In addition to the remarks (239 and 1972), we transcribe the following remarks from Dr. Kitchener's excellent "Cook's Oracle":

"Baking is one of the cheapest and most convenient ways of dressing a dinner in small families; and, I may say, that the oven is often the only kitchen a poor man has, if he wishes to enjoy a joint of meat at home with his family.

uI don't mean to deny the superior excellence of roasting to baking; but some joints, when baked, so nearly approach to the same when roasted, that I have known them to be carried to the table, and eaten as such with great satisfaction.

" Legs and Loins of Pork, Legs of Mutton, Fillets of Veal, and many other joints, will bake to great advantage, if the meat be good; I mean well-fed rather inclined to be fat; if the meat be poor, no baker can give satisfaction.

"When baking a joint of meat, before it has been half baked, I have seen it start from the bone, and shrivel up in a manner scarcely to be believed.

"Besides those joints above mentioned, I shall enumerate a few baked dishes which I can particularly recommend:

"A Pig, when 6ent to the baker prepared for baking, should have its ears and tail covered with buttered paper properly fastened on, and a bit or butter tied up in a piece of linen to baste the back with, otherwise it will be apt to blister: with a proper share of attention from the baker, I consider this way equal to a roasted one.

"A Goose prepare the same as for roasting, taking care to have it on a stand, and when half done to turn the other side upwards. A Duck the same.

"A Buttock of Beef; the following way is particularly fine: After it has been in salt about a week, to be well washed, and put into a brown earthen pan, with a pint of water; cover the pan tight over with two or three thicknesses of cap or foolscap paper - never cover anything that is to be baked with brown paper, the pitch and tar which are in brown paper will give the meat a smoky, bad taste - give it four or five hours in a moderately-heated oven.

"A Ham (if not too old) put in soak for an hour, taken out and wiped, a crust made sufficient to cover it all over, and baked in a moderately-heated oven, cuts fuller of gravy, and of a finer flavor than a boiled one.

"I have been in the habit of baking small CODfish, and Mackerel, with a dust of flour, and some bits of butter put on them. Eels, when large are stuffed. Herrings are done in a brown pan, with vinegar and a little spice, and tied over with paper.

"A Rabbit, prepare the same as for roasting, with a few pieces of butter, and a little drop of milk put into the dish, and basted several times, will be found nearly equal to roasting; or cut it up, season it properly, put it into a jar or pan, and cover it over, and bake it in a moderate oven for about three hours.

"In the same manner I have been in the habit of baking Legs and Shins of Beef, Ox Cheeks, etc, prepared with a seasoning of onions, turnips, etc.: -they will take about four hours; let them stand till cold, to skim off the fat; then warm it up all together, or in part, as you may want.

"All these I have been in the habit of baking for the first families.

"The time each of the above articles should take depends much upon the state of the oven, and I consider the baker a sufficient judge; if they are sent to him in time, he must bo very neglectful if they are not ready at the time they are ordered."