca is clear. Add cheese and

cook until melted. Add the parsley just before serving.

- 36 -

CREAM 0F ONION SOUP
Cost Using Cost Using

 

 

 

lgggpdigpts Amounts Yield.§1ap.Milkt_Earket Milk
Medium SizedOniions 3o l2qt $1.553 $1.697
Evaporated Milk 6&qt

Water Sqt

Butter 2#

Prepared Mustard go

Cheese %#

Salt 6!

Pepper it

 

Chop onions fine and cook in butter but do not let
brown. Make a white sauce of flour and water. Add the

onions and seasonings. Serve with grated cheese on top.

_: CREAM OF PEA SOUP
I Cost Using Cost Using

 

 

 

Ingredipnts Amounts Yield Evap. Mi;k Market_Milk
Peas 2 cggslo 15qt $2.106 $2.186
Onions %#

Evaporated Milk not

Water 4qt

Butter 1#

Flour 2c

Salt 3T

Paprika at

gggar 6T

 

 

- 37 -

Drain liqurn:from peas and measure. Add enough water
to make four quarts. Put peas through food grinder and
then sieve them. Cook onions in small amount of water and
add liquid to the peas. Make a white sauce of the butter,
flour, pea liquor, milk and seasonings. Add pea pulp and

heat until well blended.

CHICKEN_ALA KINgi _i=
Cost Using Cost Using

 

 

 

Ingredients Amounts Yield Evap, Milk Market Milk
Butter 3g# Poiggns $13.97} $14.00
Flour 7c

Evaporated Milk léqt

Water 1%qt

Broth 6-8qt

Green Peppers 9

thentoes 9

Mushrooms #%#

Salt go

ghicken llgt

Cook peppers and mushrooms in some of the butter.
Make a white sauce with the remaining butter, and the
flour, broth and milk. Add the rest of the ingredients,

heat thoroughly and serve hot.

_ 33 -
Ham En Panier

 

 

 

 

I: Cost Using Cost Using

Ingredients Amounts Yield Evap. Milk Market Milk
TRT____. :__

Ham Scraps . 4# Portions $2.98 $3.00}

Eggs (hard cooked) #4

Salt 2t

Pepper 1t

Evaporated Milk lqt

(Hot Water lqt

Flour $0

Butter %c

Prepared Mustard %c

Pimento SI{cgaalnl

green Pepper 2

 

Steam or hard cock eggs. Make a white sauce of butter,
flour, seasoning, water and milk. Chop 32 eggs, reserving
12 for garnish. Chop ham, and add mustard. Mix white sauce
with the ham and eggs. Put in pan, garnish the top with
chopped green peppers, pimento and 12 eggs chopped. Bake

in moderate oven about 25 minutes.

 

 

 

 

Meat Loaf

Cost Using Cost Using

Ingredients_ Amounts Yield Evap. Milk Market Milk
50

Hamburger lO# Portions $1.67 $1.68
Bread Crumbs lll/Bqt
Salt do
Eggs 3:
Onions 1/3#

Evaporated Milk lqt

 

 

.. . firfif’ia LN!!! o . __ »

_ 39 -
Mix seasoning, chapped onions, and eggs with the
ground meat. Shape into loaves. Bake one and one-half

hour in moderate oven. (350 degrees)

PORK CHOPS IN MLLK
’Cost Using Cost Using

 

 

Ingredients Amounts Yield Evap. Milk Market_M;;k
Pork Chops 34# Portggns $9.522

Bread Crumbs 5#

Pepper 2t

Salt %c

Bacon Fat 1#

Evapgrated Milk #cans

'Place layer of crumbs in greased pans. (Use bacon fat)
Lay in chops, add salt and pepper, then pour milk over
chops. Bake in oven until chops are thoroughly cooked.

’ $9.522 Cost using undiluted evaporated milk

8.222 Cost using diluted evaporated milk.
8.#2 Cost using market milk.

CREAMED ASPARAGUS ON TOAST
Cost Using Cost Using

 

 

 

 

 

Ingredients ,Amoupts Yield Evap. Milk Marketégilk
Butter ‘ %# Porggons $1.758 $1.768
Flour lc
Evaporated Milk lfiqt
Wat er( “Ema? 1&qt
Salt 1T

1 No.10

As are e an

 

- ho _
Make a white sauce of the butter, flour, liquor of
asparagus and salt. Heat asparagus, and combine with hot

white sauce. Serve on toast.

CREAMED CARROTS
Cost Using Cost Using

 

Ingredients Amounts Yield Evap, Milk Market Milk
Carrots .gbu. Portigns $1.064 $1.12#
Butter g#

Flour 3c

Salt 4?

