The national course in home economics

Select a loin or rib piece — the latter is the best — and pound it thoroughly before placing in the pan; pour a cupful of boiling water over it and sprinkle a little salt; have the oven well heated and baste frequently with the drippings after the juices have cooked out. Cook about ten minutes to a pound. When done it should be brown outside and a little red within. If the meat has an excess of fat cover the fatty portion with a flour and water paste, which can be removed before fully done. Turn the gravy upon the meat after skimming off the fat; season with pepper and salt. Any attempt at basting before the juices commence running from the meat will have the effect of toughening it. Sadie V. FILET OF BEEF LARDED. This is the tenderloin, although the sirloin is sometimes used. Trim off fat, tough skin, etc., and skewer into shape (round). Dredge well with salt, pepper and flour and put without water into a very small pan. Place in a hot oven thirty minutes; in lower part ten, and then on upper grate. Serve with mushroom sauce. The shape of the fillet is such that the time required for cooking is the same whether it weighs two or six pounds. Mrs. F. T. Griggs. CORNED BEEF. Should be cooked in plenty of cold water brought slowly to a boil; if very salt, the meat should be soaked over night; but if young and not too strongly brined this will not be necessary. It should be cooked sufficiently long to make tender, so that in a brisket or plate piece the bones may be readily removed. Preserve the liquor in the pot, and if any of the meat remains after the first meal, return it and let it stand over night in the liquor so that it may absorb it. If no meat remains to be returned to the liquor, the latter will make a good soup for next day's dinner if the beef was not too salt. M. J. M. BOILED BEEF WITH CABBAGE. (German Style.) Take one head of cabbage, and after removing all soiled and bruised leaves, cut in sections lengthwise, making about eight or nine pieces, leaving the piece of heart attached to each piece to hold it together. Place in the kettle on top of beef which has been boiling some time; let all boil together for one hour. Salt to taste and add a little pepper, if liked. Lift out the meat, let the cabbage boil a few moments longer in the beef broth and send it to the table in a vegetable dish. Mrs. O, T. Learned. MEATS. lis BEEFSTEAK AND ONIONS— No. 2. Broil or fry the steak. Cut up six onions in slices and fry them brown in drippings. Place the steak on the platter, cover it with the onions, and put it in the oven till thoroughly hot, and it is then ready for the table. Mrs. p. B. Murray. ROLLED STEAK. Take a good rump steak, flatten and lay upon it a seasoning made of bread-crumbs, parsley, pepper and salt, mixed with butter beaten to a cream with a fork. Roll up the steak, bind it evenly with fine twine, and lay it in a dish with a cup of boiling water. Cover with another dish and bake forty minutes, basting frequently. Remove the cover and let it brown before sending to table. Thicken the gravy with browned flour, and serve very hot. A layer of oysters, bearded, instead of the forcemeat is a pleasant change. The twine should be cut off before sending to table. Mrs. Priscilla Long, POT ROAST.