Mock Duck

Mrs. C. C. Stratton, Evanston.

Take the round of beef steak, salt and pepper either side; prepare bread or crackers with oysters or without, as for stuffing a turkey; lay your stuffing on the meat; sew up and roast about an hour; and if you do not see the wings and legs you will think you have roast duck.

Beef Omelet

Mrs. S. B. Adams.

Four pounds of round beef, uncooked, chopped fine; six eggs beaten together; five or six soda crackers rolled fine, little butter and suet, pepper, salt and sage, if you choose; make two loaves, roll in cracker; bake about an hour; slice when cold.

Spiced Beef

Mrs. E. R. Harmon.

Four pounds of round of beef chopped fine; take from it all fat; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoon ground mace, two tablespoons of black pepper, one tablespoon melted butter; mix well and put in any tin pan that it will just fill, packing it well: baste with butter and water, and bake two hours in a slow oven.

Meat From Soup Bones

Mrs. DeForest, Freeport.

Before thickening the soup or putting in the vegetables, take out a large bowl of the liquor; take the meat from the bones, chop it fine, season with catsup and spices; pour over the liquor, which should be thick enough to jelly when cold; put into moulds and serve cold in slices.

Beef Croquettes

Mrs. J. B. R.

Chop fine some cold beef; beat two eggs and mix with the meat and add a little milk, melted butter, and salt and pepper. Make into rolls and fry.

To Boil Corned Beef

Mrs. A. W. D.

Put the meat in cold water; boil from five to six hours, then take out the bones; wrap it tightly in a towel; put on ice, with a weight to press it.

Beef Or Veal Loaf

Three pounds of meat chopped fine with one-fourth of a pound of salt pork, six Boston crackers powdered fine, one sheet of Cooper's isinglass dissolved in a coffee-cup of warm water, one tablespoon of butter, one tea-spoon of salt, and one of pepper, one of powdered cloves, or a nutmeg grated. Mix well together with two eggs; bake one hour. This will slice well when cold.

Preserved Beef

Mrs. Carter.

For preserving one hundred pounds beef: Six pounds salt, two ounces salt-petre, two tablespoons soda, two pounds sugar, four gallons water; mix well together; sprinkle the bottom of the barrel with salt; put in the beef with very little salt between each layer; pour over the brine and put on a weight to keep all well covered.