The national course in home economics

Put a very little drippings in an iron kettle. When hot, lay the beef in. Add an onion chopped and fried till brown in butter; pour in water that has boiled, to half the height of the meat. Add salt and pepper, and cover as close as possible. Thicken the gravy. Simmer from two to three hours, according to weight. When done, take up, and pour the gravy over it, and send to the table. Mrs. Roeb. BEEF LOAF. Take two pounds of beef chopped fine and add eight large soda crackers rolled. Moisten with hot water, then add one-half a cup of sweet milk, one egg and a pinch of sage. Season with salt and pepper and mix thoroughly. Make into a loaf and place in a baking pan with two strips of bacon and a lump of butter; cook slowly an hour and onehalf. Mrs. M. McDuffie. ROAST STEAK AND POTATOES. Butter a baking dish and sprinkle in a layer of chopped steak, season with salt and pepper. Put over this a layer of raw potatoes, peeled and sliced. Dust over a little flour, then sprinkle over another layer of steak, and so on until pan is full. Fill pan with hot water, cover and bake three hours. The flour used thickens the water and makes a delicious gravy. Mrs. C. F, G. CURRIED STEAK. Slice two onions and one apple, and fry them in butter to a light brown. Cut a pound of steak into neat squares, mix a tablespoon each of curry-powder and flour, and salt to taste, together on a plate, rub each piece of meat into it, and fry quickly. Turn all into a saucepan with half a pint of water or gravy, which should be hot, and simmer gently for an hour; add lemon juice, and serve in a meat dish, with a border of boiled rice piled round. Mrs. Charlotte Rice. SPICED BEEF. Boil a shank of beef in as little water as will merely cover it. Cook till meat falls from the bone. Chop very fine, spice with ground cloves, pepper, salt and summer savory. Add sufficient of the liquor in which it was boiled to moisten well. Press into molds, and when cold slice. LiBBiE Thompson. CREAriED DRIED BEEF. (Fit for a Prince.) Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried beef and brown in a little butter. When brown pour in it a coffeecup of milk and cream. Let it come to a boil and slightly thicken with a little butter and flour creamed together. When it boils, pour it over a platter of golden brown toast and serve it at once. Mrs. M. BEEF PIE WITH POTATO CRUST. When you have used the best of a cold roast of beef take the small pieces or as much as will half fill a granite baking pan; also any gravy that you have saved, a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy; put over a fire, thicken by dredging in a tablespoonful of flour; cover it up where it may stew gently. Now boil a sufficient quantity of potatoes to fill up your baking dish, mash smooth, and beat light with milk and butter and place in a thick layer on top of the meat. Brush it over with egg, place the dish in an oven, and let remain long enough to become brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless LIDA B. M.