and pepper too plentifully; it is easy to add to it, and not easy to diminish.  A lemon, cut up and put in half an hour before it is done, adds to the flavor.  If you have tomato catsup in the house, a cupful will make soup rich.  Some people put in crackers; some thin slices of crust, made nearly as short as common shortcake; and some stir up two or three eggs with milk and flour, and drop it in with a spoon.

A quarter of an hour to each pound of beef is considered a good rule for roasting; but this is too much when the bone is large, and the meal thin.  Six pounds of the rump should roast six quarters of an hour; but bony pieces less.  It should be done before a quick fire.

The quicker beef-steak can be broiled the better.  Seasoned after it is taken from the gridiron.

ALAMODE BEEF.

Tie up a round of beef so as to keep it in shape; make a stuffing of grated bread, suet, sweet herbs, quarter of an ounce of nutmeg, a few cloves pounded, yolk of an egg.  Cut holes in the beef, and put in the stuffing, leaving about half the stuffing to be made into balls.  Tie the beef up in a cloth, just cover it with water, let it boil an hour and a half; then turn it, and let it boil an hour and a half more; then turn out the liquor, and put some skewers across the bottom of the pot, and lay the beef upon it, to brown; turn it that it may brown on both sides.  Put a pint of claret, and some allspice and cloves, into the liquor, and boil some balls made of the stuffing in it.

MUTTON AND LAMB.

Six or seven pounds of mutton will roast in an hour and a half.  Lamb one hour.  Mutton is apt to taste strong; this may be helped by soaking the meat in a little salt and water, for an hour before cooking.  However, unless meat is very sweet, it is best to corn it, and boil it.

Fresh meat should never be put in to cook till the water boils; and it should be boiled in as little water as possible; otherwise the flavor is injured.  Mutton enough for a family of five or six should boil an hour and a half.  A leg of lamb should boil an hour, or little more than an hour, perhaps.  Put a little thickening into boiling water; strain it nicely; and put sweet butter in it for sauce.  If your family like broth, throw in some clear rice when you put in the meat.  The rice should be in proportion to the quantity of broth you mean to make.  A large table spoonful is enough for three pints of water.  Seasoned with a very little pepper and salt.  Summer-savory, or sage, rubbed through a sieve, thrown in.

PORK.

Fresh pork should be cooked more than any other meat.  A thick shoulder piece should be roasted full two hours and a half; and other pieces less in proportion.  The slight sickness occasioned by eating roasted pork may be prevented by soaking it in salt and water the night before you cook it.  If called to prepare it on short notice, it will answer to baste it with weak brine while roasting; and then turn the brine off, and throw it away.