Broiled meats should be placed on a hot broiler, over red hot coals free from smoke, giving out a good heat, but not too brisk, or the meat will be hardened and scorched. Again, if the fire and coals are too low, the gravy will escape on the coals, creating a blaze and blackening the meat. When both sides are broiled, lay on hot dish, butter, and serve hot.

When roasting beef, have a good brisk fire, in order to retain the juices. If the beef is tough, it will take longer with a slower fire. Roasts should be put in the baking pan with very little water using suet under the roast and browned flour and suet on top. Baste frequently. Or roast in a patent roasting pan.

Boiling meat should be put in hot water to retain the juices and kept boiling until done. When a scum rises, skim off or it will boil into the meat and discolor it. Salt meat takes longer to boil and should be put in cold water. When boiling mutton or veal for stew, put it in hot water to cook. Soup bone must always be put in cold water, and boil slowly.

Lamb, mutton, veal and pork should be cooked slower than beef. An onion sliced and put on the top of roasts - especially pork, gives it a nice flavor.

Frying meats should be put in the skillet with little hot butter or fat. Many people emerge the meats in hot lard.

"How many ways can you serve meat?"

"Three, mum!"

"What are they?"

"Well done, rare and raw!"

Bacon Cooked In The Oven

Lay the bacon, cut in very thin slices, on a double broiler, close the broiler, and set it in a moderate oven over a dripping pan. Let it cook until a delicate brown and crisp. Serve at once. - Mrs. Geo. Barney, Williams, Ariz.

Scrambled Brains

Place in cold water three or four sets of sheep brains till all the blood is drawn out. Remove all skin. Put in sauce pan to boil, add an onion, garlic, small garden boquet, salt and pepper to taste. Boil well for fifteen minutes. Drain off all water and put in a hot dish. Have a frying pan red hot and throw in two good tablespoonfuls butter, brown nicely, then add one teaspoonful vinegar. Pour this over the brains. Serve hot. From what is left over, delicious brain fritters can be made. - Contributed, Los Angeles, Calif.

Calf's Brains

Place three calf's brains in cold water, and then peel off the skins. Wash again in cold water and dry. Put in sauce pan and cover with cold water. Add salt, one-half cupful vinegar, one sliced carrot, thyme, bay leaf, twelve unground pepper seeds. Boil ten minutes, drain well. Cut each brain in two. Dress platter with parsley. Serve hot. Or put black butter, or tartar sauce over platter.

Butcher, to boy - "I say, Pat. have you delivered Mr. Smith's joint, and Mrs. Jones's ribs?"

"Yes, sir."

"That's right. Don't forget to cut off Mrs. Brown's skirts, and weigh Mrs. O'Malley's pigs' feet."

Cannibal

Take one pound of top round or sirloin steak and remove all sinews and fat, chop very fine with sharp knife or cleaver (do not grind). Chop one-half pound of dry onions, one pod of green chili, one lettuce leaf, one ripe tomato and add one raw egg, salt freely and sprinkle with tobasco sauce and white pepper, mix well. Lay on platter and check with knife. Garnish with sliced lemon and lettuce leaves. To be served directly after making with crackers or rye bread. - Abb Willson, Williams, Ariz.