From the richest to the poorest, the selection and preparation of food often becomes one of the chief objects in life. The resources of every family may be greatly increased by the knowledge of what may be called trifling details, and refinement in the art of cookery depends much more on the manner of doing a thing than on the cost attending it. To cook well is immensely more important to the middle and working classes than to the rich, for they who live by the " sweat of their brow," whether mentally or physically, must have the requisite strength to support their labor. Every wife, mother or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must depend upon herself.

An old saying, to be found in one of the earliest cookery books - " First catch your hare," etc.-has more significance than is generally supposed. To catch your hare well, you must spend your income judiciously. This is the chief thing. In our artificial state of society, every income, to keep up appearances, has at least half as much more to do as it can afford. In the selection of provisions the best is generally the cheapest. Half a pound of good meat is more nutritious than three times the amount of inferior. As to vegetables, buy them fresh. Above all, where an income is small and there are many to feed, be careful that all the nourishment is retained in the food that is purchased. This is to be effected by careful cooking. Cleanliness is an imperative condition. Let all cooking-utensils be clean and in order. Uncleanliness produces disorder, and disorder confusion. In the cooking of meat by any process whatever, remember, above all, to cook the juices in it, not out of it.