1. Roast Beef

The best pieces for roasting are the sirloin rib and fillet. Rub the meat with salt, then dredge with flour; put a rack in the basting pan, set the roast on the rack and put in a hot oven for fifteen minutes; then cover the bottom of the pan with water; allow fifteen minutes to the pound if the meat is to be rare, twenty minues if moderately well done. Baste often.

2. Pot-Roast Of Beef

The top sirloin is the best piece for pot-roasting, although the round may be used.

Put a piece of suet in the pan until hot; then put in the meat, and let it cook a few minutes on each side; season with salt, cover the pan and set on the back of the stove, to cook very slowly for one-half hour; then add one cup of hot water and cook slowly three and a half hours longer for a piece weighing about five pounds, turning occasionally. The less water used the better the meat will be; but if it cooks dry a little more must be added; when done, the meat should be brown, and a brown gravy can be made by dredging flour in the pan after the meat is taken out, and pouring in a little boiling water.

3. Beefsteak

Never fry a steak if it can possibly be helped; broil it over a clear fire, turning often, for ten to fifteen minutes, according to the thickness; put on a hot platter, season with salt and pepper and bits of butter and set in the oven five minutes. If it cannot possibly be broiled, heat a pan very hot, put in the steak (without any suet or grease) and cook quickly, turning often. Proceed as for a broiled steak.

4. Delmonico Steak

Have a thick steak cut from the top sirloin or round; heat a pot, put in some suet, then the meat and coat on both sides; then add salt to taste, one onion and one carrot chopped fine, and cook slowly three hours, turning often and stirring the vegetables from the bottom to prevent burning; cook, if possible, without water, though if it threatens to burn, a little hot water must be added; when done, take out the meat, add water and thicken the gravy and pour it and the vegetables over the meat, removing, of course, any bits of suet.

5. Hamburg Steak

Chop fine two pounds of round beef, form into a flat steak about one and a half inches thick, and squeeze a little onion juice on each side; put on a buttered broiler and broil over a hot fire. Set on a hot platter, season with salt and bits of butter, and set in the oven five minutes to draw the juices to the surface.

6. Beefstew

Cut up two pounds of beef - the cheaper cuts may be used - and put the pieces in a saucepan with enough boiling water to nearly cover them; one-half an onion, sliced, one sliced tomato and a little salt. Stir gently two hours; peal and quarter some potatoes, add to the stew and cook one-half hour longer. Thicken the gravy with flour and serve.

7. Bewitched Beef

Chop fine three pounds round steak and mix with three rolled crackers, two tablespoonfuls salt, one beaten egg, one cup milk, and bake one hour.

8. Corned Beef

If the beef is very salty, cover with cold water and let come to a boil; cook slowly four hours for a piece of about five pounds; if not very much corned, use boiling water; serve hot, or let the meat stand in the water until cold, and serve.

If the water is not too salt, save some of it, as it makes an excellent foundation for some soups.

9. Beef Tongue (Boiled)

Soak three hours, wash, put on in cold water, and boil slowly until quite tender - say, about three and a half hours; leave in the water until cold; skin and serve, sliced.