Skimmed Milk

Method

Milk from which all cream has been taken by a separator is often available at a cheaper price and is very useful for many cooking purposes, especially for making bread. For bread it should not be watered down, while for cakes and puddings it is good enough when a little butter is added to return the fat that has been taken away. For rice puddings butter may not be necessary, but it improves the flavour and adds to the nourishment.

,