that the same results can be obtained by cooking eggs in water which is kept just below the boiling point, and eggs cooked this way are easily and readily assimilated by our bodies.  Why should we not endeavor then to give to our bodies food so prepared that it gives the most nourishment.  To take another example,—­when salt is added to vegetables it draws out from them into the water their mineral salts and any proteid which will build tissue for us.  In most vegetables the cooking water is thrown away so that much of the value of the vegetable is lost.  Why should we not try to devise a method of cooking which will save for us this food value?  Salt is added for flavor only, so why cannot the salt be added a short time before the cooking is finished so that it will not have time to draw out the food value?

[Domestic science 819]

How to Save in Cooking Meats.—­Again we cook different kinds of meats in different ways.  Perhaps you think these different kinds of methods have simply come down to us through the ages.  It is, however, interesting to know that our mothers probably developed these methods through thought.  Tough meats, we know, require long cooking, but do we know why?  The fibers and tissues have become strong through constant use on the part of the animal, and to be of use to us must be softened, so we cook tough meats long and usually with moisture to accomplish the softening.  Tough meats are our cheap meats, but have you stopped to consider that they contain more nourishment than our tender meats.  As has been stated, the tough meats are the parts of the body of the animal most used and consequently have been developed and nourished.  Why not learn how to cook these pieces which give us more nourishment, and which are cheaper, in such a way as to be attractive and palatable?  This is what the Domestic Science Course in our public school aims to teach our girls so that as housewives they can get the most value for the least money and be economical and intelligent buyers.

Our Winter Supply.—­From an instinct, which ought to be common to all of us, in time of plenty we lay something aside for the time of need.  As housewives this truth comes home to us, especially in the summer when we have an abundance of fruit which, without care, would soon become worthless.  By reason of which fact we have developed methods of canning, preserving, etc., which at the present time have become so advanced that we can retain a very large share of the original color, flavor and shape of the fruit.

Preserving Foods.—­All food products, on exposure to air, undergo certain changes which unfit them for use as food.  It was once thought that these changes were due to oxidation, but they are now known to be caused by minute living organisms present in the air, in the water, in the ground and in the food itself.  To preserve food two things are necessary; first, to either kill or render harmless