— "Cook, see all your sawces Be sharp and poynant in the palate, that they may Commend you ; look to your roast and baked meats handsomely, And what new kickshaws and delicate made things.''

- Beaumont and Fletcher.

General Rules For Cooking Meats

All salt meat should be put on in cold water, that the salt may be extracted while cooking. Fresh meat, which is boiled to be served with sauces at the table, should be put to cook in boiling water, when the outer fibres contract, the inner juices are preserved.

For making soup, put the meat over in cold water, to extract the juices for the broth.

In boiling meats, if more water is needed, add that which is hot, and be careful to keep the water on the meat constantly boiling.

Remove the scum when it first begins to boil. The more gently meat boils, the more tender it will become. Allow twenty minutes for boiling each pound of fresh meat.

Roast meats require a brisk fire. Baste often. Twenty minutes is required for roasting each pound of fresh meat.

The variation in roasted meats consists simply in the method of preparing them to cook, before putting in the oven. Some are to be larded, some stuffed with bread dressing, and others plain, only seasoning with pepper and salt.

A piece of red pepper, cooked in a boiled dinner, is very nice.

Hints For Cooking Meats

E. E. Marcy, Evanston. A tough piece of meat can be made tender by cooking for several hours, in water at a simmering heat. The fibre of meats is toughened by being subjected to a high temperature. It is upon this theory that Warren's Patent Cooker is constructed. The same results can be obtained by carefully watching the process of cooking, to prevent rapid boiling.

Roast Beef

Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper; place in the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare; longer if you like it well done. Serve with a sauce, made from the drippings in the pan, to which has been added a tablespoon of Harvey or Worcestershire sauce, and a tablespoon of tomato catsup. Thicken with browned flour, and serve in a gravy boat.

Roast Beef With Yorkshire Pudding

Set a piece of beef to roast upon a grating, or several sticks laid across a dripping pan. Three-quarters of an hour before it is done, (allow fifteen minutes to a pound if you like it rare,) mix the pudding and pour into the pan. Continue to roast the beef, the dripping meanwhile falling upon the pudding below. When both are done cut the pudding into squares and lay around the meat when dished. If there is much fat in the dripping pan before the pudding is ready to be put in, drain it off, leaving just enough to prevent the batter from sticking to the bottom. Recipe for Pudding.— One pint of milk; four eggs, whites and yolks beaten separately; two cups flour; one teaspoon salt. Be careful in mixing not to get the batter too stiff.