at 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
this friendly magician.

CHAPTER II

CEREALS WE OUGHT TO EAT

(Reprinted from _The Farmer's Wife_, by permission of the Webb
Publishing Company.)

"Save wheat!" This great slogan of our national food campaign has been
echoed and reechoed for six months, but do we yet realize that it means
US? We have had, hitherto, a great deal of wheat in our diet. Fully
one-third of our calories have come from wheat flour. To ask us to do
without wheat is to shake the very foundation of our daily living. How
shall we be able to do without it? What shall we substitute for it? These
are questions which every housewife must ask and answer before she can
take her place in the Amazon Army of Food Conservers.

Is it not strange that out of half a dozen different grains cultivated for
human consumption, the demand should concentrate upon wheat? One might
almost say that the progress of civilization is marked by raised bread.
And wheat has, beyond all other grains, the unique properties that make
possible a light, porous yet somewhat tenacious loaf. We like the taste of
it, mild but sweet; the feel of it, soft yet firm;