"Yet come with me to the forest, you shall bring the hunting homeward." - Longfellow.

Baked Beef

Chop one pint of cold beef with a little ham; add one cup of bread or cracker crumbs, two beaten eggs, and salt, pepper, and butter to taste. Moisten with stock or gravy. Heat and place in the cooker oven one hour.

Boiling Meats

The most simple of culinary processes is not often performed to perfection. Put your meat into boiling water. The less water, provided the meat be covered with it, the more savory will be the meat and the better the broth. When the water is coming to the boil, a scum will rise. This must be carefully taken off. When you have skimmed well, put in half a cup of cold water, which will throw up the rest of the scum. Skim again. After it boils again five minutes set it in the cooker two hours or more, according to the quantity and thickness. Boiled meat is more easily digested than either baked or roasted meat because of the over-heating of the fat in the oven.

Braised Beef

About a two-pound piece of beef (chuck or a bit of rib roast), sliced onions, potatoes, two or three carrots sliced, a bay leaf, salt, and pepper. Put a layer of onions and the other vegetables into a kettle, lay the meat in and cover with the rest of the vegetables, lay the bay leaf on and pour over one pint of boiling water in which you put salt and a dash of red pepper. Cover closely and place in the cooker kettle with hot water, and boil twenty minutes. Then place in the cooker five hours. Before serving set the inner kettle on the stove and thicken the gravy with a little flour mixed smooth with cold water. Serve hot.

Brisket Of Beef

Two pounds of beef coarsely ground. Add one cup of chopped celery. Season with salt and pepper. Add one tablespoon of vinegar, and one cup of water. Heat and put into cooker two hours. Longer will not injure it. Take out and reheat, incorporating one ounce of gelatin dissolved in a bit of cold water. Cool in a mold. Slice and garnish with celery tops.

Cannelon Of Beef

Two pounds of round steak, ground, one cup of fine bread crumbs, one tablespoon of butter, salt and pepper, and one onion finely chopped. Make into a roll and wrap in pie crust or biscuit dough. Bake in oven. Serve with brown sauce.

Brown Sauce

Heat three tablespoons of butter in a pan and when it browns, add two tablespoons of flour. Stir until a dark brown and place an asbestos pad under it. Add gradually one and a half cups of stock. Stir until it boils, season with salt and pepper, and add a tablespoon of tomato catsup.

New England Boiled Dinner - With Mustard Sauce

The night before the dinner is to be served prepare four pounds of corned beef, washing it thoroughly and trimming as seems necessary. Put it into the large kettle and nearly fill with cold water. Heat slowly, boil fifteen minutes and skim, then place in the cooker for the night. In the morning reheat and leave in the cooker until time to prepare the vegetables. About two hours before the dinner hour place over the fire and put into the kettle with the meat two onions and four turnips sliced, two parsnips and two carrots cut into small pieces, and one small head of cabbage, which should have been cut into quarters and soaked one hour in cold water, then drained and tied in cheesecloth. When the contents of the kettle are boiling, remove to the cooker for one hour, then reheat and add eight medium sized potatoes cut in halves. When it is again boiling, return to the cooker until time to serve. Take up the meat on a large platter, surround with the vegetables, and send to the table. A number of beets should be prepared in a separate cooker kettle and made ready to serve with the other vegetables, slicing and arranging them around the dish.