Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan. Allow at least 20 minutes' roasting to every lb. of meat. Half an hr. before the meat is done remove the cover and the paper, and cook, basting every 10 minutes with butter and a little melted currant jelly. At the end of the 1/2 hr. transfer the venison to a hot platter; strain the drippings left in the pan, add to them a cup of boiling water, a dash of nutmeg, salt, pepper, 2 tablespoons of butter, and the same quantity of currant jelly. When the butter and the jelly are melted, pour the sauce into the gravy-boat and send to the table with the venison. The loin, haunch and the leg of venison may be cooked in like manner. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.