If meat is put on in cold water and salted at once the juices will he extracted, and therefore this method should be used only for soups or broths. Putting it on in boiling water will close the pores and form a coating which will help to retain the juices. Salt also helps to extract juices and therefore should not be added until the meat is almost done. Meat for roasting should be wiped dry and put in a hot pan with very hot fat, in a very hot oven, adding salt after the meat is half done. Pot roasts should likewise be put dry into very hot fat and browned on all sides before water is added. When roasting meat the heat of the oven can be slightly decreased after the first half hour. Pot roast should simmer slowly after the first half hour, as quick cooking toughens it.- [A. G., Mass.

When roasting beef or pork, add some thick slices of raw carrot. They impart a delicious flavor to the meat and gravy.- [Mrs. B. L. G., Ore.