A few points it may be well to emphasize for the benefit of the beginner. The fat of meat should be white and clean, the lean a clear red, the joints of poultry must break easily and the skin look smooth and healthful. When a fowl is yellow, bony, and hairy it is bound to be old and tough. The gills of fish should be fresh and the eyes bright. I cannot speak too strongly against the growing habit of marketing by telephone. Not only is the housekeeper who follows this custom at the mercy of her marketman, who can put off on her any cut which has been rejected by the wiser housewives who have come in person to do their trading; he is subjected to the pleasing temptation to cut off more than she has ordered or charge her for a heavier piece than he sends home. The woman who goes to market gains other advantages beyond those of seeing for herself the appearance and the size of the piece she orders and has cut off while she stands by and superintends the process. She also has offered to her chances for bargains she would never get if she marketed by telephone. Often there will be a change in the market or in the weather that will bring down the cost of articles which are usually high-priced, and the woman who does her own marketing is the one to benefit by this as well as by suggestions which introduce variety into her bill of fare. This same variety is to be studied by the sensible housekeeper, not only on account of the gratification it gives her to set a pleasing provision before her family, but also because of the genuine good that is gained by avoiding a monotony which fails to encourage the appetite. Moreover, saving is aided by this diversity, since cheap dishes can be slipped into the commissary without awakening the suspicions of the eaters that economy is being practised at their expense. Among the rational details to be observed in buying meat is that of insisting that all “trimmings” shall be sent home. When a roast of beef or a breast of lamb or a shoulder of mutton or veal is boned and rolled, the bones should never be left at the market for the butcher to sell over again, but sent with the meat that they may be used as a foundation for soup or gravy stock. The giblets and feet of poultry should also be demanded. When chops are “Frenched” or a steak cut into seemliness, none of the scraps should be considered unworthy of saving. All have their place in the stock-pot or as stew-meat. Too large a piece of meat should not be bought by the woman with a small family. Meat merchants have a way of discouraging the purchase of the smaller roasts on the plea that they dry out in cooking. If they do it is because the work is not properly done. It is quite possible to make a small roast toothsome and tender instead of dry and hard if the housekeeper will cook it in the right way and with due care.