Marguerite Patten suggests milk dishes that avoid monotony: Soups, Beverages, Jellies, Custards

Recipe of the Week:
Hollandaise Soup -
½ pint milk
Small piece of celery, carrot, onion (if allowed)
½-1 oz. butter or margarine
½ oz. flour
1 egg
1 teaspoon lemon juice
1 tablespoon sherry
Seasoning
Put the vegetables into the milk, bring almost to boiling point. Leave in a warm place for half an hour. Strain. Heat the margarine, stir in the flour and cook gently for three minutes, taking care the mixture does not discolour. Take the pan away from the heat and gradually add the cold milk, stirring well to keep the mixture smooth. Boil steadily until thickened, then reduce heat and simmer for 3-4 minutes. Remove pan from the heat, and whisk in lemon juice, egg, seasoning, sherry. Re-heat without boiling. - Marguerite Patten