Sew up the head and bind it with thread; put it in the pot with the water it has been parboiled in and let it stew slowly. Take up the head, and add to the gravy a lump of butter, rolled in flour, some browning and some walnut catsup. Pour this over the head, which should be brown. If the shoat is not very small, use bread and butter instead of the liver.--_Mrs. R._ TO HASH PIG'S HEAD. Take head, feet, and haslet of pig; boil them until done, then cut them up fine, taking out the bones. Add black pepper, salt, a little sage. 2 onions chopped fine. A little red pepper. 1 teaspoonful mace. 1 teaspoonful cloves. Put it back in the same vessel with liquor and cook till done, then thicken with a little flour. Add two hard-boiled eggs and one cup walnut catsup.--_Mrs. Dr. J._ BEEF AND VEAL. In selecting beef, see that the flesh is firm and of a clear red, and the fat of a yellowish white. In buying a quarter of beef, it is better to have it cut up by the butcher, if you are living in town. The hind quarter is considered better, and sells higher than the fore quarter. If a roasting piece is desired, the sirloin from the hind quarter is usually preferred. It is not generally known, however, that the second cut of the rib-roast from the fore quarter is the finest roast from the beef. When the bone has been removed, and the meat skewered in the shape of a round, by the butcher, it is well to roast it on a spit before an open fire. If the latter cannot be obtained, however, plunge the beef for a moment in boiling water, then rub well with salt and pepper, dredge with flour, and place on a little grate or trivet which will readily go in a baking-pan. In this pour about a pint of the water in which the beef was scalded. Place it in a very hot oven, with an inverted tin plate on top of the roast. Remove this plate often to baste the meat. When nearly done, which will be in about two hours for a roast of six pounds, baste several times and bake a nice brown. Season the gravy with minced onion, parsley and thyme, add a little salt and pepper and a tablespoonful of the meat flavoring of which a receipt was given in the general directions about meat. Serve the gravy in a sauce-tureen, so that each person may choose whether to eat the beef with gravy or with the juice that escapes from the meat while it is being carved. The latter mixed with grated horseradish is preferred to gravy by some persons. Every portion of the beef, from head to feet, is useful and delicious when properly prepared. The rounds and rump pieces are generally used for beef _à la mode_. Fresh beef from the ribs, boiled with turnips, is considered a nice dish by some persons.