Cheeks. Brawn, soup, <S:c. Price per jiound, Hd. Tail. "Soup. Stewed. Each, Is. 3d. to. 2s. 9d. Tongue. Salted and boiled. Each, 5s. to 6s. Heels. Stewed for jelly and stock. Each, 9d. to Is. I-tvER. Stewed and fried. Price per pound, 5d. Besides these there is the Pal.vte, which is stewed or fried ; the Heaut, which is stuffed and roasted ; the Sweetbiieads and I Tripe, which is cooked in various ways; and the Skiut, which makes rich gravy. Purchase the best meat and the best joints, they are the most economical in the end. The quality of beef depends on so many circum- stances that the surest way to get it good is to j buy of one respectable butcher whose word i may be depended on. I'le following direc- i tions are given for the benefit of those who require them; they do not belong to any | particular meats, those will be treated on in then- pi-oper places: — While cooking, keep a good fire, and place the meat at some distance; from it at first. If the outside be too suddenly dried it prevents the heat penetrating, so that the inside of the joint will be uncooked. Baste often; a great deal depends on this. Inex- perienced cooks think they have done all that is necessary when they have put it before the fire, and given it the prescribed time ; but witn- out fiequent basting the meat will be diy and indigestible. Although the greatest caic has been taken to give coirectly the time required for cooking the various dishes, it must be re- membered that it is impossible to give it exactly to suit each case, because so many circumstances tend to vary it, such as the age of the animal, the time the meat has been kept after being- killed, the state of the weather, the cooking apparatus used, and the quality of the fuel. The average only has been taken, and this being- understood, common sense must make allowance for the rest. It will be an assistance to remem- Ijcr that freshly-killed meat requires more time than that which has been kept, and also that meat needs cooking rather longer in cold weather than in hot. Beef, Aitchbone of, Salted.— Most persons roast this joint, but we think it far superior salted and boiled according to the foUoTftang recipe: — Take a i)iece of beef, say ten poimds, and rub into it a mixture com- pound of throe-quarters of a pound of salt, one ounce of dark moist sugar, and half an ounce of saltpetre. Turn the meat each day, and ruT) the pickle well in every time. Keep it in this condition four or fi\-c days, when it will be found salt enough for most people, ^''hcn wanted for use, put it into a large saucepan, with enough water to cover✪ Beef, Aitchbone of, Salted, bring it gradually to a boil, and simmer gently for two hours and a half. "If," says Dr. Kitchener, "it bods too quickly at first, no art can make it tender afterwards; the slower it boils the better." Carrots, turnips, and suet-dmnplings are the proper accompaniments to this dish. The soft, marrow-like fat at the back of the joint should be eaten when it is hot, the hard fat left until the joint is served cold. The liquor in which the beef is boiled should not be thrown away, it will make excellent pca- soup. Probable cost, 7|d. to S.^d. per pound. Sufficient for eight or nine persons.

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Cheeks. Brawn, soup, <S:c. Price per jiound, Hd. Tail. "Soup. Stewed. Each, Is. 3d. to. 2s. 9d. Tongue. Salted and boiled. Each, 5s. to 6s. Heels. Stewed for jelly and stock. Each, 9d. to Is. I-tvER. Stewed and fried. Price per pound, 5d. Besides these there is the Pal.vte, which is stewed or fried ; the Heaut, which is stuffed and roasted ; the Sweetbiieads and I Tripe, which is cooked in various ways; and the Skiut, which makes rich gravy. Purchase the best meat and the best joints, they are the most economical in the end. The quality of beef depends on so many circum- stances that the surest way to get it good is to j buy of one respectable butcher whose word i may be depended on. I'le following direc- i tions are given for the benefit of those who require them; they do not belong to any | particular meats, those will be treated on in then- pi-oper places: — While cooking, keep a good fire, and place the meat at some distance; from it at first. If the outside be too suddenly dried it prevents the heat penetrating, so that the inside of the joint will be uncooked. Baste often; a great deal depends on this. Inex- perienced cooks think they have done all that is necessary when they have put it before the fire, and given it the prescribed time ; but witn- out fiequent basting the meat will be diy and indigestible. Although the greatest caic has been taken to give coirectly the time required for cooking the various dishes, it must be re- membered that it is impossible to give it exactly to suit each case, because so many circumstances tend to vary it, such as the age of the animal, the time the meat has been kept after being- killed, the state of the weather, the cooking apparatus used, and the quality of the fuel. The average only has been taken, and this being- understood, common sense must make allowance for the rest. It will be an assistance to remem- Ijcr that freshly-killed meat requires more time than that which has been kept, and also that meat needs cooking rather longer in cold weather than in hot. Beef, Aitchbone of, Salted.— Most persons roast this joint, but we think it far superior salted and boiled according to the foUoTftang recipe: — Take a i)iece of beef, say ten poimds, and rub into it a mixture com- pound of throe-quarters of a pound of salt, one ounce of dark moist sugar, and half an ounce of saltpetre. Turn the meat each day, and ruT) the pickle well in every time. Keep it in this condition four or fi\-c days, when it will be found salt enough for most people, ^''hcn wanted for use, put it into a large saucepan, with enough water to cover, bring it gradually to a boil, and simmer gently for two hours and a half. "If," says Dr. Kitchener, "it bods too quickly at first, no art can make it tender afterwards; the slower it boils the better." Carrots, turnips, and suet-dmnplings are the proper accompaniments to this dish. The soft, marrow-like fat at the back of the joint should be eaten when it is hot, the hard fat left until the joint is served cold. The liquor in which the beef is boiled should not be thrown away, it will make excellent pca- soup. Probable cost, 7|d. to S.^d. per pound. Sufficient for eight or nine persons.

Cassell's dictionary of cookery