The nutritive value of skim milk, buttermilk and cottage cheese, and the cheaper fish meats should also be more fully appreciated. To limit the expenditure for food, with an income of $1.50 to an average of 75 cents a day for a whole family, is no small undertaking and requires experience and judgment which are best obtained in our cooking schools. It is sincerely hoped that every girl will take a deep interest in matters of cooking and domestic economy. Every housewife should supply herself with scales and follow the general directions given in the cooking recipes with precision. All the quantities given are for a family of six, and reductions are made accordingly, remembering always that hard-working men and nursing or pregnant women, and convalescents from acute diseases, require a more liberal diet. If, in spite of good cooking, there should be evidence in any member of the family of malnutrition and impaired health it will be well to consult a physician. Miss Cross is entirely responsible for the following menus and cooking recipes and is entitled to the credit for whatever merit they possess.

MENUS FOR WINTER MONTHS.*

MONDAY: Breakfast.-Cost 18 cents. Hominy, skim milk, creamed hake, toast, butter, coffee.

Protein, 28 grams.

Dinner. Cost 31 cents. Irish stew with dumplings, boiled rice, cold

slaw, apple pie.

Protein, 54 grams.

Energy, 1,053 calories.

Energy, 1,711 calories.

Energy, 819 calories.

Supper.-Cost 23 cents. Cottage cheese, bread, butter, molasses, tea. Protein, 13 grams.

Total protein, 95 grams; total energy, 3,583 calories; total cost, 72 cents. TUESDAY: Breakfast.-Cost 16 cents. Rice cakes (left over rice), kidney stew, entire wheat bread, coffee.

Protein, 44 grams.

Energy, 1,176 calories. Dinner. Cost 71 cents. Corned beef, boiled potatoes, spinach, tapioca with milk and sugar.

Protein, 28 grams.

Energy, 842 calories. Supper-Cost 10 cents. Fried mush, cold corned beef, bread, butter,

tea.

Protein, 29 grams.

Energy, 1,196 calories. Total protein, 101 grams; total energy, 3,214 calories; total cost, 97 cents. WEDNESDAY: Breakfast.-Cost 27 cents.

Stewed prunes, meat cakes,

corn bread, butter, coffee.

Protein, 23 grams.

Energy, 771 calories.

*For quantities of material to be used when not given in cooking recipes, see p. 55.

Dinner.-Cost 44 cents. Split pea soup, braised beef's heart, boiled cabbage (corn beef liquor), boiled onions, potatoes, apricot roll, vanilla

sauce.

Protein, 56 grams.

Energy, 1,572 calories.

Energy, 1,002 calories.

Supper.-Cost 18 cents. Corned beef hash, bread, butter, tea.

Protein, 29 grams.

Total protein, 108 grams; total energy, 3,345 calories; total cost, 89 cents. THURSDAY: Breakfast.-Cost 19 cents. Rolled wheat, skim milk, Potomac herring, corn bread, butter, coffee.

Protein, 26 grams.

Energy, 866 calories. Dinner.-Cost 29 cents. Salt pork, potatoes, turnips, escarolle, apple

butter, short cake.

Protein, 61 grams.

Energy, 1,530 calories.

Supper.-Cost 26 cents. Pigs' feet, potato cakes, bread, butter, coffee. Protein, 23 grams.

Energy, 840 calories. Total protein, 110 grams; total energy, 3,236 calories; total cost, 74 cents.

MENUS FOR SUMMER MONTHS.

FRIDAY: Breakfast.-Cost 26 cents. Corn flakes, skim milk, salt water trout, corn dodgers, coffee.

Protein, 28 grams.

Energy, 896 calories. Dinner. Cost 35 cents. Stewed tripe, boiled potatoes, stewed onions, raw tomatoes, bread, rice pudding.

Protein, 37 grams.

Energy, 1,175 calories. Supper.-Cost 28 cents. Beef stew, corn cakes, butter, stewed apples,

tea.

Protein, 41 grams.

Energy, 1,035 calories.

Total protein, 106 grams; total energy, 3,106 calories; total cost, 89 cents. SATURDAY: Breakfast.-Cost 13 cents. Fried tomatoes, bacon, bread, butter, coffee.

