On the farm where milk is good and plentiful we cannot use too much of it. If we tire of drinking it, then we may use it with other materials, and still have all the food value of the milk. We learned about renneted milk in Lesson 4.

Milk can be made into a molded pudding, stiffened with cornstarch, arrowroot, farina, sago, rice, gelatin, bread crumbs, sea moss.

Flavors for milk desserts. One may use vanilla, almond, and lemon essence; grated lemon rind or orange rind; stick cinnamon, or ground cinnamon, nutmeg; cocoa, or chocolate, or coffee; caramel made from browned sugar; and even a little fruit juice, if it is not too acid (the juice of a sweet orange with the rind is delicious in a milk pudding); raisins, figs, and dates.