h a colander. To them add one-half cup shelled roasted
peanuts, either ground or chopped, one-half cup of toasted bread crumby
one-half teaspoon of salt and one-half saltspoon of pepper, and milk
sufficient to make the mixture the consistency of mush. Put into a
greased baking-dish; bake in a moderate oven for an hour; turn out on a
heated platter; garnish with parsley or watercress and serve.

VEGETABLE MEAT PIE

Soak one-half cup of Lima beans overnight; in the morning let them boil
rapidly for one-half hour. Drain, slip the beans from their skins and
split them in halves. Blanch one-quarter cup of almonds and chop them
with one-quarter cup of peanuts. Boil four potatoes, and when done cut
two of them into small cubes. Mash the remaining; two and use them for a
dough, adding four tablespoons of hot milk, a little salt and
one-quarter cup of flour. Put a layer of beans in the bottom of the
baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the
potato blocks and one-half tablespoon each of chopped parsley and
chopped onion, one-half teaspoon of salt and one-half saltspoon of
pepper and so on until the material is all used. Roll out the potato
dough the size of the baking-dish; put it over the dish, brush with milk
and bake half an hour in a moderately quick oven.

*TIME TABLE FOR COOKING*

The ordinary recipe generally states the time required for cooking its
ingredients, but an approximate table is occasionally of use as giving a
general idea of the time required for certain things. In any case, it is
approximate only, for things should be cooked until done, and various
conditions modify the time stated. The atmosphere, altitude, kind of
oven or mode of heating employed, and the age of certain things, such as
vegetables, all have to be considered, so that hard and fast rules
cannot be laid down.

ROASTING

Allow 15 minutes to warm the meat through, and after that, figure the
time.

Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.

Lamb 18 minutes per pound
Mutton 20 minutes per pound
Veal 30 minutes per pound
Chicken, 4lb about 2 hours, or 20 minutes per pound
Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound
Goose, 8lb about 2 hours, or 15 minutes per pound
Duck 40 to 60 minutes per pound

BROILING

Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.

S