Boil one cup milk, thicken with one tablespoon flour rubbed smooth in cold niilk, add a little salt, boil. Cream one tablespoon of butter and one cup of sugar flavor with vanilla and heat into the thickened milk, add the w'ell beaten white of one eg✪ Snowy Sauceg, beat thoroughly. Good w’ith any of the puddings. WHIPPED CREAM NO. I. Whip one pint of cream, sw’eeten and flavor to taste. WHIPPED CREAM NO. 2. One pint cream, two tablespoons gela¬ tine dissolved in a little cream, two table¬ spoons sugar, flavor with vanilla, put on ice. WHIPPED CREAM NO. ✪ Whipped Cream No. 1 3. Two-thirds cup thick sweet cream, whites of two eggs, two tablespoons sugar, flavor, beat, have cream very cold. Nice over crackers, cake, fruit or puddings. M. R. MEATS. ROAST BEEF. Rub meat with salt and cover with flour✪ Roast Beef, put in a roasting pan. Bake two hours, oven should be hot at beginning. POT ROAST. V’ash beef, put into a kettle, season with salt, pepper or ginger if desired✪ Pot Roast, cover tightly, add no water, set where it will simmer slowly several hours, after it is tender and begins to fry, turn it several times until it is browned well, take out .some of 'the grease, if there is consider¬ able, and make gravy, by adding a large spoon of flour, rub it well in the fat, then add w'ater and more salt, if necessary meat can be left in gravy, or if desired can be taken out before flour is added. This is a very satisfactory way to fix meat when rightly done. S. K. STUFFED FLANK Or Round Steak. Rul) meat with salt, sprinkle with pep¬ per, make a dressing of .stale bread and put on steak, then roll up and WTap with a cord, or if flank, make an incision in it and fill with dressing, then roll and tie, put into a roasting pan and roast, or put into a kettle and boil till tender, make gravy. S. K. BOILED FLANK. Take tw’o or three pounds of flank, salt it and roll and WTap it with a clean cord, put into a kettle with enough boiling water to boil it. When tender take it out and put into a pan and set in oven. Boil potatoes and dumplings in the gravy. A cheap and good dish for poor people. S. K. PRESSED BEEF. (English). Take as much beef as desired (the soup bone is good) put into a brine composed of a handful of salt, one of sugar and a pinch of saltpeter and sufticient water to cover, let stand from three days to three weeks in cold w’eather. .\fter w’ell corned boil until exceedingly tender, and only THK I‘KNN*SYI. VANIA CiKRMAN (’OOK lUMIK. 28 alMMit a teacup of juice remaiuiiig, tlien iua><h it witli a potato masher, taking out all skill ami sinews, add pepper, nutmeg and the juice, mix thoroughly, press into a mouhl ami let it get cold, slice thin, tongue can he prepareil in the same way. Mrs. 11. Merkle. PRESSED BEEF. (Penn. Way). Boil a fresh soup bone until very tender, take out hone, chop flue, remove cartilage etc., season well with salt, pepper (.-<age if <lesired) add one cup of shn* , pre‘\s in a mould. S. K. SOUR MEAT. (Jewish.) ✪ Beef Heart

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Boil one cup milk, thicken with one tablespoon flour rubbed smooth in cold niilk, add a little salt, boil. Cream one tablespoon of butter and one cup of sugar flavor with vanilla and heat into the thickened milk, add the w'ell beaten white of one egg, beat thoroughly. Good w’ith any of the puddings. WHIPPED CREAM NO. I. Whip one pint of cream, sw’eeten and flavor to taste. WHIPPED CREAM NO. 2. One pint cream, two tablespoons gela¬ tine dissolved in a little cream, two table¬ spoons sugar, flavor with vanilla, put on ice. WHIPPED CREAM NO. 3. Two-thirds cup thick sweet cream, whites of two eggs, two tablespoons sugar, flavor, beat, have cream very cold. Nice over crackers, cake, fruit or puddings. M. R. MEATS. ROAST BEEF. Rub meat with salt and cover with flour, put in a roasting pan. Bake two hours, oven should be hot at beginning. POT ROAST. V’ash beef, put into a kettle, season with salt, pepper or ginger if desired, cover tightly, add no water, set where it will simmer slowly several hours, after it is tender and begins to fry, turn it several times until it is browned well, take out .some of 'the grease, if there is consider¬ able, and make gravy, by adding a large spoon of flour, rub it well in the fat, then add w'ater and more salt, if necessary meat can be left in gravy, or if desired can be taken out before flour is added. This is a very satisfactory way to fix meat when rightly done. S. K. STUFFED FLANK Or Round Steak. Rul) meat with salt, sprinkle with pep¬ per, make a dressing of .stale bread and put on steak, then roll up and WTap with a cord, or if flank, make an incision in it and fill with dressing, then roll and tie, put into a roasting pan and roast, or put into a kettle and boil till tender, make gravy. S. K. BOILED FLANK. Take tw’o or three pounds of flank, salt it and roll and WTap it with a clean cord, put into a kettle with enough boiling water to boil it. When tender take it out and put into a pan and set in oven. Boil potatoes and dumplings in the gravy. A cheap and good dish for poor people. S. K. PRESSED BEEF. (English). Take as much beef as desired (the soup bone is good) put into a brine composed of a handful of salt, one of sugar and a pinch of saltpeter and sufticient water to cover, let stand from three days to three weeks in cold w’eather. .\fter w’ell corned boil until exceedingly tender, and only THK I‘KNN*SYI. VANIA CiKRMAN (’OOK lUMIK. 28 alMMit a teacup of juice remaiuiiig, tlien iua><h it witli a potato masher, taking out all skill ami sinews, add pepper, nutmeg and the juice, mix thoroughly, press into a mouhl ami let it get cold, slice thin, tongue can he prepareil in the same way. Mrs. 11. Merkle. PRESSED BEEF. (Penn. Way). Boil a fresh soup bone until very tender, take out hone, chop flue, remove cartilage etc., season well with salt, pepper (.-<age if <lesired) add one cup of shn* , pre‘\s in a mould. S. K. SOUR MEAT. (Jewish.)

The Pennsylvania German cook book