MILK COOKERY 154 Soups 155 —Cream Soups 155 —Cereal Cream Soups 157 —Milk Chowders 158 —Milk Stews 158 Milk Cereals 159 Luncheon and Supper Dishes 159 —Creamed Dishes 160 —Souffles 161 —Cheese Fondu 161 —Milk Toast 162 Cheese Dishes as Meat Substitutes 162 Cheese Salads 166 Cottage Cheese 167 Milk Breads and Biscuits 170 Desserts 172 Junkets 179 Milk Beverages 181 Miscellaneous Suggestions 184 The Thermometer 184 Weights and Measures 185 End Notes 187 Bibliography 188 ------------------------------------------------------------------------ INTRODUCTION The conception of this “Story of Milk” dates many years back. In his life-long study of problems connected with dairy farming and milk industries in two of the world’s greatest dairy countries, Denmark and the United States, the author has felt the need of a concise handbook covering this interesting subject. In his forty years of work in the manufacture and distribution of dairy and milk-food preparations he has been brought constantly into contact with men and women interested in the production of milk and has found a persistent demand for a book that might be consulted by anybody in regard to questions related to these greatest of all foods, which are, or ought to be, a most important part of the daily diet of children and adults alike, at all times, everywhere.