The object of ordering in this fashion is that it saves the time of both mistress and cook, the tradesmen's orders can be given in advance, and the cook can arrange her work to the best advantage. The butcher should have his orders weekly, if possible, and the fish order will probably be sent by post or rail, the keeper of the poultry yard can be warned of what will be needed from his department also, and so muddle and fluster is discouraged throughout the establishment. In a town household I have practised this method with success also, and recommend it to any busy woman, while I have never yet known a cook who did not appreciate it when once she had given it a trial. In towns, because the shops are so near, cooks are far too liable to leave everything to the last minute, and the mistresses' telephone bell and the unfortunate tradesmen's boys and horses suffer greatly in consequence, or the time of the kitchen underling is wasted in "just running out" to get something which should have been ordered the day before. In houses where the cook is inexperienced, and food is bought in far smaller quantities, the daily visit to the kitchen becomes necessary partly because the mistress must see that the premises are kept clean each day, and partly because the cook may not realise how to make the best of the "pieces." Half the secret of catering well on a small allowance lies in knowing how to use pieces, and of taking advantage from day to day of fluctuations in price, which latter cannot be done in the same way when standing orders must be given. Even in tiny households, however, the mistress may do much to lighten the labour of the cook, and to save expense both of coal and material by planning her bills of fare with care, and showing her cook how she may prepare in one morning various items which will come in during the next two days, when perhaps there will be less time to spare for culinary efforts owing to the necessity for turning out a room, cleaning the kitchen, or washing. The example given is that of a good-sized country house; but in town it is possible to shop personally and take advantage of the state of the market. Even so, three housekeeping and two shopping days should suffice. Perishable odds and ends can be bought when going out on other business. These methodical methods answer well in several small households known to me, where the mistresses are women busy over social work, or who have professions. One clever manager sends me the following letter:-- [Illustration: _PLATE XXXI_ AN OVEN WITH HOT PLATE AND GRILL (The Dowsing Radiant Heat Co.)] Cooking in Advance.--An Interesting Letter.