Boiled Beef with Dressing

Put a piece of nicely trimmed beef in a kettle, and any preferred dressing, sewed up in a cheese cloth bag. Add boiling water to cover, and boil until the meat is done. Thicken some of the stock with a little flour, and serve as gravy. The remainder of the stock can be used as a foundation for soup. If the meat is not fat enough add some butter to the dressing, and if the meat will require very long boiling, do not add the bag of dressing until the meat is half done, when salt may also be added. Onion added to the dressing or the liquor improves the flavor.- [Mrs. E. P. C., Me.

Steamed Beef

Trim a nice piece of beef, cut deep gashes into it, and insert strips of salt pork, tie with twine to keep in shape, then put in a lard pail, add 1 chopped onion and a little sage, if liked, but no water. Cover the pail tightly, and put it in an iron pot filled with boiling water, and boil steadily about 3 hours. Then open the pail, season the meat with salt and pepper, and fill nearly full with sliced raw potatoes. Cover the pail again and steam 3 hours longer. If inconvenient to use the top of the stove, the steaming can be done in the oven just as well, where it will only require 5 hours in all.-[Mrs. E. P. C., Me.

How To Cook Corned Beef

Wash the meat, and if very salty, soak it in cold water over night, then put it into a pot with cold water to cover, set over a brisk fire, let it come to a boil, remove the scum, and let simmer slowly 3 or 4 hours, according to size. If the water boils away add more boiling water. Cabbage or turnips and potatoes may be boiled with the meat during the last hour. If the meat is to be served cold allow it to cool in the liquor.-[Mrs. E. D., Ida.

Pressed Beef

Cook a cheap piece of beef very slowly until very tender, then let the liquor boil away to a small amount; chop or grind the meat very fine, season well with salt, pepper, and a little sage and summer savory, moisten with the liquor in which the meat was cooked, pack very solidly in jars, and set away to chill. Serve cut in thin slices.-[Mrs. G. W. S., Kan.

Braised Beef

Cut 2 lbs round steak in dice 1 inch square. Put 2 generous slices of salt pork in a kettle and fry brown; then remove the scraps, and add to the hot fat 1 large onion, sliced, and fry until brown, after which add the meat dredged with flour, the brown pork scraps, and enough water to partly cover, and simmer slowly 3 hours. During the last hour season with salt and pepper, and when done thicken the gravy with a little flour.-[Mrs. E. P. C., Me.

Dried Beef with Milk

Put butter the size of an egg into a skillet and let brown, then add dry beef, sliced and pulled into small pieces, let fry a few minutes, then add 1 cup water, let boil a few minutes, then add 1 qt milk, and when this comes to a boil stir in 3 tablesp flour mixed to a smooth paste with a little milk. This is a very nice breakfast dish in winter time.- [Mrs. W. W. P., Okla.