It has been estimated that 186 pounds of dressed meat is--or was prior to the war--the yearly average of consumption for every American; the Englishman being a good second with his 120 pounds, while the Frenchman remained perfectly contented and healthy with 79 pounds, the Italian with 72 pounds, and the Swiss, anything but a nation of invalids, managed very well on 60 pounds per person. This is no plea for vegetarianism, though it may be said in passing for the benefit of those who think that good red blood and hardy muscle are to be obtained only by absorbing the red blood and muscle of the beasts of the field, that there is as much, if not more, of this building power in the beans, the peas, the lentils that we regard too often as mere secondary foods. Most of all the American should take advantage of the great stores of fish which are equally as nourishing as meat and may easily be made as appetising with simple sauces that French cookery will teach us. Fish are cheap; at least, many neglected kinds are; they are easy to cook and they are one of the best foods in the world. THE APPEAL TO THE EYE No one, least of all the French cook, calculates to feast the eye at the expense of the sense of taste, yet it is his experience after long years that good digestion is much more likely to wait upon the appetite that has been stirred to a preliminary enthusiasm by the attractive appearance of a dish. So they serve little fritters of vegetables, dabs of jelly, slices of hard boiled eggs, pickles, parsley, cress and nasturtiums with meats, put sprigs of fresh green in their gravies, decorate desserts with nut-meats, flowers and fruits, and in so doing add a bit to the gayety of the table, satisfied that the trifling extra expense, time and energy incurred is more than compensated for in the pleasure the results afford. A fair trial of this pleasant idiosyncrasy of the French is convincing that the appearance of a dish has more bearing on the relish of a meal than we over here have fully realized. They are particular, however, to be consistent in the use of garnishings. Flowers and fruits are reserved for sweet dishes, except in the case of nasturtiums, which they regard as much a vegetable as a flower and use freely with meats. A stew or a creamed dish is merely a more or less indifferent something to eat when it is dished up any old way and set upon the table. But if it is heaped daintily on a pretty platter, surrounded by a ring of brown mashed potato, its sides decorated by dainty shapes of toasted bread, perhaps buttered and sprinkled with minced parsley, it has become something to awaken the slumbering or indifferent appetite and at practically no extra expense of time or money.