Pot Roast

Cut suet into small pieces and fry out in a heavy kettle. Slice in an onion and fry until brown. Put in the meat, which should be a piece of the rump or round, season with salt or pepper and brown nicely on both sides. Add a little water and let cook slowly on top of a stove for about three hours. Mrs .O. W. L.

Spiced Tongue

Cook beef tongue until almost tender, then add 3 tablespoons of brown sugar, 1-2 cup vinegar, 1 teaspoon each of cloves and pepper and let simmer for 1-2 hour.

Mrs. W. S. Lamb.

Pressed Beef

Cut up cheap beef and cook in just enough water to cover it, keeping the kettle closely covered to retain all the steam and juices of meat. Cook slowly several hours until tender, and the liquor is reduced to 1 cupful for 3 1-2 or 4 lbs. of meat. Take the meat off, remove the bone and gristly parts, cut up fine and season to taste. Keep the liquor boiling and for each 4 lbs. of meat add 1-2 box of gelatine, then the chopped meat, seasoning it highly with salt and pepper. Pour it into a deep square pan and place a white board on it with a weight. If there are any cold scraps of beef left over, boil them with a veal shank, and add some gelatine.

Boiled Tongue

Soak a fresh tongue over night in water to which has been added some salt and some vinegar. In the morning put the tongue on to cook in some cold water, add 1 teaspoon mustard, 2 teaspoons pepper, 2 teaspoons nutmeg, 16 cloves and 8 bay leaves, boil slowly for 4 hours and skim while hot.

Mrs. Ansel Hannah.

Braised Beef

Brown a piece of fresh beef of a suitable size for a family -of 6 in 1-2 cup of hot beef drippings. Add enough water to nearly cover it, 2 carrots, 2 onions, 2 turnips, and cook 3 hours or until the meat is tender. Take the meat out, strain the drippings, put the vegetables through a potato press and if the sauce needs more thickening than the mashed vegetables, add a little flour made smooth in cold water. Salt and pepper should be added when the meat is about 2-3 done.

Grants Pass, Oregon.

Italian Stew

Cut up 3 lbs. of lean beef and 6 onions and cook together for 2 hours. Then add 1 cup of mild vinegar, 1 level tea-spoon each of cinnamon, allspice, cloves and comina seed, 6 green peppers, chopped fine, and salt to taste. Add water as needed, cook until tender and thicken with flour. This is very nice but might be liked better by Americans if the comina seeds were not used. Mrs. Jersey.

Spanish Stew

3 lbs of beef ribs cooked in 2 qts. of water for 2 hours, then add 1 qt. tomatoes, 3 chopped onions, 6 cloves, a pinch of sage, little of the peel of orange grated, 2 bay leaves, and 1 large chopped Chili pepper. Cook until tender, thicken with flour made smooth in cold water. Mrs. Jersey.

Roast Beef

Buy the first, second or third ribs of beef and have the ribs cut up and put aside for stewing or braising, but leave the other bones in the roast except at the end which joins the back bone. Sear the cut sides of the roast in some very hot drippings to keep in the juices, then lay the roast on a meat rack placed in a dripping pan. Dredge over with flour, salt and pepper and place a piece of suet on top. Have the oven very hot for the first 15 minutes, then gradually lessen the heat, and cook for about 1 1-4 hours. This length of time should be sufficient for a roast that would serve a family of 8. Keep only enough water in the pan to just cover the bottom, adding when needed boiling water. Baste frequently. Mrs. Haughey.

Corn Beef Souffle

Two cups of cold cold cooked corn beef chopped. Make a sauce of 3 tablespoons butter and 3 tablespoons flour, adding 1 1-2 cups of milk, and seasoning with 1 tablespoon lemon juice. A few drops extract of celery, cayenne pepper, salt, and 1-2 teaspoon grated onion. When somewhat cool, stir in the beaten yolk of 3 eggs, the chopped beef and fold in the stiffly beaten whites of 3 eggs. Pour into a buttered pudding dish, which should be about 2-3 full to allow for rising, and bake 25 minutes in a moderate oven.

Mrs. Walter Tuft.