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English Beefsteak Pie

Take a round steak, not too thick, cut it in narrow strips, then in short pieces, two inches in length. Do not use fat. Put these pieces of beef in the bottom of a four-pound butter crock, only enough to cover bottom of crock. Over this put a good sprinkling of sifted flour, salt and pepper and lastly lumps of good butter. Then put another layer of the pieces of beef, with the addition of the flour, salt, pepper and butter, and so continue until the meat is all in the crock with a generous sprinkling of flour, lumps of butter and salt and pepper on top. More than cover this with cold water, then a plate on top of crock, and place in the oven for four and a half or five hours, replenishing with hot water as it cooks down dry, as this will make a delicious and rich gravy to be served with the meat when cooked, poured over a hot shortcake or rich biscuit crust, split and cut in squares, placed on a deep hot platter. Pour the meat and gravy over this and serve hot. Some of the gravy can be reserved for the gravy boat if desired. There will be plenty of gravy if the meat is kept well covered with hot water while cooking. -Mrs Wilson B.

Chisholm.

Sweetbreads, Plain Let sweetbreads stand in cold water for thirty minutes. Remove membranes.

Cook in boiling salted water for twenty minutes and then put them in cold water to harden. Cut in small pieces, place either in chafing-dish or griddle, with large lump of butter, and cook until brown.-Mrs Dickson Moore.