e and
fork, which if occasion requires may do duty at several courses.

LAST BUT NOT LEAST.

In offering a second portion of anything do not remind one that he has
already been helped.

"Can't I give you another piece of meat or pie?" "Won't you have some
more tea or pudding?" Expressions like these are frequently heard.

It is in far better taste to say, "Will you have some hot coffee?" "May
I give you some of the salad?" "Let me help you to this choice portion."

We trust none of our readers will regard this suggestion as trivial.
For, concerning kindness, we know that perfection is no trifle. It is
the essence of that second commandment which we are divinely told is
like "the first of all the commandments;" and it cannot be attained
without assiduous attention to all the minor words and the common acts
of life.

"_Among all the Cook-Books this will certainly take its place as one of
the very best_."--THE CHRISTIAN UNION

* * * * *

MRS. LINCOLN'S

BOSTON COOK-BOOK.

WHAT TO DO AND WHAT NOT TO DO IN COOKING.

BY MRS. MARY J. LINCOLN,

FIRST PRINCIPAL OF THE BOSTON COOKING SCHOOL

NEW REVISED EDITION, including 250 additional recipes.

_With_ 50 _Illustrations_. 12_mo_. _Cloth_.
600 _pages_. _Price_ $2.00.

* * * * *

A SELECTION FROM SOME OF THE MANY NOTICES BY THE PRESS.

"Mrs. Lincoln, nothing daunted by the legion of cook-books already in
existence, thinks there is room for one more. Her handsome and
serviceable-looking volume seems to contain everything essential to a
complete understanding of the culinary art. The Introduction of
thirty-five pages discusses such subjects as cooking in general, fire,
fuel, management of a stove, the various processes of boiling, stewing,
baking, frying, roasting, and broiling, with full explanation of the
chemical theory underlying each and distinguishing them; also hints on
measuring and mixing, with tables of weights, measures, and proportions;
of time in cooking various articles, and of average cost of material.
One who can learn nothing from this very instructive Introduction must
be well-informed indeed. Following this comes an elaborate and
exhaustive chapter on bread-making in all its steps and phases. To this
important topic some seventy pages are devoted. And so on through the
whole range of viands. Exactness, plainness, thoroughness, seem to
characterize all the author's teachings.