If a round of corned beef is to be eaten cold, as is often the case, it should be carefully and slowly boiled, and left in the pot till the next day. The soaking in the water in which it has been boiled has the effect of making the beef delightfully delicate and tender, and a little less salt in its flavor. No one who has tried this method will be content with any other.

If the beef is to be served hot, what is left can be reheated, and left to cool for the next day's use in the liquor.

A Beefsteak Pie. Connecticut

Three pounds of lean rump steak cut thick. Cut it into strips three inches long, and an inch wide. Put it to stew in enough boiling water to not quite cover the meat, and simmer very slowly for half an hour. Add a tablespoonful of parsley chopped fine, a large teaspoonful of sweet thyme, half a teaspoonful of white pepper, and a quarter of a pint of sliced onions. Stew together till the meat is perfectly tender. Rub smooth a tablespoonful of corn starch, and stir it with the gravy until it becomes of the consistency of cream; add a little salt and a tablespoonful of Worcestershire sauce. Place the meat in a deep pudding-dish with alternate layers of cold ham sliced thin and sliced hard-boiled eggs - seven or eight eggs will be required. Add a little grated nutmeg; cover with paste, and bake half an hour.

Cold Ham Covered With Chaudfroid Sauce

COLD HAM COVERED WITH CHAUDFROID SAUCE AND DECORATED WITH TRUFFLES TO IMITATE BRANCHES - ORNAMENT ON TOP A HALF-OLIVE SURROUNDED WITH SLICES OF PICKLE - A PIECE OF THE HAM-SKIN LEFT ON THE BONE END AND THE EDGE OF THE SKIN DECORATED WITH TRIANGULAR AND DIAMOND-SHAPED PIECES OF TRUFFLE - PAPER FRILL ON HAM-BONE - DISH GARNISHED WITH LETTUCE, WATER-CRESS, OR PARSLEY.

East Chicken Salad

Take a two-pound can of Richardson & Robbins's compressed chicken; remove the skin, and cut the chicken into small dice.

Add twice as much celery cut into small pieces, salt to taste, and marinate the whole with a mixture of three tablespoonfuls of vinegar to nine of oil. Have it very cold, and just before serving pour over it a Mayonnaise made by the following receipt. This quantity is enough for twenty-five persons.

Cream Dressing

Rub together in a china bowl a large tablespoonful of butter, four tablespoonfuls of vinegar, a half teaspoonful of salt, and a half teaspoonful of dry mustard.

Place the bowl in a saucepan full of boiling water over a spirit lamp, or on the range. Stir the mixture carefully till very hot, to prevent the butter from oiling. When hot add two well-beaten eggs; stir till thick, then pour in a half pint of cream, stir, remove from the fire, and allow it to get perfectly cold.

Cold sweet-breads are excellent served with this cream Mayonnaise.

Macaroni Al'Albi

Break a dozen stems of large macaroni into pieces four inches long, and stew carefully, till tender, in consomme or white soup stock.

Place in a dish layers of the macaroni sprinkled with salt, pepper, and of Gruyere cheese grated fine. Cover the top with a thick layer of grated cheese, on that a layer of fine breadcrumbs, and on that bits of butter cut fine. Bake just long enough to brown the top thoroughly.

Corn Pudding

Scrape with a knife two dozen ears of green corn, cutting each row through the middle. Add one pint of milk, half a pound of butter, three eggs, the whites and yolks beaten separately, a little salt, and white pepper. Stir the yolks into the milk and corn, pour into a baking-dish, stir in the whites, and bake an hour and a half.