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Left-Overs of Beef: Season

Put the butter and flour in a saucepan, and when blended, pour in the soup, and beat till smooth. Let it come to the boil, then add the meat cut in inch pieces, and draw to a cooler place on the stove where it can simmer half an hour. If you cannot watch it, pour it in a double boiler, for the success of this dish depends on the steeping of the meat at just below boiling point. Season with dish is ready to take from the fire.

Boil 6 eggs hard and lay in cold water to make the shells come off easily. Pour the mock terrapin on a large platter, garnish with eggs sliced, split gherkins, and points of lemon.

Roast-Beef Pillau.

Cook for five minutes 1 tablespoonful butter and a small onion chopped fine. Before it begins to brown, add 2 cupfuls cold beef cut in fine dice, seasoned with teaspoonful salt and 1 teaspoonful pepper. Simmer slowly for ten minutes. While it is cooking, cover cupful rice with cold water and set it over the fire to boil. When it has cooked for five minutes drain and let cold water run through it till every grain separates. Add the rice to the beef, pour over it 1½ cupfuls canned tomatoes. Pour in a cupful boiling water, and cook slowly till the rice is perfectly soft.

Beef Fricassee. 3 cupfuls cold beef cut in thin slices, 2 cupfuls brown stock, 3 tablespoonfuls butter, 2 tablespoonfuls flour, teaspoonful pepper, 1 teaspoonful onion butter, 1 teaspoonful salt.

Season the meat with salt and pepper. Melt the butter in a spider, add the flour, and stir to a brown paste.

Pour in the stock and beat smooth with a wire whisk. Season with pepper, salt, and onion butter, and cook ten minutes. Add the cold meat, simmer a few minutes, and serve on a deep platter with a border of rice, mashed potatoes, or points of toast.

Beef Ragout with Tomato. 3 cupfuls cold roast beef, 1½ cupfuls tomato pulp, 1 tablespoonful butter, 1 teaspoonful onion juice, Salt and pepper.

LEFT-OVERS OF BEEF Cut the beef into half-inch cubes, cook the tomatoes half an hour, and push through a potato ricer. Reheat the tomatoes, adding butter and seasonings, at the last the beef. Let it simply heat, not boil, then serve.

Creamed Corned Beef au Gratin. 2 tablespoonfuls flour, 2 tablespoonfuls butter, 1 cupful milk, 1 sliced onion, 1 stalk chopped celery, Pepper, 2 cupfuls cold corned beef, cupful buttered cracker crumbs.

Put the celery, cut in inch lengths, and the onion in the milk; scald in a double boiler. Strain when boiling and convert the milk into a white sauce with the butter and flour. When thick, add the corned beef, cut into small neat cubes, and a dash of pepper. Pour into a shallow dish, cover with buttered cracker crumbs, and brown. Garnish with blanched leaves of celery.

Beef Hash.

Use for beef hash the tough part of the roast thoroughly freed from fat and gristle. Chop and mix 1 cupful meat with 2 cupfuls chopped potatoes. In an iron spider put 2 tablespoonfuls butter and cupful stock, or a spoon of gravy added to enough hot water to half fill a cup.

Boil up, then add the meat and potatoes seasoned with pepper and salt. Stir occasionally with a fork. Let the water evaporate from the hash, leaving it dry but not pasty.

Fatherland Farm Meat Loaf.

Butter a long, narrow cake tin and line with cold mashed potatoes, smoothing with a spatula into a layer an inch thick. Inside this put a filling of roast beef, chopped coarsely, seasoned with pepper, salt, and a few drops of onion juice, and moistened with gravy. Smooth this filling till within one inch of the top of the tin. and cover with mashed potatoes.

Bake in a hot oven for half an hour and turn out on a long platter. It will look like a finely crusted loaf, and may be cut in neat slices. This makes a delicious luncheon or tea dish.-MRS. S. B. FORBES.

Papas Rellenas (Cuban recipe). 3 large potatoes, 1 cupful cold roast beef, 1 tablespoonful butter, 2 tablespoonfuls cooked tomato, 2 eggs, 1 tablespoonful flour, 3 olives, Pepper, salt, cayenne.

Boil the potatoes, and cut in halves lengthwise. Scoop out the inside with a spoon, leaving the potato shell half an inch thick. Make a “piccadillo" to stuff them with. Chop the beef, put it in a spider with the butter and tomato. Cook till the mixture begins to look dry, add 1 wellbeaten egg, a dust cayenne, salt, and pepper and 3 olives chopped. Stuff the potato halves with this mixture.

Reat 1 egg light, add 1 teaspoonful flour, and in this batter dip the half potatoes. Fry in boiling lard as you would croquettes.

The Remains of a Boiled Dinner.

Winter squash can be served in a pie, sifting and seasoning it as if boiled for the purpose. Cold cabbage may be put into hot spiced vinegar, served cold with vinegar, or heated with a little butter and pepper, salt, if needed, and just a suspicion of vinegar. Cut it fine, and heat thoroughly. Beets make good pickles. Turnips, carrots, and parsnips can be warmed up. A favorite dish with many people is "red-flannel hash," plain hash containing a little chopped beet. Look over the meat, cutting out all the gristle and soft fat. Chop it fine with some of the hard fat.

Mince potatoes which have been boiled in pot liquor. Use three times as much potatoes as meat. Chop with the potatoes a small quantity of MRS. CURTIS'S COOKBOOR the cabbage and some of the beets.

For 2 quarts potatoes use pint cabbage and 1 large beet. Mix thoroughly with the meat. Pour some milk into a frying pan and turn in the hash, using enough to moisten thoroughly. Add 2 tablespoonfuls butter and season with pepper and salt if necessary. Be sure it is heated through. Serve with brown bread and pickles.-H. ANNETTE POOLE.

Tongue Sandwiches. 1 cupful finely chopped tongue, 1 teaspoonful made mustard, 1 tablespoonful soft butter, teaspoonful paprika, Yolk 1 hard-boiled egg, Juice lemon, Dash nutmeg.

Chop the tongue fine, and mix thoroughly with the other ingredients. Spread between thin slices of bread.

Beef Rissoles.

Roll pie crust as thin as possible and cut into rounds with a large biscuit cutter. Mince cold beef or steak, season with salt and paprika, and moisten with stock or gravy to make the meat stick together. Put a spoonful of this mixture into each round of paste, pinching the edges together carefully so that not a particle of the meat may escape. Brush egg over the outside, and fry like doughnuts in deep lard. They will take eight minutes to brown. Drain on thick paper, and serve hot in a folded napkin.