Cooks in clover

piece of beef to roast on a grating laid over a dripping pan. About half an hour before the meat is done, pour the pudding into the pan, and let the drippings fall upon the pudding. When both are done, cut the pudding into squares and lay around the meat when dished. Do not have much fat in the dripping pan when you are ready to pour the pudding in. Pudding: — One pint of milk ; four eggs, yelks and whites beaten separately ; one teaspoon of salt ; two ' cups of flour. It should be a yellow brown when done. Mrs. O. W. Fouder. Beef a la Mode. — Soak six pounds of round beef in vinegar or claret wine over night. Prepare and ! parboil one turnip and one carrot. Take the beef out ! of the vinegar or wine, and tie up tightly with cord. Cut deep gashes in both sides ; into each gash insert pieces of carrots and turnips, and onions chopped fine, also a little bread dressing — as for poultry, well seasoned with pepper and salt ; also insert in alternate gashes a small piece of corned pork. Spice with whole cloves, sweet marjoram and thyme. Boil slowly and steadily for four hours in a porcelain kettle in a quart of water, with a thin slice of corned pork and any of the above vegetables that may be left over, turning the beef in the pot occasionally. Brown as a pot roast. When taken out, make gravy of the liquor in the pot. Mrs. A. C. H. Beef Stew. — Three or four pounds of good beef steak cut from the round, all fat trimmed off, and the meat cut in half-inch pieces; cover well with water; add salt, pepper and Worcestershire sauce to suit the taste ; let all simmer slowly. Cut two carrots and three stalks of celery into small pieces and add to the meat; in an hour and a half add four potatoes, cut small. Cook all slowly, covered, until just before serving; remove meat when ready to serve, and thicken gravy with browned flour ; pour over the meat and serve. Mrs. L. M. L. Roast Veal. — Take a loin of veal, make a dressing as for roast turkey, fill the flap with dressing and secure firmly on the loin. Rub the veal with salt, pepper and butter; put in a pan with a little water. While roasting, baste frequently and let it cook until thoroughly done, allowing two hours for a roast weighing from six to eight pounds. When done, remove the threads before sending to the table ; thicken the gravy with a little flour. Mrs. G. I. Chapman. Bewitched Veal. — Two pounds of veal cutlets, three slices of salt pork, three slices of bread, three eggs, seasoning to taste. Chop the veal and pork fine, crumb the bread, mix well together, and add the eggs. Make the whole quite soft with milk. Bake one hour in a buttered dish. Serve cold. Miss Louise Webb. Veal Cutlets. — Mix bread crumbs with the beaten yelks of two eggs ; dip the cutlets into melted butter, then into the egg. Fry in hot lard to a light brown. Thicken the gravy with butter and browned flour. Mrs. J. R. Morris. Veal Cheese. —Use equal quantities of sliced boiled veal and tongue; pound each separately iu a mortar, adding butter as you do so. Mix in a stone jar pressed in hard, and pour on melted butter. Keep it covered in a dry place. melted butter. Keep it To be sliced for lunch or Mrs. A. C. H.