Evaporated Milk 3qt

Wgter égt

Wash, pare and dice the carrots. Cook until tender.
Mix with the white sauce which has been prepared with the

butter, flour, water, evaporated milk and salt.

CREAMED ONIONS
Cost Using Cost Using

Iggrgdients Amounts Iield Egan, Milk Market Milk
5

 

 

Onions ll# Portions 3.6383 $.6583
Butter , %c I I
Flour lc
Evaporated Milk lqt
Water lqt

alt 29

 

Cook the onions. Make a white sauce of the rest of the
ingredients and combine with onions about twenty minutes

before serving.

_ M1 -

ESCAPLQPED CELERY AND EGGS

 

 

Cost Using;TCost Using

 

Ingredients Amougts plield Evap. Milk Market Milk
Celery (diced) 3qt Porggons $1.775 $1.795
Eggs 5doz.

Butter %#

Flour 2c

Evaporated Milk 2qt

Water 2qt

‘flg;§ .3?

 

Steam eggs until hard and remove the shells. Dice

celery and par boil.

Make a white sauce of butter, flour,

water, milk and salt. Chops the eggs and place in baking

pan, cover with the celery and then add the white sauce.

Cover with some buttered crumbs and bake.

ESCALLOPED CORN
Cost Using Cost Using

 

Ingredients Amounts Yield Evap, Milk Market Milk
2 No.10 75

Corn cans Portions $2.2466 $2.2616

Butter 1#

Evaporated Milk &qt

Water eqt

Salt A?

Pepper it

Bread Crumbs lgt r .3

 

 

Mix part of the crumbs with corn, reserving enough to

butter and cover tops of pans. Put the corn into a long
baking dish. Cover with buttered crumbs and bake in mod-

erate oven.

_ 42 -

ESCALLOPED POTATOES
Cost Using Cost Using

 

 

 

Ingredigntg Amounts Yigld Evan. Milk Market Milk
Potatoes l8# Portigns $.77 $.8n
Butter lgc

Flour gqt

Evapor ated Milk 3%qt

Water 3%91
Pare potatoes, slice and place in pan. Pour white
sauce over potatoes. Bake in oven. A few diced onions

make a nice variation.

BISCUITS

 

 

 

 

Cost Using Cost Using
'Ihgredientg, Amoun;§_ Yield Eggp, Milk Market Milk

Flour 3# Bis- $.2l# 3.235
cults
Baking Powder 302 2“ dia-
meter
Salt 102
Fat 1#
Evaporated Milk lec
Water 1&0

 

Blend fat with dry ingredients until mixture has ap-
pearance of coarse corn meal. Add diluted milk. Mix
quickly. Knead until there is a smooth surface. Roll
dough to % inch thickness, cut with 2 inch cutter. Bake

in hot oven.

- M3 -

PLAIN MUFFINSI__
Cost Using Cost Using

 

 

 

 

Ingredients Amoungg Yield :Eyapp Milk MarkethIIk
125

Flour 7# muffins $.78 3.794

Baking Powder 7%02

Sugar 1502

Salt 5/6oz

Evaporated Milk 5'5/802

Water 5 5/8c

gutter If ”it __ ,, ___

 

Sift dry ingredients into mixing bowl. Beat eggs and
add diluted milk. Stir this quickly into the dry ingred-
ients and mix just long enough to wet dry ingredients. Add

melted fat and pour into oiled tins. Bake in hot oven.

BAKED CUSTABQ
Cost Using Cost Using

 

 

Ingredients Amqgnts Yield EanLMiIk M§££§E:ELLE
TS"

Evaporated Milk 2qt portions $.83 3.874

Water 2qt

Eggs 2doz

Sugar l#‘

Salt 1t

Vanilla 1t

Nutmeg :3;

 

 

 

 

td‘ 4“

 

 

 

Beat the eggs, add sugar, milk and water. Beat and add
vanila. Pour into custard cups, sprinkle with nutmeg. Sat

cups in pan of water and bake in moderate oven.

 

Q ‘1'“

- 4A -

CHOCOLATE PUDDING _4_
Cost Using Cost Using

 

 

 

 

 

Ingredients Amounts :lfiéd Evap. Milk Market_MIIk
Sugar 3qt portions $1.078 $1.1138
Flour (pastry) 1%qt

Evaporated Milk 3qt

Water 3qt

Bait? 1%?

