It should be thoroughly skimmed when it comes to the boil, and then simmered slowly until the meat is very tender, and the gelatinous portions thoroughly dissolved.

A stew should never boil. Nor does it require so great a heat as boiling All the nutritious elements are obtained by this process, too many of which evaporate in boiling and roasting.

Rules for Boiling.-The joint of meat should be put into boiling water, for hot water coagulates the albuminous constituents of meat, as the white of egg is set, and prevents the juices from escaping; but cold water softens the fibres, extracts the albumen and the nourishing juices, and renders the meat tasteless. During the time of cooking, however, the water should be kept under the boiling point until done, for to continue it at a boil hardens and spoils it.

Large joints should be kept at a moderate distance from the fire, and moved nearer by degrees; or the joint will only be half done through. When steam rises from the meat it is done.

the thickest part of the joint hung downwards.

The joint should be first basted with fresh dripping, and then with its own

gravy.

Roasting joints should be exposed to a quick fire, that the external surface may be made to contract at once, and the albumen to coagulate before it has had time to escape from within.

If meat is exposed to a slow fire, the pores remain open, the juice continues to flow from within as it is dried from the surface, and the flesh pines, and becomes hard, dry, and unsavoury.

To Truss Larks, and all Small Birds.-Pick them well, cut off their heads, and the pinions at the first joint. Flatten the breast-bone with the handle of a knife, turn the feet to the legs, and put one into the other. After the gizzard has been drawn, run a skewer through the middle of the body, and tie the same to the jack or spit during the roasting.

Rules for Roasting. This process of cooking especially requires care and great attention to the fire, which should To Truss and Roast Woodcocks be brisk, clear, and steady. Make up and Snipes.-These game-birds are the fire a little longer than the joint, to never drawn, as the entrails are conensure the ends being well done. In sidered the best of the birds; after they stirring the fire, be sure to remove the have been plucked (in which great eare dripping-pan, to avoid ashes tumbling must be taken, as they are very tender, in with the gravy. Keep the fire well especially after they have been hung), up in fuel to a strong equal heat. cut the pinions in the first joint, then flatten the breast-bone; turn the legs close to the thighs, and tie them together at the joints; place the thighs close to the pinions, into the latter put a skewer, and run it through the other pinion, the thighs, and the body. Skin the head, take out the eyes, and put the former on the point of the skewer. While roasting, place some toasted bread in the dripping-pan to catch the trail and gravy; well baste the birds during roasting; they will take about twenty minutes. Dish each bird on a separate piece of toast, and pour a little gravy over them. They are very troublesome to prepare for table, but they are delicious morsels, and worth the care, to those who have the time and who choose to devote a little of it to the cooking of snipes and woodcocks.

Place paper over meat that is not very fat, to prevent burning; take off the same within the last hour, and dredge the joint with flour and salt.

Allow fifteen minutes to every pound of meat, and a quarter of an hour over. White meats, as lamb and veal, a little longer than the prescribed time for other meats.

Salt extracts the gravy, therefore do not sprinkle the meat with it.

Young meats do not require so much cooking as old.

The hook of the bottle-jack should be so placed as to take in a bone, and

dough, knead for ten minutes, let it stand in a warm place for half an hour, then make up the cakes, put them on tins, let them stand a short time to rise, and bake them in a quick oven. Care should be taken not to put the yeast to the milk too hot nor too cold.

Marmalades. These may be made | in sufficient flour to make a very light with almost any kind of fruit, and they are usually prepared by boiling the fruit and sugar together to a pulp, stir ring them while boiling; it is kept in pots, which should not be covered until the marmalade is quite cold; half a pound of sugar to every pound of fruit is the usual proportion.

Red and Black Currant Jam.— Orange Marmalade.-Take equal Pluck the currants from the stalks, weight of white sugar and sound Se-weigh them, and to each pound of fruit ville oranges, cut the rind thin, and add twelve ounces of crushed sugar ; place it in an iron pan, cover it with then put currants and sugar into a pan, water, and boil till soft; after straining and boil and stir them for forty minutes, it from the water, which should be pre-removing any scum that may rise durserved, cut up the peel into half-inching the boiling. The jam is now fit for lengths, and return them to the water potting, but it should not be covered they were boiled in. Quarter the orange itself, after removing the outside white fluff or down, and scrape the orange from the fibry part of it; put the latter with the seeds, and the orange pulp with the cut-up peel; then with boiling water through a sieve wash the seeds, which will thicken to a jelly; add it to the pulp and the strips of peel. Now put sugar and all in the preserving pan, boil forty minutes and in a few hours, to get cool and set, divide it off into pots.

Seed Cake.-Beat about one pound of fresh butter to a cream, and mix with it a pound of flour, three ounces of caraway seeds, one pound of sugar, and four eggs. When all is thoroughly beaten together, bake it in a tin, for two hours. These cakes are sometimes made with dough from the baker, but they are not so nice; however, if it is used, cover it over, and set it in a warm place to rise, before mixing the ingredients.

in until it is quite cold; use oiled paper for the covers. Stretch the paper round the top of the pot, and, when dry, the covering will be quite hard and airtight.

