The new practical housekeeping

Fried Lamb. — Neatly trim slices of cold roast lamb and fry in butter a pale brown. Serve on a puree of cucumber or spinach. Or single-bread them and fry in hot lard till a light brown and serve with a gravy poured over, flavored with a few drops lemon juice and a little nutmeg. Mutton or veal prepared same way. Masked Mutton.— Cnt cold roast or boiled mutton in slices about half an inch thick, and cover both slices with sauce made as follows : put two tablespoons butter in frying pan, and when melted add one of flour and stir until smooth ; add gradually one cup stock and two tablespoons glaze, boil one minute, and stir in yolks of two eggs ; season with salt, pepper, and tablespoon lemon juice, and remove from flre at once. Season the mutton with salt and pepper and as soon as the sauce begins to cool, dip slices in it and roll in fine bread crumbs. Beat one whole egg and two whites together, dip the sauced mutton in this and again in the crumbs, and fry and drain as Fritters. Serve with either tomato or tartare sauce. Masked Beef or Veal cooked in same way. Scalloped Mutton — Cut about a pound cold roast or boiled mutton into very small pieces, not mucn larger or thicker than a silver quarter; stew the bone half an hour or more, to make a pint of broth; strain it and simmer with the mutton half an onion, pepper and salt for fifteen minutes, adding two tablespoons butter and four of flour rubbed together two or three minutes, before taking up. Butter the lower part of a two-quart pudding dish, and put in a thin layer of masheil potatoes, then half of the mutton, a thicker layer of potato, the rest of the mutton, and a last layer of potato, which must be glazed with yolk of an egg ; bake until thoroughly heated. Mutton Rissoles. — Chop fine a half pound cold mutton and two ounces beef-suet; mix witli three ounces boiled rice, season with salt and pepper and roll into small rolls or any shapes fancied, single-bread them and fry a nice brown in hot fat. Serve with a gravy poured round them and a little in a tureen. Or for Mutton Bath, omit the suet, make into balls and tie each in a piece of cabbage leaf ; put in hot water and boil half an hour ; serve hot. Mutton Relish. — Take pieces cold mutton and place in the bottom of a meat mold which has a perforated lid that sinks well into the mold and is screwed » in place by a valve-pipe; season, add some broth or gravy, put on lid, and on top place nicely seasoned mashed potatoes mixed with little milk; smooth over and dot the surface with capers if liked. Bake in oven till brown. The potatoes retain all the savory steam rising from the meat, and it is a delicious dish. Fresh mutton cutlets or pieces of the round of beef are nice prepared in this way, adding a few bits of butter to the meat. liagout of Mutton — Slice two each turnips, carrots and onions ;