er, and thicken with flour. Do not pour
over the meat. Serve in separate dish.

_Boiled Mutton._--Mutton should be cooked very much like beef,--just
enough to leave a faint pink, but not enough to make it hard and develop
a strong taste. For boiled mutton allow ten minutes to the pound. Add a
little rice to make the meat whiter and tenderer. Cover with boiling
water and cook rapidly for fifteen minutes; then place on the back of the
stove where it will simmer nicely for two hours. Young turnips, boiled
with the mutton are a very nice addition.

_Mutton Cutlets._--The chops should be thick. Grease the bottom of a hot
frying-pan just enough to keep the chops from sticking; place over a hot
fire, and turn the meat constantly to keep it from burning until the
center is a faint pink. Season with salt, pepper, and melted butter to
which a little lemon juice and parsley may be added.

_Roast Mutton._--The French roast mutton in a slow oven in order that the
heat may penetrate to the center without injuring the outside. Allow
twenty minutes to the pound, or, if a very large roast, twenty-five
minutes may not be too much, providing the oven is not too hot. Season
with salt and pepper, and put a generous supply of boiling water in the
pan. Baste frequently, and turn the meat every half hour. Place two or
three peeled raw potatoes in the pan, and watch them; if they begin to
brown, the oven is too hot. The potatoes should keep pace with the
mutton, and when the latter is half done the former should be cooked to
the same degree.

_Broiled Mutton Chops._--The chops should be cut an inch thick. Trim off
the fat and scrape the bones. Roll in a little melted butter or oil, and
broil over a hot fire, turning constantly until just pink within. Have
ready a mound of hot mashed potatoes and lay the chops around it. Pour a
little melted butter over them and serve with green peas.

PROPER COOKING OF CEREALS.

Starchy foods in any form must be well cooked. Gluey, slimy oatmeal, full
of hard lumps of half-cooked grains, the whole forming a raw, horrid
mass, is very different from the smooth, well cooked, easily digestible,
oatmeal prepared by a good cook. Rolled oats are more easily cooked than
oatmeal, as they are already prepared. For four people, put a quarter of
a teaspoonful of salt into four cups of _hot_ water and stir in slowly
one cup of rolled oats, being careful not to allow lumps to form. Cook
for an hour in a double boiler