Beef A La Mode

Three pounds pot roast, two medium sized onions, one-half dozen carrots, one-half dozen potatoes, salt and pepper. An iron kettle is preferable. Put butter in kettle and when hot place the roast in and let it brown on both sides. Then add sufficient water from time to time to keep it simmering. When half done put the carrots in that have been prepared by scraping and cutting lengthwise. Put in the onions (sliced or whole) with the carrots. When these are nearly done, add the prepared potatoes cut lengthwise. After the meat and vegetables have been removed add flour to liquid which makes a delicious gravy. - Mrs. E. H. Duffield, Williams, Ariz.

Beef Loaf

Two pounds of rare beef and one-fourth pound of salt pork chopped fine, then crackers rolled and sifted, add salt and pepper, one egg well beaten. Mix these together and make into a loaf, roast and baste like other meats. - Mrs. E. Pallett, Williams, Ariz.

Beef Loaf

Grind fine three pounds of beef, add one onion minced, six slices of dry bread crumbed fine, one tablespoonful of celery salt, sage and ground chili, salt and pepper to taste, then cut several pieces of salt pork about four inches long a half inch thick and one inch wide, place over the loaf, cover and cook in the oven for about one hour and a half, then remove cover and brown, serve hot. It is also very nice to slice cold. - Mrs. R. S. Teeple, Holbrook, Ariz.

Beef Loaf

Three pounds round steak, ten cents worth of lean pork, four crackers rolled fine, two eggs beaten up to a froth, salt and pepepr to taste. Onion may be added if preferred. Cook one and one-half hours. - Mrs. F. Machleb, Anaheim, Calif.

Beef Loaf

Grind very fine one pound of round steak, three slices of stale bread and a little onion, add one egg well beaten, one cup of milk, small piece of pork (ground), butter size of walnut, salt, pepper, sage to taste. Bake an hour. Baste frequently. - Mrs. Geo. A. Coles, Middletown, Conn.

Beefsteak, Thick

Cut in strips, pound, lay in cold water five minutes. Have plenty of suet very hot. Press meat in flour and fry brown without salt. This is fine. - Miss Retta Beasley, Flagstaff, Ariz.

Smothered Beefsteak And Vegetables

Place a steak in roaster and cover with enough carrots, potatoes and turnips cut in dice for the meal, one onion sliced thin, salt and roast all as a four pound roast of beef. - Mrs. Loyd, Sedro Woolley, Wash.

Spanish Beefsteak

Cut a round beefsteak two inches thick. Broil over the coals allowing ten minutes to a side and turning but once. Before putting in the broiler dip the steak in olive oil. Place in a baking pan, sprinkle with salt and pepper. Cover with a layer of sliced onions and again season with salt and pepper. Bake in oven ten minutes, cover with chopped tomatoes and bake fifteen minutes and cover with grated cheese. Allow cheese to melt and brown. If you have large earthen platter the steak should be baked on this and served in sauce. - Mrs. W. D. Finney, Williams Ariz.

Brown Ribs Of Beef

Boil ribs about four hours, then put in baking pan, slice around them about half inch thick several small onions, potatoes and carrots; baste with the liquor you have boiled the ribs in and season with salt, peper and Hungarian paprika. - Mrs. R. S. Teeple. Holbrook, Ariz.

Roast Beef With Yorkshire Pudding

Mix one pint sweet milk, four eggs well beaten, two scant cupfuls flour, one teaspoonful salt. About an hour before the roast is baked, pour off the fat from the baking pan, leaving just enough to keep batter from sticking to the pan. Pour in the batter. Put the oven grate over baking pan, and place roast on it, allowing the drippings to fall on the batter below. Oven should be brisk. Baste roast frequently with fat taken from pan and kept hot on the top of the range. - Contributed, Saginaw, Mich.

Delicious Roast Beef

Heat the baking pan hot, then put in beef and let it brown well, turn over and sear the sides thoroughly. This method retains the juices in the meat, then put in the pan and bake until done, basting as necessary. The inside will be pink and juicy. - Mrs. George Raney, Williams, Ariz.