If left-over meat is cut from the bone and cooked up in gravy or soup stock or preserved in gelatine (with fat to cover it), it can be kept wholesome for 4 or 5 days and longer, according to the manner of preservation. Half cooked chops and beefsteak should never be kept in the same manner they are served. They should be cooked thoroughly in fat or gravy before being put away. All meats should be freshly cut and cooked the same day after delivery, or be preserved by partly cooking or roasting, until the next day. Many housekeepers keep roasts, chops and beefsteak until it looks blue and green with putrefaction before it is cooked. Never buy meat which has an unnatural color. Be sure that your butcher does not use poisonous substances to keep the meat from decomposition. Visit your butcher often and investigate how often he gets a fresh supply of meat. This is of more benefit than to save time by telephoning. Never allow sliced bacon to lie in the ice box or pantry for several days. It becomes rancid and is unfit for food. Buy your bacon in bulk and slice it with a sharp knife when wanted. Do not keep sliced meat of any kind longer than one day in cold weather. Do not keep it in hot weather without preserving it in gravy or fat or by sterilization. Do not keep a tight cover on a dish, jar or bottle which contains raw or cooked food, unless the air within is sterile. Allow cooked food to stand open until it is cool, then put the cover over two-thirds of its opening or cover with a cheese-cloth or a colander. If milk or cream is delivered in bottles, remove the cover immediately after delivery. If the air where it stands is dusty, protect the milk with cotton or cheese-cloth. Treat boiled milk in the same manner. Cooked foods which have poor keeping qualities should not be kept for further use, or no more should be prepared than can be eaten at one meal. To this class belong cooked underground or leaf vegetables, custards, soft puddings, milk and egg foods and gelatines. Damp or rainy weather is more favorable for decomposition of foodstuffs than dry weather. Whites of eggs should not be kept longer than 18 or 24 hours. They must be preserved in a very cold place and be utilized at the earliest opportunity. They are like all proteins, more dangerous than starches if left to ferment, whether the fermentation begins on the pantry shelf or in the stomach. White of egg can be used in many different ways. It may be beaten to a froth and served on fruit-soups or fruit pies, or it can be taken in place of broth at the beginning of a meal. Add a tablespoon of water and a few drops of lemon or orange or apple or cranberry juice to one white of an egg and beat up with a fork, or drink without beating. White of egg can also be utilized for brancakes.