Eggs 24

Cocoa &#

Vanilla 2&5

Butter %#

_.___. L :—
__—;—_ MT

 

 

 

 

 

Scald the milk and add hot water. Thoroughly mix the
dry ingredients and sift into hot diluted water, stirring
constantly. When the mixture thickens stir some of it into
the eggs yolks which have been previously beaten. Add the
egg yolk mixture to the hot mixture and cook a few minutes,
then add butter. Remove from the heat, add vanilla and

lastly fold in the egg whites.

GRAPENUTS PUDDING
uCost Using Cost Using

 

Ingredients Amounts Yield EYaQ._Milk Market Milk
0 14 2.. __h__.

Grapenuts 3c portions $.856

Eggs l2

Raisins 2#

Evaporated Milk 2&qt
Sugar lfi#

- 45 -

Soak grapenuts in a little cold water, then add beaten
egg yolks, sugar, raisins and milk. Cook in a double boil—
er until thick. Put into custard cups. Whip egg whites,
add % cup of sugar and brown in slow oven

Cost using diluted evaporated milk .7095.

‘ Cost using undiluted evaporated milk. §.856.
Cost using market milk .7315.

PEACH AND RICE BEDDING
Cost Using Cost Using

 

 

 

Ingredgents Amounts Yield Evgp. Mglk Market,MiIk
Rice 2%0 porigons, $1.30 $1.315
Water 80
Evaporated Milk 3c
Sugar 5c
Eggs 10
Peaches l No.10 can
Sauce
Butter 2?
Brown Sugar 4‘!
Egg Yolk 2

From peaches
Peach Juice in No.10 can

‘—— I
j J

éfiginnamon
Cook the rice in double boiler in water, then add the
milk as the rice thickens and continue cooking for about
thirty minutes. Mix the sugar and beaten eggs with the
rice. Alternate layers of rice and peaches in a baking

dish and bake about twenty minutes. Same with the sauce.

_ M6 -
Sauce - Heat the peach juice, add the butter, then
whipped egg yolks, sugar and cinnamon. Cook until thick.

SILVER CAKE

 

Cost Using Cost Using

 

 

 

Ingredients Amgunts Y%eld Evap, Milk Market Milk
Sugar 2# Porgions $.705 $.715
Butter 1# I

Egg Whites lpt

Evaporated Milk %pt

Water épt

Flour 2#

Baking Powder 2oz

Lemon Extract 4t

Almond Extract 1t

 

 

Cream butter on power mixer, add sugar,then about one
third of the flour to which the baking powder has been
added. Mix just long enough to incorporate flour and then
add one half of the milk. Continue adding ingredients in
the order until all are added. Add flavoring and beat in

egg whites which have been whipped in power mixer.

. QQEQarison g: Pgices. - - The data in Table XVII on
the comparison of prices of recipes using the two types of
milk shows only a slight variation. While this is neglig-
ible, yet the difference is in favor of evaporated milk.

- 47 -

Discussion

The importance of well selected and properly prepared
foods, as a means of obtaining satisfaction among the cli-
entele as well as promoting health and efficiency is worthy

of consideration. The preparation of food is too vital a

process to leave in the hands of the unskilled or untrained.

Such methods means waste of time, food and money besides
dissatisfaction among patrons.

Scientific preparation is a prequisite for wholesome
foods. This means standardized methods of preparation and
standardized recipes. Many institutions have become pop-
ular by gaining a reputation in the preparation of certain
dishes as ginger bread, muffins, chicken a la king etc.,
while other institutions do not gain such worthwhile recog—
nition. Expermental work such as that done in this problem
helps to formulate recipes that will aid in establishing
such popularity.

Standardizing recipes are of paramount importance for
having a product the same from time to time. They elimin-
ate failures and are the back ground of quality. The
practice of making the home unit over into a larger unit
is often unsatisfactory. Instead of cupfuls, tablespoon-
fuls and teaspoonfuls, measurements for quantity cookery
are stated in larger units such as pounds, ounces, quarts
and even gallons. These larger units not only make man-

ipulations easier but they save time and help to insure

 

r9 L elltvflmbl 1‘6...»

.IJ.

1.2] V. n

-43-

accuracy. Then, too, the use of measurements in the same
units as purchased, makes it easier to figure the cost of
each recipe.

In this study an attempt was made to follow rules
which had not been standardized. A recipe for salmon cro-
quettes was prepared and placed in the ice box to be used
the following day. When the croquettes were put in the
deep fat to cook, they exploded throwing a large portion
of the hot fat out of the pan. After increasing the amount
of the flour the trouble was overcome. No doubt this was
caused by using too large an amount of liquid in proportion
to the thickening agent. This excess liquid seemed to
create enough steam to cause the explosion. The same diff-
iculty was encountered with egg cutlets when a small amount
of thickening agent was used. Such difficulties often
arise when the home recipe is enlarged for quantity work.
These illustrations help to emphasize the importance of
standardized recipes.

