Roast Mutton

Allow 15 minutes to the pound in roasting mutton. Baste often and serve with jelly.

Roast Beef (No. 1)

Select a nice sirloin of beef and place in pan with beef drippings. Beef requires 15 minutes to the pound for cooking. Baste well. When nearly done, sprinkle with salt and pepper and a little flour.

When well cooked to a nice brown, remove from fire and make a gravy by adding a little hot water and thickening. Serve in separate bowl.

Roast Beef (No. 2)

Mrs. Mary Webb

Get a choice roast, and after cooking a little while in plenty of water, season with salt and pepper, then pour most of the water from the pan and add the juice from 1 quart of tomatoes. To the tomatoes add

2 teaspoons ground allspice,

1 teaspoon cloves,

1 teaspoon black pepper,

2 teaspoons salt, A little red pepper, Small piece of butter, Small onion chopped fine.

Cook this a few minutes and spread over the roast. Continue basting till done. Add hot water if dressing is too thick.

Roast Pig

E. D. P

1 young pig,

2 onions,

1 cup of bread-crumbs,

2 teaspoons of summer savory, 2 tablespoons of butter,

1 saltspoon of salt,

1 egg,

Black pepper to taste.

Make a dressing of butter and bread-crumbs. Add the eggs, chopped onion, and seasoning, and let it simmer. Clean pig well and stuff with dressing and sew up. Rub pig with butter, sprinkle salt and pepper, and dredge with flour. Cut the skin in squares and put in roasting-pan and pour hot water in pan. Roast in moderate oven, basting often, and cook 3 1/2 hours. Make a gravy of the drippings, a little seasoning, and thicken with flour.

Decorate the pig with an apple or sweet potato in the mouth. Have the pig kneel in a bank of green parsley or watercress.