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. Steaks, 1-1/2 inch thick (rare), 8 to 12 minutes; (medium), 12 to 15 minutes. Lamb, or Mutton Chops (well done) 8 to 10 minutes Spring Chicken 20 minutes Squab 10 to 15 minutes BOILING Beef Slowly, 40 to 60 minutes per pound Mutton Slowly, 20 minutes per pound Corned Beef Slowly, 30 minutes per pound Chicken Slowly, 20 minutes per pound Fowl Slowly, 30 minutes per pound Tripe three to five hours VEGETABLES Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts--15 to 20 minutes. Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas--20 to 30 minutes. Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower--30 to 45 minutes.