It seems that the average woman begins the study of cookery at the wrong end. She follows recipes and makes dishes, then incidentally finds out the various points about cooking them.

For example, after making a dozen or so boiled puddings, all more or less heavy, it suddenly occurs to her that perhaps it would have been better not to have checked the cooking by adding cold water when the pot needed replenishing, so for a change she adds boiling water.

Result, a beautifully light pudding. It seems a pity, however, that through her ignorance of such an important detail the family digestions have suffered, not to mention the waste of good material.

Now, we are most anxious that those of our readers who do not already know something of cooking should learn to walk before they attempt to run, while we hope experienced housewives will not mind having their knowledge " brushed up."