If meats, poultry, fish or any other articles of food, when found frozen, are thawed by putting into warm water or placing before the fire, they will be spoiled and rendered unfit to eat. Immerse them in cold water. This should be done as soon as they are brought from market, so that they may have time to be well thawed before they are cooked. If meat that is to be boiled has been frozen, put in cold water.

TO MAKE TOUGH MEAT TENDER

1 large onion 1/4 pound bacon or pork salt butter

1/3 cup vinegar 2/3 cup water

pepper

flour

Place in the bottom of kettle, slices of onion and thin slices of bacon and pork. Pound the meat well, sprinkling it with salt and plenty of pepper. Lay on onions and bacon. Cover closely and cook until brown on both sides. Add water and vinegar. Keep closely covered and cook until tender, one and a half to two hours. When first placed in kettle, spread butter over the meat. After removing the meat, add a little water and thicken slightly with flour.

ROAST BEEF

beef

salt and pepper

flour

1 cup boiling water

Best cuts for roasting are: - tip or middle sirloin (for small family); back of rump (for large family); or first three ribs.

One essential point in roasting beef is to have the oven well heated when the meat is put in, as this prevents the escape of the juices.

Place your rib or loin roast in a dripping pan and baste it well with butter or suet fat. Set in the oven. Baste frequently with its own drippings. When partly done, season with salt and pepper; then dredge with sifted flour to give it a frothy appearance. Remove when done. Skim the drippings from all fat. Add a tablespoon of sifted flour, a little pepper and teacupful of boiling water. Boil up once and serve hot in a gravy boat. Seven or eight pounds require about two hours.

POT ROAST

3 cups boiling water

3 pounds beef rump or topside

1 small onion

flour

salt and pepper to taste

The beef must not be too fat. Wash and put it into a pot with barely sufficient water to cover it. Set over a slow fire and after it has been stewed an hour, salt and pepper. Then stew slowly until tender, adding a little onion if liked. Do not replenish the water at the last, but let it nearly boil away. When tender, pour the gravy into a bowl; put a large lump of butter in the bottom of the pot; then dredge the meat with flour and return it to the pot to brown, turning it often to prevent burning. Remove the fat from the gravy and pour it in with the meat. Stir in a large spoonful of flour, wet with a little water. Let it boil up 10 or 15 minutes and pour into a gravy dish. Serve hot.

BEEF A LA MODE

Mrs. Agatha Cook.

4 pounds round of beef 1/4 pound fat salt pork 6 small fresh carrots 6 peppercorns

2 bay leaves 1/4 teaspoon mace 2 small onions 2 tablespoons cider vinegar

1/4 pound suet

Have butcher skewer beef and tie the roll with stout twine. Make five or six incisions and thread them with salt pork, carrots, peppercorns, mace, onions and bay leaves. Pour over all two tablespoons cider vinegar. Cover the vessel and let stand all night in a cool place. (On top of refrigerator may do, but not inside, as it will affect milk and butter.) By morning the seasoning will have permeated the meat. Then cook as a pot roast. Pour off the juice that has drawn during the night and start roasting with small piece of suet. When this is sizzling hot, put in meat with more suet, and after the meat has browned on both sides, add little by little the juice. Simmer slowly until the meat is tender and let it cool in remaining juice. Hominy boiled very dry goes well with this meat, which is better served cold.

BEEFSTEAK

beef butter

salt and pepper

The best cuts for beefsteak are porterhouse, sirloin, and second and third cuts from round.

Have the frying pan very hot. Rub over the bottom with a rag dipped in butter. Place your steak in pan. Turn, season with salt, pepper and butter.

BEEFSTEAK WITH ONIONS

beefsteak

1 dozen onions

drippings or butter

Have ready in a frying pan a dozen onions cut in slices and fried brown in a little beef drippings or butter. Dish your steak and lay the onions thickly over the top.

BEEFSTEAK WITH OYSTERS

beefsteak

1 quart oysters

3 ounces butter

1 tablespoon sifted flour

Put oysters with very little of the juice into stew-pan. When they come to a boil, remove the scum. Stir in butter mixed with flour. Let boil one minute until it thickens. Pour over the steak. Serve hot.

ROAST STEAK

Mrs. Fox.

beefsteak 1 pint boiling water 1 teaspoon pepper

1 1/2 teaspoon salt, 1 onion, 1 teaspoon butter.

Put a very thick piece of steak into the baking pan in boiling water. Add pepper and salt, onion and butter. Roast one hour if wanted well done, or less time if preferred rare.

SCALLOPED STEAK

Mrs. G. A. Miller.

beefsteak potatoes

onions butter

Alternate layers of steak chopped fine with layers of potatoes and onions. Season each layer and add a piece of butter. Over all pour stock or water. Bake.

STUFFED STEAK

Mrs. F. W. Van Buskirk.

round steak 2 cups dry bread

1 1/2 cup boiling water salt and pepper

1 teaspoon butter 1/4 teaspoon mixed herbs 1 egg yolk

Make stuffing by pouring over bread 1/2 cup boiling water; mash; add butter, herbs, yolk of egg; beat together; salt and pepper; put in steak. Put in pot to brown as for pot roast; add one cup boiling water;, let it simmer one and one half hours; then roast in oven one half hour. Round steak not essential but preferable.

