The easiest way in housekeeping and cooking

The teaspoonful given in all these receipts is just rounded full, not heaped. Two heaping teaspoonfuls of baking powder to one quart of flour. One cup of sweet or sour milk as wetting for one quart of flour. Time Table for Roasted Meats. Beef, from six to eight pounds, one hour and a half, or twelve minutes to the pound. Mutton, ten minutes to the pound for rare ; fifteen for well-done. Lamb, a very little less according to age and size of roast. Veal, twenty minutes to a pound. Pork, half an hour to a pound. Turkey of eight or ten pounds weight, not less than three hours. Goose of seven or eight pounds, two hours. Chickens, from an hour to an hour and a half. Tame ducks, one hour. Game duck, from thirty to forty minutes. Partridges, grouse, &c., half an hour. Pigeons, half an hour. Small birds, twenty minutes. Time Table for Boiled Meats. Beef a la mode^ eight pounds, foui' hours. Corned beef, eight pounds, fom- hours. Corned or smoked tongue, eight pounds, four houi'S. Ham, eight or ten pounds, five hours. Mutton, twenty minutes to a pound. Veal, half an hour to a pound. Turkey, ten pounds, three hours. Chickens, one hour and a half. Old fowls, two or three hours. Time Table for Fish. Halibut and salmon, fifteen minutes to a pound. Blue-fish, bass, &c., ten minutes to a pound. Fresh cod, six minutes to a pound. Baked halibut, twelve minutes to a pound. Baked blue-fish, &c. , ten minutes to a pound. 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 : —