Excerpted from “Foods, Nutrition and Home Management Manual,” Home Economics Circular No. 1 (revised), published by the Government of the Province of British Colombia in 1951.

(This was my mother’s old home economics book.)

Milk

Milk is one of our most imortant foods. When we drink milk we should remember that we are taking a real food and not merely something to take the place of water. When enough milk is used, some other food can be left out of the diet. Milk contains all the foodstuffs and is almost a perfect food. Milk is, however, more nearly a perfect food for very young infants than for adults, so we may term it an almost perfect food for infants and a good food for grown persons.

Although milk contains a small amount of iron, it is insufficient for the needs of the baby after the supply stored in his body at birth is used up. The milk diet is then supplemented with such iron foods as egg-yolk and green vegetables. If the milk is pasteurized, Vitamin C is destroyed and the shortage is made up by giving the child orange-juice or tomato juice. For further protection against a shortage of Vitamins A and D, cod-liver oil is frequently prescribed.