BEEFSTEAK PIE

Mrs. C. H. Smith.

sirloin 1 onion

salt and pepper few slices bacon

mushrooms, or oysters, or kidneys

Chop the flank end of the sirloin rather coarsely. Cover with cold water and simmer until the juice is extracted, adding more water if necessary. Cut the tenderloin into thin slices crosswise. Rub the slices with the cut side of an onion, if desired, and dust with a very little pepper. Roll the slices and put a layer of them into a small buttered baking dish. Add some tiny pieces of bacon and a few mushrooms. Pour some of the broth around the meat. Add pepper and salt; then another layer of beef rolls and the rest of the broth. (Oysters may be used with this if desired.) Cover with crust.

This pie can be made with kidneys in the place of mushrooms and bacon by preparing the kidneys as for any stew and using them with the beefsteak. The English always use them with their famous beefsteak pie, making the crust of suet, flour, salt, water and egg; and steaming for two hours or more.

CRUST

2 cups flour, 1/4 teaspoon salt, 1 teaspoon baking powder.

1/4 cup butter, 1/2 cup cream.

Sift together flour, salt and baking powder. Chop into this the butter. Mix lightly with enough cream to make a moist dough (less than one half cup will be needed). Turn onto a board, and pat out to fit baking dish. Puncture top and bake 45 minutes.

LIBERTY STEAK PIE

Mrs. Ryan.

1 1/2 pounds beefsteak

1 pint milk

2 tablespoons flour

3 eggs salt onion parsley

Chop beefsteak. Add a little salt, onion, parsley, milk, flour and eggs. Bake one hour in a quick oven.

MEAT BALLS

beef (topside or sirloin)

salt

Select a thick piece of topside or sirloin, and with a dull knife scrape with the grain of the meat, leaving all the stringy white fibre behind. Roll this pulp into balls about the size of small marbles. Have a clean, smooth frying pan. Sprinke a little salt in it; shake until brown; then lay in four balls at a time, and with a spoon keep them rolling and turning for just a minute or two. The salt gives them a delicious flavor, while they will be rare inside and delicately brown outside. Prepared in this way they can be digested by the weakest stomach.

BEEF LOAF

3 pounds lean beef

1 dozen butter crackers

4 eggs

1 tablespoon black pepper 1 tablespoon salt

butter size of an egg

Chop beef finely. Add crackers, eggs beaten, pepper, salt and butter. Mix thoroughly, mould into two bricks, and bake like a roast. Sliced cold this makes a very nice dish for tea. A. very little sage may be added, if desired.

KIDNEY STEW

1 kidney 1 onion

chopped parsley

salt and pepper to taste

Wash kidney thoroly, pulling off the thin skin and removing all membrane. Cut into pieces the size of a walnut. Wash again and squeeze out the blood. More than cover with hot water and simmer slowly in a covered stew-pan two or three hours, until nearly done. Take off the scum. Add boiling water when necessary to keep the meat covered, and salt about fifteen minutes before removing from the fire. Let the kidney cool in the juice and stand over night if convenient. Take kidney from juice and cut into small pieces the size of lima beans. Return to juice, add chopped onion, salt and pepper to taste, and boil slowly until thoroly done. Thicken with a little flour mixed with water or milk. Add chopped parsley and serve with rice.

ROAST MUTTON

four mutton

salt and pepper butter

Wash and dry with a clean cloth; lay in dripping pan and add a little water to baste it with at first; afterwards baste with its own gravy. Allow in roasting about 12 minutes to a pound, if fire is strong as it should be. When it begins to roast well, salt and pepper. Baste often; and about a quarter of an hour before you think it will be done, dredge with flour and baste with butter. Skim the gravy well and thicken very slightly with brown flour. Serve with currant jelly or other tart sauce.

LAMB STEW

3 pounds lamb (fore-quarter) salt pork 2 onions flour

3 raw potatoes salt and pepper milk short biscuit dough

Cut up the lamb into small pieces removing the fat. Wash it well and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until partly done; then add a few thin slices of salt pork, one or two onions sliced, salt and pepper and two or three raw potatoes, cut up into inch pieces. Cover it closely and stew until the meat is tender. Drop in a few dumplings, made like short biscuit, cut out very small. Cook fifteen minutes longer. Thicken the gravy with a little flour moistened with milk.

VEAL LOAF

Mrs. G. A. Miller.

1 1/2 pounds veal 1 1/2 pounds pork 2 eggs 1/2 cup cream

3 crackers 1/2 onion salt to taste pinch of sage

Use less pork and more veal if preferred. Put veal and pork through food chopper. Add eggs, cream, cracker crumbs, little onion, salt, and sage. Mould into a loaf and bake.

BREAKFAST SAUSAGE

Mrs. C. H. Smith.

1 pound lean veal 1/4 pound Swift premium bacon 1/4 teaspoon pepper 1/2 teaspoon powdered sage

Cream sauce l teaspoon butter tablespoon flour

cream

bacon grease

Grind veal and bacon in a beef chopper. Add salt, pepper and sage. Form into balls and fry in bacon grease. Serve with cream sauce made by adding butter, flour and cream to the bacon grease. Delicious when used with flannel cakes for breakfast.