the young, by eating much farinaceous food, such as pancakes, etc., but it does not last, and is sure to bring on disease or sickness, or both.

Man is omnivorous, and must be fed accordingly.

Extreme leanness comes from want of proper food, either in youth or old age.

It is not the amount that is eaten which nourishes, but the amount that is digested; an excess of food is as bad as a lack of it.

Good and well-baked bread is nutritious and healthful, while unbaked bread is heavy and difficult of digestion.

Take at least half an hour's rest after a hearty meal, for mind and stomach cannot work at the same time.

Never eat when angry, or tired, or when heated; but be as cool and as gay as possible, for food being exposed to a heat of about 100 degrees Fahr, in the stomach, would ferment instead of digesting.

Take a hearty but by no means heavy dinner.

Eat slowly, at regular hours, and masticate well, but do not bolt your food, or eat any thing that does not taste good.

Drink slowly, moderately, and always taste before swallowing.

Vary your food as much as possible.

Always have at least one dish of vegetables for dinner, besides meat, and also ripe fruit.

See that every thing you eat or drink is of a good quality, wholesome and properly prepared.

ECONOMY.

There is not a word so much misused in cooking as the word economy.

Prejudice comes for a large share in the use of it.

How many things are thrown away, or wasted by mere prejudice or ignorance!

It is often from economy that a woman washes meat, because some part of it does not look clean. Instead of washing it, do not buy it; or, if bought, cut off a thin slice and throw it away: it is more economical than washing the whole piece, which you partly destroy by the process.

It is with a view to economy, that an old, bad custom prevails of boiling coffee. What an economy of sending the best part of the coffee (the aroma) to the attic, and the rest to the dining-room. A bad drink can be made cheaper with many things than with coffee.

Tea is also boiled with an eye to economy.

EGG-BEATER.

We have tried five different kinds in Boston, before a large audience and on the demand of an inventor of one, but none could beat eggs as well as a common hand-beater. The whites of the eggs could not be raised with any of the others much more than half as much as with the common one; and besides, could not be beaten stiff.

Many persons do not succeed in making cakes of different preparations in which whites of eggs beaten to a stiff froth are used, because the eggs are not properly beaten.

Any tinsmith can make an egg-beater. It is generally made with tin-wire, but may be made with brass-wire.

With the cut below, as a model, it can be easily made.

The handle a is of tin, into which the tin wires b are fastened and soldered.

ERRORS IN COOKING.

Ignorance produces abuse or error, or both. Blissful ignorance may be a fine thing in some cases, but either in preparing or partaking of food, it is certainly more than an abuse, it is a dangerous error.

It is by ignorance or disease that man abuses wine or any other liquor.

It is by ignorance or prejudice that many eschew the best and most healthful of condiments, such as garlics, onions, etc. They dislike them on account of their pungent taste when raw, not knowing that when cooked it is all evaporated. Their pungent taste comes from the volatile oil they contain, and which evaporates in cooking; it cannot be retained, but their sugar is retained, and gives such a good flavor to gravies and sauces.

FENNEL.

This is said to be a native of the Canary Islands; it has a very strong taste, and is used as a spice, especially in blood pudding. The Romans used a great deal of it.

FIG.

The fig-tree comes from Mesopotamia. Figs are generally served as hors-d'oeuvre, or used in puddings, etc.

FINES HERBES.

Parsley and cives chopped fine, and used for omelets, or with cold meat, sauces, etc., are called thus.

FLOUR.

In cooking, new flour is not as good as old; it does not thicken as well and as fast.

FOIES GRAS.

Foies, or pâtés de foies gras are made with geese-livers, fresh fat pork, truffles, ham, fines herbes, and spices.

They are always served cold as a relevé or entrée, but most generally they are used for lunch or supper.

FRUIT-CORER.

There are many sizes in the set, to core from a pineapple to a cherry.

GALANTINE.

The word galantine means a boned bird, or a boned shoulder of veal.

GLAZING.

Glazing is generally done by means of a brush or with feathers. A beaten egg, or syrup, or jelly, or egg and sugar, etc., are used to glaze cakes, etc. It is done by dipping the brush into the egg or jelly, and by spreading it on the cake or other object before baking or before serving, as directed in the different receipts. It is also done by sifting powdered sugar on cakes which are put back in the oven for a short time—that is, the time necessary to melt the sugar.

INDIGESTION.

A cup of tea and camomile, half of each, with a few drops of orange-flower water, and the whole well sweetened and taken warm, is very good after having eaten something difficult to digest.

ITALIAN PASTES.

Macaroni, vermicelli, and the like dry pastes, are called Italian pastes, whatever the shape—round, oval, or star-like.

ISINGLASS.

It is sometimes used instead of gelatine to make jellies.

JELLY-BAG.

Make a conical bag of good white flannel, about twenty inches long, fifteen inches broad at one end when spread on a flat surface, or about thirty inches in circumference, the other end being the point. Sew to it four pieces of white tape at the large end, and at equal distances, so that two sticks may be run into them. The sticks are placed on chairs or something else, in order to have the point of the bag about one foot from the floor. It is then ready to pass the jellies through it.

KITCHEN UTENSILS.

Gastronomists use, in preference to any thing else, crockery or earthen pans; or, for want of these, block-tin pans.

Copper is, in the end, the cheapest of all; but American cooks do not like them because they require too much care and must be examined every day; to prevent any accident, it is necessary to keep the inside properly lined.

Many indispositions are caused by food prepared in copper not properly lined; even food allowed to cool in a well-lined pan would be dangerous.

Pans lined with porcelain are excellent, but the trouble with them is, that they crack, and after that cannot be cleaned; something will always remain between