A list can be drawn up of other articles made out of the house, which if made in factories are inferior, and if purchased through the woman’s exchanges, though as well or even better prepared, are more expensive because the demand for such articles made in the homes of others has up to this time been limited. The articles in this transitional state are vegetable and fruit canning, the making of jellies, pickles, and preserves, the baking of bread, cake, and pastry, the preparation of soups, pressed meats, cold meats, ice-cream, and confectionery, condensed, sterilized, and evaporated milk, and the making of butter not yet abandoned in all rural homes. The transitional list also includes the making of underclothes for women and children, which can be made more cheaply out of the house but not always so well; and millinery and dressmaking, which can be done better but at greater expense. There is every indication that all the articles in this transitional state must soon be enumerated among those articles made both better and more cheaply out of the house than within. A third list can be made of articles that are now seldom if ever manufactured out of the house but which can be made elsewhere. This list includes in the first place bread and cake of every description; it is possible by taking all of this work out of the house to save, considered in the aggregate both as regards the individual and the community, an enormous waste of time and fuel and at the same time to secure through the application of scientific principles articles often more uniform and superior in quality to what can be produced in the home.[300] A second class includes the preparation of all vegetables for cooking. It is not sentiment but economic principle that should release the human hand from performing this part of housework, more purely mechanical and more justly entitled to be called drudgery than any other work carried on in the house. A few years since coffee was roasted in every kitchen. If it has been found that an article requiring such delicate treatment as this can be prepared by business firms better than it can be in the household oven, there can be no serious obstacle in the way of delivering at the door all vegetables ready for cooking.[301] Compensation for the additional cost at first incurred would be found in the hygienic advantage of removing from many cellars the supply of winter vegetables. A third class of articles includes the preparation of all cold meats, half-cooked meats, as croquettes, all stuffed meats, as fowl and game, all “made” dishes, as salads and cold desserts, and the cooking of all articles which need only heating to make ready for use. The careful study of a large number of elaborate menus as well as of more simple bills of fare shows a very small proportion of articles which could not be made out of the house and sent in ready for use or requiring only the application of heat. The Aladdin oven constructed on scientific