Miss Parloa's kitchen companion

Lamb must be cooked more than mutton. A leg weighing six or eight pounds should be cooked for an hour and a half. If the loin chops be left on, allow ten minutes longer. The fore-quarter should be roasted for an hour and twenty minutes. Veal and pork must be thoroughly cooked. A loin of veal should be roasted for two hours and three-quarters, and a loin of pork, three hours. A leg or shoulder of pork, which is sometimes roasted, requires five hours' slow cooking. Many persons like a slight flavor of sage with roast pork. In that case sift a teaspoonful of the powdered herb over a piece of meat weighing six pounds, when it is prepared for the oven. BROILING. This is one of the simplest forms of cookery, yet seldom is it well done. A steak or chop, properly broiled, should have a thin, well-browned crust. Beyond this crust the meat should be red and juicy, hardly a shade rarer at the centre than near the surface. The common mode of cooking a steak is to keep it over the coals until one side is rather well done ; then to turn it and treat the other side in the same manner. The steak, when cut into, will, if thick, be found well done about one-third through on each side and almost raw in the centre. Clear Coals Needed for Broiling, To broil properly there must be a bed of clear coals. The meat must be placed in a double-broiler, and be held near the clear coals for about one minute, then be turned, and cooked on the other side. Continue this until the meat is well seared on both sides. It will take about four minutes7 cooking. Now lift the broiler a few inches away from the great heat. Keep turning the broiler constantly until the meat is cooked. Time of Cooking Meats. A beefsteak cut an inch thick will be cooked rare in ten minutes. A mutton-chop cut three-fourths of an inch thick will cook in eight minutes. A chop or steak will be much richer flavored if it be sprinkled with salt, pepper, and flour before cooking. Always serve a steak or chop as soon as it is cooked. Never put it in the oven or any other warm place to melt the butter. The dish on which the broiled meat is placed should be warm. The butter should be spread over the hot meat, and not be melted in the dish. The practice of melting butter either before or after it is put on the steak, except as the heat of the meat melts it, cannot be too strongly condemned. Veal and pork must be broiled slowly and for a long time. There should not be a trace of pink in the fibres when the meat is done. The chops should not be cut more than half an inch thick. They will be well done with twelve minutes' cooking. A chicken weighing three pounds will require slow broiling for half an hour. It is a good plan to broil chickens over a bright fire until they are a rich brown on both sides, and then to put them in a shallow pan and into a moderate oven for twenty minutes. Care must be taken not to scorch the skin. FRYING. *0 Since many people fry much of their food, information as to the best method of frying seems desirable. The first thing to be considered is the fat. If expense