The new home cook book

To each gallon of cold water, put one quart of rock salt, one ounce of saltpetre and four ounces of brown sugar, (it need not be boiled,) as long as any salt remains undissolved, the meat will be sweet. If any scum should rise, scald and skim well ; add more salt, saltpetre and sugar; as you put each piece of meat into the brine, rub over with salt. If the weather is hot, gash the meat to the bone, and put it in salt. Put a flat stone or some weight on the meat to keep it under the brine. Or this : To every four" gallons of water allow two pounds of brown sugar and six pounds of salt, boil about twenty minutes, taking off the scum ; the next day turn it on the meat packed in the pickling tub; pour off this brine ; boil and strain every two months, adding three ounces of brown sugar and half a pound of common salt. It will keep good a year. Sprinkle the meat with salt the next day, wipe dry before turning the pickle over it. Let it entirely cover the meat; add four ounces saltpetre. Canvas lids are excellent for covering, as they admit the air and exclude flies. Mutton and beef may be kept sweet several weeks by simply rubbing well with dry salt and closely covering. Turn the pieces whenever the vessel is uncovered. BOILED TONGUE WITH TOMATO SAUCE. Mrs. J. A. Ellis. Half boil a tongue, then stew it with a sauce made of a little broth, flour, parsley, one small onion, one small carrot, salt and pepper, and one can of tomatoes cooked and strained. Lay the tongue on a dish and strain the sauce over it. BOILED TONGUE AND TOMATO SAUCE. Mrs. A. L. Chetlain. Boil a pickled tongue till well done, then peel. For the sauce, one can of tomatoes, boil half down, then strain ; rub together one tablespoon of butter, one teaspoon of flour and a little salt, put these into the tomato, and let it come to a boil ; then pour over the tongue and serve. STEWED TONGUE, Mrs. J. A. Ellis. Cut square fillets of bacon, which dredge with a mixture of chopped parsley, salt, pepper and a little allspice. Lard the tongue with the fillets ; put in a sauce-pan two ounces of bacon cut in slices, four sprigs of parsley, two of thyme, a little garlic, two cloves, two carrots cut in small pieces, two small onions, salt and pepper. Lay the tongue on the whole ; wet with a glass of white wine and a glass of broth. Set it on a moderate fire and simmer about five hours, keeping it well covered. Put the tongue on a dish and strain the sauce over it. BOILED LEG OF MUTTON. Mrs. J. Brown. Boil well in clear water until tender, seasoning the water with salt ; serve with egg sauce, and garnish with parsley, sliced lemons, or some sour jelly. MUTTON A LA YENISON. Mrs. J. B. L. Take a leg of mutton and lard it well with strips of salt pork inserted in deep slits in the meat, which has been previously rolled in pepper and cloves ; bake two hours or according to the size of the roast, basting frequently while in the oven ; about an hour before serving, spread over it currant jelly, return to the oven and let it brown. MUTTON CHOPS. Cut them nicely, clearing away all ragged ends and