In considering the possibility of the utilization of
evaporated milk, it must be remembered that it contains
the same valuable food elements as market milk. The prinp
ciple difference is that approximately one half of the
water has been removed which may be added when the milk is
used. When evaporated milk is diluted by adding an equal
volume of water, its chemical composition is practically

the same as before the evaporation process. This makes it

_ 49 -
possible to substitute diluted evaporated milk for market
milk in practically any large quantity recipe. When it is
used undiluted or with less than an equal volume of water,

the creaminess as well as the food value of the product

increases.
Samuel and Kock (8) give the analyses of milk and ‘
and diluted evaporated milk as follows: i
Raw Diluted Evaporated f
Lactose ------ 5.10 -------- 5.05 f
Protein ------ 3.48 -------- 3.50 i
Calcium ------ 0.129 -------- 0.130
Phosphorus ----- 0.093 -------- 0.100 .
Fat -------- 3.81 -------- Undetermined

Evaporated milk is subject to curdling during cooking
processes, just as market milk, hence the same precautions
must be taken as with ordinary milk. If sour milk is de-
sired, vinegar is added to the milk in the proportions of
one tablespoon of vinegar to one cup of milk.

Evaporated milk keeps well in sealed cans but after
opening it requires the same care as any other perishable
food.

In the past evaporated milk has usually been consid-
ered an article for emergency supplies but this study shows
that its field is much larger. Its usefwil}_§§lp‘to/§gual-

ize supply and demand, as well as’insure a more wholesome

 

\~_—_
/"_ _. . ._ x

-‘

\W _,

diet for Ego;_e\living,inlcountri§s in which climati3‘con-

- 50'-
ditions are not suited to the market milk industry. In-
stitutions that have difficulty in securing or storing
market milk may use evaporated milk with the same assurance
of success in cooking as with market milk. In some places
fresh milk is scarce, in others its purity cannot be gur-
anteed, while on high seas and in some other situations the
supply of fresh milk is out of the quiestion. The use of
evaporated milk solves such problems. Its use may help the
dairy industry to meet the increasing demand for the large
amount of milk required in congested places as well as
being able to supply milk to remote territories which are
far from the center of civilization.

At the present time only about 1% per cent of all the
milk produced in the United States is marketed as evapor-
ated milk. No doubt this will increase as the consuming
public becomes acquainted with the possibilities of the

use of evaporated milk.

Conclusion and Summary

1. A study was made on the uses of evaporated milk in
quantity cookery to learn whether or not diluted evaporat-
ed milk may be used satisfactorily instead of market milk.
2. Dishes in which evaporated milk was used, were prepared
and served to the girls eating in the dining room of the
Women's building. The girls did not discriminate against

the dishes prepared with evaporated milk.

 

 

...r .31."..051

- 51 -

3. Creamed soups made with evaporated milk were superior
to those made with market milk.

9. The general appearance and consistency of meat dishes
prepared with evaporated milk was superior to those pre-
pared with market milk. There was no apparent difference
in the flavor.

5. The flavor of creamed vegetables prepared with market
milk was more desirable than the flavors of those prepared
with evaporated milk.

6. There was no appreciable difference in the escalIOped
vegetables when the different milks were used.

7. Undiluted evaporated milk was superior for mashed po-
tatoes to market milk with butter.

8. Practically no difference was noticed when the differ-
ent milks were used in quick breads, breads, butter cakes,
and puddings. ‘

9. The cocked flavor which is characteristic of evaporated
milk either was not detected when used in cooked foods or
if it was noticable it was not objectionable.

10. The difference in price in the use of the two milks is
practically negligible.

ll. Evaporated milk is practically valueless for whipping
puaposess It will whip at a low temperature but does not
stand up. The use of gelatine powder did not improve the
holding qualities.

12. When used in fruit whips, they must be served within a

_ 52 -
few hours after preparation because the results are only
temporary.

13. It seems that it will be worthwhile for institutions

to study the possibilities of the uses of evaporated milk
not only as a convenience where fresh milk is not readily
available but as a means of improving the qualities of some

of the foods.

APPENDIX

,2... t ‘15! c.“ twig: v .

 

-53...

