Meats are all better for being kept a day or two before cooking, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on the stove, and cook slowly, basting constantly with the gravy or water in the pan; with pepper and salt to taste. Just before it is done, put some scraped horseradish over it, and garnish the dish with the same; add a little ground mustard and grated bread or cracker; pour the gravy over it, and grate bread over, and set aside to cool. This is for cold mutton. All meats are better for roasting before a fire than in a stove.--_Mrs. P. W._ SADDLE OF MUTTON. This should be covered with paper, and carefully roasted or baked. Season with a little pepper and salt; garnish with horseradish. ICED SADDLE OF MUTTON. Reserve the drippings from the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the consistency of cream. Pour this over the saddle until it is covered with a white coat; if it appears rough, warm an iron spoon and pass over it until it is smooth. Place it on a dish, and dress the dish all round with vegetable flowers and curled parsley, using the parsley to ornament the saddle also.--_Mrs. Judge S._ TO CORN MUTTON. Mutton being less apt to keep than other meat, it is well, when you have an over-supply, to corn it exactly as you would corn beef.--_Miss R. S._ SHOULDER OF MUTTON CORNED. Take a small shoulder of mutton, rub it with 2 ounces salt. 2 ounces sugar. ½ ounce saltpetre. After twenty-four hours, rub it again with the pickle; next day boil this in paste like the leg of mutton. Serve smothered in onion sauce. MUTTON CHOP. Get from your butcher nicely shaped mutton chops, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them. Cover close and simmer till done; drain, wipe dry; pepper, salt and butter them; with a spoon, cover with an egg beaten stiff. Sift over pounded crackers. Put in a pan and set in an oven to brown.--_Mrs. S. T._ MUTTON CHOPS DRESSED WITH TOMATOES. Place in a pan tomatoes peeled and chopped; season with butter, pepper, sugar, and salt. Take from your gridiron some nicely broiled mutton chops; put into a pan, cover close, and simmer for fifteen minutes. Lay the chops on a hot dish, put on a little butter, pepper and salt. With a spoon, cover each chop with tomatoes. Sift over pounded cracker and serve.--_Mrs. S. T._ MUTTON CHOP. Cut the steaks; pepper and salt them. Broil them lightly on both sides; take them off the gridiron, lay them on a spider. Slice up one large onion and stew until it becomes tender; put a layer between each chop and stew until they become tender. Take out the steaks, cover them closely or tilt the gravy to the side of the vessel, till it is brown; stir in a lump of butter.--_Mrs. A. P._ _Mutton Chop._