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 Onions are best preserved strung, or if small in nets in a dry place. The thick-necked spongy ones must be used first, or the germ taken out and the onions then hung up to dry.

A great saving is effected by purchasing root and onions by the stone. People pay extravagantly dear for these things in small quantities.

Cleanliness, and fresh wholesome meat and vegetables, are the most important points. Every time you use a saucepan, see that it has been well scoured and cleaned.

In boiling, though a simple process, much fuel is sometimes wasted. Slow boiling is the great secret. Fast boiling makes the meat hard, and not so sweet. The boiling should be reckoned from the time the pot first comes a-boil. The usual time is eighteen to twenty minutes for every pound of fresh meat. Salted meat requires more water and boiling. If fish or meat be very salt, soak them before putting into the pot.

The meat should be put into cold water, and 3 slowly heated.

Skimming the pot is another important point, for on this depend the good appearance and sweetness of boiled meats. A little cold water and salt will aid in throwing up the scum.

Fresh fish should be put into boiling water. Fish of two pounds require from eight to ten minutes.

Dried fish, after being soaked in cold water for hours, should be put on a slow fire in cold water, and removed after little boiling.

For roasting, the fire should be brisk, glowing,