In Milk, Butter, and Cheese (Parts 1 and 2) the place that milk occupies in the diet is explained; its composition, grades, and the dishes for which it is used are covered. The purchase, care, and use of butter and butter substitutes is discussed; together with the characteristics, care, and varieties of both domestic and imported cheeses. Included too are a number of excellent recipes for cheese dishes. A luncheon menu, in which a cheese dish is substituted for meat is of interest in this connection, for it shows you, early in your studies, not only how to combine dishes to produce a balanced meal, but also how to make up a menu in which meat is not needed. In Eggs, the nutritive value and the ways in which to select, preserve, cook, and serve them is explained; how to utilize left-over eggs is also discussed. With so many uses that eggs have in the diet (and have proved to be so nourishing), this food cannot be given too much attention to its preparation. In this lesson also, a breakfast menu is given to afford practice in preparing several simple dishes usually served in this meal. In Vegetables (Parts 1 and 2) every variety of vegetable is discussed as to food value, preparation, place in the meal and proper methods of serving. With such a fund of knowledge, you will be well equipped to give pleasing variety to your meals. In addition to the instruction in these matters, there are many recipes showing certain steps as well as the finished result. With such detailed information, it is our desire that as many of the recipes as possible be tried, for it is only through constant practice that the rules and principles of cooking will become thoroughly instilled in the mind. Nothing is of more value to the aspiring cook than such a knowledge of food and its preparation, for, as every one knows, proper diet is the chief requisite of good health.

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