Mock Duck

Mrs. E. C. Starin.

Take a flank steak; make a dressing the same as for ducks; spread it on the steak; then roll up and tie tight with a string to keep it in shape; lay in a platter with a little water; sprinkle with pepper and salt, and bake.

Hash Cakes

Mrs. Mary Backman.

Two pounds of cold roast or corned beef, six large potatoes, one raw onion; chop fine; salt and pepper to taste; make in balls; roll into flour, then fry in hot lard.

Spiced Beef

Mrs.Georgeclark.

Procure from eight to ten pounds of ribs of beef - those with considerable fat on are best; remove the bone, rub the meat well with one ounce of salt-petre, pounded fine. Three hours after this has been applied, rub on a half-pound of moist sugar; let the meat lie in this for two days. Take one ounce of ground pepper, one ounce of pounded mace, a few cloves, likewise well pounded, and a teaspoonful of cayenne pepper; mix all together thoroughly, and rub well into the beef, particularly into the holes, adding occasionally a little salt. Roll up the meat as a round, and bind it with a strong fillet. Chop some shredded suet fine, and cover the beef with it. Put a cupful of water in the baking-pan, and bake in a moderately heated oven from five to six hours.

Meat Balls

Mrs. J. R. Toberman.

Chop one teacupful of ham; mix with a pint of mashed potatoes, and one or two well-beaten eggs; a little salt and pepper, and a wee bit of mustard, sage, or sweet marjoram; roll in balls and fry in hot lard.

Sliced Mutton With Mushrooms

Mrs. M. E. .J.

Cut meat thin, no fat or skin; flour both sides; take six large mushrooms, cut up in four pieces, put in to stew with a piece of butter; add a little stock, pepper and salt. When done, put in the meat; heat slowly; stir frequently; don't boil it. As soon as done, and the gravy thickens, serve on toast, or fried bread around the dish.

Beef A' La Mode

Mrs. S. Speedy.

A round of beef, cut out the bone, and fill the place with a rich stuffing of bread-crumbs, onions, a lump of butter the size of an egg, one egg. Have ready one teaspoonful of salt, pepper, cloves and mace, mix all together; make incisions in the beef with a knife, and put in strips of fat pork rolled in the spices; sprinkle the remainder of the spices over the beef, then cover the whole with fat pork to prevent its burning. Tie the beef around to keep it in place; place in an oven, with three quarts of water; bake five hours; baste it often with lard and butter mixed in flour. When done, skim off the fat and thicken the gravy; season with walnut, catsup and mace.

Ham Sandwiches

Mrs. Dr. Ross.

Five pounds of cold boiled ham and two fresh beef-tongues. Chop together, very fine; then add one teaspoon-ful dry mustard, one tablespoonful white sugar, one tea-spoonful pepper. Moisten the meat by stirring into it two well-beaten eggs. Spread between thin slices of buttered bread. This quantity will make a hundred sandwiches.