Clam Chowder

Ingredients
1% qt. diced cooked potatoes 1&-# butter
10 cans clams 2% c flour
5/6 c onions 3 T salt
1% gal. water 1 t pepper

1% gal. evaporated milk
Method

Make a white sauce of butter, flour, water and milk.
Cook onions in small amount of water. Drain and add
water to the white sauce. Heat clams and potatoes and

combine with white sauce.

Cost using Yield
Evaporated Milk $3.719 16 qt.
Market Milk 3.839

9223.922EQ22

Ingredients
2 No. 10 cans corn 5 qt. milk
7 qt. potatoes (diced) 5qt. water
4% qt. boiling water & cup salt
1 cup flour 1% t flour

1 cup butter 5 slices salt pork

&-# onions
Method

Cut pork in small cubes and cook until light brown and
crisp. Add onions and cook for five minutes. Put pota-

toes, pork and onions in 4% quart of boiling water and

dam-A, -*-‘.1.~'~.—'c:s.~..v-«‘u_ .

.d'“

u v. a”, . -4

 

(maliurL‘J‘In19013s . (N4 .fl .

i, n

-54-
cook until potatoes are soft. Stir flour into fat, add
milk and water, then combine with the potato mixture,

add corn and cook until of desired consistency.

Cost using Yield
Evaporated milk $2.475 22 qt.
Market milk 2.575

tat on

Ingredients
8:#spotatoes 1% c flour
%-# onions 3 2 salt
5 qt. evaporated milk 3 t celery salt
5 qt. water 1 t pepper
2 c butter 1/8 t cayenne

4 E Chopped Parsley

Method
Dice potatoes and onions and cook in at least two quarts
of water until soft, then put through strainer without
draining. Make a white sauce of the butter, flour,awater
and milk. Add sauce and seasoning to potatoes, bring to
boiling point, sprinkle with parsley and serve

Cost using Yield
Evaporated Milk $1.025 12 qt.
Market Milk 1.125

-55-
W

Ingredients
1 2/3 No. 10 cans tomato puree 1/3 0 salt
1 large onion 4 1/6 c flour
1% gal. evaporated milk 1/3 c sugar
2 gal. water 3 bay leaves
1 # butter

Method

Make a white sauce of butter, flour, water, milk, salt
and sugar. Cook onions and bay leaves in small amount
of water. Strain and add liquid to tomatoes. Heat

tomatoes, add soda and combine with white sauce.

Cost using Yield
Evaporated milk $1.678 22 qts.
Market milk 1.828

Qheese Eondue

Ingredients
2 qt. evaporated milk E c butter
2 qt. water ‘ 3 doz. eggs
5 qt.‘ soft bread pieces 2 T salt
3%-# cheese 1 T mustard

1 T paprika

* Not packed. About 4 one pound loaves.

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-56...
Method
Grate cheese. Add bread crumbs, salt, mustard and pap-
rika. Scald the milk, combine with the cheese and crumb
mixture. Add the butter. Cool slightly, add egg yolks
which have been well beaten. Lastly fold in the stiffly
beaten egg whites. Pour into buttered steam table pans

and bake about one hour in slow over. (350 degrees F)

Cost using Yield
Evaporated milk $1.50 70 portions
Market milk 1.54

Chinese Qmelet

Ingredients
3i‘# rice (cooked) 3% c water
l%-# cheese 3% doz. eggs
1 # butter 5 T salt
1% c flour 3 T paprika
3% c evaporated milk 3 T mustard
Method

Make white sauce of butter, flour, water and milk. Add
rice, grated cheese, paprika, salt and beaten egg yolks.
Lastly fold in beaten egg white and bake in oven 350
degrees F, for 45 minutes.

Cost using Yield
Evaporated milk 31.284 50 portions
Market milk 1.301

 

 

é53'-

Egg Iimbles
Ingredients
% c butter 1% qt. water
% c flour 37 8888
1% qt. evaporated milk % T salt
- a t celery salt
Method

Make a white sauce of the butter, flour, water and milk.
Add eggs which have been beaten just enough to break
them up well. Add the seasonings and bake in cups sur-

rounded by water in oven 300 degrees F. Serve with

cheese sauce.

Cost using Yield
Evaporated milk 8.7374 60 cups
Market milk .7624
Cheese Sauce
Ingredients
1 c flour 1 1/3 qt. evaporated milk
1 c butter 1 1/3 qt. water

1 1/3 # American cheese
Method
Make a white sauce of the butter, flour, water and milk.
When thick remove from fire and add grated cheese
Cost using Yield
Evaporated milk $.493 3 quart
Market milk '.52

-Bfi-
Salmon Wiggle

Ingredients
8 # salmon 5 T salt
g c butter 3 T lemon juice
1 o flour 1 No. 10 can peas
% gal. evaporated milk Dash cayenne

3 gal. liquid from salmon and water
Method
Make a white sauce of butter, flour and liquids. Re-
move the bones and skin from the fish and flake. Add
lemon juice and seasoning. Add salmon and peas to

white sauce and serve on toast.

