39 kettle of rapidly boiling salted water, with a saltspoon of soda.

Onions, scald and change the water twice.

All others, cook in water enough to cover, and drain it off after cooking.

Greens, summer squash, cabbage, and other watery vegetables should be pressed in a cloth or strainer, and well drained.

Time-Table For Boiling

Eggs, coffee, clams, oysters.......... 3 to 5 m.

Green corn, small fish, and thin slices of fish . . . . 5 to 10 " Rice, sweetbreads, peas, tomatoes, asparagus, hard-boiled eggs................. 15 to 20 "

Potatoes, macaroni, squash, celery, spinach, cabbage . . 20 to 30 "

Young beets, carrots, turnips, onions, parsnips, cauliflower 30 to 45 "

String beans, shelled beans, oyster plant...... 45 to 60 "

Winter vegetables, oatmeal, hominy, and wheat, chickens and lamb......'......... 1 to 2 hrs.

Fowls, turkey, veal............ 2 to 3 "

Corned beef, smoked tongue, beef a la mode..... 3 to 4 "

Ham................. 4 to 5 "

Small pieces of meat, allow 15 m. to warm through, then for every lb............... 15 m.

Halibut and salmon in cubical form, per lb..... 15 "

Blue-fish, bass, etc., per lb........... 10 "

Cod, haddock, and small fish, per lb........ 6 "

Seasoning. - One pint of vegetables, mashed or sliced, or one pint of small whole vegetables, requires 1 tbsp. butter, 1/2 tsp. salt, 1/2 ssp. pepper. Squash, peas, and beans are improved by 1 tsp. sugar. Milk or the vegetable liquid may be used to moisten such as are too dry.

Suggestion to the Teacher.

Let the pupils try the experiments as given in the lesson, and thus learn by observation about boiling water and its effect upon starch and albumen. Three or four potatoes may be boiled, then riced, mashed, seasoned, and made into cakes. Beef tea may be prepared from the meat used in the experiment, and the bit of meat put into hot water may be minced and mixed with the potato cakes. The effect of boiling water upon eggs may be illustrated by allusion to what they already know, leaving the boiling of eggs till another lesson, or for the pupil to try at home. Potatoes have been discussed quite minutely as an illustration of the method of teaching the composition of food, but other foods will not be explained so fully for want of space. The teacher should be familiar with all the subjects taught, and give oral information as to their nature, composition, manner of growth or production, modes of cooking, digestibility, etc., illustrating from the charts and museum. For further information about vegetables, see " Boston Cook Book," pages 289-316.