MUTTON AND LAMB. Six or seven pounds of mutton will roast in an hour and a half. Lamb one hour. Mutton is apt to taste strong; this may be helped by soaking the meat in a little salt and water, for an hour before cooking. However, unless meat is very sweet, it is best to corn it, and boil it. Fresh meat should never be put in to cook till the water boils; and it should be boiled in as little water as possible; otherwise the flavor is injured. Mutton enough for a family of five or six should boil an hour and a half. A leg of lamb should boil an hour, or little more than an hour, perhaps. Put a little thickening into boiling water; strain it nicely; and put sweet butter in it for sauce. If your family like broth, throw in some clear rice when you put in the meat. The rice should be in proportion to the quantity of broth you mean to make. A large table spoonful is enough for three pints of water. Seasoned with a very little pepper and salt. Summer-savory, or sage, rubbed through a sieve, thrown in. PORK. Fresh pork should be cooked more than any other meat. A thick shoulder piece should be roasted full two hours and a half; and other pieces less in proportion. The slight sickness occasioned by eating roasted pork may be prevented by soaking it in salt and water the night before you cook it. If called to prepare it on short notice, it will answer to baste it with weak brine while roasting; and then turn the brine off, and throw it away. ROAST PIG. Strew fine salt over it an hour before it is put down. It should not be cut entirely open; fill it up plump with thick slices of buttered bread, salt, sweet-marjoram and sage. Spit it with the head next the point of the spit; take off the joints of the leg, and boil them with the liver, with a little whole pepper, allspice, and salt, for gravy sauce. The upper part of the legs must be braced down with skewers. Shake on flour. Put a little water in the dripping-pan, and stir it often. When the eyes drop out, the pig is half done. When it is nearly done, baste it with butter. Cut off the head, split it open between the eyes. Take out the brains, and chop them fine with the liver and some sweet-marjoram and sage; put this into melted butter, and when it has boiled a few minutes, add it to the gravy in the dripping-pan. When your pig is cut open, lay it with the back to the edge of the dish; half a head to be placed at each end. A good sized pig needs to be roasted three hours. SAUSAGES. Three tea-spoons of powdered sage, one and a half of salt, and one of pepper, to a pound of meat, is good seasoning for sausages. MINCE MEAT.