Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping.

Put in the dripping-pan with some hot water.

Season with sage, thyme, salt and pepper; then put in a dripping-pan.

Put in the dripping-pan with some hot water, 1/2 glass of sherry and a lump of butter.

Besides, it has a perfectly ventilated and spacious wrought-iron roaster, with movable shelves, draw-out stand, double dripping-pan, and meat-stand.

Beneath it stands the dripping-pan, which we have also engraved, together with the basting-ladle, the use of which latter should not be spared; as there can be no good roast without good basting.

[Illustration: DRIPPING-PAN AND BASTING-LADLE.] 581.

Make a little gravy in the dripping-pan; pour it over the meat, which send to table with a tureen of made gravy and red-currant jelly.

Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint.

Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan.

Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat.

Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it.

About 10 minutes before taking it up, sprinkle over some powdered sage; make a little gravy in the dripping-pan, strain it over the meat, and serve with a tureen of apple sauce.

Have ready some melted butter, put it into the dripping-pan after it is emptied of its contents, pour it over the veal, and serve.

Put the bread, &c., into the dripping-pan, and, when the bird is roasted, place it on the preparation, and surround it with Florida oranges.

Pluck off the feathers, wipe the outside of the birds with a damp cloth, and do not draw them; truss with the head under the wing, put them down to a clear fire, and lay slices of moistened toast in the dripping-pan, to catch the trail.

Put some pieces of buttered toast into the dripping-pan to catch the trails; flour and froth the birds nicely, dish the pieces of toast with the snipes on them, and pour round, but not over them, a little good brown gravy.

Place some slices of toast in the dripping-pan to catch the trails, allowing a piece of toast for each bird.

When there is a joint roasting or baking, this pudding may be boiled in a long shape, and then cut into slices a few minutes before dinner is served: these slices should be laid in the dripping-pan for a minute or two, and then browned before the fire.

There it was, as veritable a Dutch-oven for cooking fever in, with as veritable a dripping-pan for the poison when concocted in the tideless basin below the town, as man ever invented.

And in my hand a dripping-pan. Don't you think I'm a jolly old man?

Place in a dripping-pan, add a pint of boiling water, and put in an oven so moderate that the turkey will not brown for the first hour; afterward the heat may be somewhat increased, but at no time should the oven be very hot.

Sprinkle these over the bottom of the dripping-pan and place your roast on this bed.

Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to brown quickly.

Melt one-half cup or a little less of butter in a large shallow dripping-pan and let it spread all over the pan to grease it well, then pour one-half cup of butter and one quart of sliced apples to the batter.