Chapter XIV

of the _Century Cook Book_, and there are several smaller volumes specially devoted to this interesting branch of the art--dining-room cooking it might be called--one by Alice L. James.

Who has not enjoyed a welsh rarebit made in a chafing dish--or terrapin, or lobster à la Newburg, or chicken livers, or crab toast, smelts, venison, etc.?

For housekeepers of moderate means who want to know what wonders of palatable cooking can be achieved with scraps and left-overs, among other things, no guide is better than _The Helping Hand Cook Book_ by Marion Harland and Christine Terhune Herrick. It contains menus for every breakfast, lunch and dinner from the first of January to the last of December.

While purchasers of fireless cookers are always provided with brief printed instructions, I would advise every owner of such a box to get a copy of Margaret J. Mitchell's _Fireless Cook Book_, which contains full directions, with recipes and menus. The question of seasoning is discussed; there are chapters on meats, vegetables, desserts, etc.; hints as to how to tell good material from bad; directions to prevent over or under cooking, etc.

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V

A NOBLE ART

No one who has read the last chapter, and