Miss Parloa's kitchen companion

Cut the salt pork into thin slices, and fry until crisp ; then remove it, and put the fricandelles into the boiling fat. Brown quickly on both sides, and serve immediately on a hot dish, using the slices of pork for garnishing. Cold roast beef will answer for fricandelles, but it is not so nice as raw meat. * Shaved Frozen Beef. This affords a pleasant change in winter. It is a dish that can be served only in freezing weather. Get a slice of round steak, cut thin. Roll it up tight, and tie it in this position. Pin a thin napkin or piece of cloth over this roll, and hang up where the meat will freeze solid. When ready to cook the meat, shave off thin slices, and season them with salt and pepper. Put some butter on the fire in the frying-pan, and when it gets hot put in the shaved beef. Cook for four minutes, stirring all the time with a fork. Turn into a hot dish, and serve at once. For one pound of meat use a large table-spoonful of butter, a teaspoonful of salt, and one-fifth of a teaspoonful of pepper. This is a good dish for breakfast, tea, or luncheon. * Beef Sausages. Use three pounds of raw round of beef, one pound of beef suet, one pint of cold water, a table-spoonful and a half of salt, one-fifth of a teaspoonful of cayenne, half a teaspoonful of white pepper, and one generous teaspoonful of sage. Chop the beef and suet very fine. Add the seasoning and the water, and mix thoroughly. Make into small cakes, and dredge these with flour. Fry for six minutes, and serve very hot. * Macaroni-and-Meat Pie. A quarter of a pound of macaroni will be needed for this dish, as well as a quart of any kind of cold meat, a table-spoonful of flour, two of butter, a cupful of bread crumbs, and salt and pepper for seasoning to suit the taste. Boil the macaroni rapidly for twenty minutes in two quarts of water. Eub the butter and flour together, and gradually add to this paste one generous pint of the water in which the macaroni was boiled. Season well with salt and pepper. Put a layer of the macaroni into an escalop dish, and season well. Cover with a part of the sauce made of the butter, flour, and water, and then add a layer of meat, well seasoned. Continue putting in these alternate layers — macaroni, sauce, meat, and sauce — until all the materials have been used. Cover the last layer with the bread crumbs, and bake slowly for half an hour. For the quantities of materials named, the amount of seasoning required is about three teaspoonfuls of salt and half a teaspoonful of pepper. . * Beefsteak Pie. The materials used are as follows : a quart of pieces of cold steak, a gill of milk, a pint of water, half a dozen potatoes, a slice of onion, two table-spoonfuls of butter, one table-spoonful of flour, and salt and pepper in quantities to suit the taste. Peel the potatoes, and put them on to cook for half an hour in boiling water, enough to cover. While they are boiling, cut the meat into inch cubes. Put the butter and onion into a frying-pan, and cook until the onion turns a straw color ; then add the flour, and stir it until it gets brown. Gradually add the water, and stir until