The up-to-date housekeeper is ready to accept modern ideas and adapt methods from other departments of life to her business of housekeeping. She finds a card catalogue one of the simplest means for keeping addresses, and has another for an inventory of her household possessions, and a third for a list of foods especially, suited to her family. In this list each card records not only the name of a food, but the approximate beginning and end of its season, its average price, the quantity required to serve a given number of persons, and several of the best methods of using it. Here, also, may be references to certain pages of the cook-books in her library. Or the cards may have copies of the recipes; such cards should have a hole in the top, so that they may be hung up in the kitchen within view of the worker.

When uncertain what to chose for the next day's dinner, or for some special occasion, she looks over these cards, and several possibilities will be suggested. From this plan one naturally comes to the study of dietaries and an application of the principles laid down in Food and Dietetics.

Among the helps in study along these lines are the series of dietary studies which have been issued from time to time by the office of Experiment Stations, United States Department of Agriculture, Washington, D. C. Two of the best to begin with are Bulletin 28 (Revised), "The Chemical Composition of American Food Materials" (5 cents), and Bulletin 129, "Dietary Studies in Boston, Springfield, Philadelphia, Chicago" (10cents). The latter gives menus for several days at different prices, with itemized list of materials used and cost of each.

These may be obtained by sending coin to the Superintendent of Documents, Washington, D. C.