Vegetable soup: Cut in dice three turnips, three carrots, three onions, three potatoes. Cover with water and simmer for thirty minutes. Cook one can of tomatoes, or one quart of fresh tomatoes, strain and thicken a little with flour. Add to vegetables and cook thirty minutes. Add butter and sprinkle with parsley. Corn pones: Three cups corn meal, 1 heaping teaspoon salt, 1 tablespoon sugar, 1 heaping tablespoon butter. Add boiling water until meal is scalded, pat it into flat, thin cakes and bake three-quarters of an hour. Mayonnaise dressing: Yolk of egg; add 1½ cups olive oil, drop by drop, stirring in one direction. Juice of two small lemons, 1 teaspoon salt. Macaroni with tomatoes: Half package macaroni; drop into a kettle of boiling water. Boil vigorously for thirty minutes. To one can tomatoes add two onions chopped fine. Simmer until onions are done, then strain and thicken with flour. Put macaroni into colander and rinse with cold water. Add the tomato sauce and simmer gently for fifteen minutes. It is well to do this in double boiler to prevent burning. Bean or pea soup without meat or pork: Soak two cups of split peas over night. In the morning slice and add two large onions and simmer for several hours. Strain. Beans baked without pork: Use butter or nut butter instead. Bean and nut croquettes: Cook dried beans until soft. Strain through colander to remove all skins. Add equal parts of walnut meat ground in chopper; season with salt and a little sage. Mix with beaten egg. Form into croquettes and bake until dry and nicely browned. Serve with tomato or cream sauce. Baked egg plant: Boil egg plant until tender; pare and mash; mix with bread crumbs and eggs, and bake until nicely browned. A little finely chopped onions may be added if desired. Peas cutlets: One cup pea pulp, one cup steamed rice, one grated onion, one-half teaspoon sage, one-half cup tomato juice, one-third cup browned flour. Mix together and mold in cakes two-thirds of an inch thick. Bake half an hour. Serve with tomato or cream sauce. XII BREATHING AND EXERCISE We have devoted most of our space to the problems of nutrition, since nutrition is the most important factor in the question of how to keep in health. We wish now to speak of other matters, of great importance in the art of keeping well; these are breathing, bathing, and exercise.