"tasty" rival. The value of eggs and the many ways of using cheese--the possibilities of oatmeal beyond mere porridge--are all matters worth understanding; so also is the problem of our milk supply. The fact that legislation is active in securing the hygienic conditions of the wholesale milk supply cannot excuse individual indifference to either its actual value or suitable treatment. The inferiority of skim or separated milk to "whole milk" has been so emphasised that in many places a useful article is lying as a drug in the market. That skim milk is as useful as many "stocks" and much better than water for making porridge, maigre soups, sauces, for mixing bread and scones, has yet to be appreciated, and will only be so when the true economic use of food is removed from its present haphazard position among the instinctive arts! The constructive consistency of meat, fish, and vegetables must be clearly set out if we are to understand the effect upon them of heat. The primary methods of cooking and the standard proportions of ingredients may already be used with an intelligence that at least puts aside the recipe book; but the research that can produce a satisfactory system of catering and cooking has yet to invade the higher education of men and women. A suggestion of the scientific treatment of domestic matters too often presumes an elaboration of work rather than a reduction of it, and yet we all realise the labour-saving and economic return that has been the result of science applied to commercial industries. There must be a definite aim to simplify housekeeping and domestic work; the conditions of life have gone that made a women find scope for _all_ her energy in administering the affairs of her house or in employing others to that end. To the uninitiated the various culinary processes seem endless, and to arrive at a proper accomplishment of these is generally considered a matter of continuous practice. A better understanding of the matter readily shows that while many processes can only be perfected by repetition, there are even more that fall under science rather than art. Take, for example, the principles underlying the cooking of meat by stewing. This is surely a process where manipulation is _nil_. To make pastry or bread we must have a certain practice in the manipulation to give the deftness (on which final success depends) in addition to any understanding of the principles involved; but with regard to stewing and many similar processes it should be possible to have one lesson made so explicit that the actual process was known for all time--the Irish stew of an artisan's home or the dainty entrée of the "Ritz" being only an adaptation of given principles to different foods.