Broiling

Mrs. Adelia Hall.

This is not only the most rapid manner of cooking meat, but is justly a favored one. It has nearly the same effect upon meat as roasting; the albumen of the outer portions is hardened, and, forming a skin, retains the juices. It should be turned rapidly in order to produce an equal effect, but the meat should not be punctured with a fork. Salt meat should be put into cold water, and boil slowly. A red pepper dropped in the water will prevent the rising of an unpleasant odor. Fresh meat, unless for soup, should be put into boiling water and allowed to cook very gently; no salt to be added until nearly done. In roasting, put into a hot oven, and baste frequently.

Broiled Steak

Mrs. L. C. Goodwin.

Have the gridiron smoking hot; place the platter designed for the steak in the oven to heat; put the steak on the hot iron; for a medium sized steak it will not be necessary to turn more than once; when done remove to the platter, and add butter, pepper and salt; put in the oven for a few moments, and send hot to the table.

Potted Beef

Mrs. Mary Backman.

Beef flark 10 pounds; take off the outside skin, salt and pepper thoroughly, then roll and tie; put in a flat pot, with three pints of water, add tablespoonful each of whole cloves and of allspice; boil two hours; take off cover and roast down; keep turning; roast to a light brown.

Spanish Hash

Mrs. J. R. Toberman.

Chopped meat, one pint; chopped onions, one cup; three tomatoes, chopped fine. Roast five large red chillies in a hot oven; when a light brown throw them into a little hot water; rub thoroughly till the pulp separates from the skins; pass the pulp through a cullender. Put a little lard in a frying pan; add the onions and tomatoes and fry a light brown; add the chopped meat and red pepper sauce, and a little salt; stew fifteen minutes.

How To Corn Beef

Mrs. S. C. Foy.

Take twelve or fifteen pounds of beef, cut from the round; cut it into four pieces; put it into a jar or cask; cover it with brine made as follows: To one gallon boiling water dissolve rock salt until, when cold, a fresh egg will float; one teaspoonful of saltpetre will give the meat a red color; turn a plate over the meat, and weight it down with a stone. In about four days pour off the brine, boil it, skim it, cool it, and pour it over the meat again. Six days will corn thoroughly.

Stuffed Chillies

Mrs. J. R. Toberman.

Take twelve large green bell chillies; roast them on bright coals, and put them in hot water to remove the skins; cut off the stem ends, remove the seed and veins, and fill with the following dressing: Take cold beef, pork or veal, chopped fine; add chopped onions, with bread crumbs, and season with butter, salt and pepper to taste; bake in a quick oven fifteen minutes; serve hot with roast beef, or as a side dish.

Ham Toast

Mrs. S. C. Hubbell.

One quarter of a pound of lean ham chopped fine; beat well the yolks of three eggs; one tablespoonful of melted butter; two tablespoons of cream, or good milk; stir over the fire till it thickens, and spread on hot toast.