Throw in salt, pepper, minced onion, parsley, and thyme; take the meat and bones out. Beat up two eggs until light, add two tablespoonfuls cold water, then the liquor from the boiler. Stir all together, boil up and strain on the meat from the head, which must first be cut up or picked fine and chopped with six hard-boiled eggs, and seasoned to the taste with the juice of one lemon and wineglass of jelly. This is set aside in a mould or bowl and eaten cold with garnish of scraped horseradish and parsley. The calves' feet make another good dish by drying first, then dipping in batter made of an egg, one spoonful of flour, one small teacupful milk, with a little salt, and frying.--_Mrs. S. T._ MUTTON AND LAMB. When the weather will admit of it, mutton is better for being kept a few days before cooking. The saddle, which is considered the finest piece, consists of the back or loin and upper part of the hind legs. In getting this nice roast, however, you spoil the hind quarter, as the saddle takes some of the nicest parts of this and leaves it too dry to cook by itself. The hind quarter and loin together make a very nice dish--the latter being fat and juicy. The fore quarter is sometimes cut by taking off the shoulder and taking the rib-piece, making a piece called the brisket or breast, and many persons esteem this the choicest part of the mutton. The ribs cut next to the back are used for mutton chops. When you have a large supply of mutton on hand, it is well to put the hind quarters in brine, as you can thus corn them as nicely as beef. As mutton spoils easily, this plan is very advisable. Whilst boiled mutton is very nice, lamb is spoiled by this mode of cooking. If lamb is to be roasted, it should be covered with the caul, as the fat, dripping from this, will preserve the moisture of the meat. In carving the fore quarter of lamb, first take off the shoulder and then cut the ribs in strips. Lamb is seldom cut except in quarters, and when nicely cooked there is nothing better. It should be four months old before being eaten. The season for lamb is from May to August, whilst that for mutton is from August to Christmas. TO ROAST MUTTON. The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it into a baking-pan, rub with salt and pepper (too much salt makes the meat tough). Rub over it a little lard and then dredge with flour: skim off the top of the water and pour over it. Set it in a hot oven, basting frequently to prevent it from being hard and dry; roast till thoroughly done. This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant jelly.--_Mrs. P. W._ ROAST LEG OF MUTTON.