the saucer.

Before putting plants in a wooden window box whitewash the inside of the
box. This not only keeps the box from rotting, but prevents insects.

If sprays of growing nasturtiums are broken off in the late summer and
placed in a bowl of water they will root and grow all winter.

How to Use the Cheaper Cuts of Meat

Much time has been given in the last few years to the study of foods,
their necessary proportions, and the manner of cooking them. Educators
and scientists have alike agreed that this knowledge ought to be
disseminated. On the part of the public also there has been a general
awakening in this regard. There has been a wide demand especially from
those of limited incomes for information on the purchase and preparation
of foods. To meet this demand books have been published and articles
have appeared in the various women's papers giving directions for living
at all sorts of prices, from the extremely low one, "How to Live on Ten
Cents a Day," to the normal one which requires the preparation of
appetizing and satisfying dinners at a nominal cost.

In order to accomplish living comfortably at small cost it is evident
that one must understand the comparative values of foods, so as to
select those which at low prices furnish the necessary nourishment, and,
also, be able to cook them in an appetizing way which will conserve the
nourishment. Meat is a necessity to most people. Yet much of the present
expense in the purchase of meat is needless and unwise. Many pieces of
meat of the best quality are sold at low rates because not in shapes to
be served as roasting or broiling pieces. These serve well for entrees
or made-up dishes. Other pieces which are tough but well flavored can,
in the hands of an educated cook, be sent to the table as tender,
palatable, sightly and nutritious as the prime cuts. It is to show some
methods of preparing these cheaper cuts of meat in an appetizing manner
that the following explanation of the processes of cooking and the
accompanying recipes are given.

Meat is cooked, first, to aid digestion; secondly, to develop new
flavors and render it more palatable.

For cooking there are three essentials besides the material to be
cooked--namely, heat, air, and moisture, the latter in the form of
water, either found in the food or added to it.

The combined effect of heat and moisture swells and bursts starch
grains, hardens albumen, and softens fiber.

Albumen is a su