The economical cook book

* Dried Beef Frizzled in Cream, Ho. 2. Chip the beef as thin as paper with a very sharp knife. Melt in a frying-pan butter the size of an egg, stir the beef about in it for two or three minutes, dust in a little flour, add half a teacup of rioh cream, give a boil up, and serve in a covered dish. * Frizzled Beef, Ho. 3. Chip the beef as above, melt in a frying-pan butter the size of an egg, stir in the beef, toss it about over a hot fire, add two tablespoonsful of hot water, boil up and serve. Cook the beef rather longer in this recipe than in the former one, with oream. * Rump Steak Stewed. Put an ounce of butter into a stew-pan ; when melted, lay in die steak, cook slowly five minutes; then turn over and cook five minutes more; boil a pint of button onions for half an hour ; put the water they were boiled in over the steak ; if there is not enough to cover it, add more ; season with pepper and salt, and simmer gently an hour and a half. In another sauce-pan put two ounces of butter ; when it is melted, stir in as much browned flour as will make a stiff paste ; add to this a tablespoonful of Claret or Port wine, the same of mushroom catsup ; add a little salt and pepper and the water the beef was stewed in ; lay the beef in this ; give a good boil for two or three minutes, and serve it with the onions round the steak and the gravy poured over. The onions must be kept hot by setting the vessel they were cooked in into another one of boiling water, closely covered. * Pressed Beef Procure about six or eight pounds of the brisket of beef; put it in pickle for two weeks, or get your butcher to put it in a sweet pickle for you ; wash it clean, and put it in a vessel with eold water ; bring it to a boil ; then set it where it will simmer until tender. When you can run a straw through it, remove it from the fire, drain it, take out all the bones, roll it up tightly, tie or skewer it to keep it in its place, put it on a plate or baking-plate; another one on top of it and plaee a heavy weight on it ; let it stand until next day; cut in thin slices for supper or luncheon. * Beef's Kidneys Stewed. Cut them in pieces half an inch square ; remove all the fat and veins ; wash them in two waters ; put them in a stew-pan, with cold water to coyer them ; bring to a boil \ then strain the water off and add boiling water to cover them; season with pepper and salt, and stew them until very tender ; then add a bunch of parsley chopped fine, a tablespoonful of browned fiour rubbed to a paste with cold water, and a piece of butter the size of an egg, boil up for a few minutes and serve. If you wish them for an early breakfast, they must be cooked the day before and set away and finished in the morning, as they require two or three hours' stewing to make them tender. * Potted Beef Boil a shin of beef in sufficient water to cover it, until the neat drops from the bones, which will take five or six hours, skim out the meat, pick out all the bones and gristle, chop in a wooden bowl until it is a paste, moistening it as you chop it with some of the liquor it was boiled in ; be careful to get the marrow out of the bones, and put with the meat ; when it is chopped to a paste, season very highly with pepper, salt, a small teaspoonftil of grated nutmeg, sweet marjoram, sweet basil, and a little powdered cloves ; chop all together, then pack it closely into moulds by pressing down with a spoon ; set in a cool place * when you wish to use it turn it out of the mould, and set on a dish to be sliced down like tongue. A very nice dish for lunch tea or breakfast. You will need a pint or more of the liquor to moisten the meat as you chop it, but it must be added ver^ gradually, so that you do not get it too thin ; ths remainder of the broth may be used as stc sk for soup. * Stuffed Beef