A well rounded dietary is the only sensible one. While we should eat to live instead of reversing the process, care in selection and judgment in preparation make our dietetic choice a matter of pleasure and profit as well as of duty.

The chemical composition of the body requires foods of similar composition. The author of this book in a delightfully simple manner has presented the problem so that, generally speaking, the body may extract from the foods the maximum amount of building and fuel material with the least expenditure of dynamic energy.

The housewife who studies these chapters cannot fail to find suggestions adaptable, economical and hygienic.

It will, of course, be understood that no class of food performs a strictly simple function. For example, while proteins are building foods, they also furnish a considerable amount of heat or energy. Likewise, fats and oils furnish energy and, to some extent, assist in tissue-building. In other words, any food is likely to react outside its own class.

Mrs. Allen has expressed in popular terms a simple, workable outline of food combination, well adapted to the needs of the housewife. If her book is carefully followed, the dietary of the average family will be much improved, cost decreased, and a general gain in health experienced.

Lewis B. Allyn.

Food Editor of The McClure Publications