ups fine sugar. Beat
hard for at least half an hour--until the mixture is smooth and stiff.
Drop from point of spoon upon buttered paper, and harden in an oven cool
enough not to color.

[Illustration: _Meat, Poultry, Game, Eggs_]

_Barbecued Lamb_: The middle piece, known to butchers as "the bracelet,"
is best for barbecuing. Have it split down the backbone, and the
rib-ends neatly trimmed, also the ribs proper, broken about midway, but
not quite through. Wash clean, wipe dry, rub over well with salt, then
prick in tiny gashes with a sharp-pointed knife, and rub in well black
pepper, paprika, a very little dry mustard, then dash lightly with
tabasco. Put a low rack in the bottom of a deep narrowish pan, set the
meat upon it, letting only the backbone and rib-ends touch the rack.
This puts it in a sort of Gothic arch. Keep it so throughout the
cooking. Put a cupful of water underneath--it must not touch the meat.
Have the oven very hot, but not scorching--should it scorch in the least
turn another pan over the meat for the first hour of cooking. Add more
water as the first boils away, but do not baste the meat--the water is
merely to keep it from getting too hard. Roast till the fat is crisped
and brown throughout, the lean very tender. Take up on a broad, hot
dish, and in serving cut along the ribs, so as to let each portion
include the whole length of them, as well as part of the backbone. Serve
with a sauce, of melted butter, mixed with equal quantity of strong
vinegar, boiling hot, made thick with red and black pepper, minced
cucumber pickle, and a bare dash of onion juice. This is as near an
approach to a real barbecue, which is cooked over live coals in the
bottom of a trench, as a civilized kitchen can supply.

The middling of a pig weighing less than a hundred pounds, well
scraped, washed clean, and likewise roasted on a rack after seasoning it
well, makes a fine dish. The sauce for it should include minced green
peppers, instead of cucumbers. If you happen to have a pepper mango, cut
it fine, and let it stand in the hot sauce ten minutes before serving.

_Beefsteak with Bacon and Onions_: Fry crisp a pound of streaky bacon,
take up and keep warm. Make the fat bubble all over, lay in it a steak,
wiped clean, seasoned with salt and pepper, and dredged lightly with
flour. Sear it well on both sides--take from the fat, lay on broiler,
and cook for ten minutes, turning once. Serve thus if you like it
rar