slices.

To boil.—Set it on a good fire in a pan, covered with cold water, and boil gently till done.

The beet must not be touched at all with any thing rough, for if the skin or root is cut or broken, all the color goes away in boiling, it is not fit to decorate, and loses much of its quality.

When you buy beets, see that they are not bruised, and that the root is not broken.

BRAISING.

Braising, in cookery, means to cook any thing with fire under and upon the pan, kettle, or other utensil.

A good oven is by far more easy, and answers perfectly the purpose. An oven not only warms the under and upper parts of the utensil, but all around it also.

BUNCH OF SEASONINGS.

It is composed of parsley, thyme, bay-leaf, and cloves, and sometimes a clove of garlic is added. Place the sprigs of parsley in the left hand, rather spread, lay the others on and in the middle of the parsley, and envelop them in it as well as possible, then tie the whole with twine.

As all these seasonings are never served except when chopped, they are more easily taken out than if they were not tied together.

BUTTERED PAPER.

Dip in lukewarm butter a piece of white paper of the size you want, and envelop the piece to broil or roast with it. Tie the paper around with twine or coarse thread.

OILED PAPER.

The only difference between oiled and buttered paper is, that it is dipped in sweet or olive oil instead of butter.

CATSUP.

Beware of what is sold under the name of catsups and pickles; many cases of dyspepsia, debility, and consumption come from using such stuff.

CAVIARE.

It is made with the roes, hard and soft, of the sterlet. It is imported from Russia, and is served as a hors-d'oeuvre, with slices of lemon and toast.

CERVELAS, SAUCISSONS, ETC.

Cervelas, saucissons, as well as smoked sausages, are pork-butchers' preparations, cut slantwise in very thin slices, and served as hors-d'oeuvre, with parsley in the middle of the dish.

CHEESE.

Cheese is the first plate of dessert to be partaken of. "A dinner without cheese is like a handsome lady with but one eye."—Brillat-Savarin.

"Cheese takes away all the taste that might be left from preceding dishes, and by that means prepares the palate for the appreciation of the good things, the delicate flavors of the dessert and wines."

COCHINEAL.

Cochineal, or carmine. Buy the cochineal in powder, prepared for cooking purposes, mix some (say the size of half a split pea) with a few drops of cold water and mix that again with what you wish to color. The quantity of cochineal is according to the quantity of mixture and also according to how deep the color is desired.

CHERVIL.

This comes from Italy, and is used in salad and as a spice.

COLANDER.

Besides the ordinary colander, it is necessary to have a fine one. We mean, by a fine colander, one with holes half the size of the ordinary ones, that is, just between the colander and strainer. A colander should not have holes on the sides; it is handier and more clean with holes at the bottom only.

CURRY.

We think that curry is very good and necessary on the borders of the Ganges River, and for that very reason we think also that it ought to be eschewed on the borders of the Hudson, Delaware, Ohio, and thereabouts.

We cannot describe curry better than by giving here the answer (verbatim et literatim) of a gentleman who has lived a few years in Java, to a question on the properties and qualities of curry. He said that he thought it good and even necessary to use some there on account of the climate, but every time he had eaten it he thought he was swallowing boiling alcohol or live coals.

DINING-ROOM.

It must be well ventilated and lighted. The best degree of temperature is about 66 degrees Fahr.

DISH.

A dish ought to be charming to the eye, flattering to the smell, and delicious to the taste.

DRAINING.

To drain, is to put in a colander any thing that has been soaked, washed, or boiled, etc., in water or any other liquid, in order to dry it, or at least to let drop from it the water or other liquid that may be in it.

Salads of greens, as a general thing, are drained after being washed, before putting them in the salad-dish; they must be drained as dry as possible, but without pressing on them, as it would wilt the leaves, and give the salad an unsightly appearance.

DUSTING.

A pan, after being buttered or greased, is dusted with flour, sugar, or even bread-crumbs, to prevent the mixture that is put in it from sticking. Sugar, etc., may also be sprinkled over dishes with a dredger.

DRINKING.

When weary, or cold, or warm, or exhausted, we drink in preference to eating, because we feel the effect instantaneously; while after eating even the most substantial food, we do not feel the effect for some time.

When exhausted and when immediate relief is necessary, the best drinks are broth, chocolate, milk, or water sweetened with sugar. It is more than a mistake to drink wines or liquors at such a time; it is really committing slow suicide.

When only thirsty, without exhaustion, we ought to drink cold water with a teaspoon. When thirsty and heated, the first thing to do is to dip the hands in cold water deep enough just to cover the wrists; then dip a towel in the water, lay it on the forehead, and then drink cold water with a teaspoon.

A few drops of vinegar or lemon-juice may be added to the water. If exceedingly hot, keep your hands in cold water and the towel on your forehead at least one minute before drinking.

HOT WEATHER.

A remark or two on eating and drinking in hot weather are always in season. Green vegetables, properly cooked, are certainly healthful in warm weather; but it is a mistake to think that meat should be excluded from summer diet. The hotter the weather, the more the system wastes, and therefore the more we must supply.

In order to keep the body in a healthful condition, meat ought to be eaten at least once a day in summer-time. It would be well to vary this programme by taking one meal of fish on every other day.

Fat should be disused as much as possible. A very little good butter with your fresh radishes at breakfast is as much fat as is necessary.

COLD WEATHER.

Fat meat is good in winter and is relished; so are dry vegetables and saccharine substances.

FOOD.

Nature has provided man with a mind, in order that he should study what kind of food suits his constitution; he who does not do it, is not above the lower animals.

"Good things have been made by the Creator for good people, flowers have certainly not been made for brutes, either quadruped or biped."—Jefferson.

"It is from good things that, in a human point of view, we derive the strength necessary to our limbs, let us partake of the same and be thankful."—Rev.——Chadband.

Have your food selected and prepared according to constitution, occupation, climate, age, and sex.

Waste in females is greater than in males.

Animals, generally, are very careful in selecting their food.

A temporary bloatedness may be obtained, especially with