The Easiest Way in Housekeeping and Cooking

s milk, eggs, butter, and cheese,-all forms of animal food, and all strongly nourishing. A genuine vegetarian, if consistent, would be forced to reject all of these; and it has a

great advantage to health and working power, but the dietary for the varied

ey come first in considering food; and beef is taken as the standard,

orer the quality of the beef, the more it will waste in cooking; and its appearance before cooking is also very different from that of the first quality, which, though looking moist, leaves no stain upon the hand. In poor beef, the watery part seems to separate from the rest, which lies in a pool of serous bloody fluid. Th

ut the dyspeptic will soon find that mutton gives his stomach less work. Its composition is very nearly the same as that of beef; and both when cooked, either by roasti

ill make a new thing of the ordinary beef and mutton. When our cattle are treated with decent humanity,-not driven days with scant food and water, and then packed into cars with no food and no water, and driven at last t

the largest part being in the loin. In mutton, one-half is fat;

nearly half the entire weight being in the shin, and a tenth in the carcass. In the b

ut sixteen parts of nitrogenous matter to sixty-three of water, and the bones contain much more gelatine than is found in older animals. But in all bones much useful carbon and nitrogen is found; three pounds of bo

n properly cured is much more digestible than pork, the smoke giving it certain qualities not existing in uncured pork. No food has yet been found which can take its place for army and navy use or in pioneering. Beef when salted or smoked loses muc

ting raw ham or sausage-becomes harmless if the same meat is long and thoroughly boiled. Never be tempted into eating raw ham or sausage; and in using pork in any form, try to have some knowledge of the pig. A clean, well-fed pig in a well-kept

r this head,-that is, feet, tail, head, and tongue, lungs, liver, spleen, omentum, pancreas, and heart, together with the intestines. The rich man is hardly likely to choose much of this food, the tongue and sweetbreads being the only dainty bits; but there are wholesome and savory dishes to be made from every part, and the knowledge of their preparation may be of greatest value to a poorer neighbor. Both ox-tails and head make excellent soup. Tripe, the inner lining of the stomach, is, if properly prepared, not only appetizing but pleasant to the eye. Calves' fee

e game than any ordinary butchers' meat. It is lean, dark

as beef or mutton. Old fowls are often tough and indigestible, and have often, also, a rank flavor like a clo

e than meat, but is too close in fiber to be as digestible. Pigeons and many other birds come under none of the heads given. As a rule, fl

nd seventy-seven of water. Eels contain thirteen parts of fat. Codfish, the best-known of all the white fish, vary greatly, according to the time of year in which they are taken, being much more digestible in season than out (i.e., from October to May). Mackerel and Herring both abound in oil, the latter especially, giving not only relish to the Irishman's potato, but the carbon he needs as heat-food. Shell-fish are far less digestible, the Oyster being the only exception. The nitro

ooked upon as drink and not as real food, the usual supply of which is taken, forgetful of the fact that a glass or two of milk contains as much

terial than any other food that is ordinarily obtainable, and its cookery is singularly neglected,-practically an unknown art, especially in this country. We commonly eat it raw, although in its raw state it is peculiarly indigestible, and in the only cooked form familiarly known among us here, that of Welsh rabbit or rare-bit, it is too often rendered still more indigestible, though this need not be the case. Cream-cheese is the richest form, but keeps less well than that of milk. Stilton, the finest English brand, is made partly of cream, partly of milk, and so with various other foreign brands, Gruyere

e craving for it seems to be universal. Abroad it is eaten without salt; but to keep it well, salt is a necessity, and its absence soon allows the development of

ous degree; and if shut in a tight closet or a refrigerator with fish, meat, or vegetables of rank or even pronounced smell, exchanges its own delicate aroma for theirs, and reaches us bereft once for all of what

fatty principles, there being sixty-eight per cent of margarine and thirty per cent of oleine, the remainder being volatile compounds of fatty acids. In the best specimens of butter there is a slight amount

ous evil. Eaten constantly, as in pastry or the New-England doughnut, it is not only indigestible, but becomes the source of forms of scrof

ntained in the white, which is almost pure albumen, each particle of albumen being enclosed in very thin-walled cells; it is the breaking of these cells and the admission of air that enables one to beat the white of egg to a stiff froth. The fat is accumulated in the yolk, often amounting to thirty per cent. Raw and lightly-boiled eggs are easy of digestion, but hard-boiled ones decidedly not so. An eg