Buckeye cookery

In engaging a new place, have a clear understanding as to wages, work, and the evenings and time you are to have. It may save trouble afterwards. Learn from books or from those who have had more experience, the best per doing work, and plan to do it, with as much system and few steps as possible. Don’t change employers. There are trials in every place, and it is better to put up with them, and make them as light as possible, than to change to new ones. If your mistress scolds and loses her temper, be sure and control yours. If you feel that you are wronged, talk quietly and kindly after the storm has blown over. mes Instead of trying, as many do, to see how little you can do and get your wages, try to see how pleasant and useful you can be as a member of the family. Work for its interests and happiness, lighten its burdens, be ready to give help when it is needed, even if it is out of your own line of work, and try to win the esteem and love of all by cheerfulness, kindness, truth- fulness, and the practice every day of the golden rule. Above all, do not think your work degrading. No work is more honor- able. The happiness and health of the family depends on you, and no lady or gentleman will ‘slight’? you.or ‘‘look down”’ on you because you work. You need not be on the lookout for slights unless you are vain, or lazy, or slovenly, or dishonest. Whoever looks down on you because you do honest work conscientiously and well, isa fool, and not worth minding. HINTS ABOUT MARKETING. Very few housekeepers understand how to select meats wisely or how to buy economically. Most trust the butcher, or buy at hap-hazard, with no clear understanding of what they want, and no consideration at all for economy; and yet a little knowledge of facts, with a moderate amount of | experience and observation, will enable any one to buy both intelligenfly and economically. It is best, when possible, to buy for cash. Ready money always commands the best in the market, at the lowest prices. It is also better to buy of the most respectable regular dealers in the neighborhood, than of transient and irresponsible parties. Apparent ‘‘ bargains’’ frequently turn out the worst possible investments. If a dealer imposes on you, drop him at once. Meat should always be wiped with a dry, clean towel as soon as it comes from the butcher’s, and in loins the pipe which runs along the bone should be removed, as it soon taints. Never buy bruised meat. When found necessary to keep meat longer than was expected, sprinkle pepper, either black or red, over it. It can be washed off easily when ready for cooking. Powdered charcoal is excellent to prevent meat from tainting. Meat which has been kept on ice must be cooked immediately, but it is much better to place meats, poultry, game, etc., by the side of, not on, ice, as it is the cold air, not the ice, which arrests decay. All meats except veal, are better when kept a few days in a cool place.