Lessons in cooking through preparation of meals

A window box, of which there are many kinds on the market now, the metal ones being the best, or a home-made one fitted up and set in the window, will keep food very well during cool weather. In warm weather its efficacy can be increased by keeping heavy cloths, such as burlap or gunny sacks, kept wet in cold water, laid over it. This principle of creating cold by evaporation can be applied in many ways. A miner's box carrying out this principle can be used in the home, out camping, and in any emergency. Take the frame of a box, the ends, top and bottom on, with the two sides open, and fit it up with shelves. Good dimensions for this would be 2 ft high, 3 ft long and i ft deep. Cover the back of the box with three thicknesses of muslin and two layers of burlap, old blanket or other heavy material. Make the front of the box of the . same material, but so arranged that it may be raised or opened as a door. Make as nearly dustproof as possible. Keep the front and back wet constantly and the box standing where a breeze will strike it. A good way to keep the cloth wet is to have a large bowl of water standing on top of the box with strips of cloth running from it to the sides. The water in the bowl will have to be replenished frequently. The degree of cold obtained will depend greatly upon the condition of the atmosphere. When this is very dry, the evaporation will be much more rapid, and the cold correspondingly increased. Care of Leftovers The greatest attention should be given to the care of the leftovers so that they will be in the proper condition to use. Foods should never be put away in the dishes in which they have been served, because of the inconvenience, the unattractiveness in appearance, and the inadvisability of setting good dishes in the refrigerator. A small jar should be kept especially for meats. When the meat is brought from the table it should be freed from the bones and fat and put into the jar. If the bones are to be used for soup, put them at one side of the jar. Gravies and the scrapings of the platter should be kept in a small bowl. Vegetables should receive the care that their character demands. Green vegetables, as stated above should be wrapped in a cloth or paper and put in a cool place. When cooked vegetables are left, plan the use, and put away accordingly. Two or three may be put away together if they are to be combined in a made-over dish, as in soups, croquettes, etc. Jelly glasses are very convenient for this purpose, occupying small space and being easily covered. Pieces of bread that are left, crusts, etc., should be put in a pan and set in a warm, dry place where they will dry out slowly and be ready to use as bread crumbs or dry bread. They should never be thrown back into the bread box with the other bread. Cake and cookies should be taken care of in the same way dry cake crumbs, being very useful in making desserts. Small amounts of preserves, jellies, canned fruits, etc., if put away in jelly glasses and kept covered so they will not dry out, can also be used to advantage in desserts and entrees. Keeping Supplies on Hand The systematic, thoughtful housekeeper will always have on hand reserve supplies to meet whatever emergency may arise. In selecting these supplies, thought should be given