For little children, milk is best served as a beverage. But as children
grow up, the fluidity of milk makes them feel as if it were not food
enough and it is generally better to use it freely in the kitchen first,
and then, if there is any surplus, put it on the table as a beverage or
serve it thus to those who need an extra supply--the half-grown boys, for
instance, who need more food in a day than even a hard-working farmer.

A good plan is to set aside definitely, as a day's supply, a quart apiece
for each person under sixteen and a pint apiece for each one over this
age. Then see at night how well one has succeeded in disposing of it. If
there is much left, one should consider ways of using it to advantage. The
two simplest probably are, first, as cream sauce for vegetables of all
sorts; for macaroni or hominy with or without cheese; or for hard cooked
eggs or left-over meats; and next in puddings baked a long time in the
oven so that much of the water in the milk is evaporated. Such puddings
are easy to prepare on almost any scale and are invaluable for persons
with big appetites because they are concentrated without being
unwholesome.

The milk pitcher and the vegetable garden are the best friends of the
woman wishing to set a wholesome and economical table. Vegetables
supplement milk almost ideally, since they contain the vegetable fiber
which helps to guard against constipation, and the iron which is the
lacking door in the "house that milk built."

Vegetables which are not perfect enough to serve uncooked, like the broken
leaves of lettuce and the green and tough parts of celery, are excellent
cooked and served with a cream sauce. Cream sauce makes it possible also
to cook enough of a vegetable for two days at once, sending it to the