of
the animal, and to be of use to us must be softened, so we cook tough
meats long and usually with moisture to accomplish the softening. Tough
meats are our cheap meats, but have you stopped to consider that they
contain more nourishment than our tender meats. As has been stated, the
tough meats are the parts of the body of the animal most used and
consequently have been developed and nourished. Why not learn how to cook
these pieces which give us more nourishment, and which are cheaper, in
such a way as to be attractive and palatable? This is what the Domestic
Science Course in our public school aims to teach our girls so that as
housewives they can get the most value for the least money and be
economical and intelligent buyers.

Our Winter Supply.--From an instinct, which ought to be common to all of
us, in time of plenty we lay something aside for the time of need. As
housewives this truth comes home to us, especially in the summer when we
have an abundance of fruit which, without care, would soon become
worthless. By reason of which fact we have developed methods of canning,
preserving, etc., which at the present time have become so advanced that
we can retain a very large share of the original color, flavor and shape
of the fruit.

Preserving Foods.--All food products, on exposure to air, undergo certain
changes which unfit them for use as food. It was once thought that these
changes were due to oxidation, but they are now known to be caused by
minute living organisms present in the air, in the water, in the ground
and in the food itself. To preserve food two things are necessary; first,
to either kill or render harmless those organisms already present; and
second, to exclude others from entering. The first we usually accomplish
by cooking, and the second by sealing. In order to live these organisms
require three conditions; first, a particular temperature; second, a
certain amount of moisture; third, the right kind of food. By taking away
all or anyone of these requirements we may stop the growth or, in other
words, we may preserve the food. For example: with the familiar method of
cold storage the factor of temperature is removed; in the drying of the
fruits and vegetables the factor of moisture is removed; by salting the
factor of food is taken away.

The fruits and vegetables, commonly preserved in the home, are divided
into five classes:

l.--Canning.
2.--Jellies.
3.--Jams.
4.--Marmalades a