it remain fourteen days turning it every
day and rub with the pickle, then wash off the spices and put in a deep
pan, cut small six pounds of suet, put some in the bottom of the pan,
the greater part on the top, cover with coarse paste and bake eight
hours; when cold take off the paste pour off the gravy, it will keep six
months.

SPICED BEEF.

MISS J. E. FRASER.

Two pounds of raw steak from the round, free from bone, fat or sinew,
chopped very fine, six soda biscuits rolled fine, one cup of milk, two
eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add
a little spice if you like. Butter an earthenware jar as large round the
top as the bottom and press the mixture in very lightly. Cover with
butter one half inch thick. Cover the jar with a plate and bake in an
oven for two hours. Serve whole or cut in slices. Nicer cold.

BEEF A LA MODE.

MRS. I. T. SMYTHE.

One half pound of meat, cut up into four inch squares and two or three
inches thick, add onion chopped fine, one teaspoon salt, and one half
teaspoon pepper, cover with boiling water and place in jar and cook in
oven for two hours.

BEEF OLIVES.

MRS. GEORGE M. CRAIG.

Thin slices of steak cut into squares about the size of hand; make a
dressing similar to chicken, bake, then put on the steak and roll, put
in the saucepan with some onion and butter in a little water, let it
simmer for an hour and a half to two hours.

COLD MEAT CUTLETS.

MRS. A. COOK.

Half pound cold meat or chicken, one ounce butter, one ounce of flour,
one gill white stock, one teaspoon chopped parsley, one half saltspoon
grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind
of half a small lemon. Pass chicken twice through the mincer, then melt
the butter, stir into it the flour, get it perfectly smooth and add
stock, don't let it brown, stir until it boils and boil two minutes, add
the chicken, (when properly cooked will leave the pan clearly) add
pepper, salt, nutmeg, parsley and lemon, put it away to cool. In using
cold beef, a teaspoon anchovy essence or paste is an improvement, and to
mutton a teaspoon mushroom catsup. When the mixture is cold, place some
flour on board to prevent sticking and form into rolls with square
edges, beat the egg, place breadcrumbs mixed with pepper and salt on
paper, put the rolls first in the egg, then in crumbs, have sufficient
fat in pan and when the white smoke rises, put the rolls in and fry
th