Chowders are also a very acceptable way of serving milk. For rich chowders the proportions used are: Two cups of milk or of milk and water, 1 cup of potatoes cut into small pieces and 1 pound of fish. For flavoring add an onion fried in two tablespoons of fat tried out from salt pork. While these proportions make a rich dish, it is possible to reduce the amount of fish greatly, to leave it out entirely, to use small portions of left-over fish or some salt codfish which has been freshened, or to substitute corn for it. Such dishes are palatable and of reasonably high nutritive value, providing the greater part of the liquid used is milk. Similar, but less rich and thick, is: =Milk Stew= 1 qt. of milk 1 cupful raw potatoes cut into small pieces 2 tablespoonfuls of butter or bacon fat 1 cupful of codfish cut into small pieces or just enough to flavor the stew Soak the fish in lukewarm water until it is soft and the salt removed. Cook the potatoes in water until tender, drain them, add the milk and codfish, and bring to the boiling point; add the butter and salt to taste. In place of the codfish, fresh fish, clams, oysters, or a little chipped beef may be used. Or the fish may be omitted and the soup made savory and palatable by adding a few drops of onion juice, or cheese or a vegetable cut into small pieces and cooked thoroughly. MILK CEREALS Most cereals are better cooked in milk than in water and those not familiar with this method have no idea of the many good dishes which they can thus easily provide for their families. Cereals so prepared make an especially good wholesome breakfast or supper for school children and the writer has never seen an adult, who, on a cold night, did not enjoy a dish of rice, or corn meal, boiled in milk and served with cream and sugar for supper. Milk cereals must always be cooked in a double boiler and the milk must be hot when the cereal is added. Rice 1 cup to 3 cups milk, boil 2 hours Cornmeal 1 cup to 4 cups milk, boil 1 to 2 hours Fine Hominy 1 cup to 4 cups milk, boil 1 hour Cream of Wheat 1 cup to 4 cups milk, boil 1 hour Farina 1 cup to 4 cups milk, boil 1 hour =Cream of Wheat or Farina Pudding= is also delicious. It is prepared in the same way, but ¾ cup of cereal only is added to 1 quart hot milk. Just before serving, a teaspoonful of vanilla is added, and two beaten eggs are folded in. It is eaten with cream, or milk, and sugar, or with maple syrup. LUNCHEON AND SUPPER DISHES Dishes prepared principally of milk, with the addition of either eggs, cheese, meat, or vegetables are particularly adapted for luncheon or supper use. Here again a few standard recipes are given which can be varied to make any desired number of good, wholesome and delicious dishes.