The Portland Woman's Exchange Cook Book

Put a well-washed 3-lb. piece of short ribs of beef in 3 quarts of cold water. Boil for 1 hour, skimming well; then add salt, 2 leeks, 1 stalk of celery, I/2 turnip, 1 large onion, and piece of cabbage as large as an egg. Boil till everything is well done. Put the meat and the vegetables, cut small, in the tureen, add the strained broth, and serve with croutons. Mrs. Henry B. Joy. Beef Omelette. 2 lbs. chopped beef. 2 cups cracker meal. 1 egg and yolk of 1 egg. Yi teaspoon pepper. Yi teaspoon salt. Mix well and form into loaf. If not moist enough, add milk. Dredge with flour, dot with lumps of butter and bake in oven for 1 hour. Baste often, and if too dry add a little stock. Serve with well seasoned gravy. Mrs. F. E, Hart. Beef Steak Pie. 2 lbs. rump steak, i beef kidney. 1 teaspoon chopped parsley. 1 tablespoon flour. Yi teaspoon thyme. Salt and pepper. Pastry. Cut steak into thin slices, also the kidney; mix the flour, salt and pepper on a plate; dip the meat into it and roll a piece of kidney and fat into each slice; place the rolls lightly in a pie dish and sprinkle them with parsley and thyme chopped very fine; add the water, roll the pastry out about an inch thick, wet the edge of pie dish and line it with strips of pastry; wet the edge of pastry and place a lid on, pressing the edge lightly with the back of a knife. Make a hole in the center of the pie and arrange some small leaves of pastry around it. Put a rose or frill in the hole, brush the top all over with beaten egg, and bake the pie about \Yi hours. Cook the pastry in a hot part of the oven for 20 minutes; then only a cool oven is required to cook the meat slowly. Pigs in Blankets. Cut a round steak into 4-inch squares; place on each square a thin slice of bacon, a clove and a small bay leaf; add pepper and salt, roll up and skewer; put some butter in the bottom of a stewpan with a little minced onion ; place the pigs in this and fry brown; then add just enough water to stew; keep adding boiling water as it is needed, having enough gravy at the last to thicken and pour over them. Mrs. A. A. Smith. Ragout of Beef in Casserole. 3 lbs. lean beef. 4 medium-sized onions. Cut the meat in 2-inch squares, season and roll well in flour. Cut the onions in quarters and stick a clove in each quarter. Sprinkle a baking pan with flour, put in the onions, pepper and salt, then the floured meat and a tablespoon of caramel. Cover with water and simmer in the casserole 4 hours, putting in more water if needed. Rolled Beefsteak. 1 lb. steak. 1 oz. flour. 1 oz. butter. 1 pint stock. 1 teaspoon lemon juice. Little grated nutmeg. Beat the steak well with a rolling pin to a nice even thickness. Spread a good layer of forcemeat over it, season well with salt, pepper and grated nutmeg; roll up and sew with one or two stitches; make the butter smoking hot in the stewpan and fry the roll brown all round, but do not stick it with a fork; take it out, fry the flour brown, add stock and stir to the boil; when just off the boil put in the beef and lemon juice and simmer gently till quite tender, 1½ to 2 hours. This dish must cook very slowly. Forcemeat. 3 oz. breadcrumbs. 1 oz. suet. 1 egg. Salt and pepper. Yi teaspoon grated lemon rind. 1 dessertspoon chopped parsley. Yl teaspoon chopped thyme. J4 teaspoon grated nutmeg. M. 5. ''Sons of Rest" Beefsteak. Broil a very thick porterhouse steak rare, then score quite deep with a sharp knife all over. Spread with plenty of butter, pressing it in well; sprinkle with salt and pepper. Then pour over all a small wineglass of sherry and lastly spread the entire top with mustard mixed with water. Put in the oven for 15 minutes, and serve at once. Mrs. William C. Alvord. Galantine of Beef.