Here is a course in general chemistry and cookery presented for the college student of home economics. The elements of chemistry and cookery are closely associated to develop the habit of seeking a scientific explanation for the observations of everyday life. The electronic theory of matter and chemical reactions is simply defined and applied, which is an agreeable surprise in a beginners' textbook. The first thirty-one chapters are devoted essentially to chemistry and physical chemistry, and give a good general understanding of these two branches of science. The last fourteen chapters cover cookery and related home economics, food chemistry and nutrition subjects. A laboratory manual supplement is appended. Appropriate question lists are given with each chapter. The entire book is interesting, an excellent example of modern teaching methods.