"With baked and boiled and stewed and toasted, And fried and broiled and smoked and roasted, We treat the town."

Salmagundi.

Beef

For the best cuts of beef see the chapter on "Market-ing." Directions for roasting, broiling, etc., have been given in full in the chapter entitled "Plain Directions,"

Roast Beef, With Yorkshire Pudding

A rib or sirloin roast should be prepared as directed for roasting. When within three-quarters of an hour of being done, have the-pudding ready to put in with the meat. Butter a pan like that in which the meat is being cooked, and pour in the pudding. Put the rack upon which the meat has been roasted across the pan, not in it. Place the meat on the rack again, return it to the oven and cook forty-five minutes. If there should be but one roasting pan, take up the meat, pour off the gravy, saving it in a separate dish to prepare a gravy for the beef, and put the pudding in the roasting pan. Cut it in squares when done, and garnish the beef with these. Another method is to use a pan that has squares stamped in it. This produces even squares, with crust on all the edges, which cannot be obtained by baking in a flat pan. Still another way is to heat and oil the iron gem-pans and pour the batter into themto cook, basting with the dripping from the roast. When this utensil is used for baking, there is no necessity for cutting into the pudding, which always tends to make it heavy. Serve each person one of the gems with their meat.

Yorkshire Pudding

One pint of milk.

Two-thirds of a cupful of flour.

Three eggs.

One scanty tea-spoonful of salt.

Beat the eggs very light, add the salt and milk, and then pour about half the mixture upon the flour. When this is perfectly smooth, add the rest of the liquid.

Fillet Of Beef, With Mushroom Sauce

One sees this dish at almost every dinner party. Many order it already cooked from the restaurateur, but his price is heavy, being usually ten dollars for ten persons. It may be bought from the butcher for one dollar a pound, and three pounds are quite sufficient when this dish is to be served as one course. The fillet is the under side of the loin of beef - the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good, round shape, skewer it until it is so. Lard the upper surface (see "Larding.") Dredge well with salt, pepper and flour, and place it without water in a small pan. Put in a hot oven for thirty minutes, leaving it the first ten minutes on the lower part of the oven, and then placing it on the grate for the remainder of the time. This is served with the following sauce.

Mushroom Sauce

One forty-cent can of French mushrooms.

Two cupfuls of stock.

Two table-spoonfuls of flour.

Four table-spoonfuls of butter.

Salt and pepper to taste.

Heat the butter, and when hot, add the flour and stir until very brown. Gradually add the stock, setting the pan back out of the fierce heat. When these ingredients are well stirred together, boil up once, add the liquor from the mushrooms, and also the salt and pepper, and simmer gently for twenty minutes. Skim off any oil that may rise to the top, add the mushrooms, simmer for five minutes more, pour the sauce over the beef, and serve at once.