This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Whole Fresh or Pasteurized Milk need hardly be discussed since all homemakers are familiar with its use. Vitamin D Milk is a new form carrying an increased content of this vitamin. It is desirable, however, to describe other forms of milk which today play a prominent role in up-to-date kitchens.
Evaporated Milk is the most important of these. It is whole milk concentrated to double richness by evaporating part of the natural water content. No sugar is added. Evaporated milk has all the nutritive value of whole milk. When irradiated it carries an increased content of Vitamin D. It is an especially suitable food for babies.
For cooking, where whole milk is called for, an equal amount of water should be added to evaporated milk. In place of cream, it is used undiluted. Because this milk is homogenized, reducing the butterfat globules to tiniest particles, it produces excellent results in making cream soups, sauces, and other dishes where a fine, smooth consistency is desired.
Dry Milk made by evaporating all water leaves the milk solids in powdered form with the food value of pasteurized milk.
Condensed Milk, which contains a large amount of added sugar, is used for making some desserts.
Skim Milk may be used in cooking, but the fact must be remembered that the fat removed has carried with it important vitamins which must be returned as butter and cream.
Buttermilk, produced when the fat is removed as butter, is similarly deficient although valuable for its lactic acid.
Sour Milk is often needed for the invalid, for cooking or baking. It can be made from fresh milk by the addition of 2 tablespoons white vinegar or lemon juice to each pint of milk. Allow to stand in a fairly warm place at room temperature for one-half hour, then return to refrigerator. The same proportions obtain for evaporated or irradiated evaporated milk after it has been diluted one-half according to directions. In baking, use one-half teaspoon soda for every cup of sour milk or cream. For Sour Cream add one tablespoon white vinegar or lemon juice to one cup cream or each cup evaporated or irradiated evaporated milk as it comes from the can.