Eggs should be fresh. Some bakers buy spoiled eggs and use them for their fancy cakes and cookies. This is a very objectionable practice and may be one of the reasons that bakers' cookies never taste like those "mother used to make." Eggs take the place of fish, meat or nuts, for they are rich in protein. They may be taken raw, rare or well done. Eggs may be boiled, poached, steamed or baked. Soft boiled eggs require about three and one-half minutes. Hard boiled ones require from fifteen to twenty minutes. The albumin of an egg boiled six or seven minutes is tough. When boiled longer it becomes mellow. Eggs may be made into omelettes or scrambled, but the pan should be lightly greased and quite hot so that the cooking will be quickly done. Eggs are variously treated for an omelette. Some cooks add nothing but water and this makes a delicate dish. Others use milk, cream or butter, and beat. Bacon is a relish and may be taken occasionally with any other food. It should be well done, fried or broiled until quite crisp. This is one place where frying is not objectionable. Pork should rarely be used. It is too fat and rich and requires too long to digest. When eaten it should be taken in the simplest of combinations, such as pork and succulent vegetables or juicy fruits, either cooked or raw, and nothing else. Flesh may be eaten more freely in winter than in summer. Meat especially should be eaten very sparingly during hot weather, for it is too stimulating and heating. Nuts, eggs and fish are then better forms in which to take protein. COMBINATIONS. Flesh foods combine best with the succulent vegetables and the salad vegetables or with juicy fruits. It is more usual to take vegetables with flesh than to take fruit, but those who prefer fruit may take it with equally as good results. Both fruits and vegetables are rich in tissue salts, in which flesh foods are rather deficient. The succulent vegetables contain some starch and the juicy fruits some sugar, but not enough to do any harm. They both act as fillers. Flesh is quite concentrated and it is customary to take it with other concentrated foods, such as bread and potatoes. As a result too much food is ingested. It would be a splendid rule to make to avoid bread and potatoes when flesh food is taken, but if this seems too rigid, make it a rule never to eat all three at the same meal. It is best to eat the flesh foods without bread or potatoes, but if starch is desired, take only one kind at a time. Most people crave a certain amount of food as filler, and they have fallen into the habit of using bread and potatoes for this purpose. This is a mistake. Use the juicy fruits and the succulent vegetables for filling purposes and thus get sufficient salts and avoid the many ills that come from eating great quantities of concentrated foods. When possible, have a raw salad vegetable or two with the meat or fish meal.