The new practical housekeeping

ut half on meat and half under it ; this improves the meat and makes it more tender. Place the meat on the spit or in pan for roasting, and baste with these seasonings or with melted butter. The oven should be quick and as soon as a coating or crust forms, the fire can be slackened a little to prevent burning. Baste well and often, and serve underdone and juicy. Some like a bed of Vegetables for roast beef, which is prepared by placing in pan some scraps of salt-pork, a tablespoon each sliced carrots, and turnips, teaspoon each sliced onions and pepper-corns, half a dozen whole cloves, half a bay leaf and a little parsley ; or use only the pork with a part of the vegetables, etc. Add a very little water, unless a great deal of pork is used. When done, pour away nearly all the drippings, leaving about two tablespoons, which rub through a fine sieve with the vegetables, using a potato-masher, and return pulp to pan, or put in saucepan, add one tablespoon flour, stir till brown and then slowly add one pint water. A Boned roast of beef is nice with the bone removed and the cavity filled with force-meat. A nice way to prepare a thin piece of flank or low priced steak, is to make a dressing of bread-crumbs as for roast turkey or chicken, spread over the meat, and beginning at one end roll up tightly, bind with twine and roast as directed. Very nice sliced off thin for luncheon or tea. A good Mustard Sauce to serve with roast beef is made by thoroughly mixing one tablespoon vinegar, two of dry mustard, a teaspoon each flour, salt and sugar, beaten yolks of two eggs, and a cup water. Dissolve two tablespoons butter on the fire, add to the above mixture and stir till it boils. If too stiff, add water or vinegar, as it must pour out like cream. Thinly-sliced pickles, or a teaspoon tarragon vinegar improve the sauce. Beef Loaf — Take two pounds of the round, rind of half a lemon, three sprigs parsley, teaspoon salt, quarter teaspoon pepper, quarter of a nutmeg, two tablespoons melted butter, one raw egg, half a teaspoon onion juice, and mustard if liked. Chop meat, parsley and lemon rind very fine. Add other ingredients and mix thoroughly ; shape into a roll about three inches in diameter and six in length ; roil in buttered paper and bake thirty minutes, baste, mix with butter and water, when cooked place on hot dish, gently unroll from paper, and serve with tomato or mushroom sauce poured over. Or it may be packed in pudding dish and turned out to serve whole, slicing at table. Beef Stew. — Procure two pounds rump steak, and make deep incisions in it, but do not cut quite through ; fill them with a mixture of bread crumbs, a minced onion, a little cream or butter and pepper and salt. Roll up the steak and put it in a stew-pan with plenty of butter or fat ; let it stew very gently for more than two hours ; then serve with its own gravy, thickened with a little flour, land flavored with tomato sauce, catsup, or anything liked. Stewed beef with Tomatoes is relished by many. First, scald the tomatoes, skin -and quarter and sprinkle with salt and pepper, then bury the meat in a stew pan with tomatoes, and add bits oi butter rolled in flour, a little sugar, and an onion minced fine; cook until meat is ^1 ■ Mill!