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Globe, Volume XXIII, Issue 2334, 26 September 1881, Page 4

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Thb Proper Wat op Baking Joints.— In baking a joint in any kind of oven, the following rules must be enforced to command success. First of all, the joint must be placed in a proper baking tin, whioh can be bought of any ironmonger for six or eight shillings. This baking tin is a double tin, one placed inside another, and has a raised grating to place the meat on, which preventa it being sodden in the fat. Water is put in the under tin to prevent any scorching of the dripping, which imparts such an unpleasant taste to the meat; the small amount of eteam from this water helps to keep the meat from drying and hardening, but it is not sufficient to sodden it. Secondly, the joint must be put into a thoroughly hot oven, which hardens the outside enough to keep in the gravy. After the first quarter of an hour of brisk heat, lower the fire a little, keeping a moderate fire for the rest cf the time. The joint must be turned the under side uppermost when it is half cooked, or it will not be evenly done or browned, as the main heat in stoves or kitcheners proceeds from the top of the oven. Thirdly, the oven door should be opened overy ten minutes for a second or two to allow the vapour from the meat to escape. It ia the confined vapour of meat in a close oven that makes a baked joint offensive to a sonsitive palate. To sum all up in a few words, tbe oven must be thoroughly hot when the joint is first put in, the meat must be raised above the dripping, water must be used in the under tin, and the oven door must be opened every ten minutes. Suppose we have a leg or shoulder of mutton to cook, in an ordinary kitchener or stove oven, place the joint, ready trimmed, on the grating of your baking tin, the under side uppermost, as when it is turned it will bring the proper side up to send to table, and be ready for the final browning. Dust it over lightly with flour, and put a lump of dripping in the upper tin to baste with; pour sufficient cold water in the underneath baking tin. Put the joint into the hot oven, and let it remain a quarter of an hour, if a joint of ten or twelve pounds ; but if only five or six pounds, ten minutes will be enough. Open the oven door onoe in that time, and baste it at the end of the quarter of , an hour, then lower the fire a little, and keep a steady even fire all the time the joint is . cooking. Baste every ten minutes, at the same time the door is opened to let the vapour escape. Turn the joint when half oooked, and flour it a little, and a quarter of an hour before it is finally cooked dust it well with flour, and do not baste it again unless any part of the meat ref usos to moisten and brown, when a very little dripping may be put on this part to bring it to ita right tolor. When the meat is ready to dish up, cake the baking tin out of the oven, put the meat on a warm common dish, and return it to the oven to keep hot while the fat is being separated from the gravy, which is best done by pouring both fat and gravy into a hot basin, and then skimming the fat off quickly with a large spoon. A shoulder of mutton will make very little gravy, and should have somo made gravy added to it. An economical way of making tho gravy nice is to boil a teacupful of water in a saucepan with a good pinch of salt and a little white pepper in it. Mix half a teaspoonful of flour in a little water until smooth, and stir into the boiling water. Let it boil a minute, and when all the fat is skimmed off the gravy pour the gravy into the saucepan, letting it simmer a second, and pour it over the meat or into a gravy tureen, and send to table,—[By " Experience," in the " Queen."]

Many Canadian farmers were so fully convinced that the world was to oome to an end on June 15th that they have put in no crops this year.