MILK--The little children of the family should have whole milk at every meal. The older children should have milk at breakfast and supper time. There is no food so good for children who want to be well and strong. A part of the family supply of milk is sometimes skimmed to give cream for use in coffee and on desserts. The cream contains most of the fat in the milk, but the skimmed milk which is left is still a very valuable food, containing the substances which make muscle and bone, and every bit of it should be used in the cooking or for making cottage cheese. The waste of milk is the worst possible extravagance. EGGS--Eggs may be prepared in countless ways, and the ambitious cook will find much amusement in trying some of the suggestions in the cook books. Eggs are an entirely satisfactory substitute for meat and fish, and are therefore often served for the main dish at dinner or supper. Many people like an egg every morning for breakfast, but this is a rather extravagant habit. If eggs are served for breakfast they are usually cooked in the shell, poached or scrambled. The men of the family sometimes prefer their eggs fried, but this is not a good method for the children. Only fresh eggs can be poached successfully, so that this is a good test for freshness. _Poached Eggs_--Oil the skillet and fill it to within a half inch of the top with water. Break each egg into a saucer and let the water boil after the egg is placed in it. The egg is done when the white is jelly-like and a slight film is formed over the yolk. Remove the egg with a griddle cake turner to a piece of buttered toast. Sprinkle lightly with salt. If the eggs are not absolutely fresh, the white will scatter in the water. If the first egg to be cooked shows this tendency oiled muffin rings may be put in the pan to keep the rest of them in shape. _Soft Boiled Eggs_--A soft boiled egg has much the same consistency as a poached egg. It is easier to manage because the shell is unbroken, but it is harder to get it of just the right consistency because the contents of the egg are invisible. Most people are very particular to have the egg just hard or soft enough to suit them, and it is necessary for the cook to practice to be sure of uniform results. Drop the eggs carefully into a kettle of boiling water, draw the kettle back on the stove so that the water does not boil again and (for a soft egg) allow the eggs to remain for five minutes. If the eggs are very cold they should remain longer.