Cookery for every household

2. The Money at Disposal. — This must regulate the kind of (thing to buy, whether plain good food only has to be the rule, or whether delicacies and luxuries can be added to the daily bill of fare or only indulged in occasionally. 3. Available Storage. — The accommodation there is for keeping things must also regulate the quantity to order, especially as regards dry groceries. It is impossible for flat dwellers in large towns and others whose space is limited to lay in stores of provisions, also for those living in districts where things won’t keep beyond a certain length of time. Under such conditions it would be false economy to buy in large quantities. On the other hand, given a good dry store room and a nice airy larder there is sometimes a distinct advantage to be gained by ordering in bulk such articles as will keep well. 4. The Season of the Year. — This must also be thought of when ordering food. Hot, muggy weather, for instance, is never the time for ordering in supplies, then the daily needs should be satisfied and no more. Light and cooling foods such as fish, fruit, vegetables, &c., should form the bulk of the supply, and the heavier and richer articles of diet avoided. Those who live in towns and have difficulty sometimes in keeping meat and fish even for a few hours in very hot weather, can generally get this done by the tradespeople, who will put them in cold storage and only deliver them when actually wanted, and even on Sunday morning if desired. In cold weather, on the other hand, this difficultyhas not to be thought of, and food can often be ordered for more than one day at a time with advantage and a saving of both time and trouble. It must also be borne in mind that there is often a cheap and a dear season for certain classes of food, and an attempt should be made to benefit by the former by buying in as large a .store as possible of any special commodity that will keep well, and for which there is likely to be use. 5. The Daily Bill of Fare. — Previous to making out her order the mistress should go through the larder and store and make a note of what is required, always bearing in mind the bill of fare for the day. Sometimes it is possible to order for two days at a time, or to order always one day ahead to ensure having provisions in the house in good time in the morning. This is often necessary in houses where a very early dinner has to be provided for, or when one lives far from the shops, and it enables the cook, or whoever undertakes the cooking, to start preparations directlythe breakfast things are cleared away. For such things as dry groceries, a slate or indicator should be kept hanging up in the store room or kitchen, on which articles finished or nearly so can be noted, and then these articles included in the next order. When possible the grocery order should be given once or twice a week only, as this will save time and trouble. NOTES ON CHOOSING PROVISIONS For directions for choosing vegetables, fish, and meat, see under special sections. All Grains and Cereals, Soda and Salt, may be bought in moderate supplies according to the needs of the household. Sugar may be bought in considerable quan-