The Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the same as those on which students of the Institute are required to report. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.
s of the amount that may be spent and at the same time provide the right kind of nourishment for each member of the family.
10. In order to select food material that will meet the requirements just set forth, three important matters must be considered; namely, the substances of which it is composed; its measure of energy-producing material, or what is called its food, or fuel, value; and its digestion and absorption. Until these are understood, the actual cost of any article of food cannot be properly determined, although its price at all times may be known.
However, before a study of any of these matters is entered into, it is necessary to know just what is meant by food and what food does for the body. As is well understood, the body requires material by which it may be built and its tissues repaired when they are torn down by work and exercise. In addition it requires a supply of heat to maintain it at normal temperature and provide it with suffici