Sausage Stew

Mrs. H . K. S. O ' Melveny.

Make a thick layer of slices of peeled potatoes, sprinkle on a little salt, and then cut up sausages over the potatoes. Continue alternate layers of potatoes and sausages - the top layer being potatoes - pour in a little water, and stew.

Steak With Onions

Mrs. Anna Ogier.

Take a porterhouse steak; have the frying pan very hot and grease with hot lard, so the steak will crisp quickly. After it has crisped on both sides, remove to dish and keep on stove. Have two large onions chopped and scalded with boiling water; then put them into the pan from which the steak has been removed; salt and pepper and fry to a light brown; then add a spoon of butter, dredge with flour; add as much milk or cream as will make a nice gravy. Let it come to a boil and pour over the steak.

Veal Loaf

Mrs. L. M. Thompson.

Take three pounds of raw veal and one pound of salt pork, ten large crackers, one teaspoonful of pepper, and one of sage; chop well together, season with salt, and add three eggs and a half-teacup of cream. Make into a loaf, and bake three hours; baste often with butter and water.

Pate De Veau

M. E. Hoyt.

Three and one-half pounds of leg of veal, fat and lean; six small crackers; one slice of fat pork; two eggs; one tablespoonful of black pepper; one nutmeg. Chop all the ingredients very fine and mix them; beat the eggs and add them to the mixture, together with a piece of butter the size of an egg, and a tablespoonful of salt; roll in a ball and bake in a pan or dish for an hour and a half.

Spiced Beef

Mrs. I. R. Dunkelberger.

Take the brisket; cut it into pieces the size you wish to cook; rub them with fine salt, a little sugar, cloves, allspice, pepper and saltpetre; roll the beef up tight and tie it; to thirty pounds of beef allow a cup of salt, a cup of spice (whole), a piece of saltpetre the size of a nutmeg, broken fine; when prepared pack into a keg; add one quart of white wine vinegar, and enough brine to cover the beef. In one week it will be fit for use and will keep six months. A piece weighing eight pounds must be boiled six hours; press eight hours; serve cold with any sauce preferred. Worcestershire is usually given the preference.

Beef A La Mode

Mrs.H.K.S.O' Melveny.

Take a round of beef; make incisions all through it; then roll strips of raw salt pork, in a seasoning made of thyme, cloves, pepper and salt, half a teaspoonful of each, and draw them through the holes made in the beef; put in a pot with some small onions and a quarter of pound of butter; pour on enough hot water to cover it and cook slowly three or four hours.

Potted Meat

Mrs. M.G.. Moore.

Cut the meat from the bone; chop fine and season highly with pepper and salt, cloves and cinnamon; moisten with vinegar, Worcester sauce or butter melted, according to the kind of meat used or to suit your taste. Pack it tight in a stone jar and cover the top with about one-forth inch of melted butter. It will keep for months and always affords an excellent dish for tea.