Protein, 31 grams.

Energy, 1,054 calories. Dinner.-Cost 97 cents. Boiled leg of mutton, boiled rice, green corn, summer squash, bread, gingerbread.

Protein, 32 grams.

Energy, 1,014 calories. Supper.-Cost 23 cents. Cottage cheese, baked potatoes, raw onions,

bread, butter, gingerbread, tea.

Protein, 25 grams.

Energy, 1,048 calories.

Total protein, 88 grams; total energy, 3,116 calories; total cost, $1.23. SUNDAY: Breakfast.—Cost 23 cents. Boiled eggs, Potomac herring, corn bread, butter, coffee.

Protein, 35 grams.

Energy, 818 calories.

LANE LIBRARY. STANFORD UNIVERY

Dinner.-Cost 19 cents. Chartreuse of mutton, tomato sauce, boiled potatoes, string beans, blackberries, milk.

Protein, 44 grams.

Energy, 1,187 calories. Supper.-Cost 14 cents. Rice muffins, baked tomatoes, apple butter,

coffee.

Protein, 41 grams.

Energy, 1,066 calories. Total protein, 120 grams; total energy, 3,101 calories; total cost, 56 cents.

COOKING RECIPES FOR WINTER MENUS.

CREAMED HAKE. After freeing two pounds of the fish from bones and skin, flake it, then cover it with boiling water, put a cover on the pan and keep it on the back of the stove for ten minutes. Drain the water from it, then pour cream sauce over it and serve.

CREAM SAUCE. 2 T.* butter, 2 T. flour, 1 C.* milk, 1⁄2 t.* salt, % t. pepper. After melting the butter over steam, or on a cool part of the stove, add the flour and stir over the fire for one minute. Add the milk and the mixed salt and pepper, then stir the mixture until it thickens, after which cook over steam for ten minutes. Serve while hot.

IRISH STEW WITH DUMPLINGS. 1 lb. beef (brisket), 1 slice salt pork, 1 onion, 4 potatoes. Cut the meat into two-inch pieces, then dredge them with flour and brown them all over in the pork fat with the sliced onion. Cover the meat and onion with boiling water and let the mixture cook slowly on the back of the stove. In the meantime pare and dice the potatoes and boil them for ten minutes, then drain the water from them. and add them to the stew when the meat is tender. When the potatoes are nearly done, put in the dumplings, pouring off the liquid, if necessary, so they will rest on the potatoes. Keep the pan closely covered and let the stew cook for ten minutes. Take out the dumplings, season the stew with salt and pepper and put it in the center of a platter, then place the dumplings around the edge.

DUMPLINGS. 1 pt. flour, 1⁄2 t. salt, 1 C. milk (scant), 3 t. baking powder. Make a soft dough and flatten it out half an inch thick, then cut into small rounds or mix softer and drop by the spoonful into the hot stew.

COLD SLAW. 14 lb. salt pork, 4 T. vinegar, 1 onion, 1 t. salt, 1/3 medium-sized head of cabbage. Put the pork into a pan with half a cup of water; let it boil until the water evaporates, then cook until the pork is brown and crisp. When the fat is cool add it to the rest of the ingredients and pour the mixture over the thinly sliced cabbage.

*T, Tablespoonful; t, Teaspoonful; c, Cupful.

APPLE PIE. 11⁄2 C. flour, 1 t. salt, 8 T. drippings, about 34 C. ice water. After sifting the flour and salt together add the shortening and mix by cutting together with a knife, add the water slowly, still mixing with a knife, until a dry, crumbly paste is formed, but all of the flour is moistened. Turn this out on a board without flour and, after rolling it into a thin sheet, turn the paste around and roll again. Continue this process until the materials are well blended and the paste is smooth. Keep in a cool place until it is quite firm. It is better kept over night. Roll out one-half of the paste to fit the pie pan, cover this with a layer of apples which have been cored, pared and cut into thin slices across the core. Sprinkle with sugar and a little cinnamon. Continue to put in these layers until the pan is full, having it higher in the center than on the sides. Put on a cover of pastry, fasten the edges down, then trim the pie, holding the knife well under the plate. Make several openings on the top for the escape of steam, then bake it in a moderately hot oven until it is brown, about thirty minutes. Remove it at once from the plate and serve either hot or cold.

