On habits and manners

Large pieces of beef, mutton, pork, veal, venison, etc.— poultry and many kinds of game are best and most wholesome when roasted in a slow oven, care being taken not to over do them. Beef, mutton, and poultry may also be boiled, and in this case the water used should always be saved for soup, while the meats may be often made more palatable by boiling vegetables with them, as corned beef with cabbage and turnips. Ham, bacon, and salt pork are usually boi'ed, and to the last two, cabbage, beans, turnips or some kind of green, are generally added. Smaller pieces of beef, mutton, venison (as steaks and chops), spring-chickens and the smaller kinds of game are best broiled, and for this the meat should be cut thick (at least two inches; and broiled quickly over live coals, taking care not to smoke, burn, or over do it. With the exception of ham and bacon, no meat »74 should be fried, and even these two are less greasy and safer when well broiled. There are few articles which a careful and intelligent cook will fry, and, as a rule, almost any way of cooking food is to be preferred to this. Excellent hashes and stews can be made from cold meats or from pieces of meat which cannot be used in any other way, and for these I add a few well-tried receipts. BEEF, MUTTON, CHICKEN, VEAL, OR TURKEY HASH. "Remove all gristle, bones or fat, chop the remaining meat very fine and put it in a pan with a little hot water, or better still a little meat gravy. When thoroughly heated, put it on a flat dish, and surround it with small triangular pieces of buttered toast. In making this of poultry, add any cold dressing, liver or gizzard (chopping fine) which you may have. CORN-BEEF HASH. Chop the beef fine, with an equal quantity of potato, add a very little hot water, a small piece of butter, and a little pepper. Heat thoroughly. BEEF OR MUTTON HASH. Cut the meat up (not very fine) and mix with an equal quantity of potato cut in the same way. Add gravy, pepper, salt, and heat thoroughly. VEAL, MUTTON OR CHICKEN HASH. Chop the meat very fine, season with salt, pepper and thyme or sage. Line a bowl with hot boiled rice, and into the hollow left in the centre put the chopped meat. When quite cold, the whole will turn out in shape, and should then be put in the oven and allowed to '75 warm, without browning at all, Take it out and pour over it drawn butter, made as described, for fish sauce. STEWED MUTTON OR BEEF. For this you can use either meat which has been once cooked, or can take inferior pieces of fresh meat. Boil gently for one hour with just sufficent water to prevent burning, then add potatoes, carrots and onions and a little turnip, and boil three quarters of an hour longer. Turn out on to a large flat dish, aud put boiled rice neatly round the edge. CHOPPED VEAL, MUTTON OR CHICKEN. One and a half pounds of the meat ; quarter of a pound salt pork chopped fine ; three Boston crackers, or an equal amount of butter crackers ; two eggs ; salt, sage, pepper to taste. Pack in a pan and cook until thoroughly done. Half a cup of cream will improve this receipt. SAUSAGES. Three full tablespoonfuls of powdered sage ; one and a half full tablespoonfuls salt ; one full tablespoonful pepper, to a pound of finely chopped meat. CHOWDER.