Foods should be prepared in the kitchen, not only of a palatable character and properly spiced but also selected in such a manner as to safeguard one of the chief purposes of food, namely, the proper nutrition of the body and the avoidance of any injury to digestion. It is commonly admitted that many, perhaps most, of the diseases of the digestive tract to which the American people are so subject arise from the consumption of rations improperly balanced, poorly prepared, or used in great excess. To the intelligent and scientific cook the information contained in this manual will especially appeal. A PROPER RATION. The study of the science of nutrition has revealed the character of nourishment necessary to build the tissues and restore their waste. The term “food” in its broadest signification includes all those substances which when taken into the body build tissues, restore waste, furnish heat and energy, and provide appropriate condiments. The building of tissues is especially an important function during the early life of animals as it is through this building of tissues that growth takes place. The restoration of waste of tissues assumes special importance during that period of life when the weight of the body is supposed to be reasonably constant. At this time the waste of tissue in the natural processes is restored by the assimilation of new material in the same proportion. If the assimilation of new material goes on at a greater rate than the waste of old material it manifests itself during the period of expected equilibrium in the deposition of adipose tissue and a consequent abnormal increase in weight. In the after period of life the process of waste is naturally more vigorous than that of assimilation, and the tendency is manifested, which is wholly in harmony with the laws of Nature, to gradually diminish the weight of the body, and this continues to the extreme emaciation of old age. It is evident, therefore, that the food consumed should be adapted to these changing periods. The growing animal needs a larger quantity of food in proportion to its actual weight than the animal which is in a state of equilibrium, that is, of mature age, and the animal which is entering upon the period of old age needs a less quantity of food in proportion to its weight than in either of the other periods of life. Thus, the rations of infants and children should be generous, the rations of mature man sufficient, and the rations of old age limited.