The wise housekeeper does not market over the telephone except in emergency, but goes to the market herself. Her aim is to provide the food which her family needs; and to get the best returns for the money she spends. In order to provide the right kind and amount of food, she has made a study of foods, and of balanced rations; and in order to get the best returns for the money expended, she selects in person the food required, for she knows that the price she pays is no test of the nourishment the food will yield. The scarce article is not necessarily the article to be most desired. Strawberries on the table with snow on the windows are surely an extravagance. The expensive cuts of meat are expensive because there are only a few of them in each animal. Cheaper cuts, if cooked skilfully, yield as much nutriment, and will be fully as much relished. But it would be unwise to pay more for fuel for cooking a tougher cut of meat than was saved in the difference in the purchase price. The tireless and steam cookers have practically solved this problem. No kitchen should be without one. In the use of the less tender ends of meat, and for "left-overs," a meat grinder is one of the best means of economy.

It is often a foolish pride which prevents a housekeeper from saving. Get what you ask for. Do not accept substitutes. Help the Government Pure Food Laws by observing labels. These laws are a wonderful advance in bettering conditions. Keep a pad and pencil hanging in the kitchen for market memoranda. Do not purchase what you do not need because it is cheap.

If practicing economy, avoid "package goods" because a goodly part of the price goes for the fancy wrappings. Where possible, buy by weight.

Hospitality - the pleasant practice of entertaining friends and strangers with kindness and liberality.

- The Hostess.