Much time has been given in the last few years to the study of foods, their necessary proportions, and the manner of cooking them. Educators and scientists have alike agreed that this knowledge ought to be disseminated. On the part of the public also there has been a general awakening in this regard. There has been a wide demand especially from those of limited incomes for information on the purchase and preparation of foods. To meet this demand books have been published and articles have appeared in the various women's papers giving directions for living at all sorts of prices, from the extremely low one, "How to Live on Ten Cents a Day," to the normal one which requires the preparation of appetizing and satisfying dinners at a nominal cost. In order to accomplish living comfortably at small cost it is evident that one must understand the comparative values of foods, so as to select those which at low prices furnish the necessary nourishment, and, also, be able to cook them in an appetizing way which will conserve the nourishment. Meat is a necessity to most people. Yet much of the present expense in the purchase of meat is needless and unwise. Many pieces of meat of the best quality are sold at low rates because not in shapes to be served as roasting or broiling pieces. These serve well for entrees or made-up dishes. Other pieces which are tough but well flavored can, in the hands of an educated cook, be sent to the table as tender, palatable, sightly and nutritious as the prime cuts. It is to show some methods of preparing these cheaper cuts of meat in an appetizing manner that the following explanation of the processes of cooking and the accompanying recipes are given. Meat is cooked, first, to aid digestion; secondly, to develop new flavors and render it more palatable. For cooking there are three essentials besides the material to be cooked--namely, heat, air, and moisture, the latter in the form of water, either found in the food or added to it. The combined effect of heat and moisture swells and bursts starch grains, hardens albumen, and softens fiber. Albumen is a substance like the white of an egg. It exists in the juices of meat and contains much nourishment. If allowed to escape, the nourishment is lost and the meat is hard. Therefore we have the first general rule for the cooking of meat, namely: _To retain the albumen, the outside of each piece of meat should be seared or sealed at once before the cooking is continued._ Albumen is coagulated and hardened by intense heat. Therefrom comes the second general rule, namely: _Intense heat hardens and toughens meat, while a soft moist heat softens the fiber._ From these general rules we pass to the specific methods of cooking meat, which are nine in number--broiling, roasting, baking, frying, sauteing, steaming, boiling, stewing, or fricasseeing.