While probably the best way of using milk is to drink it in its raw or pasteurized state, many children and adults will not use it in that 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 flavoring syrups would naturally be used, and no sugar is necessary. And instead of clear water, carbonated water is used. The variety of these drinks is limited only by the ingenuity of the dispenser.