A Course of Lectures on the Principles of Domestic Economy and Cookery

you can cool the egg by putting in a little pinch of salt if it does not beat stiff at once. I would not advise using an egg that had the least odor about it. As soon as the custard in the pudding is done we are going to take the pudding out of the oven, and put the _meringue_ on the top, whether the apples are done or not. It does not do any harm to stop beating for awhile. Mix this, using a cutting motion, not a stirring motion. Mix until the sugar and egg are smoothly blended, and the _meringue_ is ready to use. LECTURE FIFTH. Our lesson this morning is cream of salmon; shoulder of lamb, boned and roasted; force meat or stuffing for roast meats; potatoes, boiled and baked; and cheese crusts. I shall begin with the lamb or mutton. Remove the bone first, then stuff and bake the meat, as I have no facilities for roasting with this stove; but I will have something to say about the process of roasting in the course of the lesson. A great many of the ladies think that the shoulder or fore quarters of meat is not so desirable a piece for use as the loin or hind quarter, but that is a mistake. In the first place the proportion of bone in the fore quarter is very much less than in the hind quarter. In one lesson that I gave, about a week ago, at Cleveland, I had a butcher remove all the bones from a fore quarter weighing between five and six pounds, and then weighed the bones: They weighed a pound and a quarter. I also had him remove the bones from the hind quarters and weighed them, and they weighed more. The meat of the fore quarter is sweeter, and quite as nutritious as the meat of the hind quarter, and the fore quarter is always cheaper. So that, you see, on the score of flavor and economy, the fore quarter is more desirable for use than the hind quarter. In England, where