A Few New and Useful Hints on Baking Meat

IF we, Eloise, cannot entirely reform the evils caused by the above-described system, I feel myself in duty hound to give a few hints on the subject of ameliorating this wasteful method of cooking, which will tend both to economize and vary the flavour, as well as the substance, of any dish that might he doomed to undergo this ordeal.

First of all, I would refer you to such receipts on