By the way, she has just taken up a paper from which she reads this item by Prof. Blot: "Wasting is carried on so far and so extensively in American kitchens that it will soon be one of the common sciences." "Just as I told you," says mother, as she folds her hands complacently together, looks down at the bright figures of the carpet, and repeats in her slow-measured way: "After all, whether we save or spend, the life is more than meat, and the body more than raiment."

Meat Pie 16

Mode of Preparation.

Time of Cooking

Time of Digest'n

H. M.

H. M.

Apples, sour, hard............................................

Raw

...........

2 50

Apples, sweet and mellow...................................

Raw

..............

1 50

Asparagus......................................................

Boiled

15 to 30

2 30

Beans,(pod)....................................

Boiled

1 00

2 30

Beans with green corn.......................

Boiled

45

3 45

Beef..............................................

Roasted

* 25

3 00

Beefsteek....................................

Broiled

15

3 00

Beefsteek......................................

Fried

15

4 00

Beef, Salted...........................................

Boiled

* 35

4 15

Bass, fresh.......................

Broiled

20

3 00

Beets, young......................

Boiled

2 00

3 45

Beets, old....................................

Boiled

4 30

400

Bread,corn.................................

Baked

45

3 15

Bread, wheat.................................

Baked

1 00

330

Butter............................................

Melted

..............

3 30

Cbbage...........................................

Raw

............

230

Cabbage and vinegar....................

Raw

..............

2 00

Cabbage................................

Boiled

1 00

4 30

Cauliflower......................................

Boiled

1 - 2 00

2 30

Cake, Sponge.........................

Baked

45

2 30

Carrot, orange.......................

Boiled

1 00

3 15

Cheese,old..................

Raw

............

3 30

Chicken............................

Fricasseed

1 00

3 45

Codfish,dry and whole.....................

Boiled

* 15

200

Custard, (one quart)....................

Baked

30

2 45

Duck, tame..............................

Roasted

1 30

4 00

Duck, wild.....................................

Roasted

1 00

4 50

Dumpling, apple..............................

Boiled

1 00

300

Eggs, hard..........................

Boiled

10

330

Eggs, soft....................................

Boiled

3

3 00

Eggs........................................

Fried

5

3 30

Eggs.........................................

Raw

..............

200

Fowls, domestics, roasted or................................

Boiled

1 00

400

Gelatine...........................

Boiled

.............

2 30

Goose, wild........................

Roasted

* 20

2 30

Lamb..........................................

Boiled

* 20

230

Meat and vegetables...............................

Hashed

30

2 30

Milk........................

Raw

...........

2 15

Milk..........................

Boiled

..........

200

Mutton.........................

Roast

* 25

3 15

Mutton.........................

Broiled

20

300

Onions..............................

Boiled

1 - 2 00

300

Oysters.......................................

Roasted

............

3 15

Oysters..................................

Stewed

5

330

Parsnips...............................

Boiled

1 00

300

Pig's feet.............................

Soused

..........

1 00

Pork..........................................

Roast

* 30

5 15

Pork..................................................................................

Boiled

* 25

4 30

Pork, raw or.................................................

Fried

..............

4 15

Pork.....................................

Broiled

20

3 15

Potatoes................................

Boiled

30

3 30

Potatoes...............................

Baked

45

3 30

Potatoes........................

Roasted

45

2 30

Rice....................

Boiled

20

1 00

Salmon, fresh.....................

Boiled

8

1 45

Sausage....................

Fried

25

4 00

Sausage.......................

Broiled

20

3 30

Soup, vegetable...................

Boiled

1 00

400

Soup, chicken...................

Boiled

2 00

3 00

Soup, oyster or mutton...................

Boiled

†3 30

3 30

Spinach.....................

Boiled

1 - 2 00

2 30

Tapioca...........................

Boiled

1 30

2 00

Tomatoes........................

Fresh

1 00

2 30

Tomatoes.....................

Canned

30

2 30

Trout,salmon,fresh, boiled or..............

Fried

30

1 30

Turkey, boiled or....................

Roasted

* 20

2 30

Turnips.............................

Boiled

45

3 30

Veal................................................................................

Broiled

20

4 00

Venison Steak.................................................................

Broiled

20

1 35

* Minutes to the pound. † Mutton soup.

The time given is the general average; the time will vary slightly with the quality of the article