The new practical housekeeping

Meat Batter. — Dipping slices of cold meat in the following batter is a much nicer way of encasing them, than to single-bread : Mix one and a half pints sifted flour with two tablespoons melted butter, and enough warm water to make a soft paste, which beat till smooth; then add more warm water till consistency of fritter batter, salt to taste, and add, just before dipping in the pieces of cold meat, the well-frothed whites of two eggs. Another batter nice for meats, dry in themselves, such as chickens, veal, etc., is to add to above quantity flour, yolks of two eggs, four tablespoons oil, mixing with cold water and adding salt and beaten whites as above. When meat is prepared, fry as fritters or in frying-pan. Sweet Herbs. — To make the bunch of herbs called for in many recipes put together in palm of left hand three long sprigs parsley with stems crossing in fan shape, and on these lay two sprigs each thyme and summer savory and two bay leaves ; twist root ends of parsley up over other herbs and bring leaf ends down, making a Kind of roll, which must be wound about and tied with clean twme. Some always add a few pepper-corns and blade of mace ; sweet marjoram is also used, and sage leaves should be added for flavoring pork. The above is given simply as a general rule, and any com- Dination preferred or convenient may be used. The herbs are always removed before serving the dish. Warmed Over Roasts.— The simplest of all ways of warming a roast that has not been too much cut is to wrap it in thickly buttered paper and put in the oven again, covering closely as possible and leave only long enough to become thoroughly heated through. By keeping closely covered it will get hot in less time and the steam will prevent it from becoming hard and dry • make some gravy and serve hot with the meat. If the gravy is good and plentifm tiie meat will be as nice as the first day, but without gravy will be an unsatisfactory dish. If it is not possible to cover the joint closely in the oven, put it in steamer over hot water ; let it get hot through and serve as before. Or it may then be placed in oven a few moments to brown. Cooking as a Pot-Roast is also a nice way to warm it over* For the thira day the meat may be warmed up in any of the , ways hereafter given. Fried Meat — Any kind of cold meat or chicken that can be cut into neat slices may be very nicely warmed over by first dipping in Meat Batter as above, or smgle-breading, and dropping into a kettle of hot fat, turning to brown both sides, or in butter or drippings in frying-pan. The batter, or egg and bread-crumbs forms a sort of crust which keeps the meat tender and juicy while it is being heated through. Frying (without batter or crumbs) in a pan with a little butter renders the meat hard and almost uneatable unless the pan is very hot, the meat turned almost constantly, and soon taken out on a hot platter and served at once. Some prefer to sprinkle the meat with ground spices or chopped herbs or onions before breading them. A tureen of good gravy should accompany meat prepared thus, which may be served in a circle round mashed potato, or in center of platter with gravy poured round, or in any way preferred. For Fried Mutton Cutlets^ trim thick cutlets from cold leg of mutton, or chops from the ^oin.