Beef And Hominy

Cut one pound of beef into cubes and put it into a jar with one pint of cracked corn which has been soaked over night in enough water to cover it. Slice in one small onion. Salt and pepper to taste. Cook over the flame ten minutes, and place in the cooker five hours.

Beef Loaf

Three pounds of beef prepared as for Hamburg steak, three eggs, eight water crackers, three level teaspoons of salt, one-half teaspoonful of powdered sage, and a pinch of red pepper. Also the grated rind and juice of one lemon. A little fat pork added to the beef improves it. Mix all together, forming into three loaves, using a little flour to form the loaves. Place in kettle over hot water in the cooker kettle and boil hard for twenty minutes, then place in cooker for five hours. Place in oven a few moments to brown. Should you form this amount into one loaf, you should boil it thirty-five minutes before putting into cooker. The small loaves slice better.

Beef And Oysters

Heat three pounds of beef in a stone jar with the liquor from one can of oysters. Season with salt and pepper. Place in a cooker four hours. The flavor of the oyster is absorbed by the beef and the dish is a very appetizing one. Just before serving add the oysters and cook three minutes over the flame. A spoonful of flour to thicken the sauce while the oysters are cooking is one change. Another is made by the addition of a few crumbled crackers.

Potted Meat

Put four pounds of lean beef into a stone jar without water. Immerse the jar in a kettle of boiling water. Cover both jar and kettle. Boil half an hour on the stove, and place all in a cooker over night. In the morning open it and let it cool. Remove all skin and gristle, and mince the good meat. To each pound of meat add half a cup of clarified butter, salt, pepper, half a grated nutmeg, and a powdered bay leaf. Moisten with the meat juices from the jar. Press into a mold. Slice cold.

Pot Roast

Wash the meat, season to taste, brown on all sides over a flame, and place in a stone jar, dry; no water whatever. Cover perfectly. Put the jar into a kettle of hot water. Boil fifteen minutes, or until the meat is heated through. Place in a cooker three to six hours depending upon whether you prefer it rare, or well done. Even tough meats become tender by this method. The juice at the bottom will be very rich, and a portion of it may be seasoned, thickened, and a cup of boiling water added for a gravy.

Roast Beef

Take five pounds of sirloin beef. Put it into a hot skillet, turning and searing it on all sides. Lift into a granite pan, and cover. Set it in a larger vessel of boiling water. When the meat has become heated through to the middle, and the water is still boiling, set all into the cooking box three hours. Any meat may be roasted in an insulated oven exactly as it has usually been done in ordinary ovens.

Roast Beef Relish

Slice cold roast beef thin. Make a gravy of three tablespoons of butter, one of flour, one table-spoonful of tomato catsup, one tablespoon of vinegar, one teaspoon of-currant jelly, half teaspoon of made mustard. Put meat and all in a saucepan, cover and set in a kettle of boiling water. Steam an hour in cooker.