nd fall back in drops of moisture upon the meat.

The following table shows how much is wasted in the different ways of
cooking we have just spoken of. Four pounds of beef waste in boiling or
stewing, about one pound of substance, but you have it all in the broth
if you have kept the pot covered tightly; in baking one pound and a
quarter is almost entirely lost unless you have plenty of vegetables in
the dripping pan to absorb and preserve it; in roasting before the fire
you lose nearly one pound and a half. Do not think you save the waste in
the shape of drippings; it is poor economy to buy fat at the price of
meat merely for the pleasure of trying it out.

=Frying.=--This is a very good method of cooking fish, and of warming cold
meat and vegetables. To fry well put into your frying pan enough fat to
cover what you mean to fry, and let it get smoking hot, but do not burn
it; then put in your food, and it will not soak fat, and will generally
be done by the time it is nicely browned. To SAUTE, or HALF FRY any
article, you should begin by putting in the pan enough fat to cover the
bottom, and let it get smoking hot, but not burnt before you put in the
food. This also is a good way to warm over meat, vegetables, oatmeal, or
pudding.

A very good way to cook meat and vegetables together is to put them in
an earthen jar, cover it tightly, and cement the cover on with flour
paste; then bake for about four hours.

If you are going to use a piece of meat cold do not cut it until it
cools, and it will be more juicy. If the meat is salt let it cool in its
own pot liquor, for the same reason.

=Salt and Smoked Meats.=--These meats are best when they are put over the
fire in cold water, brought gradually to a boil, and then set back from
the fierce heat of the fire, so as to keep scalding hot WITHOUT BOILING;
they take longer to cook this way, but they are tender and delicious,
and very little fat is wasted.

=Seasoning Food.=--Many people have the idea that a finely flavored dish
must cost a great deal; that is a mistake; if you have untainted meat,
or sound vegetables, or even Indian meal, to begin with, you can make it
delicious with proper seasoning. One reason why French cooking is so
much nicer than any other is that it is seasoned with a great variety of
herbs and spices; these cost very little; if you would buy a few cents'
worth at a time you would soon have a good assortment. The best kinds
are Sage, Thyme, Sweet