Food of every description is wholesome and digestible if prepared and cooked properly. A variety of nutritive and relishing dishes may be prepared from the most homely materials.

There must be scrupulous neatness in keeping, handling and serving food. Cleanliness should be the first requisite in the care and preparation of the food we eat.

The food question is a complicated one and should be studied carefully from the standpoint of cost and nutritive value of different substances.

The function of food is to supply heat and energy and to keep the tissues repaired. Meals, therefore, should be so arranged as to supply the proper element for each of these requirements.

We should not be influenced by the dictates of the palate in the planning and preparation of meals; because acquired appetite would often over-rule what common sense tells us is wrong.

We are prone to believe that the high market value of certain foods means high nutritive value. This is not always true. A pound of beef from the round contains far more nutritive value than a pound of tenderloin from the same animal and costs but one-third the cost of the tenderloin.

H. D.