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COMMON COOKING.

It is necessary to be very careful of fresh meat in the summer season.  The moment it is brought into the house, it should be carefully covered from the flies, and put in the coldest place in the cellar.  If it consist of pieces, they should be spread out separate from each other, on a large dish, and covered.  If you are not to cook it soon, it is well to sprinkle salt on it.  The kidney, and fat flabby parts, should be raised up above the lean, by a skewer, or stick, and a little salt strewn in.  If you have to keep it over night, it should be looked to the last thing when you go to bed; and if there is danger, it should be scalded.

VEAL.

Veal should boil about an hour, if a neck-piece; if the meat comes from a thicker, more solid part, it should boil longer.  No directions about these things will supply the place of judgment and experience.  Both mutton and veal are better for being boiled with a small piece of salt pork.  Veal broth is very good.

Veal soup should be slowly stewed for two hours.  Seasoned the same as above.  Some people like a little sifted summer-savory.

Six or seven pounds of veal will roast in an hour and a half.

Fried veal is better for being dipped in white of egg, and rolled in nicely pounded crumbs of bread, before it is cooked.  One egg is enough for a common dinner.

CALF’S HEAD.

Calf’s head should be cleansed with very great care; particularly the lights.  The head, the heart, and the lights should boil full two hours; the liver should be boiled only one hour.  It is better to leave the wind-pipe on, for if it hangs out of the pot while the head is cooking, all the froth will escape through it.  The brains, after being thoroughly washed, should be put in a little bag; with one pounded cracker, or as much crumbled bread, seasoned with sifted sage, and tied up and boiled one hour.  After the brains are boiled, they should be well broken up with a knife, and peppered, salted, and buttered.  They should be put upon the table in a bowl by themselves.  Boiling water, thickened with flour and water, with butter melted in it, is the proper sauce; some people love vinegar and pepper mixed with the melted butter; but all are not fond of it; and it is easy for each one to add it for themselves.

BEEF.

Beef soup should be stewed four hours over a slow fire.  Just water enough to keep the meat covered.  If you have any bones left of roast meat, &c. it is a good plan to boil them with the meat, and take them out half an hour before the soup is done.  A pint of flour and water, with salt, pepper, twelve or sixteen onions, should be put in twenty minutes before the soup is done.  Be careful and not throw in salt