ies. One may practise what
another cannot attempt. As a rule, however, people who eat a hearty
dinner, after the work of the day is done, do not need to eat again
until the following breakfast hour.

Those who are engaged, either mentally or physically, throughout the
evening, cannot with impunity, eat a very hearty meal previous to that
effort; but after their work is done they need nourishing food, and food
that is both easily digested and assimilated. But even these should not
eat and then immediately retire; for during sleep all the bodily organs,
including the stomach, become dormant. Food partaken at this hour is not
properly taken care of, and in too many cases must be digested when the
individual has awakened, out of sorts, the next morning.

It is well to remember, also, that, at any time after food is eaten,
there should be a period of rest from all active effort; for then the
blood flows from the other organs of the body to the stomach, and the
work of digestion is begun. Oftentimes we hear men say they must smoke
after meals, for unless they do so they cannot digest their food. They
fail to see that it is not the tobacco that promotes digestion, but the
enforced repose.

But, if we must eat at midnight, the question may well be asked, What
shall we eat? That which can be digested and assimilated with the least
effort on the part of the digestive organs. And among such things we may
note oysters, eggs and game, when these have been properly--that is,
delicately--cooked.

=How to Make Sauces.=

Let hunger move thy appetyte, and not savory
sauces.--_Babees Book._

"Change is the sauce that sharpens appetite."

As so many dishes are prepared in the chafing-dish that require the use
of a simple sauce, we give in this place the methods usually followed in
the preparation of common sauces. For one cup of sauce, put two
tablespoonfuls of butter into the blazer; let the butter simply melt,
without coloring, if for a white sauce, but cook until brown for a brown
sauce. Mix together two tablespoonfuls of flour, one-fourth a
teaspoonful of salt and a dash of black or white pepper, or a few grains
of cayenne or paprica, and beat it into the bubbling butter; let the
mixture cook two or three minutes, then stir into it, rather gradually
at first, and beating constantly, one cup of cold milk, water or stock.
Now, when the sauce boils up once after all the liquid is in, it is
ready fo