our own times comes the practical and erudite Dr. Kitchener, with his testimony to the superior value of culinary skill. In his preface to the 'Cook's Oracle,' a book which in its time has been so useful, he says: 'If medicine be reckoned among the arts which dignify their professors, cookery may lay claim to an equal if not a superior distinction; to prevent diseases is surely a more advantageous art to mankind than to cure them.' To ensure the success of a dinner, however small, attention should be given so to arrange it that it shall not be beyond the resources of the cook; if, for instance, two roasts, a joint and game, are ordered, when she has but a single range at her command, one of the dishes will most likely be spoiled. It should also be borne in mind that it is often difficult, in some cases impossible, to keep a number of saucepans and stewpans all at a proper temperature at one time; and a lady should, in ordering dinner, consider the capabilities of her range as well as the capacity of her cook. No doubt clever cooks are great at contrivances and do wonders in emergencies; but disappointment will, as a rule, be the fate of those who trust to makeshifts in culinary matters. It will be observed, in the following menus, that care has been taken to make them suitable, not only to small incomes, but to small establishments, and that they are so arranged as to divide the work between the roasting fire, the oven, and the stewpan. The number of diners contemplated is four to six. In case it may not be convenient to use any one bill of fare entire, a number of supplementary recipes are given, from which a suitable choice may be made. It is hoped that the novel plan of giving the recipes for each dish, together with the bill of fare, will prove useful, as it will enable ladies to see at a glance of what they are composed, and the method of their preparation. Recipes are given for every kind of preserve, condiment, or flavouring used in the dishes. The attention of the housewife is directed, not only to the superior delicacy imparted to all sauces and sweets by such home-prepared things, but to their economy and purity. To such little matters as these most housekeepers can give some attention. It were, indeed, greatly to be wished that the fashion of our grandmothers' time would revive, and ladies vie with each other in the art of preparing delicacies for the table. Not until it does, not until a practical acquaintance with the culinary art shall be considered a necessary part of every woman's education, will books or schools of cookery have any appreciable effect. It cannot be too strongly urged upon the ladies of the middle classes, that there never was a time when it was so necessary for girls to be instructed in every branch of domestic economy. We cannot misread the signs of the times, or doubt that, unless the men of the next generation can find useful wives, matrimony will become even a greater difficulty for them than it is now. All knowledge and accomplishments have their time and place, but domestic management is universally required; and can any other study or accomplishment bear such abundant fruit or go so far to secure health, happiness, and comfort for husband and children? Let |