In this day of the mounting cost of living, the problem is to so spend the dollar as to bring the best results. The complex demands of modern life are a challenge to the intelligence and foresight of the college-bred woman to use her budget so as to provide her family with the most adequate diet obtainable. It is her duty to build up the physical and the nerve force of the new generation, to build up resistance to fatigue and to disease. Thanks to scientific research, we have learned that calories alone do not build up energy, that unless certain properties known as vitamines are present in the food, force is lacking. Indeed, the role of vitamines in the body has been compared to that 01 cement to bricks or stones in a house. At present, three vitamine elements have been isolated. They are known as fat soluble A the anti-ricketic, found in animal fats, especially in milk, thus an indispensable factor in early life; water-soluble B, the anti-neuritic, found in the germ of cereal seeds, in the eggs of animals and in the cellular organs such as the liver; and C, the anti-scorbutic, found in the juices of fruits, especially in lemons and oranges, also in most vegetables. Unfortunately, this property is partially destroyed by high temperatures such as those used in canning. This anti-scorbutic vitamine is important in helping the body to utilize the minerals, especially calcium. Indeed, the leafy vegetables, such as spinach, cabbage, and lettuce, supply in largest amounts the vitamine necessary to promote growth, protect against disease, and give vitality; they give the ability to use the calories supplied by cream, sugar, and cereals. For instance, the daily consumption of a quart of milk, egg yolk, leafy vegetables, and fruits with certain calories, would furnish a well-balanced diet. In order to make it possible for the users of the cook book to balance their diet, we are furnishing a table of vitamines found in the commoner foods, as well as a table of calories.