The primary purpose of the cookbook, Milk: The Food of Foods, by Laura C. Pepper is to demonstrate how milk and other dairy products complement Canadians' diets by providing protein, minerals, vitamins, and fat through a variety of basic recipes. Written in 1938, this cookbook is twenty-three pages long and organized into five different sections, starting with “The Value of Milk” which explains the components in milk and the nutrients that dairy provides. The next section of the cookbook is “Milk in Various Forms," which lists the different dairy products that were available for consumers at the time including fresh milk, condensed milk, and fermented milk. Next, the cookbook discusses “Care of Milk From Producer to Consumer" and explains the details of milk production with descriptions of how milk is kept fresh and safe for consumers. The fourth section, “Consumption and Uses of Milk,” highlights the variety of uses for dairy and how dairy products can enhance simple recipes. The final section of the cookbook is the recipe section, which is separated into different dishes, such as soups, soufflé dishes, and drinks. The cookbook targets female readers as they were the ones responsible for cooking for their households at the time. The book also places emphasis on ensuring the children of the household consumed an adequate amount of milk each day. Children's health was considered women's concern and this is addressed several times throughout the book. Milk: The Food of Foods highlights how much dairy products were considered important sources of nutrition in the early 20th century and that all Canadians should aim to consume dairy at least once a day. Each recipe in the cookbook contains a milk product in the ingredients list and endeavours to help women find quick and easy ways to include dairy in the family's diet.