Wash the meat, and if very salty, soak it in cold water over night, then put it into a pot with cold water to cover, set over a brisk fire, let it come to a boil, remove the scum, and let simmer slowly 3 or 4 hours, according to size. If the water boils away add more boiling water. Cabbage or turnips and potatoes may be boiled with the meat during the last hour✪ To Cook Corned Beef. If the meat is to be served cold allow it to cool in the liquor. — [Mrs. E. D., Ida. Pressed Beef Cook a cheap piece of beef very slowly until very tender, then let the liquor boil away to a small amount; chop or grind the meat very fine, season well with salt, pepper, and a little sage and summer savory, moisten with the liquor in which the meat was cooked, pack very solidly in ^ jars, and set away to chill. Serve cut in thin slices. — [Mrs. G. W. S., Kan. Braised Beef Cut 2 lbs round steak in dice 1 inch square. Put 2 gener- ous slices of salt pork in a kettle and fry brown; then remove the scraps, and add to the hot fat 1 large onion, sliced, and fry until brown, after which add the meat dredged with flour, the brown pork scraps, and enough water to partly cover, and simmer slowly 3 hours. During the last hour season with salt and pepper, and when done thicken the gravy with a little flour✪ Braised Beef. — [Mrs. E. P. C, Me. i BEEF AND PORK ROASTS 157 Boast Beef Take a piece of rib or loin, trim and wipe clean with a dry towel, put in a hot dripping pan with a little hot butter or suet, and set in a very hot oven. Remember that the oven must be very hot when the roast is first put in. Baste fre- quently and when partly done and nicely browned, season with salt and pepper and dredge with flour. Do not salt the raw meat, as that would draw out the juices and make it tough. A roast of about 8 lbs will require about 2 hours roasting. Less would leave the inside too rare and longer roasting would dry it out. When done remove the roast to a hot platter, skim the fat from the gravy in the pan, add about 1 tablesp flour, stir well over the fire, and when browned pour in about 1 cup water✪ Roast Beef. Boil up once and pour in a hot gravy boat. — [Mrs. L. J. P., Ore. A. Quick Way to Roast Beef Plunge the beef in a kettle of boiling water and boil briskly until almost done. Add salt to taste during the last half hour. Put some butter or drippings in a pan on top of the stove, lift the meat from the broth, drain, and then put it in the pan of hot drippings and brown quickly on both sides. When nicely browned all over, remove the meat to a hot platter, add a little flour to the gravy in the pan, and when brown stir in some of the broth✪ Quick Way to Roast Beef in which the meat was cooked. When boiling beef do not use any more water than is neces- sary. A nice roast can be prepared in this way in half the time it would take to roast it in the oven in the usual way. — [Mrs. E. M. C, 111. Pot Roast (Beef or Pork) ✪ Pot Roast (Beef or Pork)

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Wash the meat, and if very salty, soak it in cold water over night, then put it into a pot with cold water to cover, set over a brisk fire, let it come to a boil, remove the scum, and let simmer slowly 3 or 4 hours, according to size. If the water boils away add more boiling water. Cabbage or turnips and potatoes may be boiled with the meat during the last hour. If the meat is to be served cold allow it to cool in the liquor. — [Mrs. E. D., Ida. Pressed Beef Cook a cheap piece of beef very slowly until very tender, then let the liquor boil away to a small amount; chop or grind the meat very fine, season well with salt, pepper, and a little sage and summer savory, moisten with the liquor in which the meat was cooked, pack very solidly in ^ jars, and set away to chill. Serve cut in thin slices. — [Mrs. G. W. S., Kan. Braised Beef Cut 2 lbs round steak in dice 1 inch square. Put 2 generous slices of salt pork in a kettle and fry brown; then remove the scraps, and add to the hot fat 1 large onion, sliced, and fry until brown, after which add the meat dredged with flour, the brown pork scraps, and enough water to partly cover, and simmer slowly 3 hours. During the last hour season with salt and pepper, and when done thicken the gravy with a little flour. — [Mrs. E. P. C, Me. BEEF AND PORK ROASTS 157 Boast Beef Take a piece of rib or loin, trim and wipe clean with a dry towel, put in a hot dripping pan with a little hot butter or suet, and set in a very hot oven. Remember that the oven must be very hot when the roast is first put in. Baste frequently and when partly done and nicely browned, season with salt and pepper and dredge with flour. Do not salt the raw meat, as that would draw out the juices and make it tough. A roast of about 8 lbs will require about 2 hours roasting. Less would leave the inside too rare and longer roasting would dry it out. When done remove the roast to a hot platter, skim the fat from the gravy in the pan, add about 1 tablesp flour, stir well over the fire, and when browned pour in about 1 cup water. Boil up once and pour in a hot gravy boat. — [Mrs. L. J. P., Ore. A. Quick Way to Roast Beef Plunge the beef in a kettle of boiling water and boil briskly until almost done. Add salt to taste during the last half hour. Put some butter or drippings in a pan on top of the stove, lift the meat from the broth, drain, and then put it in the pan of hot drippings and brown quickly on both sides. When nicely browned all over, remove the meat to a hot platter, add a little flour to the gravy in the pan, and when brown stir in some of the broth in which the meat was cooked. When boiling beef do not use any more water than is necessary. A nice roast can be prepared in this way in half the time it would take to roast it in the oven in the usual way. — [Mrs. E. M. C, 111. Pot Roast (Beef or Pork)

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