ame as that required for the digestion of ordinary
meats. Boiled cabbage is one of the most difficult substances to digest.

COOKERY. "Cookery," says Mrs. Owen, "Is the art of turning every morsel
to the best use; it is the exercise of skill, thought, and ingenuity to
make every particle of food yield the utmost nourishment and pleasure,
of which it is capable." We are indebted to this practical woman for
many valuable suggestions in this art; and some of our recommendations
are drawn from her experience.

SOUPS. The nutritious properties, tone, and sweetness of soup depend in
the first place upon the freshness and quality of the meat; secondly on
the manner in which it is boiled. Soups should be nicely and delicately
seasoned, according to the taste of the consumer, by using parsley,
sage, savory, thyme, sweet marjoram, sweet basil, or any of the
vegetable condiments. These may be raised in the garden, or obtained at
the drug stores, sifted and prepared for use. In extracting the juices
of meats, in order that soups may be most nutritious, it is important
that the meat be put into _cold_ water, or that which is not so hot as
to coagulate the albumen (which would prevent it from being extracted),
and then, by slow heat and a simmering process, the most nutritious
properties will be brought out.

BEEF SOUP may be made of any bone of the beef, by putting it into cold
water, adding a little salt, and skimming it well just before it boils.
If a vegetable flavor be desired, celery, carrots, onions, turnips,
cabbage, or potatoes, may be added, in sufficient quantities to suit the
taste.

MUTTON SOUP may be made from the fore-quarter, in the same manner as
described above, thickened with pearl-barley or rice, and flavored to
suit the taste.

BOILED FISH. Clean the fish nicely, then sprinkle flour on a cloth and
wrap it around them; salt the water, and, when it boils, put in the
fish; let them boil half an hour, then carefully remove them to a
platter, adding egg sauce and parsley. To _bake fish_, prepare by
cleaning, scaling, etc., and let them remain in salt water for a short
time. Make a stuffing of the crumbs of light bread, and add to it a
little salt, pepper, butter, and sweet herbs, and stir with a spoon.
Then fill the fish with the stuffing and sew it up. Put on butter, salt,
pepper, and flour, having enough water in the dish to keep it from
burning, and baste often. A four pound fish will bake in fifty or sixty
m