To each twelve pounds of beef rub in the following mixture: One pint of salt, a breakfast cupful of brown sugar, the same amount of molasses, and half a teaspoonful of pounded saltpeter. After rubbing it well into the beef, allow it to lie in the mixture, turning it over several times, for ten days, when drain, rub bran over it, and hang in the smoke-house to smoke for several days.

Smoked Beef With Cream

Place the finely minced beef in a stewpan with a lump of butter, cooking it for two minutes, and moisten slightly with a little cream, and add two tablespoonfuls of bechamel sauce, and serve as soon as it boils up.

Smothered Beef

Select the middle of the rump, flank or round of beef, wipe clean with a moist cloth, and sear it all over by placing it in a fryingpan and turning it until the surface is browned. Place in a kettle with a little water, and keep it to just the boiling point; fit the cover over tightly to keep in the steam, and add a little water now and then as it boils away. Cook until quite tender, serving hot or cold, as preferred.

Spiced Beef

Remove the bones from a piece of thin flank of beef and soak for ten days in a covered crock containing a pickle composed of the following ingredients: Boil for twenty minutes two gallons of water, five pounds of salt, two pounds of coarse sugar and four ounces of saltpeter, with two ounces of black pepper and three ounces of mixed spice slightly bruised in a mortar and tied up in a muslin bag and a few bay leaves. Skim off the scum as it rises and let it stand until cold.