Tempting dishes for small incomes

that is a double one, and placed on a gridiron in the upper tin, and the under tin filled with hot water. The joint must be basted every fifteen minutes and done as quickly as possible, as the oven-door should not be kept open. If one side is getting more brown than the other, turn it round. Keep the fire up so that the oven is kept hot all the time. Meat baked requires ten minutes for every pound to cook it ; if there be much fat, it will take a little longer. Do not bake meat and pastry at the same time, as the steam renders the crust heavy. Boiling. The water must be violently boiling and the meat suddenly put into it, and the boiling must not be stopped by the insertion of the meat, but must continue incessantly for from ten to fifteen minutes, after which it should be reduced to a simmer till done. The scum rising to the top must be skimmed off from time to time ; a little salt should be put into the water when about half-done. This rule for boiling meat does not apply to fish, as nearly all kinds, especially turbot and cod, must be put into cold water and brought to a boil gradually. Salmon and trout are best put into boiling water, and soles and all small fish into warm water only. Broiling. The fire for broiling should be hot and clear ; the gridiron should be close down on the fire, and gradually raised as cooking proceeds. Frying. To fry properly, plenty of boiling fat must be used and enough to cover whatever is being fried, and it must be hot enough to colour a piece of bread directly it is thrown in — in fact, the fat should smoke. Everything should be dried before it is fried, and if plunged then into hot fat, a very little time is sufficient to cook it. When the crackling ceases it shows the fat is hotter than water. All fried things should be well drained when taken off the grid, and the fat should be poured into a basin containing a little hot water and let stand till it is cold, when it will do to use again and again if the part next the water is scraped to take off the impurities which will collect there. Roasting. The fire and utensils should be thoroughly hot at starting ; for if not, and the temperature is only very warm, the effect is to soften and to sodden the surface of the meat, from which it will not recover afterwards ; and the result would be the meat would be drained of a large portion of its vital elements, leaving the surface soft to the end, and destitute of the brownness which is the sign of well-roasted meat. It is very important the meat should be well basted at intervals of about twenty minutes, and it should be done quickly and not too often. Stewing. Meat to be stewed should be put into cold water or cold stock, and set on a good fire till it simmers. It must never get beyond simmering or it will spoil. It is a very slow process, extending to many hours, to a whole day or even two days. The water must not boil. The water must be kept nearly boiling, and when it is in this state little infinitesimal small bubbles will appear every now and then at the edges, and it must never be allowed to get beyond that point. The time for simmering should be from ten to twelve minutes for every pound of meat. Hints to Cooks.