=To Boil a Leg or Shoulder of Veal, or Mutton, or Lamb.=—Mutton should be cooked more rare than any other meat. Make a stuffing of chopped bread, seasoned with pepper and salt, and mixed with one or two eggs. Make deep gashes in the meat, (or, better, take out the bone;) fill the openings with stuffing and sew them up. Wrap it tight in a cloth, and put it so as to be covered with water, salted at the rate of a tea-spoonful to each quart. Let it simmer slowly about two or three hours. Skim thoroughly just before it comes to boiling heat. If needful, add _boiling_ water. Save the water for broth for next day. If you pour cold water on the cloth before removing it, and let it stand two minutes, it improves the looks. =Calf’s Feet.=—Wash and scrape till very clean. Boil three hours in four quarts of water salted with four even tea-spoonfuls of salt. Take out the bones, and put the rest into a saucepan, with three table-spoonfuls of butter, two table-spoonfuls of vinegar, a great-spoonful of sugar, and a salt-spoonful of pepper. Add three tea-cups of the liquor in which the feet were boiled; dredge in some flour, and simmer for fifteen minutes. Garnish with sliced lemon. (Save the liquor to make calf’s-foot jelly.) =Calf’s Liver and Sweet-breads.=—These are best split open, boiled, and then dressed with pepper, salt, and butter. =To cook Kidneys.=—Wash them clean, and split them. Heat them half an hour in a saucepan, without water. Then wash them again, and cover them with a pint of water, having in it a tea-spoonful of salt and a salt-spoonful of pepper. Boil one hour, and then take off the skin. Cut them in mouthfuls; add two great-spoonfuls of butter, more salt and hot water, if needed, and let them simmer fifteen minutes. =Pillau, a Favorite Dish in the South.=—Fricassee a chicken with slices of salt pork, or with sweet butter or sweet cream. Put the chicken, when cooked, in a bake-dish, and cover it with boiled rice, seasoned with salt, pepper, and one dozen allspice. Pile the rice, pour on some melted butter, smooth it, and cover with yelk of an egg. Bake half an hour. =To boil Smoked Tongues.=—Soak in cold water only two hours, as long soaking lessens sweetness. Wash them, and boil four or five hours, according to the size. When done, take off the skin and garnish with parsley. A table-spoonful of sugar for each tongue, put in the water, improves them. =To boil Corned Beef.=—Do not soak it, but wash it, and put it in _hot_ water, to keep in the juices; allow a pint for each pound. Skim just before it begins to boil. Let it simmer slowly, and allow twenty-five minutes for every pound. Keep it covered with water, adding boiling hot water, if needed. It is much improved for eating cold by pressing it with a board and heavy stone. It is an excellent piece of economy to save the water to use for soup.