Cost using Yield
Evaporated milk $3.61 125 portions
Market milk 3.63

SaImon groguettes

Ingredients
1% c butter 2 T salt
1 7/8 c flour 10 # salmon (canned)
3 1/3 c evaporated milk 7 T lemon juice
3 1/3 c liquid from salmon 10 eggs
Method

Prepare a white sauce of the first five ingredients.
Cool. Remove bones and skin from salmon. Flake, add

lemon juice, eggs and white sauce. Let get thoroughly

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-59-
cold so as to be stiff. Shape into croquettes. Dip

into evaporated milk and bread crumbs. Fry in deep fat.
If this is used before entirely cold, one to two quarts

of bread crumbs will need to be added.

Cost using Yield
Evaporated milk 83.146 60 portions
Market milk 3.164

1 uit hort ke

Ingredients
3 # pastry flour 8 oz. sugar
3 oz. baking powder 20 oz. fat
1 oz. salt 1 pt. water
1 pt. evaporated milk
Method

Combine dry ingredients. Blend in the fat. Add the
diluted milk. Mix lightly and quickly. Roll or pat
out to % inch thickness, cut with two inch cutter.
Spreads tops of half of the biscuits with butter.
Place another biscuit on this and bake in hot oven.
Split open and serve with fresh sweetened fruit or
with canned fruit.

Cost using Yield
Evaporated milk 8.306 40 double biscuits
Market milk $.307

-60...

gut Bread

Ingredients

3 qt. graham flour 1 qt. water

1 qt. white flour 1 qt. raisins

& c baking powder 1 qt. nuts

4 t soda 5 c vinegar ?

1 qt. evaporated milk 1 qt. sugar ‘
Method

Sift flour and measure, add dry ingredients, then the p

 

chOpped raisins and nuts. Stir in the milk and water.

Pour into greased pans and bake in moderate oven for

40 minutes.

Cost using Yield
Evaporated milk $2.089 8 loaves 9"x3”x2%”
Market milk 2 .109 ’

r e B ead

Ingredients
6 qt. flour 1 qt. water
6 T baking powder 16 eggs
2 qt. orange rind (cooked) 6 qt. sugar
1 qt. orange juice i-c butter
1 qt. evaporated milk 2 t salt

Method

Grind orange rinds, then cook in about 2%0 water and

2c sugar. Cool. Sift dry ingredients. Beat eggs, add

 

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milk, water, orange juice and cooked rind. Stir into
the dry ingredients. Bake 50 minutes in oven at 350
degrees F.
Cost using
Evaporated milk $.845 Yield
Market milk .865 14 loaves 9“x3”x3"

ataamed Brown Bread

Ingredients
3 c *sour evaporated milk 1% qt. cornmeal
3 0 sweet evaporated milk 3 c molasses
6 0 water 6 eggs
1% 0 white flour 2 T soda
3 qt. graham flour 2 T salt
2 T baking powder
Method

Mix dry ingredients. Beat eggs, add liquids and combine
with dry ingredients. Put into greased brown bread
pans. Place in steamer and steam 1 hour. Dry off in

oven after removing from steamer.

Cost using Yield
Evaporated milk $.7933 8 loaves (# pans)
Market milk .308

‘ 3 T vinegar added to milk.

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- 62 _

Doughnuts
Ingredients
1 o evaporated milk 22% oz. mashed potatoes
7/8 0 water 5 5/8 T baking powder
2% T butter 2 1/16 qt. flour
3.0 sugar 1% t mace
1 1/8 0 egg yolks 2 t salt
Method

Put potatoes, sugar and mace through a sieve, add water,
milk and eggs, then the dry ingredients. This is a
very soft dough. Pat out to the desired thickness, out
and fry in deep fat.

Cost using Yield

Evaporated milk $.3793 lOO doughnuts

Market milk .382

Dumplings

Ingredients

5 1/3 qt. flour 1 qt. water

% C also 3 T salt

1 qt. evaporated milk 7/8 c baking powder
Method

Mix dry ingredients. Melt fat in water and milk. Stir
into dry ingredients. Drop with No. 16 dipper into hot
stock and cook, uncovered, for 12 minutes.

