inutes.

BROILED STEAK. Sirloin and porter-house steaks should be broiled
quickly. Preserve them on ice for a day or two and their tenderness is
much increased. Never broil them until the meal is ready to be served.

BOILED HEAT. When meat is to be boiled for _eating,_ put it into boiling
water, by which its juices are coagulated and its richness preserved.
The slower it boils, the more tender, plump, and white it will be. Meat
should be removed as soon as done, or it will lose its flavor and become
soggy.

PORK STEAKS. The best steaks are cut off the shoulder--ham steaks being
rather too dry. They should be well fried, in order to destroy the
little living parasites, called Trichinae which sometimes infest this
kind of meat. They are introduced into the stomach by eating ham, pork,
or sausages made from the flesh of hogs infested by them. Thorough
cooking destroys them, and those who will persist in the use of swine's
flesh can afford to have it "_done brown._"

BAKED MUTTON. To bake mutton well, a person should have a brisk, sharp
fire, and keep the meat well basted. It requires two hours to bake a leg
of mutton, weighing eight pounds.

BREAD. The health and happiness of a family depend, to a certain extent,
on good, well-baked bread. At all events, our enjoyment would be greater
if it were only better prepared. We make the following extract from an
article printed by the State Board of Health, concerning the food of the
people of Massachusetts: "As an example of good bread we would mention
that which is always to be had at the restaurant of Parker's Hotel, in
Boston. It is not better than is found on the continent of Europe on all
the great lines of travel, and in common use by millions of people in
Germany and France; but with us, it is a rare example of what bread may
be. It is made from a mixture of flour, such as is generally sold in our
markets, water, salt, and yeast--nothing else. The yeast is made from
malt, potatoes, and hops. _The dough is kneaded from one and a half to
two hours, and is then thoroughly baked."_ The truth seems to be that
the kneading, which in this country takes the housewife's time and
muscle, in Europe is done by the help of machinery. So here, in large
villages and cities, people might furnish themselves with good bread, by
means of co-operative associations, even at a less cost than at present.

BEVERAGES.

WATER. The importance of water in the economy of nature is obvious t