Luncheons, breakfasts, simple dinners and carving

Roast Pork — Put a roast on to cook in a hot pan. Score the skin, strips or diamonds, rub with salt, pepper and sage. Some cooks make deep gashes in the roast. Never take pork out until it is well done ; allow thirty minutes to the pound. When done, take out and make a nice gravy with brown flour. Always pour off the fat and add a little lemon juice. Serve with pork, mashed potatoes, turnips, parsnips and carrots. How TO Cook Poor Beef — Many people cannot afford to buy the best beef, so we shall give you some receipts or simple ways to cook poor beef to make it good. Shoulder Roast — Tie it carefully with twine and brown on both sides in braising pan in which there have been fixed four slices of fat pork; any fat will do. Dredge the meat well with flour. When it is brown sprinkle it with salt and pepper. When well browned on both sides add some water; you must use your judgment about the water. Put it in the oven and roast slowly, basting often. When done remove from the pan and serve ; thicken the gravy in the pan with flour rubbed smooth in cold water, let boil up and serve separately. VEGETABLES. Potatoes are the simple vegetable and yet how few people know! how to cook them well. Potatoes and all fresh vegetables are better for standing in cold water a little while before cooking, then put on to cook in boiling water with a little salt. After potatoes are done drain them at once and let them stand a minute with the cover off for the steam to escape. Creamed Potatoes — Mash the potatoes until every lump is out, then add a little butter and one-half a cup of cream or milk, stir in well and then beat with a spoon until white and creamy. Keep hot and serve hot. Do not put pepper in potatoes or in any other vegetables that it will be seen in. Use white pepper if you use any. Stewed Potatoes — Cut the potatoes up in small pieces, boil tender. When done drain off the water, cover with milk or cream, add a piece of butter, a little chopped parsley, season and thicken a little. Serve hot. Baked Potatoes — For baking, select small ones, wash and wipe well, cut off the ends to let the steam out and bake done. Scalloped Potatoes — Slice the potatoes thin, put in layers in a pudding dish with butter, salt and pep- per. When the dish is full, cover the potatoes with sweet milk and bake until done. You may use grated cheese, cracker or bread crumbs, if you wish, in scalloping potatoes. Boiled Potatoes — Always put them on in boiling water with a little salt in it. Cook potatoes in plenty of water. When done, drain, remove the cover and set on the back of the stove to dry. Stuffed Potatoes — Bake the potatoes first. When done take out the inside, mash well, add a little grated cheese, butter, a beaten egg, season with salt to taste. Beat light, fill the skins .of the potatoes, return them to the oven and let brown. Serve hot. Saratoga Potatoes — Slice the potatoes with a potato knife, drain the potatoes until there is not one bit of water in them. Drop in boiling fat, and fry brown. They are as nice cold as they are hot.