The new practical housekeeping

Mutton au Court Bouillon. — Procure a neatly trimmed leg of mutton and put in stewpan with boiling water to cover. Tie in a cloth an onion, a turnip, bunch of sweet herbs, four or five cloves and some whole allspice, and put in with mutton. Let boil up, skim carefully, cover and place where it will simmer three hours. Then stfr in three tablespoons flour, mixed smooth in cup cold water, add tablespoon salt and pinch cayenne and cook an hour longer. Meantime make a pint and a half veal or mutton force-meat, shape into small balls and fry brown, and boil six eggs hard. When mutton is done take it up, skim fat from gravy and remove bag of seasoning. Set stewpan where it will boil and prepare thickening by stirring two tablespoons flour into two tablespoons butter made hot in frying pan ; cook until dark brown but do not scorch, and stir into the boiling liquid in stewpan ; add more seasoning if liked. Chop whites and yolks of eggs separately ; pour gravy over the lamb and garnish with the chopped eggs, putting the whites in a little mound, topping them with some of the yolks, placing remainder of yolks over the lamb ; arrange the meat balls in groups around the dish, decorate with parsley and serve. Leg of Lamb may be prepared same. Roast Pork, — ^The choicest roasting piece is the loin, between the hind legs and ribs ; next come the upper rib cuts, then spareribs, or ribs next shoulder. If a nice spare-rib roast is wanted it should be ordered with all the meat left on which is usually cut off for steaks. For a plain roast, follow directions for Roasted Meats, roasting slowly at first, and allow fully half an hour to the pound, as pork must be well done. Serve with a gravy made in baking pan after pouring off top of drippings. Fried apples are nice with roast pork, or any tart sauce, and turnips or fried cabbage are excellent accompaniments. For a very nice Roast Loin of Porkj choose asmall loin, separate each joint with a chopper and make an incision with a knife in the thick part into which put a stufiing made by mixing three tablespoons bread-crumbs with a finely chopped onion, half teaspoon chopped sage, pepper, salt, and tablespoon chopped suet or drippings ; when thoroughly mixed, press into the incision and sew edges of the meat together with needle and thread, to confine the Stuffing. Oreaae a sheet of kitchen paper well with drippings, place the loin in this, securing it with a wrapping of twine, and put to bake in a dry baking pan, in a brisk oven, basting immediately and ' constantly as the fat is drawn out. Allow twenty minutes to the pound and twenty minutes longer. Serve with apple sauce or applefritters. It is not necessary to put in greased paper, but the skin if left on should be scored across one way at regular intervals or each way in small squares. Instead of opening and stuffing, the loin the dressing may be baked separately or put in the pan with the pork a half hour before done. Some rub the loin over with salad oil or butter to make it brown and crisp without blistering, before putting in oven. Always serve with it a gravy made in pan, and any other sauce or accompaniments liked. Or the loin may be steamed or boiled until nearly done ; then remove skin, coat well with yolk of egg and bread-crumbs and put in oven for about fifteen minutes or until nicely browned and thoroughly done.