Raspberry Jam.-Put the raspberries into the preserving-pan, mash them well up with a prong, and let them simmer for twenty minutes, stirring the while; then add a pound of sugar to every pound of fruit, and a wineglassful of red currant juice, and when these are added to the raspberries, simmer again for half an hour. Pot it when cold, and tightly cover it with oiled paper.

Preserved Rhubarb.---Put an equal weight of rhubarb and sugar in a preserving-pan, after the rhubarb has been cut into inch pieces, and the sugar been clarified; add a little water and ginger, and then put the rhubarb with the sugar, and simmer the whole for about three hours then pot it, and tie down when cold.

Rules for Baking.-This, like frying, is not a good process of cooking meat, with the exception, perhaps, of a leg of pork and a fillet of veal. But we do not advise the mode even for these. joints, for meat loses one third in baking.

Sally-Lunn Tea-Cakes.-Take a pint of milk, quite warm, a quarter of a pint of thick yeast; put them into a pan with sufficient flour to make a thick batter, cover it over, set it in a warm place, and let it stand until it has risen as high as it will-about two hours it will take to accomplish this. Dissolve two ounces of lump sugar in a quarter When, however, it is found necessary of a pint of warm milk, and one egg well to resort to it, be particularly careful beaten; add these to the batter. Then about the basting of it while in the well rub a quarter of a pound of butter | oven, which will in a measure prevent

burning or soddening, which baked | done without being overdone; the lat meat is so liable to, and which tells so much against the process.

Some people give choice to a baked ham over a boiled one; but we are not of them. If, however, baking a ham should be decided upon, it should be covered with a crust of flour and water, and baked in a slow oven.

For ordinary joints the oven should be brisk, but in the case of poultry it should be a little moderated.

ter spoils the flavour, and makes it tasteless and insipid. When done, drain it, serve hot, with a garnish of parsley, and an accompaniment of plain melted butter.

Cod's Head and Shoulders.-The size and unequal thickness of cod generally prevents its being cooked whole. The head and shoulders is the piece that is commonly boiled, and in this manner :-begin by rubbing a little salt Treacle Pudding.-Make a nice over the inside of the fish an hour besuet crust, and roll it out to a half inch fore putting it in the fish-kettle; tie it thickness, then spread a quarter of a up with broad tape, lay it in sufficient pound of treacle over it, close the edge water to cover it, adding six ounces of securely, roll the paste up with the salt to each gallon of water; do not treacle, then tie it up in a cloth, put pour the water on the cod for it might. it into thoroughly boiling water, and break it. When it comes gradually to keep it rapidly boiling for two hours a boil, draw it on one side to simmer and a half. This is called a roley-poley | for half an hour, which will be sufficient pudding, and, fortunately for the chil-time to dress it; while simmering, it is dren, who have a great partiality for it, important to remove the scum as it it is cheaply made; at the cost of six-rises. When taken up it should be pence sufficient for half a dozen olive well drained. Serve on a hot napkin, branches may be put on the table. with a garnish of the liver, horseradish, Currant Dumpling.-Take a pound and sliced lemon. of flour, and mix with the same a quarter of a pound of finely-chopped suet; | then add to them about a pound of currants, and make the whole into a dough with either milk or water; then divide the whole into half a dozen dumplings, and put them into boiling water, and rapidly boil for half an hour. To prevent their sticking to the bottom of the pan, shake it occasionally. These dumplings may be boiled in floured cloths; if this plan is chosen they will take twice the time to boil. Serve with cold butter, sugar, and slices of lemon. To Boil Salmon.-After it has been well cleaned and scaled, so that no blood has been left inside, put it in a fish-kettle with sufficient cold water to cover it (boiling water makes the fish hard); add salt and a little vinegar, bring it quickly to a boil, take off the scum, and then simmer slowly. Allow from eight to ten minutes for each pound; the test of being done is when the meat easily separates from the bones; all meat should be thoroughly

Salt Cod. This is commonly an Ash Wednesday and Good Friday dish, and on these religious occasions it is both cheap and plentiful; it is better known as "salt fish." It should be soaked in water for twelve hours preparatory to boiling after it has soaked this time, put it into a fish-kettle with enough cold water to cover it, adding sufficient vinegar to give the fish a flavour; it will be hard and tough if it boils fast; simmer it gently for an hour, or until tender, occasionally removing the scum. Serve with plenty egg-sauce, parsnips, and fringe the dish with parsley sprigs.

To Dress Cold Cod.-Separate the cold fish to be dealt with into flakes, and fry them in butter with a sliced onion; after the frying, the flakes should be simmered for ten minutes in a stewpan with a little butter rolled in flour, and half a pint of stock. Or, better still, begin thus:-Pick the flakes away from the bones, and skin them before they get cold. When wanted,