The new home cook book

Sticks laid across a dripping pan. Three-quarters of an hour before it is done, (allow fifteen minutes to a pound if you like it rare,) mix the pudding and pour into the pan. Continue to roast the beef, the dripping meanwhile falling upon the pudding below. When both are done cut the pudding into squares and lay around the meat when dished. If there is much fat in the dripping pan before the pudding is ready to be put in, drain it off, leaving just enough to prevent the batter from sticking to the bottom. Recipe for Pudding. — One pint of milk; four eggs, whites and yolks beaten separately ; two cups flour ; one teaspoon salt. Be careful in mixing not to get the batter too stiff. YORKSHIRE PUDDING. Mrs. Joseph B. Leake. To be eaten with roast beef, instead of a vegetable. Three tablespoons flour, mixed with one pint of milk, three eggs and a little salt. Pour into a shallow tin baking pan ; put into oven, an hour before dinner, for ten minutes ; then put it under the roasting beef and leave it till you take up the beef; leave it in about five minutes after you take up the beef; then pour off the fat and send it to the table. BEEFSTEAK AND MUSHROOMS. Mrs. Perry H. Smith. Put in a sauce pan one ounce of butter, a small onion chopped fine, a little ground sage, and a little thyme, and put it over the fire ; when hot, shake in two tablespoons of flour, and when it becomes brown, put in one gill of water, and let it boil for half an hour. Then add three tablespoons of beef stock, a little salt, a little nutmeg and one wine glass of sherry wine. Put in one can of mushrooms, and let it boil for ten minutes. Pour this over a nicely broiled beefsteak. BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron over hot coals, having greased the bars with butter before the steak has been put upon it ; (a steel gridiron with slender bars is to be preferred, the broad flat iron bars of gridirons commonly used, fry and scorch the meat, imparting a disagreeable flavor.) When done on one side, have 'ready your platter warmed, with a little butter on it; lay the steak upon the platter with the cooked side down, tnat the juices which have gathered may run on the platter, but do not press the meat ; then lay your beefsteak again upon the gridiron quickly and cook the other side. When done to your liking, put again on the platter, spread lightly with butter, place where it will keep warm for a few moments, but not to let the butter become oily, (over boiling steam is best;) and then serve on hot plates. Beefsteak should never be seasoned with salt and pepper while cooking. If your meat is tough, pound well with a steak mallet on both sides. BEEF WITH TOMATOES. Mrs. P. B. Ayer. Eight pounds fresh plate beef, second cut broiled ; boil over two quarts tomatoes, three cloves, plenty butter. pepper and salt ; when cooked nicely and thick, strain through a colander and pour over your beef and serve hot or cold. A LA MODE BEEF. Miss Sarah Page.