Before entering into any detail as to the best method of preparing the different dishes under this head, we must recommend the young cook to again carefully read our preliminary observations on roasting. We may here too be allowed to enter our most decided protest against baking meat, generally speaking - whether in the common brick oven, or in the iron ovens attached to kitchen ranges, particularly in the latter, unless they have a draught of air through them, when they will dress, or rather roast meat very well. Meat cannot be subjected to the influence of fire without injury, unless it is open to the air, by which the exhalations are carried off, and the natural flavour of the meat is preserved. Under the idea of saving fuel, persons are induced to use stoves in their kitchen instead of ranges. They should consider, however, that baking not only injures the meat, but absolutely spoils the dripping, which from roasted meat is much more valuable than the extra cost of coals. For a small family, we recommend the bottle jack - and for large establishments, a kitchen range, a smoke jack, and the usual quantity of plating for stewing, or boiling. In the following receipts we have generally indicated the time which a joint will take roasting, but a good cook will never wholly depend upon time, either in roasting or boiling; she ought to exercise her own judgment, as to whether a thing is done or not. When roast meat streams towards the fire, it is a sure sign that the meat is nearly done. On no account, whatever, should gravy be poured over any thing that is roasted. It makes the meat insipid, and washes off the frothing, or dredging.