refinement and deftness, which are scarcely compatible with an untidy
nature.

When serving meals without a waitress, the daughters of the house
should consider it their special privilege to save the mother any
annoyance or discomfort during the meal time. Never allow dishes,
which have been used, to accumulate on the table or allow the table to
become disordered. As much of the food as possible should be placed on
the table before the family are seated, and the plates or dishes
removed at once after using. No matter how simple the meal may be,
every housekeeper should see that it is served neatly and on time.
Teachers may exercise a far-reaching influence in the refining of home
life by impressing upon the pupils the importance of these--too often
considered--minor matters, and by giving minute instructions in the
setting of table and serving the meal. One carefully planned
_practice_ lesson will convey more knowledge of such matters than any
number of lectures or pages of theory.

* * * * *


CONSIDERATION OF MENUS.

The following menus and analyses are taken from bulletin No. 74,
prepared in the United States Experiment Stations, and are inserted so
as to give some idea of the cost and relative value of various foods
in combination. _It must be remembered that the prices given are in
excess of prices in Ontario, therefore the cost per menu would be less
than is given in these illustrations._ The more expensive menus have
been omitted. The writer of the article says:--