Buckeye cookery

pieces of beef; press the meat firmly into a mold, pour over it the - liquor, and place over it a close cover with a weight upon it. When _ turned from the mold, garnish with sprigs of parsley or celery, and serve with fancy pickles or French mustard.—Mrs. 8S. H. J. Breer a La Mope. In a piece of the rump, cut deep openings with a sharp knife; - put in pieces of pork cut into dice, previously rolled in pepper, salt, cloves and nutmeg. Into an iron stew-pan lay pieces of pork, sliced onions, slices of lemon, one or two carrots and a_bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand, a half-pint wine and a little vinegar, and afterwards an equal quantity of water or broth, till the meat is half covered; cover the dish close and cook till tender. Then takeit out, rub the gravy thoroughly through a sieve, skim off the fat, add some sour cream, return to the stew-pan and cook ten minutes. Instead of the cream, capers or sliced cucumber pickles can be added to the © gravy if preferred, or a handful of grated ginger-bread or rye bread. The meat can also be laid for some days before in a spiced vinegar or wine pickle.—Mrs. L. S. Williston, Heidelberg, Germany. BorLED BEEF TONGUE. Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue nearly covered until done; boil until it can be pierced easily with a fork, take out, and if needed for present use, take off the skin and set away to cool; if to be kept some days, do not peel until wanted for table. The same amount of salt will do for three tongues if the pot is large enough to hold them, always remembering to keep sufficient water in the kettle to cover all while boiling. Soak salt tongue over night, and cook in same “way, omitting the salt. Or, after peeling, place the tongue in sauce- pan with one cup water, one-half cup vinegar, four table-spoons - sugar, and cook till liquor is evaporated.—M. J. W. | MEATS. — : | 197 é . : -_ Racour oF -BEErF. For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half dozen cloves, a stick of cinnamon, and a little whole black pepper ; cut gashes in the meat, and stuff them with half pound of fat salt _ pork, cut into square bits; place the meat on the other ingredients, — and pour over them half a cup of vinegar and a cup of water; cover tightly, and bake in a moderate oven; cook slowly four or five hours, and, when about half done, salt to taste. When done, take out the meat, strain the gravy through a colander and thicken with flour.— Mrs. D. W. R., Washington City. Roast Breer wita Puppine. Bake exactly as directed for ordinary roast for the table; then make a Yorkshire pudding, to eat like vegetables with the roast, as follows: For every pint of milk take three eggs, three cups of flour, and a pinch of salt; stir to a smooth batter, and pour into the drip-. ping-pan under the meat, half an hour before it is done.—WMrs. C. r. Carson. Roast Beer. Take a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, lay it in the roasting dish and baste it with melted butter. Put it inside the well-heated oven, and baste fre- - quently with its own fat, which will make it brown fan tender. If, whewhen it is cooking fast, the gravy is growing too brown, turn a glass of German cooking wine into the bottom of the pan, and repeat this as often as the gravy cooks away. The roast needs about two hours time to be done, and must be brown outside but inside still a little red. Season with salt and pepper. Squeeze a little lemon juice over it, and also turn the gravy upon it, after skimming off the fat.—Mrs. L. S. Williston, Heidelberg, Germany.a Aa A. Brown Stew. :