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The true fillet is the tenderloin, although sometimes one will see a rib roast, boned and rolled, called a fillet, A short fillet, weighing from two and a half to three pounds (the average weight from a very large rump), will suffice for ten persons at a dinner where this is served as one course ; and if a larger quantity is wanted a great saving will still be made if two short fillets are used. They cost about two dollars, while a large one, weighing the same amount, would cost five dollars. Fillet of beef is one of the simplest, safest and most satisfactory dishes that a lady can prepare for either her own family or guests. After a single trial she will think no more of it than of broiling a beefsteak. First, remove from the fillet, with a sharp knife, every shred of muscle, ligament and thin, tough skin. If it is not then of a good round shape, skewer it into shape. Draw a line through the centre, and lard with two rows of pork, having them meet at this line. Dredge well with salt, pepper and flour, and put, without water, in a very small pan. Place in a hot oven for thirty minutes. Let it be in the lower part of the oven the first ten minutes, then place on the upper grate. Serve with mushroom, Hollandaise or tomato sauce, or with potato balls. If with sauce, this should be poured around the fillet. The time given cooks a fillet of any size, the shape being such that it will take half an hour for either two or six pounds. Save the fat trimmed from the fillet for frying, and the lean part for soup stock. Fillet of Beef a la Hollandaise. Trim and cut the short fillet into slices about half an inch thick. Season these well with salt, and then lay in a pan with six table-spoonfuls of butter, just warm enough to be oily. Squeeze the juice of a quarter of a lemon over them. Let them stand one hour ; then dip lightly in flour, place in the double broiler, and cook for six minutes over a very bright fire. Have a mound of mashed potatoes in the centre of a hot dish, and rest the slices against this. Pour a Hollandaise sauce around. Garnish with parsley. Fillet of Beef a 1' Allemand. Trim the fillet and skewer it into a good shape. Season well with pepper and salt. Have one egg and half a teaspoonful of sugar well beaten together ; roll the fillet in this and then in bread crumbs. Bake in the oven for thirty minutes. Serve with Allemand sauce poured around it. Fillet of Beef in Jelly. Trim a short fillet, and cut a deep incision in the side, being careful not to go through to the other side or the ends. Fill this with one cupful of veal, prepared as for quenelles, and the whites of three hard-boiled eggs, cut into rings. Sew up the openings, and bind the fillet into good shape w'th broad bands of cotton cloth. Put in a deep stewpan two slices of ham and two of pork, and place the fillet on them ; then put in two calf's feet, two stalks of celery and two quarts of clear stock. Simmer gently two hours and a half. Take up the fillet, and set away to cool. Strain the stock, and set away to harden. When hard, scrape of ever particle of fat, and put on the fire in a clean sauce-pan, witr> half a slice of onion and the whites of two eggs, beaten with