Steak and chops, the frequent resource of the woman with a small family, are expensive luxuries. She is wise if she learns how to cook the cheaper cuts in a sufficiently attractive fashion to make her family contented with these instead of leaving them longing for the higher-priced portions. A “run” upon any one kind of food should be avoided as much as having fixed days for specific viands. Fish on Friday one may take as a matter of course, but there is no real reason why one should have roast beef every Sunday or a boiled dinner on Saturday night. I know it is the plaint of the majority of housewives that it is most difficult to secure variety in the meat dishes, but this trouble should not exist in a family where practically all sorts of meat can be eaten. In one household such as I know, where veal and pork are both taboo, and fish can be eaten by only one person, the choice is narrowed down a good deal. Even then, however, with a knowledge of how to prepare savory stews, minces, hashes, scallops, croquettes, fritters, meat-pies, stuffed peppers, tomatoes and peppers with a meat filling, as well as roast, boiled, broiled, braised, and fried meat dishes, there should be no wail over the trials of the housekeeper in changing her menus frequently. No time can be considered wasted which is bestowed on the study of how to cook cheap meat well. Always it should be recollected that many of the so-called cheap cuts really contain a greater amount of nutriment than the choicer selections. As I have said on various occasions, the housekeeper must be prepared to pay a price for excellence of food, and if she cannot pay this in hard cash she must supply the equivalent in careful cookery and wise seasoning. A knowledge of the uses of curry powder, anchovy, and other condiments in changing and modifying the tastes of familiar foods, a willingness to give the time to slow and long cooking which will bring out the best flavor of the meat, an acquaintance with the manifold ways in which left-overs of food can be utilized in pleasing combinations, are among the branches which a housekeeper of small means finds well worth her study. Reference has been made to the help a fireless cooker is to the woman who keeps house well. It is a saving of time, fuel, labor, and food values. By its assistance the housekeeper can prepare her meal hours ahead of time and go about other pursuits in the calm certainty that when she is ready for her dinner it will be ready for her, and as good as if she had simmered over the kitchen fire all the afternoon, using up her fuel and herself. There are several varieties of these cookers, all of them on practically the same plan, and it will pay a woman to look about her to find which kind suits her best. For soups, stews, cereals, they are unequaled, as for making jams, preserves, or anything else which demands a long period of deliberate cooking.