A crown roast may be fashioned from a full loin, but is of more perfect shape, when cut from both loins and fastened together at the sides. Cut the same number of ribs from both sides of a rack of mutton, selecting ribs on one side that correspond to those on the other. Cut the ribs apart at the backbone, but separate the chops no farther. Trim the bones as for French chops, removing the trimmings to make the meat on the chops of uniform height. Or leave the trimmings on each side in one piece and roll this over and over backwards. When the ends are joined, a circle or crown of meat is formed. If necessary, trim the bones to make all the same in length. Cover the ends of the bones securely with strips of salt pork. Cover, and cook slowly for 1 hr.. once in a while shaking the contents of the saucepan to keep it from sticking to the bottom. Now put in a dozen small potatoes or as many pieces of large ones, cut up. Cook 1 hr. longer. Arrange the meat in the center of the dish, with the potatoes and turnips around it. Strain the gravy on the top, and serve. This may be cooked in the oven in a large Soyer paper bag and the flavor is very good. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.