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.