Beef Stew
This is best when made of slices cut from an underdone roast, and simmered in any liquor in which meat has been boiled, but if none is at hand, use water instead-just covering the beef.
To a half dozen slices of the usual size, add: 2 tablespoonfuls pepper vinegar. 1 tablespoonful of made mustard. 1 tablespoonful of acid fruit jelly. 1 tablespoonful of butter. 1 teaspoonful salt. 1 teaspoonful celery-seed. 1 saltspoonful black pepper. 1 raw turnip, grated or scraped fine. 1 mashed Irish potato. Add minced onion and parsley. Boil up and serve.
Cold beefsteak or mutton chops, which are always unfit to appear upon the table a second time, are delicious cut up in small pieces and mixed or stewed separately in this way.--Mrs. S.T.