at
form. In that case, the problem is to disguise or flavor the milk in
some way so that the food value will not be changed or destroyed, and
yet be more palatable than the natural product.

It has been found that children will drink flavored, sweetened milk when
they will simply not touch pure milk. In order to demonstrate how
universal the craving for sweetened, cold drinks has become, and how
easy it is for the milkmen to cater to this demand, Prof. J. L. Sammis
of the Wisconsin College of Agriculture conducted a booth at the 1921
Wisconsin state fair and dispensed milk in twenty-five new, pleasing,
and attractive ways over a soda fountain.

Thousands of these milk drinks were consumed, and a report from a
Tennessee county fair also revealed that 10,000 similar drinks were sold
there by an enterprising dairyman. There is nothing elaborate about the
proposition. If these drinks are to be prepared in the home, and the
whole question is largely one of increasing the home consumption of
milk, Professor Sammis declares:

"Take any flavor that happens to be on the pantry shelf, put a little in
a glass, add sugar to taste, fill the glass with milk, and put in some
ice. That is all there is to it. Be sure that the milk is drank very
cold, when it is most palatable. Vanilla is a very good flavor."

It is not even necessary that whole milk be used, as condensed milk will
do very well. Simply dilute the condensed milk with an equal volume of
water, and use as whole milk. Condensed milk, however, has a cooked
flavor found objectionable by many, and, in that case, a suitable
substitute is powdered milk, which has no such cooked flavor.

To prepare a powdered milk drink, put the flavor into the receptacle
first, then the sugar, and then the powdered milk with a little water.
Beat the powdered milk with an egg beater until it is wet through, and
then add the rest of the water, finishing with the ice.

By adding fruit colors these various milk drinks can be given a changed
external appearance, and wise is the mother who will prepare them often
when her children show an inclination not to drink enough milk. Served
at the table, they attract every member of the family. These milk drinks
are no more expensive than many of the more watery and less useful
compounds, so often substituted.

Soda fountains might well consider these various forms of sweetened and
flavored milk to attract new trade. At the fountains the various
flavor