Stuffed Beef Steak On Toast

Have butcher cut two pounds of round steak one-fourth of an inch thick; cut in pieces about the size of a hand; place a small piece of bacon, a little chopped onion and parsley, pepper and salt on each piece; roll up and secure with tooth picks. Fry a piece of salt pork, place the steaks in the same pan and cook gently for one-half an hour. When well done sprinkle a little flour over them, also a cupful of stock, or meat gravy, and serve on slices of toast. F. W. SCHREDER,

Stew Of Cold Meat

To one tablespoonful of butter when hot, add one small onion, one small green Chili pepper and the solid part of one large tomato chopped fine, and fry slowly until browned; then add one pint cold meat and one-third as much cold potatoes cut in cubes, and boiling water to cover stew. Salt to taste. Stew slowly for one-half hour. Thicken with a tablespoonful of flour rubbed into a tablespoonful of butter.

Mrs. J. B. Bennett

To Corn Beef

One hundred lbs. of beef, eight lbs. of salt, four lbs. brown sugar, one-quarter lb. of saltpeter, one-quarter lb. of black pepper. Pulverize and mix well. Put a layer of the mix-ture on the bottom of a barrel, then a layer of beef, then mixture, and so on until beef is all used, then place a weight on it. In three or four days it will make its own brine. Keep it covered under the brine and it will keep until consumed.

Mrs. F. X. Noble, Pacific Grove.