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

Broiled Mutton Chops. — Mutton chops should be cut one inch thick. Trim off the skin and the greater part of the fat. Lay the meat in a wire broiler and proceed as in broiling steak. It requires from four to six minutes to cook a chop one inch thick . Season chops with salt and pepper, but no butter, and serve immediately on a hot platter. Lamb Chops are very delicate and tender. Prepare and broil them in the same way that mutton chops are broiled . They require longer cooking than mutton chops and should never be served rare. A lamb chop one inch thick should be cooked from seven to ten minutes. Lamb Stew. — Cut the lamb into small squares, first removing the fat. Then put on in stew-pan, covering with water, and let heat slowly. When partly done add a little sliced salt pork, one or two sliced onions, pepper and salt, and two or three cut-up potatoes. Cover, and continue to stew till the meat is tender. Then drop in a few small dumplings, stew fifteen minutes more, and serve. The gravy should be thickened with a little flour moistened with milk. Spring Lamb. — Bake six pounds of meat one hour and a half in a moderate oven. Season when put to roast. Baste often. Serve with mint sauce. Mint sauce : Take a handful of fresh mint, wash and dry. Take leaves and chop fine, add a tablespoonful of sugar, one of water and cover tightly for one hour and a half. An hour before serving add three-fourths cup of vinegar and serve with lamb ; add essence of mint if desired. Pork. Roast Pork. — Prepare pork by washing. Score the skin in lines, forming little squares. Have a moderately hot oven ; baste with its own drippings ; season with salt and pepper. The time required depends on size of roast. Roast Spare Rib. — Cover the meat with a greased paper until half roasted ; then remove the paper and dredge with flour. In a few minutes baste with its own grav3^ Before taking up strew the surface with bread crumbs seasoned with powdered sage, fine chopped onion, pepper and salt. Cook five minutes and baste again with butter. Skim the gravy, pour in half a cup of boiling water, thicken with flour, season, and pour over the meat. Spare Rib with Oysters. — Wash ribs, wipe dry, salt and pepper. Take one quart of oysters, one dozen crackers, mash fine, salt and pepper and roll up in spare ribs and pin with wooden tooth pick. Roast Pig. — Take a pig about six weeks old, wash it thoroughly, and rinse out the inside again with water containing a little baking soda. Wipe with a fresh towel, salt the inside, and stuff with the prepared dressing ; making the pig plump, so as to give it its original size and shape. Sew it up, place it in a kneeling posture in the dripping-pan, and tie the legs in proper position. Pour into the pan a little hot salted water, and baste with butter and water a few times as the pig warms ; afterwards baste with gravy from the pan. When the meat begins to smoke rub it' often with a rag dipped in melted butter. This will keep the skin from cracking while still keeping it crisp. Roast for two or three hours. To make the gravy, skim off most of the grease, stir into that remaining in the pan a good tablespoonful of flour, with water enough to make it the right consistency, season with pepper and let it boil up once. Strain, and add half a glass of wine, if preferred.