Trout, pickerel, &c., eight minutes to a pound.

TIME TABLE FOR VEGETABLES.

Half an hour,—­Pease, potatoes, asparagus, rice, corn, summer squash, canned tomatoes, macaroni.

Three-quarters of an hour,—­Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes, onions, canned corn, tomatoes.

One hour,—­New cabbage, shelled and string beans, spinach and greens, cauliflower, oyster-plant, and winter squash.

Two hours,—­Winter carrots, parsnips, turnips, cabbage, and onions.

Three to eight hours,—­Old beets.

TIME TABLE FOR BREAD, CAKES, ETC.

Bread,—­large loaves, an hour; small loaves, from half to three-quarters of an hour.

Biscuits and rolls, in from fifteen to twenty minutes.

Brown bread, steamed, three hours.

Loaves of sponge cake, forty-five minutes; if thin, about thirty.

Loaves of richer cake, from forty-five minutes to an hour.

Fruit cake, about two hours, if in two or three pound loaves.

Small thin cakes and cookies, from ten to fifteen minutes.  Watch carefully.

Baked puddings, rice, &c., one hour.

Boiled puddings, three hours.

Custards to be watched and tested after the first fifteen minutes.

Batter puddings baked, forty-five minutes.

Pie-crust, about half an hour.

DEVILED HAM.

For this purpose, use either the knuckle or any odds and ends remaining.  Cut off all dark or hard bits, and see that at least a quarter of the amount is fat.  Chop as finely as possible, reducing it almost to a paste.  For a pint-bowl of this, make a dressing as follows:—­

One even tablespoonful of sugar; one even teaspoonful of ground mustard; one saltspoonful of Cayenne pepper; one teacupful of good vinegar.  Mix the sugar, mustard, and pepper thoroughly, and add the vinegar little by little.  Stir it into the chopped ham, and pack it in small molds, if it is to be served as a lunch or supper relish, turning out upon a small platter and garnishing with parsley.

For sandwiches, cut the bread very thin; butter lightly, and spread with about a teaspoonful of the deviled ham.  The root of a boiled tongue can be prepared in the same way.  If it is to be kept some time, pack in little jars, and pour melted butter over the top.

This receipt should have had place under “Meats,” but was overlooked.

LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.

TIN WARE.