Cooking Meat

pof.r r. , , f i y cookd, s offe j bfttcr- more a.grvéabie lo tho tasto,; more refcdily digeMed, and affords more [ nutrim?Bt - than good raeat no, righlly cnokcd. A nieoa of tongh, tendouous beuf contains quite a much notirish ment.as tho sanio weiirht of olear, tem tier etake, for (he latter contaius a large proportion of water. But in the usual J process of boiling, most oí thc flavor nnd rvich of tíie re:il su'cetiince of tough mcat, aro lost bfore it s mado tender opoagh Tor rating. Tbo procesa of cookuKr toogh rftet, wliic'a wo give, g appJicaWe.to beef and inuttop, frosh or suited. Tf coriiod bocf, t should first bo soaked in coid water until quite fresh onouüh to be eaten. Aí abovo hintec], a picce of tough, o'neap beef, will by the ptocese, becomo quite 8 good aa t.hat wliidi costa twicc as inuch per ponnd. Put in'-o a kt ttlo tho íreh beef, or niutton, or tho fréshened corn beet ; oovor with hot water and sut it boiling. Put.upon the top of the kottle a tin pan that will close .it as tightly as possible. Nearly fill the Coveriog pau wilh cold water, aud repletrish it whun it, evapor ates. The boiling of the mnat ia dow to be képt ïp f rom three to six hours or more, or uu til tho mout ia cooked "all to pieces," that is, madö perfoctly tender, bo that it no longer adheres to the bouof, and will not even hold togothcr to be íifted with a fork. The tnain point is to boil it long enongh. The kettle can stand upon the baok of the gtove trom morning until night if ueed be ; slow boiling is about as oÖective as rpid boiling. If water boils at a'tl, it 8 heated 212, and ia no hotterthan this when boiling erer so furiously. mi ii'_ i r il ... ■_ ._ iue scienco or mi proces is in hav.iug the pan of water for a cover. Tha rising stoain, which if allowed to escape wou!d oarry off muoh of the fl; vor and su'jstancc of the meat, ia condccsed iipoti tbe bot'om of she pan, and falls back inlo the ketüo. so long as the water ín the covering pan is below ihe boiling heat. The covering pan may be improved by bending it down a little in tbe middlc, so that the condensad slgarn vyijl dr;;p back írotn the center. If the hoiiingba so rapid as to heat tbe vratcr iu the covering pan alao to boiling, tbe water may be accasiüBally changcd for co!d. Wlien tivTonghly done, dip out thoracat ri!h a skimtnei'j rornove the bones, and put tha nioai iuto a pan or deep dish. Leaving the cover off, gimmr the pot liquor down to a convenient quantity and mix it with tbe meat. ííow coverit with n plato, and put on a quantity of weigh's - sad irona, or & titoao, or any other convenient weight - and set it aside to cool ovor night. Tha liijuor wüi forin a hard jelly with tho meat, and the masa will become a sol id pieoe, having tho form of the containiag diéh and cover, and wüi be in nice or der to place upon the table, for a substantial rneal, or a a cold relish. It is a gofd preparation for a Sunday dinner ; and, ts it koepa well, as good to have on haud fnr au emergency. It oaD b cut into nice slicei, and will b6 tender, juicy, verv pslatable, easily digested, and uoarishing. If fat and lean bits be mixed together, tho glio&g wiil present a beautiful marbled appoaranoe If the meat be quito lat, tho pot liquor may bo first cooled and the fat removed, and afterwards be boiled down a little, and then poured on the meat as above desoribed. - American Agriculturitt.