A great deal has been said and written about efficiency in the household, waste motions and a useless expenditure of energy, but, whereas women are willing to do the housework in quicker time, the number of hours which are being spent in actual cookery are not greatly lessened and, in many instances, have really increased along with the taste of the public for greater variety and more elaborate meals.

There are several reasons why an undue amount of time is spent in the kitchen. One is because the majority of women do not understand the methods and general proportions upon which all recipes are based, and, having little fundamental knowledge, their work lacks freedom and ease; a second reason is because most housewives fail to plan out their meals for at least a day or two ahead. This planning is absolutely necessary, as, otherwise, there is a frequent repetition of the same cooking process during the day, duplicate dishwashing and a double amount of fuel is used. It may not seem possible to plan out the meals in advance; properly speaking it is better to schedule them for even a week ahead, leaving luncheon or supper blank to allow for the utilization of left-overs. This week's schedule can be posted in the kitchen, or may be kept on file at the desk; the meals for each day being copied off on the kitchen slate.

This planning ahead makes possible systematic marketing twice a week, or, in case one lives a long distance from the market, once a week. It saves the daily annoyance of grocer, butcher and vegetable man, clears the mind of the unnecessary details which confuse most women, and makes possible a more economical spending of the household allowance. At the same time it is possible to tell at a glance just what supplies one needs, for instance, from the vegetable cellar, or the storeroom, one trip sufficing to get together the vegetables or other food for several meals, while a glance is sufficient to show exactly what foods of like nature are to be prepared for three meals at a time, thereby making possible the saving of cooking processes.

The following table shows the best way in which to work out the weekly planning of meals. By arranging the meals in columns any duplicate foods and flavors are instantly noted, for mistakes have a way of staring out at one, when put down in black and white.

If I were to give any specific rule for the use of leftovers, I should say control them; for instance, if rice is being cooked, plan to prepare enough so that there will be an ample supply left over for rice cakes for the next day; steam enough potatoes at one time for two meals; cook enough macaroni for one day's luncheon, and for the next day's dinner soup, and the like. These instances may be multiplied indefinitely.

But it is not necessary to confine this combining of processes to left-overs; there are many foods that can be made in quantity, which will keep for some time, thus obviating the constant repetition of the cooking process. Good examples of these are mayonnaise, boiled and French salad dressings; pie crust for two or three bakings; baked pastry shells enough for two or three weeks; several loaves of fruit cake and so on.

The accomplishment of quick work is somewhat a matter of environment, for upon the general orderliness of the room depends the ability of the brain to think rapidly and to good purpose. No matter how hurried one may be there is no excuse for working in a clutter. The best possible method is to wash up the cooking dishes as fast as they are used, being careful not to duplicate utensils unless absolutely necessary; stack up the dishes, do not heap them in the sink, which means that they will have to be taken out again before washing. Learn to do two or three articles at a time, planning the work so that the same utensil may be used over without washing. For instance, a double boiler could be used for heating milk for junket, for making custard, and then for boiled salad dressing, without being washed. It takes brain to think ahead in this way, but it is planning of this sort that helps to relieve the monotony of housework.