The equipment for cooking is as unsatisfactory as are the arrangements for sleeping or bathing. One kettle, one frying-pan, and two saucepans, both burnt, are often the complete outfit. The woman with 22s. a week upon which to rear a family may not be a professed cook and may not understand food values—she would probably be a still more discouraged woman than she is if she were and if she did—but she knows the weak points of her old saucepans, and the number of pennies she can afford to spend on coal and gas, and the amount of time she can allow herself in which to do her cooking. She is forced to give more weight to the consideration of possible time and possible money than to the considerations of excellence of cooking or extra food value. Also she must cook for her husband food which he likes rather than food which she may consider of greater scientific value, which he may dislike. The visitors in this investigation hoped to carry with them a gospel of porridge to the hard-worked mothers of families in Lambeth. The women of Lambeth listened patiently, according to their way, agreed to all that was said, and did not begin to feed their families on porridge. Being there to watch and note rather than to teach and preach, the visitors waited to hear, when and how they could, what the objection was. It was not one reason, but many. Porridge needs long cooking; if on the gas, that means expense; if on an open fire, constant stirring and watching just when the mother is most busy getting the children up. Moreover, the fire is often not lit before breakfast. It was pointed out that porridge is a food which will keep when made. It could be cooked when the children are at school, and merely warmed up in the morning. The women agreed again, but still no porridge. It seemed, after further patient waiting on the part of the visitors, that the husbands and children could not abide porridge—to use the expressive language of the district, “they ’eaved at it.”