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tn*n , 70 recipes for beverages, breads, soups, main dishes and desserts, using milk in handy powdered form. Single copies of “How to Use Whole and Nonfat Dry Milk,*’ (AIS-86) are free from the U. S. Department of Agriculture, Washington, 25, D. C. The Bureau of Human Nutrition and Home Economics prepared this publication and developed and tested the recipeg.
Dry milk is eas., to carry home and takes littitfe storage space, the new bulletin explains. Nonfat dry milk has all the nourishment of fresh skim milk. Whole dry milk has, in addition, the fat and the vitamin of the cream part of whole milk.
Dry milk products make it easier to get more milk into family meals, especially helpful in families where children or others do ribt drink enough milk. If desired, milk powder can be added to fluicf milk and njilk beverages. Or it can be used in concentrated form in recipes that call for fluid milk.
One pound of milk powder and four cups of water make one quart of liquid milk. In the same proportion 1-4 cup of milk powder and 1 cup water make 1 cup of liquid milk.
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