San Rafael cook book, 1906

powder and 1 teaspoon salt, mix with 2 cups chopped suet and wet with sufficient cold water to roll. line a greased bowl with this pastry, put in the kidneys and beef, sprinkle with salt, pepper and a little flour. Roll out the rest of the pastry, wet edges of under crust and press the edges well together, set in saucepan of water, cover with greased paper and steam 3 hrs. Cut a hole in top of crust and pour in some hot stock before serving. INVALID'S STEAK— Mrs. Fronmuller. With a sharp knife scrape the fibrin from a thick piece of round steak. Season slightly with salt, and form into a thick flat cake. Place in greased broiler and broil for about 5 min. turning often. Serve on hot toast. HAMBURGHER LOAF— Mrs. W. F. Jones. 2 lbs. Hamburgher steak, put in chopping bowl and rechop, mix with it 8 crackers rolled fine, butter size of an egg, 1 or 2 eggs, 1 grated onion, % teaspoon Worcestershire sauce, a dash of tabasco, 1 level tablespoon salt, a little pepper, % teaspoon celery extract. Moisten with milk or soup stock. Make loaf, sprinkle top' with bread crumbs and lumps of butter, and bake from % to 1 hr. according to whether it is preferred rare or well done. Make either tomato or brown sauce, using soup stock and pour over loaf. Sb-me use a little sage and thyme in the seasoning, but it is not so digestible. SCOTCH COLLOPS— Mrs. W. J. Dickson. 1 cup of Hamburgher steak, % cup of cold water, and a teaspoon of chopped onion, 1 pepper anidi salt to taste. Let it cook about three minutes, bind with a teaspoon of corn starch dissolved in cold water. Pour over toast. SPICED BEEF— Mrs. J. I. Macintosh. (To serve cold.) Ingredients — 14 lbs. of brisket of beef, % lb. coarse brown sugar, % lb pounded allspice, 1 oz. salt petre, 1 lb of common salt. Rub the sugar well into the beef and let it stand for 12 hrs., then rub the salt petre and allspice and let it remain another 12 hrs.; then rub in the salt. Turn daily in the liquor for two weeks. Roll the meat amd tie with strong string. Put into boiling water and boil for 4 hrs. Trim with cut paper and holly. MOCK VENISON— Mrs. A. Decourtleux. Put leg of mutton 4 days in the following: 1 pt. of vinegar, 1 pt. of water, 3 bay leaves, 10 cloves, 10 whole peppers, 1 onion cut in slices. M'nen ready to cook put beef drippings in kettle and allow to get hot, add roast; when well browned, cover with water; add 1 onion,- pepper and salt; simmer for 2 hrs.; thicken gravy with corn starch which is always preferable to flour in thickening gravies. Serve gravy separate from meat. RAGOUT OF BEEF — Mrs. Fronmuller. 3 tablespoons butter or drippings, % cup minced onions, 2 lbs. round steak, 3 tablespoons flour, 3 cloves, 1 saltspoon mace, pepper and salt, 1 pt. water. Heat 'drippings very hot and fry steak and onions until brown. Scatter in flour and cook for a few minutes. Remove steak add water and seasoning andi when near boiling, put steak back and simmer until tender, about 1% hrs. Garnish, with savory balls. SAVORY BALLS^Mrs. Fronmuller. 2 cups flour, 1 cup finely chopped beef suet, 1 tablespoon chopped parsley, 1 saltspoon thyme, 1 teaspoon baking powder, 1 egg, pepper, salt and milk to form' a rather stiff dough; sift flour, baking powder, salt and pepper together. Addi herbs, suet and eggs well beaten and mix with % cup of milk and more if needed. Roil into small balls with floured hands. Cook with meat 30 min., allowing plenty of space to swell. PIGS IN BLANKETS— Mrs. A. A. Smith. Cut a round steak into 4-inch squares; place om 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.