d with thin cream.

STEWED MUTTON CHOP NO. 2.--Prepare the chops as in the preceding.
Place a layer of meat in a deep baking dish, and then a layer of sliced
potato, sprinkled with a little minced celery. Add two or more layers of
meat, alternating with layers of potatoes. Cover with boiling water and
bake closely covered in a very moderate oven two and a half hours.

VEAL AND LAMB.--Both veal and lamb should be thoroughly cooked;
otherwise they are not wholesome. They may be prepared for the tale in
the same way as beef or mutton, but will require longer time for
cooking.

POULTRY AND GAME.

Poultry and game differ from other animal foods in the relative quantity
of fat and the quality of their juices. The fat of birds is laid up
underneath the skin and in various internal parts of the body, while but
a small proportion is mingled with the fibers or the juices of the
flesh. The flesh of the chicken, turkey, and guinea-fowl is more
delicately flavored, more tender and easy to digest, than that of geese
and ducks. Chickens broiled require three hours for digestion; when
boiled or roasted, four hours are needed.

The flesh of poultry is less stimulating than beef, and is thus
considered better adapted for invalids. The flesh of wild fowl contains
less fat than that of poultry; it is also tender and easy of digestion.
Different birds and different parts of the same bird, vary considerably
in color and taste. The breed, food, and method of fattening, influence
the quality of this class of foods. Fowls poorly fed and allowed wide
range are far from cleanly in their habits of eating; in fact, they are
largely scavengers, and through the food they pick up, often become
infested with internal parasites, and affected with tuberculosis and
other diseases which are liable to be communicated to those who eat
their flesh.

SUGGESTIONS FOR THE SELECTION OF POULTRY AND GAME.--The first care
in the selection of poultry should be its freedom from disease. Birds
deprived of exercise, shut up in close cages, and regularly stuffed with
as much corn or soft food as they can swallow, may possess the requisite
fatness, but it is of a most unwholesome character. When any living
creature ceases to exercise, its excretory organs cease to perform their
functions thoroughly, and its body becomes saturated with retained
excretions.

A stall-fed fowl may be recognized by the color of its fat, which is
pale white, and lies in thick folds b