me with the pudding, and put both
dishes away in the pantry. A good hour before they are wanted put into a
warm oven. (If a gas oven is used, see that there is plenty of hot water
in the floor pan.)

When quite hot the food should not be in the least dried up. This is
ensured by having the oven warm, but not hot, warming up the food slowly,
and, in the first place, covering closely with the soup plate while still
hot, so that the steam does not escape. I have eaten many dinners saved
for me in this way, and should never have known they were not just cooked
if I had not been told. Of course, a boiled plain pudding or plum pudding
can be returned to its basin and steamed and extra gravy saved and
reheated in the tureen.

SUNDAY AND MONDAY.

The cook needs a day of rest once a week as well as other people. And this
should be on a Sunday if possible, so that she may participate in the
recreations of the other members of her family. This is more easily
attainable in summer than in winter, for in hot weather many persons
prefer a cold dinner. But even in winter, soups, vegetable stews, nut
roasts, baked fruit pies, and boiled puddings can all be made the day
before. They will all reheat without spoiling in the least.

Monday is the washing-day in many households, and no housewife wants to
cook on that day. In flesh-eating households cold meat forms the staple
article of diet. The vegetarian housewife cannot do better than prepare a
large plain pudding on the Saturday, boil it for two hours, put it away in
its basin, and boil it two hours again on Monday; with what is left over
from Sunday, this will probably be sufficient for Monday's dinner.

BREAKFASTS.

A sufficient breakfast may consist simply of bread and nut butter, with
the addition of an apple or other fresh fruit. A good substitute for tea
and coffee is a fruit soup. Where porridge and milk are taken, this would
probably not be needed. Eggs, cooked tomatoes, marmalade, and grated nuts
are all welcome additions.

HIGH TEAS.

If tea is taken, let it be as weak as possible. Do not let it stand for
more than three minutes after making, but pour it immediately off from the
leaves into another pot. See that the latter is hot.

Some of the simpler savoury dishes (omelets, etc.) may be taken at this
meal if desired. Also lentil and nut pastes, salads, Wallace cheese,
raisin bread, oatcake, sweet cakes and biscuits, jams, etc.

DINNERS.

SUNDAY.--Hot nut roast