LAMB'S HEAD TO FRICASSEE. Parboil the head and haslet (the liver excepted); cut the meat in slices from the head; slice the heart, tongue, etc., and fricassee as for chicken. Have the liver fried in slices with the sweetbreads and slices of bacon and bunches of parsley. Pour the fricassee into the dish, and garnish with the fried pieces.--_Mrs. R._ LAMB'S HEAD. Boil the head and liver, but so as not to let the liver be too much done. Take up the head, split it through the bone, which must remain with the meat on. Cut the meat across and across with a knife, grate some nutmeg on it and lay it on a dish before a good fire; then throw over it some grated bread crumbs, some sweet herbs, some allspice, a little lemon peel chopped fine, a very little pepper and salt. Baste it with butter, and dredge a little flour over it. Just as it is done, take one-half the liver, the lights, the meat, the tongue; chop them small with six or eight spoonfuls water or gravy. First shake some flour over the meat and stew it together; then put in the gravy or water, a good piece of butter rolled in a little flour, pepper and salt, and what runs from the head in the dish. Simmer all together a few minutes, and add half a spoonful of vinegar; pour it on the head. Lay the head on the centre of the mince-meat; have ready the other half of liver, cut in pieces and fried quickly with slices of bacon and lemon; lay these around the dish and serve.--_Mrs. T._ DECORATIONS AND GARNISHES FOR COLD MEATS AND SALADS. The day before giving a dinner or evening entertainment, gather up medium and small sized pure white and yellow turnips, carrots, red and pink beets, the different colored radishes. From these the most beautiful flowers can be cut; camellias, roses, dahlias, tulips, tuberoses, etc. No explicit directions can be given except, first, smoothly to pare each vegetable, taking care not to keep them too near the fire, which will cause them to wilt and lose the waxy freshness which makes them so beautiful. Each flower may be laid on a cluster of green leaves or curled parsley, and over the cold meats, and around the edge of the dish. The cutting of these flowers makes a charming and interesting pastime for the young members of the family, in the evening before.--_Mrs. C. G._ POULTRY. In summer, kill and dress the poultry the day beforehand, except chicken for frying, which is not good unless killed the same day it is eaten. The best way to kill a fowl is to tie it by its legs, hang it up, and then cut off its neck. In this way, it dies more quickly, suffers less, and bleeds more freely. It is best to pick fowls dry; though, if you are pressed for time, you may facilitate the picking of chickens, as well as of partridges and other small birds, by putting them first into water, hot, but not boiling. Then take off the feathers carefully, so as not to break the skin. Never scald a turkey, duck or goose, however, before picking.