The new practical housekeeping

Put in saucepan with two tablespoons butter, and brown them. Dust in little flour and stir the whole to prevent browning too quickly, and turn out upon a hot dish until wanted. Cut up cold roast mutton into square pieces and brown on each side in same pan in which vegetables were cooked ; then add half pint hot water, salt and pepper, a few sprigs of parsley, and the sliced vegetables. Stew gently until vegetables are tender ; arrange the vegetables in center of dish, with the meat as a border, pour the sauce over all and serve. When in season, green pease may be substituted for the turnips and carrots ; they should be served piled in center of dish with the chops around. Pork Cake. — Cut meat, fat and lean, from a cold joint of roast pork, and mince it very fine ; mix with it two large potatoes freshly boiled and mashed, a little salt and pepper, a chopped onion, and a little powdered sage. Add two or three eggs and a little milk, sufficient to make a very thick batter. Fry the cake like an omelet, or bake in a buttered dish. Serve with pickled onions or gherkins. Pork Cutlets. — Cut the remains of cold roast loin of pork into nice-sized cutlets, trim off most of the fat, and chop two onions. Put tablespoon butter in stewpan, lay in the cutlets ana chopped onions, and fry a light brown ; then add a half pint gravy, tablespoon flour, pepper and salt to taste and teaspoon vinegar and mustard, simmer gently five or seven minutes and serve. Garnish with large cucumber pickles sliced crosswise, three-quarters of an inch thick. This is also a nice garnish for Fried Salt Pork, serving a ring or two with the meat. Ham Pie, — Pick cold ham into small fine pieces ; boil a cup rice, beat up two eggs and stir in with the ham and rice ; > season with pepper, salt and onions, put into a deep pan with crust and bake. Ham Relish. — Cut small slices of cold ham and fry in their own fat. Place in a warm dish and keep covered while preparing this sauce : Take two teaspoons made mustard, generous pinch of pepper, teaspoon white sugar, half cup vinegar, half teaspoon cornstarch, mix well and add to gravy in the pan ; boil up once or twice and pour hot over ham. Cover and send to table. Scalloped Ham, — Chop fine the scraps left from boiled ham, add some of the fat also chopped, and put in an earthen pudding dish, first a layer of bread-crumbs, then a layer of mixed fat ana lean, then another layer of crumbs, and so on till all are used, putting a few bits of fat over top ; pour over it a little water, or a aressing of some kind, and set in oven till a nice brown. This is delicious for breakfast or for picked up dinner, after having made a Ham Soup from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soakea and parboiled. Ham with Currant Jelly. — Put half glass of currant jelly, a small bit of butter and a little pepper in saucepan ; when hot, put in thinlv-sliced boiled ham ana let thoroughly heat and serve at once. Hot Ham with Vinegar, cut cold ham thin and broil it ; place on platter and pour over two or three spoonfuls hot vinegar and pepper. If vinegar is very strong, add a little water. ■ .