When the waiter passes the food to each person it should be passed on the left side of the person. In placing a dish in front of a person the waiter should stand at the person's right. Dishes should be removed from the right side. Place everything straight upon the table. Turn no dishes upside down. In setting the table try not to forget anything. Remember that care in setting a table trains the eye and hand and contributes much to the comfort of a household.

Time Table for Cooking Vegetables.

Potatoes, boiled, thirty minutes.

Potatoes, baked, forty-five minutes.

Sweet potatoes, boiled, forty-five minutes; baked, one hour.

Squash, boiled, twenty-five minutes.

Squash, baked, forty-five minutes.

Green peas, boiled, twenty to forty minutes.

Shelled beans, boiled, one-half to one hour.

String beans, boiled, two to three hours.

Green corn, boiled, one-half hour. Asparagus, fifteen to thirty minutes. Spinach, one to two hours. Tomatoes (fresh), thirty minutes. Tomatoes (canned), fifteen minutes. Cabbage, forty-five minutes to two hours-Cauliflower, one to two hours. Onions, one to two hours. Beets, one to three hours. Turnips, forty-five minutes to one hour Parsnips, forty-five minutes to one hour. Carrots forty-five minutes.

Kitchen Weights and Measures.

Two and one-half teaspoonfuls, one tablespoonful.

Four tablespoonfuls, one wineglassful.

Two wineglassfuls, one gill.

Two gills, one teacupful.

Two teacupfuls, one pint-Four teaspoonfuls salt, one ounce.

One and one-half tablespoonfuls sugar, one ounce.

Two tablespoonfuls flour, one ounce.

Two cups sugar, one pound.

One scant quart flour, one pound.

Ten eggs, one pound.

Two cups butter, one pound.

The Cellar and Store Room.

Vegetables will keep best on a stone floor if the air be excluded; meat in a cold dry place where the air is freely admitted; sugar and sweetmeats require a dry place; so does salt; dried meats, hams, bacons and tongues the same. All sorts of seeds for puddings, such as rice, etc, should be kept closely covered to preserve them from insects, but if kept long that will not be sufficient, unless they be occasionally sifted. Apples and pears should be laid upon very clean and dry straw to prevent a musty taste, nor should they be exposed to either light or air. They should be arranged singly in rows, without touching each other, and should be often inspected, both to wipe them if damp, and to reject those which may appear to be getting rotten. The larger sort of pears should be tied up by the stem. Apples may also be preserved in excellent condition for a long period by being packed in large barrels with dry sand, but require to be used immediately they are taken out.