table simply dressed in its own juices or a little butter the first time
and making a scalloped dish with cream sauce and crumbs the next day.
Vegetables which do not lend themselves to this treatment can be made into
cream soups, which are excellent as the hot dish for supper, because they
can be prepared in the morning and merely reheated at serving time.

Finally, the addition of milk in liberal quantities to tea and coffee
(used of course only by adults); its use without dilution with water in
cocoa; and instead of water in bread when that is made at home, ought to
enable a housewife to dispose satisfactorily of her day's quota of milk.
If it should accumulate, it can be dispatched with considerable rapidity
in the form of ice cream or milk sherbet. When there is much skim milk,
the latter is a most excellent way of making it popular, various fruits in
their seasons being used for flavor, as strawberries, raspberries, and
peaches, with lemons to fall back on when no native fruit is at hand.

The world needs milk today as badly as wheat. All that we can possibly
spare is needed in Europe for starving little ones. In any shortage the
slogan must be "children first." But in any limited diet milk is such a
safeguard that we should bend our energies to saving it from waste and
producing more, rather than learning to do without it. Skim milk from
creameries is too valuable to be thrown away. Everyone should be on the
alert to condemn any use of milk except as food and to encourage
condensation and drying of skim milk to be used as a substitute for fresh
milk.

When the milk pitcher is allowed to work its magic for the human race, we
shall have citizens of better physique than the records of our recruiting
stations show today. Even when the family table is deprived of its
familiar wheat bread and meat, we may be strong if we invoke the aid of