In fact, it was expedient to cook sitting down; standing up, he was too often in his own way.
In conjunction with a perfect stomach that could digest anything, he possessed knowledge of the various foods that were at the same time nutritious and cheap.

Pea-soup was a common article in his diet, as well as potatoes and beans, the latter large and brown and cooked in Mexican style.

Rice, cooked as American housewives never cook it and can never learn to cook it, appeared on Martin's table at least once a day.

Dried fruits were less expensive than fresh, and he had usually a pot of them, cooked and ready at hand, for they took the place of butter on his bread.
Occasionally he graced his table with a piece of round-steak, or with a soup-bone.

Coffee, without cream or milk, he had twice a day, in the evening substituting tea; but both coffee and tea were excellently cooked.
There was need for him to be economical.