sweetness and tenderness. Leaving cooked meat in the water lessens its flavour and sweetness.
Roasting may be regulated somewhat by the following directions. Roast a sirloin of fifteen lbs. three hours and a half. Ribs of beef the same.
Mutton is very much improved by long keeping, and all meat is better when not fresh killed. Roast a leg of mutton of eight lbs. two hours; the chine, or saddle weighing ten lbs. two and a half hours; a shoulder of seven lbs. one and a half hours; a loin, one and three quarter hours; the breast one hour and fifteen minutes; a leg and part of the loin weighing fifteen lbs. three and a half.
Veal. Roast the fillet weighing sixteen lbs. five hours; a stuffed loin three hours; a shoulder three hours; a neck two hours; the breast two hours.
Lamb. Hind quarter of eight lbs. one and three quarter hours; fore quarter of ten lbs. two hours; a leg of five lbs. one and a half hours; a shoulder one hour; ribs one and a quarter; neck one hour; breast three quarters of an hour.
Pork. Leg of eight lbs. three hours; sparerib of nine lbs. three hours; a thin sparerib one and a quarter; a loin of five lbs. two hours. A three weeks old pig one and three quarter hours.
Fowls. A turkey—let it warm for half an hour, then roast a large one three hours, a middle size two hours; a small one, one and a half hours. A large hen one and a quarter hours; a middle size hen one hour; small chicken forty minutes. A goose, from one and a half, to one and three quarters.
A duck from one half to three quarters of an hour. The more you baste in roasting the more you improve the flavour of the meat.
In broiling, cut the slices three quarters of an inch thick. If cut thicker they brown too much before the inside is cooked. Broiling is best, done quick, and eaten soon.
A cook has great opportunities for practising economy. For this end she should visit the cellar and pantry every day, to see that all the food is safely preserved, and that all spoilt articles are removed. She should save all small bits of butter, all drippings that can be