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

throw them into a bowl of cold water and rub off the skin with a wet towel. Do not leave them soaking in cold water. VENISON WITH CURRANT JELLY. Take the recipe for venison now, ladies. Enough butter to cover the bottom of the pan about a quarter of an inch. Let it get smoking hot, then put in the venison. You must have the pan large enough to hold the venison. As soon as the venison is brown on one side turn it and brown it on the other. Brown it very fast. As soon as the venison is browned put with it the currant jelly. For every pound of venison use two tablespoonfuls of currant jelly--not heaping spoonfuls; or you might put one heaping tablespoonful for every pound of venison. As soon as the venison is brown put the currant jelly in with it. Put the pan back where it will not be too hot, and finish cooking the venison until it is done to suit your taste. It will cook, if it is an inch thick, pretty well done in about twenty minutes. Season it with salt and pepper, and when it is done put it on the platter and pour the currant jelly and butter over it. The cooking of the jelly with the venison makes it a nice sauce or gravy. _Question._ Wouldn't this be a nice way to cook buffalo or any other kind of game? MISS CORSON. Yes, it is a very good way. LECTURE EIGHTH. MEATS AND VEGETABLES. We will begin to-day with so-called roast beef, it is really baked. This is what is called a shoulder cut of beef, and is just as the butcher has sent it home, that is, without any of the bones being taken out. This thin part of the beef can be either roasted with the rest or cut off and used as a stew. It is not very available at the table. It almost always is tough, and there is a great deal of fat proportionately. The lean that is there is very apt to