_Roast Mutton._--The French roast mutton in a slow oven in order that the heat may penetrate to the center without injuring the outside. Allow twenty minutes to the pound, or, if a very large roast, twenty-five minutes may not be too much, providing the oven is not too hot. Season with salt and pepper, and put a generous supply of boiling water in the pan. Baste frequently, and turn the meat every half hour. Place two or three peeled raw potatoes in the pan, and watch them; if they begin to brown, the oven is too hot. The potatoes should keep pace with the mutton, and when the latter is half done the former should be cooked to the same degree. _Broiled Mutton Chops._--The chops should be cut an inch thick. Trim off the fat and scrape the bones. Roll in a little melted butter or oil, and broil over a hot fire, turning constantly until just pink within. Have ready a mound of hot mashed potatoes and lay the chops around it. Pour a little melted butter over them and serve with green peas. PROPER COOKING OF CEREALS. Starchy foods in any form must be well cooked. Gluey, slimy oatmeal, full of hard lumps of half-cooked grains, the whole forming a raw, horrid mass, is very different from the smooth, well cooked, easily digestible, oatmeal prepared by a good cook. Rolled oats are more easily cooked than oatmeal, as they are already prepared. For four people, put a quarter of a teaspoonful of salt into four cups of _hot_ water and stir in slowly one cup of rolled oats, being careful not to allow lumps to form. Cook for an hour in a double boiler. _Hominy._--Hominy is seldom well cooked. It is often lumpy and raw, and yet has a burned taste which comes from being cooked in too little water, while if too much is used it goes all to soup and can never be made good. Salt a quart of boiling water, and very carefully stir into it a cup of hominy. Stir often and add a little water from time to time if it gets too dry. Cook until every grain is thoroughly done. _Rice._--Rice is rarely well prepared, the greatest trouble being to get each grain well cooked without making it mushy. When properly cooked each grain will be firm and distinct, and at the same time soft and tender. Wash half a cupful of rice thoroughly, put it in a quart of boiling salted water, and let it boil for half an hour; then drain it thoroughly and steam it in a colander for an hour.