The household (of the Detroit free press)

To roast meats or game before the fire, the first preparation is to have the spit properly cleansed. It is well, if possible, to wash them before they get cold. When your meat is thin and tender, have a small, brisk fire. When you have a large joint to roast, make up a sound, strong fire, equally good in all parts. Set the meat, at first, some distance from the place where it is to roast, so as to have it heat through gradually, and then move it up to roast. Allow about fifteen minutes to the pound of most all kinds of meat in warm weather, but in winter twenty minutes. When the meat is nearly done, stir up the fire to brown it. The meat should be basted a good deal, especially the first part of the time. A pale brown is the proper color for a roast. When the meat is nearly done, the steam from it will be drawn towards the fire. Parsley is the universal garnish for all kinds of cold meats, poultry, fish, etc. Horse-radish is a garnish for roast beef, and slices of lemon for roast veal and calf's head. Carrots in slices, for boiled beef, hot or cold. Red beet root sliced, for cold meat and boiled beef. Mint either with or without parsley for roast lamb, either hot or cold. Pickled gherkins, capers or boiled onions, for boiled meats and stews. BEEF BALLS. Chop very fine two pounds of raw beef (off the round is best) and one-fourth pound of suet ; mix with it a handful of flour ; season to taste with salt, black pepper and cloves ; mold into balls or cakes (a little thicker than codfish cakes) and fry in suet or drippings until a nice brown on both sides, keeping the cover on all the time. BREAKFAST DISH. Take about half a pound dried beef, first sliced thin, then pulled in small pieces. Have a quart of milk boiling, into which put the beef with a good piece of butter and a little pepper. When it comes to a boil thicken with a little flour ; then toast bread, a slice for each member of family, and poach in hot water an equal number of eggs ; place one on each slice of toast ; put all on a large platter and pour over the above dressing and send to the table hot ; lean ham may be used in place of the beef. BRAISED BEEF, WITH HORSERADISH SAUCE. Braise five pounds of fresh beef (not too lean), with an onion, a carrot, sliced, a few sprigs of parsley, four or five cloves, a little celery, pepper and salt, and a quart of boiling water ; cover tightly and let cook about three hours, replenishing with a little boiling water if steam escapes too much. Sauce— Simmer together for quarter of an hour one-half cup of grated cracker, one-half cup of horseradish, one cup of 1. ROAST LEG OF MUTTON. 4 MUTTON STEAKS, WITH FRENCH BEANS. 6. MUTTON CHOPS AND GREEN PEAS. 2. ROAST SADDLE OF MUTTON. 5. ROAST LOIN OF LAMB. 7 ROLLED LOIN OF MUTTON. 3. ROAST FORE-QUARTER OF LAMB. BEEFSTEAK. 523 cream, tablespoonful of fat off the top of beef water ; salt and pepper ; place the beef en a platter ; pour sauce around it and garnish with parsley. BEEFSTEAK HASH. Chop the beef as if for hash (if it is frozen, all the better) ; season with salt and pepper; fry slightly in butter. Steak that has been cooked is also good for this. J BROILED BEEFSTEAK.