Luncheons, breakfasts, simple dinners and carving

Turkeys — Turkeys, when young, have smooth, black legs ; when rough and red the turkey is old. For roasting, do not select a turkey over ten or twelve pounds. The meat should be firm, end of the breast bone easily bent. The same tests are used in buying chickens, only remember the young fowl will have smooth legs and comb. MEATS. Note — The way to roast all meats is to heat the bake pan first, then put in the roast and let it brown. Turn over when brown and dredge well with flour (this method retains the juices in the meat) then put back in the oven and cook done, basting as necessary. If cooked in this manner the inside will be pink and juicy in beef. All other meats should be cooked well done. Do not waste money in buying poor meats. We can live and have good health by eating meat once a day ; too much meat is not good for any person. But when it is eaten it should be good and well cooked. Few people know how to cook meats well. Beef — This is the best and most economical for general use. When buying beef notice if it is bright red in color, firm in touch, also if the fat is straw color. If these rules are followed you will always be able to pick beef. If meat is eaten when it is first killed it will be tender, because the muscles are relaxed then. In a short time they stiffen, then the flesh will be hard, afterwards they will again relax and the meat become tender as at first. The loin, rump, fillet or tenderloin, these are the best cuts in the beef and they are all found in the hind quarter. Mutton — Most colored people are prejudiced to mutton, and it is the most nutritious meat in use. Doctors will order mutton for invalids. Good mutton is dark red in color. Mutton should be kept in a cool place a longer time after killing than beef. It will then be tender and the taste of the wool will be gone. A saddle of the mutton is the two loins joined. The saddle and shoulder are the best for roasting; unless tender it is better to boil them some before roasting. Roast Beef — To have a nice roast get a large one ; from eight to ten pounds is a good size. Have the pan hot, that you put it into, also the oven. Do not add water. Let remain twenty minutes then dredge with flour, add a little water if needed, season with salt and pepper. When done take out, put on a hot dish, add water and make the gravy. Always take off some of the fat before making the gravy. Baked Beefsteak — Take the bone out of a round steak, make a dressing of potatoes and bread, season with parsley, onion or celery, salt and pepper to taste, spread over the steak and roll up and tie, roast forty minutes, make a nice gravy and serve hot. Oyster sauce is very nice with baked steak. This is made by adding juice of the oysters to the brown gravy of the steak. Serve baked potatoes with your steak, also garnish with sliced lemon, if you want a fancy dish. Beef Heart Stuffed — Boil the heart until tender, cut out the portion of the heart on the inside, fill with dressing. Put the heart in pan in oven and pour the gravy over it that it was cooked in, season nicely and bake twenty-five minutes then take it out of the pan. Chop up the rest of the heart in fine pieces, stir