Select a good roast. The evening before roa.'^ting make incisions in dilTerent places in the meat, and put a garlic or onion into each incision, take two parts salt, and one each pepper and ginger, mix it well and rub the meat all over, then take a spoon of vinegar✪ Sour Meat (Jewish) and moisten the meat with it, lay on a platter until morning, then roast in a roasting pan, put in some water and a few’ onions, also a little vinegar, baste often. Mrs. Messenbring. SPICED BEEF. A sirloin roast is the best for this pur¬ pose, skewer it firmly in place, and strew over the top of it one teaspoon each of whole clover, alspice and ground sage and thyme, brown two tablespoons of butter in your baking pan. work into this a tablespoon and a half of flour, add by slow degrees about a pint of cold w’ater let it boil up, season to taste and add the juice of one lemon✪ Spiced Beef, put your roast in the pan with the gravy, do not baste for fifteen minutes, after ,that baste fre¬ quently. TO BOIL CORNED BEEF. Put the meat in cold water✪ To Boil Corned Beef, boil from five to six hours, then take out the bones, wrap it tightly in a clean cloth, and put on ice with a weight to press it. TO FRY BEEFSTEAK. NO. I. After table is set and vegetables c<H»ked and prepared ready to take up, put your spider on a hot stove, after it is hot drop a piece of butter in it and put in steak✪ To Fry Beefsteak No. 1 us soon as it is hot. Stay by it turning it frequently, keep it hot enough so it will not draw juice, turning it freipiently, keep it from burning, season just a little before taking up and serve as soon as imsihle. S. K. BEEFSTEAK NO. 2. Put butter and lard into pan, when this is hot drop in your steak✪ Beefsteak No. 2, season, cover and fry on top of stove, turn and keep covere<l until done. To make gravy, add a little more butter or lard and large tablespoon of fiour, rub it .smooth in the drippings and add cold water, season a little more if nece.ssary. BEEFSTEAK, NO. 3. After butter and pan are lud, ndl steak in flour and fry. BROILED STEAK. (Jrease the bars of the bndler, lay on the steak✪ Broiled Steak, hold directly over a bed of clear coals, it will cook in five or ten minutes, put on a hot platter with salt, pepper and butter. HAMBURG STEAK. Buy choiiped round steak, season with salt, pepper and onion (if desired)✪ Hamburg Steak, make into patties and fry. BEEF LOAF NO. I. Three pounds of choppe<l sleak. one cup of milk, one cup rolled crackers, two eggs, season to taste, make into loaf and bake, one cup of butter adde«l keeps it moist. BEEF LOAF NO. 2. One poun<l chopped beef, two eggs, eight large crackers ground fine, two tablesp<M)ns melte<l butter, two table- spoons cream✪ Beef Loaf No. 2, hake in a loaf, baste with water. TIIK 1‘KNXSVT.VANT A (JRRMAX COOK HOOK 29 BEEF HEART. Kill hpef heart with dressiii" and pot roast it. Hpof heart hoiled with toiiptue and sliced can he pickled and canned and is nice with a lunch. BOILED TONGUE, Roil until tender✪ Boiled Tongue, pack tightly into a howl, cover with a i)late (ni which pnt something? heavy, when cold cnt into slices. BOILED LEG OF MUTTON NO. L Pnt into a kettle, season, set on a mod¬ erate fire and siinnier until tender, do not pnt water on it, simmering slowly draws moisture and must all he absorbed into the meat by keeping it tightly cov¬ ered, when it gets dry fry it in the kettle or roast it in tlie oven. BOILED LEG OF MUTTON NO. 2.

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Select a good roast. The evening before roa.'^ting make incisions in dilTerent places in the meat, and put a garlic or onion into each incision, take two parts salt, and one each pepper and ginger, mix it well and rub the meat all over, then take a spoon of vinegar and moisten the meat with it, lay on a platter until morning, then roast in a roasting pan, put in some water and a few’ onions, also a little vinegar, baste often. Mrs. Messenbring. SPICED BEEF. A sirloin roast is the best for this pur¬ pose, skewer it firmly in place, and strew over the top of it one teaspoon each of whole clover, alspice and ground sage and thyme, brown two tablespoons of butter in your baking pan. work into this a tablespoon and a half of flour, add by slow degrees about a pint of cold w’ater let it boil up, season to taste and add the juice of one lemon, put your roast in the pan with the gravy, do not baste for fifteen minutes, after ,that baste fre¬ quently. TO BOIL CORNED BEEF. Put the meat in cold water, boil from five to six hours, then take out the bones, wrap it tightly in a clean cloth, and put on ice with a weight to press it. TO FRY BEEFSTEAK. NO. I. After table is set and vegetables c<H»ked and prepared ready to take up, put your spider on a hot stove, after it is hot drop a piece of butter in it and put in steak us soon as it is hot. Stay by it turning it frequently, keep it hot enough so it will not draw juice, turning it freipiently, keep it from burning, season just a little before taking up and serve as soon as imsihle. S. K. BEEFSTEAK NO. 2. Put butter and lard into pan, when this is hot drop in your steak, season, cover and fry on top of stove, turn and keep covere<l until done. To make gravy, add a little more butter or lard and large tablespoon of fiour, rub it .smooth in the drippings and add cold water, season a little more if nece.ssary. BEEFSTEAK, NO. 3. After butter and pan are lud, ndl steak in flour and fry. BROILED STEAK. (Jrease the bars of the bndler, lay on the steak, hold directly over a bed of clear coals, it will cook in five or ten minutes, put on a hot platter with salt, pepper and butter. HAMBURG STEAK. Buy choiiped round steak, season with salt, pepper and onion (if desired), make into patties and fry. BEEF LOAF NO. I. Three pounds of choppe<l sleak. one cup of milk, one cup rolled crackers, two eggs, season to taste, make into loaf and bake, one cup of butter adde«l keeps it moist. BEEF LOAF NO. 2. One poun<l chopped beef, two eggs, eight large crackers ground fine, two tablesp<M)ns melte<l butter, two table- spoons cream, hake in a loaf, baste with water. TIIK 1‘KNXSVT.VANT A (JRRMAX COOK HOOK 29 BEEF HEART. Kill hpef heart with dressiii" and pot roast it. Hpof heart hoiled with toiiptue and sliced can he pickled and canned and is nice with a lunch. BOILED TONGUE, Roil until tender, pack tightly into a howl, cover with a i)late (ni which pnt something? heavy, when cold cnt into slices. BOILED LEG OF MUTTON NO. L Pnt into a kettle, season, set on a mod¬ erate fire and siinnier until tender, do not pnt water on it, simmering slowly draws moisture and must all he absorbed into the meat by keeping it tightly cov¬ ered, when it gets dry fry it in the kettle or roast it in tlie oven. BOILED LEG OF MUTTON NO. 2.

The Pennsylvania German cook book