CORN BREAD. 1 pt. meal, 1 t. salt, 1 T. fat from bacon, 1 t. soda, 1 pt. sour buttermilk. Pour over the meal enough boiling water to scald it. The meal must be moist, not wet. Add the shortening, salt and the soda, which has been mixed with a little cold water. Stir this until it is thoroughly mixed, then put in the milk. Bake it in a quick oven in shallow pans for about forty-five minutes. Serve at once. KIDNEY STEW. Split the kidneys lengthwise in halves and trim off every bit of sinew and fat from the inside, then cut the kidney into small pieces. Put them in a saucepan and cover them with cold water, then heat the water until it is nearly boiling. Drain this water off and cover the kidneys again with cold water, then heat the water as before. Repeat this, thus making three treatments. Be careful each time that the water does not boil at all or the kidneys will be hard and tough. Discard all the water. Re-heat the kidney in a brown sauce, season it with salt and pepper and serve it.

BROWN SAUCE. 2 T. butter, 2 T. flour, 1 C. stock or water, 1⁄2 t. salt, 8 t. pepper. After browning the butter add to it the flour and brown this mixture, then add the stock or water and stir until it is thick. Season and add the prepared kidney. Serve at once.

TO BOIL CORN BEEF. Wash the meat well and put it on in cold water. Bring slowly to simmering point and let it simmer thirty minutes for every pound of meat. If the meat is to be served cold, allow it to cool in the liquor in which it was boiled.

TAPIOCA WITH MILK AND SUGAR. Cover one cup of flake tapioca with In the morning drain the water Cook over a slow fire until it is

cold water and let stand over night. from it and add a quart of hot water. quite transparent, then add a pinch of salt and the rind and juice of one lemon. Pour this into moulds which have been wet with water and keep in a cool place. When firm turn them out on a platter and serve with milk and sugar.

FRIED MUSH. 1 pt. water, 1 t. salt, 1⁄2 C. yellow meal, 1 egg. Scatter the meal slowly into the boiling salted water, stirring constantly, then let the mixture bubble once or twice. Place the pan over hot water and let it cook for two hours, after which turn the mush into a square pan and keep in a cool place until it is firm. Cut it into slices, half an inch thick, and cover them with the beaten egg which has been mixed with one tablespoonful of cold water. Cook these in smoking hot fat (enough to cover the pieces) until they are a golden brown. Serve at once. Note: Two saucepans may be used for cooking the mush, the smaller one resting on a piece of wire gauze in the bottom of the larger one, which contains water. The fat used is made from the small pieces of fat meat which may be purchased from the butcher at two cents per pound. The fat is strained and kept in a cool place for future use.

STEWED PRUNES. After washing one pound of prunes, cover them with cold water and let them stand for several hours. Put them on the stove in the same water and let them cook slowly until a straw will go through them easily. Put the prunes in a dish, sweeten the liquid, let it boil for two minutes, then pour it over the prunes.

NOTE: All dried fruits should be soaked in the water before they are cooked.

MEAT CAKES. 1 lb. beef, 1 t. salt, % t. pepper. Use the lower part of the round, which may be purchased in some markets for six cents per pound. Grind the meat or have the butcher chop it with a cleaver until it is quite fine, then mix the seasoning with it, and shape it into small cakes, having the edge as thick as the center. Put enough fat in a hot spider to keep the meat from sticking to the pan, put in the cakes and shake the pan over the fire until they are brown all over. Now let them cook more slowly, allowing seven minutes if they are an inch thick, turning them occasionally. After taking out the cakes, put into the pan one tablespoonful of drippings and the same amount of flour, stir well, then add half a cup of cold water and cook until it thickens. Season with salt and pepper and serve with meat cakes.

SPLIT PEA SOUP. 1 C. split peas, 6 pts. cold water, 1 onion, 2-inch cube