another meal. You
should always bear in mind that the object of cooking is to soften and
disintegrate food, so that it can be easily masticated; and to expand
it, so as to present a large surface to the action of the digestive
organs. In this connection you must open your eyes to certain
physiological facts if you want your food to agree with you. I shall not
tell you more, and perhaps not so much, as you ought to know, and to
teach your children.

In calculating the cost of the receipts I give you, I have used the
retail prices asked in Washington market, and in ordinary grocery
stores, at this season of the year; the average is about the same as
that of past years, and probably will not change much; so that I believe
I have not placed too low an estimate upon them.

At the first glance it may seem impossible to buy healthy meat at the
prices I give, but you must remember that I speak of the good second
quality of meat, and that the marketing must be done with economy, and
in low-priced localities. It _can_ be done, for I have done it myself.
Go to packing houses, and provision stores, for meats; to German
green-groceries for vegetables, and fruit; and to "speciality" stores,
for butter, sugar, tea, et cetera.

In conclusion I only have to say that I hope my little book will be
useful to every one who consults it.

JULIET CORSON.

_New York Cooking School._

DAILY BILLS OF FARE FOR ONE WEEK.

{ Breakfast: Johnny Cake, 5; Cocoa, 6; Broiled }
{ Herring, 5. 16 }
{ }
MONDAY { Dinner: Chicken Soup with Rice, 5; Fried }
{ Chicken and Potatoes, 35. 40 } 75
{ }
{ Supper: Tea, 3; Broiled Kidneys, 10; Rice }
{ Bread, 6. 19 }

{ Breakfast: Pulled Bread, 3; Coffee, 6; Macaroni, }
{ Farmers' Style, 10. 19 }
{ }
TUESDAY { Dinner: Broth and Brewis, 5; Stewed Beef }
{ with Norfolk Dumplings, 19. 24 } 62
{ }
{ Supper: Tea, 3; Peas Pudding, 10; Bread, 6. 19 }

{ Breakfast: Bis