be satisfying, or the average country man cannot easily do his 

 work. Plain soups come first and are made quickly, followed 

 by a meat dish with two vegetables and either a simple dessert 

 or a salad; this should form the complete dinner. Select foods 

 that can be all cooked in the oven at one time, or on top of the 

 stove over a single burner. 



Desserts should be made during the morning when the house- 

 wife is obliged to be in the kitchen. 



The kitchen is only one room in the house. To make a home 

 the whole house must be attractive. The sewing and mending 

 must be done, and the housewife must have time for recreation 

 and reading. 



I find the country housewife very extravagant. in the use of 

 butter, eggs and sugar. Eggs during the winter season are 

 most expensive, and when used in connection with a meat 

 dinner overcrowd the organs that excrete the poison from 

 nitrogenous materials. Fruits and fruit desserts should follow a 

 meat meal. 



Try all utensils before you actually purchase them. Do not 

 buy them simply because they are advertised as useful. They 

 frequently are not needed. The meat chopper is a great con- 

 venience. Also a bread mixer, a dish washer, a spatula and 

 good French knives. Use each utensil for the proper work, 

 otherwise they will wear out in a very short time. A man does 

 not use a reaper for cutting fodder. 



Use cheesecloth for straining rather than a napkin. 



A wire dishcloth will clean your pots and pans quickly and 

 save the sharp edges of your knives. 



Measure everything you use — a guessing cook is always a 

 wasteful one. She may hit it six times out of ten, but the few 

 failures are very expensive. A tin measuring cup costs but 10 

 cents, and with care will last a lifetime. 



Use blue and white granite or Swedish ware for all utensils; 

 if the table happens to be upset or any accident occurs these 

 utensils are picked up whole and in good condition. 



Use an ordinary 5-cent paint brush for greasing pans, and 

 use suet instead of butter. A piece of paper or the fingers are 

 rather extravagant greasing utensils. 



Another economy is to know just how much to allow to each 



