The standard book of recipes and housewife's guide, comprising as complete cook book

Stewed Sweetbreads. — Remove all skin and fat, cover with cold water, and bring to a boil. Pour off the hot water, and cover with cold until they are firm. Stew a second time in very little water. When tender, add a teaspoonful of butter for each sweetbread, with pepper, salt, chopped parsley and a little cream. Simmer for five minutes, and serve in covered dish, with the gravy poured in. Sweetbreads with Tomatoes. — Soak in salt water for one hour ; take out, pepper and dip in bread crumbs and fry in hot fat, when done put in a dish and pour tomatoes over sweetbreads. Prepare tomatoes by straining through a sieve and season with salt, pepper and butter, thicken with flour, cook until thick. Mutton. Roast Leg of Mutton. — Remove the bone from a leg of mutton and mix a filling as follows : one cup rolled cracker or bread crumbs, and one teaspoonful each of salt and sage, with sprinkle of pepper. Mix these, scald a little dropped onion— if liked — and add ; moisten with milk or water. Sprinkle the cavity with salt, fill it and sew. Dredge with salt, pepper and flour. Place the meat on a rack in a roasting-pan, and bake in a hot oven, allowing twenty minutes to a pound. Baste once in fifteen minutes. When done, remove the strings and put the meat on a hot platter. Pour off the fat from the pan, stir half tablespoonful flour into the browned sediment, add one cup boiling water and boil five minutes. Strain and serve as a gravy. Chickens and other poultry may be filled and roasted as directed. Beef is usually roasted without filling, and mutton frequently. Leg of Mutton a la Venison. — After removing the rough fat from the mutton, lay it in a deep earthen dish, and rub on thoroughly the following compound : One tablespoonful of salt, one each of celerysalt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed. Then pour over the meat a teacupful of good vinegar, cover tightly, and set in a cool place four or five days, turning it and basting often with the liquid each day. To cook, put in a kettle a quart of boiling water, place over it an inverted shallow pan, and on this lay the meat just as removed from the pickle ; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and use it to baste with. Make a gravy by thickening the liquid with flour and straining through a fine sieve. Serve with currant jelly, as for venison. Stuffed Shoulder of Mutton. — Have the butcher remove the blade from a shoulder of mutton. Fill the cavity thus formed with a stuf&ng of well -seasoned bread crumbs and a half pint of oysters. Sew up and press into shape. Baste frequently while roasting. When done remove all fat from the drippings in the pan and thicken slightly. Parboil another half pint of oysters and add to the gravy. Mutton Chops. — Trim off the superfluous fat and skin from your chops, if not done by the butcher ; dip each chodip in beaten egg and then in cracker dust,nd fry in hot lard or dripping. Omit the egg if desired. Sprinkle the chops with salt before rolling in the crumbs: or salt the fat. Serve dry and hot.