Two or three remarks are here made, which were overlooked in their proper connection.

Under Tea, attention should have been called to the fact that almost every receipt given under Breakfast and Luncheon is also suited to Tea.

Under Cookies And Small Cakes, the statement should have been made that any receipt given for Cookies may be used for Drop-Cakes, by simply putting in less flour (there should be just enough for a spoon to stand alone in the dough) and dropping from a teaspoon in heaps a little apart in a buttered pan. This is, of course, much more quickly done than the rolling out of cookies.

Under To Bake Cake, it should have been mentioned that if cake is liable to burn, a thick paper should be laid over the top, or a pan of cold water set above it in the oven.

Under Puddings, The reader should have been told how to judge whether a pudding is done. When done, it will look dry around the edges, and there will no longer be a sunken spot in the middle.