White flour may be bought by the barrel, if one has a cool, dry place for its storage. The barrel should not rest directly upon the floor, but be raised from it by strong supports, so that there may be a circulation of air below as well as upon the sides and top. Entire wheat flour does not keep well and needs be bought a little at a time. Pototoes keep well and are lower in price, before they have been stored. With refrigerator and ice, butter and meats can be well taken care of and, besides, the meat be much improved by the keeping. A loin of beef or a side of mutton is a profitable investment in the average family. Serve the fore quarter of mutton, "boiled" or steamed, first, as meat thus cooked needs be fresher than when it is roasted. The leg may be kept till the last. If one has no facilities for taking care of meat, she can, sometimes, purchase the side or loin of the dealer, and he will keep it, cutting and sending as ordered; but one probably will pay extra for such attention. At some markets, when a loin of beef is purchased, the dealer will remove the flank. If this part can be utilized the rule of economy is subserved. The flank may be made into Hamburg steak or cannelon of beef, or it may be kept a few days and then salted, thus being preserved for future use.

The fillet spoils very quickly and should be served first. It may be roasted, braised, or cut in slices and broiled. Being deficient in flavor, it is usually larded; if braised the flavor of vegetables is added, and, if broiled, it is quite often served with a mushroom sauce. Cut the rest of the loin into steaks and roasts. Do not roast meat the day it comes from the market, unless you are sure that it has been kept long enough to be tender. Do not waste needful force in trying to digest tough roasts. One better purchase less expensive meat, chop in the meat chopper, fashion into compact roll and then roast en masse.

Bacon

A crisp, translucent curl of bacon gives relish to many a dish; buy only the best; tough bacon, unless the fat cooked from it be used in basting roasts, is a total loss. In many sections of the country, particularly in Canada, sides of tender, mild-cured bacon may be procured. Every slice of the "Deerfoot Farm" bacon, put up in one and two pound boxes, may be depended upon as being tender and of good quality.

Milk

Though milk does not sour as quickly in winter as during the hot weather, it should receive just as much care. Whenever it is possible, keep milk in a separate compartment of the refrigerator; never leave it uncovered. There is nothing gained by paying extra for milk of assured cleanliness, or that has been pasteurized, if it be left standing uncovered. Nor should milk or any food supply, even if cooked, be left in the hot kitchen an hour or two. And especially no cooked food should be left uncovered. To the strong and robust such food may not occasion sickness, but a delicate child or an invalid will scarcely escape ill results from partaking of the same, and it is no longer palatable to any one.