Cost using Yield
Evaporated milk $.33 lOO dumplings
Market milk .34

‘ .‘ ‘1-1‘w' 1.x.- 3‘"-

_ 63 -

Bran Muffins

Ingredients
5 0 sugar 5 qt. flour
2% c butter 2% qt. evaporated milk
20 eggs 2% qt. water

2%-pkg. bran (Kelloggs all bran) 2% c baking powder
Method
Mix dry ingredients. Beat eggs slightly, add water and
milk. Mix lightly and quickly with dry ingredients.
Add butter last. Bake in muffin tins.
Cost using
Evaporated milk $1.915 Yield
Market milk 1.923 172 muffins

Ralston iuffins

Ingredients
k,# pastry flour 4 oz. salt
4.# ralston 12 eggs
8 oz. baking powder 1 # fat
1 # sugar 1% qt. water
1% qt. evaporated milk
Method

Combine dry ingredients. Beat the eggs, add the milk
and water. Combine the liquid and dry ingredients. As
soon as the dry ingredients are wet add the melted fat.

Stir in gently. Put into muffin tins quickly. Bake 20

 

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to 25 minutes in oven 380 degrees F.

Cost using Yield
Evaporated milk 3.9994 108 muffins
Market milk 1.08

Xgrkghirg Pudding

Ingredients
2 qt. evaporated milk 4 t salt
2 qt. water # qt. flour
16 eggs
Method

Mix dry ingredients. Beat eggs, add milk and water,
and stir into dry ingredients. Beat with power mixer
for two minutes. Cover bottom of pans with hot beef
drippings, pour in batter to depth of one half inch.
When brown baste with hot beef drippings.

Cost using Yield
Evaporated milk $.52 300 portions
Market milk .54

. Qhooolate Quaking Pudding

Ingredients
8 qt. evaporated milk 1%-# cocoa
4 qt. water 24 eggs
3 # sugar 6 oz. gelatine

6 t vanilla

 

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Method
Soak gelatine in 1 pint of water, mix sugar and cocoa,
and eggs together, pour scalded milk over this mixture.
Add gelatine and cook over steam about 15 minutes. Pour
into flat pans. Cool and cut in squares. If desired

the gelatine may be added after the scalded milk.

Cost using Yield
Evaporated milk $1.902 198 portions
Market milk 1.932

Dutch Apple Qake

Ingredients
3 qt. flour (pastry) 6 eggs
1 T salt ' 1% c evaporated milk
6 T baking powder 3 c water
1% 0 sugar 18 cooking apples
1% 0 fat % 0 sugar (mixed)
1 T cinnamon
Method

Pare and core apples and slice thin. Place in bottom
of greased baking pan. Sift dry ingredients. Rub

fat into the flour mixture until appearance is like
coarse corn meal. Beat eggs and add milk and water.
Stir liquid into dry ingredients. Pour over apples
spreading dough to one inch thickness. Bake in a mod-

erate oven (375 degrees F.) until done. Remove from

 

_ 66 -
oven, turn bottom side up, sprinkle with cinnamon and
sugar mixture and return to oven, just long enough to

melt sugar. Serve with a lemon sauce.

Cost using Yield
Evaporated Milk 3.8872 75 portions
Market Milk .9032

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Ingredients
2& qt. evaporated milk 1 1/8 t salt
2% qt. water 4‘# sugar
40 egg yolks 4% qt. cream (18%)

5% t vanilla

Method
Scald the milk and water. Beat the egg yolks and sugar.
Add the hot milk to the egg mixture and heat in double
boiler until it begins to coat on the spoon. When cold
add cream and vanilla and then freeze.

Cost using Yield
Evaporated milk $2.93 3 gallon
Market milk 3.025

 

- 67 -

 

Ebod1§_gustard
Ingredients
20 oz. egg noodles 16 eggs
1 qt. sugar 4 t lemon extract
2 t salt 4 oz. candied ginger
1 qt. evaporated milk 4 oz. candied orange
1 qt. water % 0 nuts
Method

Cook noodles until tender. Drain. Beat egg yolks, add
milk, water and sugar and stir over noodles. Fold in
stiffly beaten egg whites. Put into custard cups and
place in a pan and surround with water. Bake in oven.
When ready to serve sprinkle tOps with the candied

ginger, orange and nut meats.

