Roast Beef

Prepare a 4 lb. roast with salt and pepper and a thick paste of flour over top. Put in a tight baker with a pint of water. Don't remove top except to put in sage dressing or Yorkshire pudding the last hour. Roast three hours.

Mrs. N. H. Morrison.

Yorkshire Pudding

Beat together 3 eggs and one-half teaspoonful of salt, add

1 pint of sweet milk, then 2 cups of flour and 1 heaping teaspoonful of baking powder thoroughly sifted together. If a rich pudding is desired add 1 cup of chopped suet to the flour after the baking powder. Pour the pudding around the roast about one-half an hour before it is to be taken from the oven and baked. This pudding makes a nice dessert if boiled in a bag for two hours and served with sauce and fruit.

Mrs. Emma Abercrombie.

Baked Heart

Split the heart on one side and soak in salt and water 2 or 3 hours or over night. Make a dressing of 2 quarts of bread crumbs, a large tablespoonful of butter, 1 egg, salt, pepper and sage to taste, soften it with milk or water, fill the heart with the dressing, place in a pan with water to keep from sticking or burning and bake in a moderate oven 3 hours.

. Mrs. Wm. McHard.

Pressed Meat

Prepare beef as for pressed meat. Take dressing made as for stuffing fowl, have it rich and moist, add in alternate layers with meat and press well. Rosa Dool.

Sweetbreads With Mushrooms

Cook sweetbreads until tender in water enough to cover them, make a brown sauce by frying a sliced onion or potato in a heaping tablespoonful of butter, remove onion and brown a heaping tablespoonful of flour in the butter, add liquor in which sweetbreads were boiled, season well, then add sliced sweetbreads and one-half can of French button mushrooms, when heated through pour over delicately browned toast omitting the sweetbreads. The sauce and mushrooms may be served with broiled steak. M. O. McKinney.

Beefsteak Smothered In Onions

Slice onions thin and drop in cold water, put steak in pan with a little suet, skim out the onions and add to steak, season with pepper and salt, cover tightly. When the juice of the onions has dried up and meat browned on one side, remove onions, turn steak, replace onions, and fry till done, being careful not to burn. Mrs. W. H. Morrison.

Beef Or Veal Loaf

Three and one-half pounds of veal or round steak, 1 cup rolled crackers, 2 eggs well beaten, 1 cup sweet milk, 1 teaspoon pepper, 1 tablespoon salt, butter the size of an egg. Chop the veal or beef fine, add the other ingredients and mix thoroughly, bake in well buttered pan three and one-half hours.

Mrs. Mattie Gillespie.

Beef Loaf

Four pounds of beef chopped or ground, 3 eggs well beaten, 8 soda crackers finely pulverized, butter the size of an egg, 1 small tablespoon of pepper, 1 small tablespoon of salt, 1 tablespoon of milk, sage, celery or nutmeg if desired. Work all together for 10 or 15 minutes as you would a loaf of bread, form into a loaf about 2 inches in thickness, bake 1 and one-half hours, keep water in the pan to prevent burning, baste often. S. C. Frew.

Beef Loaf

Three pounds beef chopped fine, 3 large square crackers crumbled fine, one beaten egg, pepper and salt, stir all together, form into a loaf and put into pan with plenty of butter, bake about one-half hour. Mrs. Ringdall.

Beef Balls

Take cold roast beef and with it mince an onion, add grated crackers, season with pepper and salt, mix all together, and moisten with an egg, roll in balls and flour, fry in drippings a dark brown. Mrs. N. H. Morrison.

Rare Roast Beef

Take a 5 or 6 pound roast, rub with salt and dredge with flour, put in a greased pan without cover and roast rapidly so the juice will not run. Baste occasionally with the drippings and turn when half done, but do not pierce with a fork. Do not add any water unless the drippings are going to scorch, then put in a few spoonfuls at a time. Allow 15 minutes to the pound or one and one-half hours for a roast of this size.

Mrs. W. D. Emerson.