ters; also half a dozen peeled medium-sized white turnips,
cut into halves; scrape four carrots and four parsnips each cut into
four pieces. Into the kettle with the meat, about half an hour before
serving, pour on more water from the boiling tea-kettle, and into this
put peeled medium-sized potatoes. This dinner should also be
accompanied by boiled beets, sliced hot, cooked separate from the
rest, with vinegar over them. Cooking the cabbage separately from the
meat prevents the meat from having the flavor of cabbage when cold.
The carrots, parsnips and turnips will boil in about an hour. A piece
of salt pork was usually boiled with a "New England boiled dinner."

SPICED BEEF RELISH.

Take two pounds of raw, tender beefsteak, chop it _very fine_, put
into it salt, pepper and a little sage, two tablespoonfuls of melted
butter; add two rolled crackers made very fine, also two well-beaten
eggs. Make it up into the shape of a roll and bake it; baste with
butter and water before baking. Cut in slices when cold.

FRIED BEEF LIVER.

Cut it in rather thin slices, say a quarter of an inch thick; pour
over it _boiling_ water, which closes the pores of the meat, makes it
impervious to the fat, and at the same time seals up the rich juice of
the meat. It may be rolled in flour or bread crumbs, seasoned with
salt and pepper, dipped in egg and fried in hot fat mixed with
one-third butter.

PRESSED BEEF.

First have your beef nicely pickled; let it stay in pickle a week;
then take the thin, flanky pieces, such as will not make a handsome
dish of themselves, put on a large potful, and let them boil until
perfectly done; then pull to pieces, and season just as you do souse,
with pepper, salt and allspice; only put it in a coarse cloth and
press down upon it some very heavy weight.

The advantage of this recipe is that it makes a most acceptable,
presentable dish out of a part of the beef that otherwise might be
wasted.

FRENCH STEW.

Grease the bottom of an iron pot, and place in it three or four pounds
of beef; be very careful that it does not burn, and turn it until it
is nicely browned. Set a muffin ring under the beef to prevent its
sticking. Add a few sliced carrots, one or two sliced onions, and a
cupful of hot water; keep covered and stew slowly until the vegetables
are done. Add pepper and salt. If you wish more gravy, add hot water,
and thicken with flour. Serve on a dish with the vegetables.

TO POT BEE