Pour a few drops of ammonia into every greasy roasting-pan, first half-filling with warm water. A bottle of ammonia should always stand near the sink for such uses. Never allow dirty pots or pans to stand and dry; for it doubles the labor of washing. Pour in water, and use ammonia, and the work is half done. TO CLEAN BRASS AND COPPER. Scrape a little rotten-stone fine, and make into a paste with sweet oil. Rub on with a piece of flannel; let it dry, and polish with a chamois-skin. Copper is cleaned either with vinegar and salt mixed in equal parts, or with oxalic acid. The latter is a deadly poison, and must be treated accordingly. WEIGHTS AND MEASURES. As many families have no scales for weighing, a table of measures is given which can be used instead. Weighing is always best, but not always convenient. The cup used is the ordinary coffee or kitchen cup, holding half a pint. A set of tin measures, from a gill up to a quart, is very useful in all cooking operations. One quart of sifted flour is one pound. One pint of granulated sugar is one pound. Two cups of butter packed are one pound. Ten eggs are one pound. Five cupfuls of sifted flour are one pound. A wine-glassful is half a gill. Eight even tablespoonfuls are a gill. Four even saltspoonfuls make a teaspoonful. A saltspoonful is a good measure of salt for all custards, puddings, blancmanges, &c. One teaspoonful of soda to a quart of flour. Two teaspoonfuls of soda to one of cream of tartar. 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 _à la mode_, eight pounds, four hours. Corned beef, eight pounds, four hours. Corned or smoked tongue, eight pounds, four hours. 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.