for cheese dishes. A luncheon menu, in which a cheese dish is
substituted for meat, is of interest in this connection, for it shows
the housewife, early in her studies, not only how to combine dishes to
produce a balanced meal, but also how to make up a menu in which meat is
not needed.

In _Eggs_ are discussed the nutritive value of eggs, the ways in which
to select, preserve, cook, and serve them, and how to utilize left-over
eggs. So many uses have eggs in the diet and so nourishing is this food
that too much attention cannot be paid to its preparation. In this
lesson, also, is given a breakfast menu to afford practice in preparing
several simple dishes usually served in this meal.

In _Vegetables_, Parts 1 and 2, every variety of vegetable is discussed
as to food value, preparation, place in the meal, and proper methods of
serving. With such a fund of knowledge, the housewife will be well
equipped to give pleasing variety to her meals.

In addition to the instruction in these matters, there are a large
number of illustrations, which make clear the important details in every
process employed and in many recipes show certain steps as well as the
finished result. With such detailed information, it is our desire that
as many of the recipes as possible be tried, for it is only through
constant practice that the rules and principles of cookery will become
thoroughly instilled in the mind. Nothing is of more value to the
housewife than such a knowledge of food and its preparation, for, as
every one knows, proper diet is the chief requisite of good health.

To be of the greatest assistance to the woman in the home is the purpose
of these volumes--to relieve her household tasks of much of their