In Milk, Butter, and Cheese, Parts 1 and 2, are explained the place that milk occupies in the diet, its composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and butter substitutes; and the characteristics, care, and varieties of some domestic and foreign cheeses, as well as a number of first class recipes for cheese dishes. A lunch menu, in which a cheese dish is substituted for meat, is of interest in this connection, for it shows you, early in your studies, not only how to combine dishes to produce a balanced meal, but besides how to do up a menu in which meat is not needed. In Eggs are discussed the alimentary value of eggs, the route in which to select, preserve, cook, and serve them, and how to utilize left-over eggs. So