Luncheons, breakfasts, simple dinners and carving

into the liquor in the pan and thicken a little with brown flour. Serve separately. This is cheap and delicious. It is very nice served cold ; slice thin and g-arnish the dish with lemon or lettuce or any pretty garnish. Stewed Beef — Cut the meat up fine, boil tender, season with salt and pepper, add chopped onion or parsley. Cook potatoes with the stew if you desire them. You may make nice stew by cutting the meat fine and lining a baking dish with sliced potatoes, and put a layer of potatoes on top. Put in the oven and bake forty-five minutes. Boiled Ham — Soak your ham as for baking. Boil for four or five hours. When done, take out and draw off the skin. If you wish, you may fix the same as for baking, and put in the oven and let brown. If you just want a plain boiled ham always let it cool in the water it was cooked in. If you follow out cooking ham this way you will never have that dryness in cold ham. Cooking Beef Steak — A sirloin is best broiled. Have a clear fire, if the fire is not bright sprinkle a handful of salt over the fire. Butter the broiler to prevent the meat from sticking. Sear the steak on both sides. This is done to keep the juices in the steak. While cooking, turn frequently. Never stick a fork in steak; this allows the gravy to escape. Nor salt until done, because salt draws out the juice. A steak will cook well done in fifteen minutes. When you take the steak off of the broiler put on a hot dish, pour drawn butter over it. Salt and pepper. Beef Loaf — Two pounds of beef chopped fine, one-half pound of salt pork, salt and pepper to taste, one teacup of rolled crackers, one-half cup of fresh milk, three eggs well beaten ; mix altogether, form in a loaf in a pudding dish. Pour over two cups of water and bake one hour and a half; let cool and cut in slices. All fresh meat can be used in this manner. A Roast Pig — Take a small pig, make a dressing of potatoes, season with sage, a little chopped apple, salt and pepper to taste. Stuff the pig and sew up. Always rub the outside over with lard or butter to keep it from blistering. Roast three hours, basting often. Many baste at last with melted butter. Serve the pig whole, stand him on the table whole. Put an apple or a piece of celery in his mouth. Always garnish the dish with some green lettuce, or parsley is nice. Baked Ham — Soak a ham for twenty-four hours then wash nicely. Make a thick paste of flour and wiater, cover the ham over with the paste. Put in the oven and bake slowly five hours, or until the fork will go through easily. Take out and remove the skin, rub over the top two well beaten eggs, then sprinkle a little sugar over the top, after which stick the top full of whole cloves. Sprinkle some fine bread crumbs over the top, return to the oven for fifteen minutes or until the ham is brown on top. This is the most delicious way of fixing ham. Roast Mutton — Put the roast of mutton in the pan with the bone turned down to the fire. Rub some butter over it, dredge with flour, put in the oven when the flour forms a paste on the meat. Add a little water. Baste frequently. Allow fifteen minutes to the pound. Serve with mint sauce, or any acid jelly melted.