Cost using Yield
Evaporated milk $.6816 75 portions
Market milk .6916

inea le Fritter

Ingredients
4 qt. flour 3 t salt
1% 0 sugar 1 qt. evaporated milk
2/3 cup melted butter 1 qt. water
1 No. 10 can pineapple
Method

Drain pineapple. Cut slices into six pieces. Mix and

 

- 6s -

sift dry ingredients. Beat eggs, add, milk, water, and

‘ butter and combine with the dry ingredients. Add the
diced pineapples. With a number 10 dipper drop into
deep hot fat and fry until a golden brown. Drain.
Serve with a pineapple sauce.
Sauce. Heat four and one-half quarts of pineapple juice.
Sift three-fourths cup of sugar and three-fourths cup

of cornstarch into hot juice. Cook until thick.

Cost using Yield
Evaporated Milk $.9668 100 portions
Market Milk .98

Hot ghocolate Sauce

Ingredients
%-# butter 4 c powdered sugar
1 c evaporated milk I % # baker's chocolate
1 T vanilla
Method

Cream butter and sugar. Melt the chocolate and add the
milk and creamed butter and sugar. Cook in double
boiler 15 or 20 minutes. May be served over ice cream,
cake or with cream puffs.

Cost using Yield
Evaporated Milk 8.382 25 portions

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- 69 _

Date Sauce

Ingredients
1 c butter 1 1/3 T vanilla
3 qt. 4x sugar 1 qt. dates
2 2/3 c evaporated milk & t salt

Method

Cream butter, then gradually add the sugar and milk.
Add chapped dates, salt and vanilla.
Cost using Yield

Evaporated milk 8.9531 150 portions

Filled Qookies

Ingredients
1% qt. sugar 1% qt. evaporated milk
2%-# butter & qt. water
5 eggs 3% qt. flour
1 2/3 T vanilla 1/3 0 baking powder
2 qt. jam
Method

Cream butter, add sugar and continue to cream, then add
eggs. Alternate sifted dry ingredients with liquids.
Chill dough. Roll and out. Use jam to place between
cookies. Bake in moderate oven.

Cost using Yield
Evaporated milk $1.227 250 three inch
Market milk 1.236 diameter cookies

 

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- 70 -
Qatmeal Qookies

Ingredients

2% # butter 2 qt. flour
2 qt'brown sugar 2 qt. nuts
16 eggs 2 t salt

1 c evaporated milk 2 t soda

1 0 water 2 t cinnamon
4 qt. rolled oats 2 t nutmeg

2 qt. currants 2 t cloves

Method
Cream butter, add sugar and continue the creaming, then
add the eggs. Sift dry ingredients together, add the
rolled oats, nuts and currants. Alternate adding flour
and milk to the creamed mixture. Dr0p from teaspoon

onto greased tins and bake in a moderate oven.

Cost using Yield
Evaporated milk $2.81 325 cookies
Market milk 2.815

figrseradish Sguge

Ingredients

1 c butter 1 qt. water

1 c flour 4 t salt

1 qt. evaporated milk 3 c horseradish
Method

Make a white sauce of the milk, water, flour, butter and

 

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- 71 -

seasonings. Add horseradish.

meats either hot or cold.-

Serve on tongue or other

 

 

 

 

 

 

 

 

 

 

Cost using Yield
Evaporated milk $.32l 3 quarts
Market milk .341

__r !w_ White Sauces

gégredients Thin Medium Thick E:

Butter 1 c 1 c % c

Flour lo 2 c l c

Water (boiling hot) 2 qt. 2 qt. 1 pt.

Evaporated milk 2 qt. 2 qt. 1 pt.

Salt 3 T 3 T 2 t

Pepper & t t t 1/8 t

Approximate yield 1 gal. 1 gal. 1 qt.

Prices

Evaporated milk $.368 $.369 3.144
=Egarket milk _g .408 ‘.409 L1_ 1.1154 fig_
Melt butter, add flour, then hot water. Cook until

thick then add milk and seasonings.

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BIBLIOGRAPHY

Van Slyke. - - Modern Methods of Testing Milk (l930)--
page 16.

United States Department of Agriculture, Definition

and Standards (1931).

Kelly and Clement. - - Market Milk (l931)--pages 1 and 2.
Hunziker. - - Condensed Milk and Milk Powders (1926)—-
page 9.

Year Book of Agriculture (1931)--page 909.

McCollum and Simmonds. — — Newer Knowledge of Nutrition--
pages 132, 137, 266.

Willard and Blunt. - - Journal Biological Chemistry 75;
251-262, 1927.

Samuel and Kock. - - Journal of Nutrition 5; 295, 1928.
Todhunter. - - Journal of American Dietetics 8; 295,
1928.

Deming and Davis. - - Archives of Pediatrics 48; 42,
1931.

 

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